Julia Child’s Boeuf Bourguignon

One of Julia Child’s most iconic dishes: Boeuf Bourguignon.

Julia Child's Boeuf Bourguignon

One of Julia Child's most iconic dishes: Boeuf Bourguignon.
Course: Main Course
Cuisine: French
Servings: 6 serving

Ingredients

Stew

  • 6 Ounces Bacon Chunk
  • 1 Tablespoon Olive Oil
  • 3 Pounds Beef Stew
  • 1 Carrot , Peeled And Sliced
  • 1 Onion , Peeled And Sliced
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Tablespoons Flour
  • 3 Cups Red Wine (Bordeaux, Chianti, Burgandy)
  • 2 Cups Beef Stock
  • 1 Tablespoon Tomato Paste
  • 2 Cloves Garlic
  • 1 Sprig Thyme
  • 1 Bay Leaf

Braised Onions

  • 20 Pearl Onion
  • 1 1/2 Tablespoons Butter , Unsalted
  • 1 1/2 Tablespoons Olive Oil
  • 1/2 Cup Beef Stock
  • To Taste Salt Pepper and
  • 1 Bay Leaf
  • 1 Sprig Thyme
  • 2 Sprigs Parsley

Sauteed Mushrooms

  • 1 Pound Mushrooms
  • 2 Tablespoons Butter , Unsalted
  • 1 Tablespoon Olive Oil

Instructions

  • Remove the rind from the bacon/pork belly.
  • Cut the pork into lardons (1/4in x 1 1/2in).
  • Simmer the lardons in 1 1/2 quarts of water for 10 minutes.
  • Drain the lardons and pat dry.
  • Preheat oven to 450F/230C.
  • Brown lardons in 1 TB olive oil in a heavy casserole or Dutch oven (not shown).
  • Remove the browned lardons to a plate.
  • Brown the beef (small batches at a time) in the bacon fat.
  • Once browned, remove beef from pot and continue with the rest of the beef in small batches.
  • Sautxe9 sliced onion and carrot (optional) in the same pot until softened.
  • Return beef and lardons to the pot.
  • Add 1 tsp salt, 1/4 tsp pepper, and 2 TB flour. Toss to coat.
  • Put pot in oven for 4 minutes uncovered.
  • Toss again and return for another 4 minutes.
  • Reduce oven temperature to 325F/162C and remove pot.
  • Add about 3 cups red wine and enough beef stock to cover.
  • Add 1 TB tomato paste, 3 smashed garlic cloves, 1 sprig thyme, and 1 bay leaf. Bring up to a simmer.
  • Cover and place in the oven for 3-4 hours. If needed, adjust the temperature to maintain a simmer.
  • Add 1 1/2 TB each of butter and olive oil to the skillet over medium heat. Once warm, add ~20 pearl onions.
  • Sautxe9 the onions, rolling them to get an even browning.
  • Add 1/2 cup beef stock, salt and pepper to taste, 1 sprig thyme, 1 bay leaf, and 2 sprigs parsley.
  • Cover and let cook for 40-50 minutes until the onions are tender and the liquid is mostly evaporated.
  • For the mushrooms, add 2 Tb butter and 1 TB olive oil to a pan over high heat.
  • Add 1lb mushrooms and shake/toss for about 5 minutes.
  • When lightly browned, remove the mushrooms from the heat and set aside.
  • Remove pot from oven when beef falls apart.
  • Pour stew into a sauce pot through a fine mesh sieve.
  • Return beef and lardons to the clean pot.
  • Add mushrooms.
  • Add the onions (carefully).
  • Skim fat off of the sauce.
  • Return sauce to stove and let simmer for 1-2 minutes, skimming fat as needed, until it is your desired taste and thickness.
  • Pour sauce over the meat and vegetables.
  • Cover and let simmer over medium-low heat for 2-3 minutes.
  • When everything is heated through, you are ready to serve.
  • Garnish with parsley and eat!

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