Julia Child's Boeuf Bourguignon
One of Julia Child's most iconic dishes: Boeuf Bourguignon.
Carrot, Peeled And Sliced
Onion, Peeled And Sliced
Red Wine (Bordeaux, Chianti, Burgandy)
1 1/2 Tablespoons
1 1/2 Tablespoons
Salt and Pepper
- 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.
- Sauté 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.
- Sauté 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!