Julia Child's Boeuf Bourguignon

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

Julia Child's Boeuf BourguignonOne of Julia Child's most iconic dishes: Boeuf Bourguignon.

Summary

4150
  • CourseMain course
  • CuisineFrench
  • Yield6 servings 6 serving

Ingredients

Stew
Chunk Bacon
6 Ounces
Olive Oil
1 Tablespoon
Stew Beef
3 Pounds
Carrot, Peeled And Sliced
1
Onion, Peeled And Sliced
1
Salt
1 Teaspoon
Pepper
1/4 Teaspoon
Flour
2 Tablespoons
Red Wine (Bordeaux, Chianti, Burgandy)
3 Cups
Beef Stock
2 Cups
Tomato Paste
1 Tablespoon
Garlic
2 Cloves
Thyme
1 Sprig
Bay Leaf
1
Braised Onions
Pearl Onion
20
Butter, Unsalted
1 1/2 Tablespoons
Olive Oil
1 1/2 Tablespoons
Beef Stock
1/2 Cup
Salt and Pepper
To Taste
Bay Leaf
1
Thyme
1 Sprig
Parsley
2 Sprigs
Sauteed Mushrooms
Mushrooms
1 Pound
Butter, Unsalted
2 Tablespoons
Olive Oil
1 Tablespoon

Steps

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