Julia Child is legendary for her boeuf bourguignon recipe, and one taste of this dish and you’ll know why. Although there are a few steps to the creation of this delectable meal, it’s much easier than one might think. This cooking method is a great way to use a cheaper, tougher cut of meat and have it become savory tender perfection.
This savory and delicious stew has layers of braised beef, caramelized pearl onions and sauteed mushrooms in a smooth red wine sauce. This recipe is a staple in my meal rotations an done my family enjoys any time of the year served with a warm and crispy baguette with homemade butter.
Julia Childs’ Boeuf Bourguignon
Description
Julia Child's legendary boeuf bourguignon recipe makes any meal or get together an unforgettable culinary experience with its fork tender cuts of beef in a savory red wine sauce.
Elements:
For the Beef
For the Onions
For the Mushrooms
Optional
Garnish
Tutorial
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Preheat the oven to 250* F
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In a Dutch oven on the stove top, cook the diced bacon until done. Remove the bacon pieces and reserve them leaving the bacon grease in the Dutch oven.
Dry each cube of meat with a paper towel before adding it to the Dutch oven and brown an all sides, removing once browned and reserving with the cooked bacon. Do this in several batches if necessary to not crowd the meat and steam it instead of browning it.
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Add the sliced carrots and onions to the hot Dutch oven and cook for 3 minutes, stirring constantly until the carrots are slightly tender and the onions slightly translucent.
Add the beef and bacon back to the Dutch oven with the carrots and onions in it and add the salt and pepper. next add the flour, stirring to coat thoroughly and let it cook for 2-3 minutes.
Add the wine and the stock to just cover the meat and veggie mixture. Stir in the tomato paste and the minced garlic. Combine and top with the thyme bundle and bay leaves.
Cover and bake for 3.5 hours at 250*F
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While the beef is cooking, prepare the onions and mushrooms so they're ready.
For the Mushrooms
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In a large skillet heat the butter and the EVOO until frothy. Add the mushrooms and brown. Do not crowd the mushrooms in the pan, otherwise they won't brown.
Transfer the cooked mushrooms to a covered bowl and set aside.
For the Onions
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Heat the butter and EVOO in a pan. Add the thawed onions and cook until caramelized and slightly brown. Add the stock, the herbs and the bay leaf and bring to a simmer, reducing to low, covering and cooking for about 30 minutes or until the liquid is mostly absorbed. Once cooked set aside with the mushrooms.
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After 2 hours of the meat cooking in the oven, remove the Dutch oven carefully and add the onions and mushrooms *Now you would add the baby new potatoes if you wanted and return the cover. Put it back in the oven for 30-40 minutes.
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I love to serve this with a warm crusty bread slathered in homemade butter. What's your favorite way to serve it?
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