Description
Julia Child’s Beef Bourguignon delivers French countryside comfort with tender beef braised in rich red wine sauce. Hearty ingredients meld together, creating a classic French masterpiece that invites you to savor each luxurious, deeply flavored spoonful.
Ingredients
Scale
Meat and Protein:
- 2.5 pounds chuck beef (cut into 1-inch cubes)
- 8 ounces dry-cured applewood smoked bacon, diced
- 1 pound frozen whole onions
- 1 pound fresh mushrooms (stems discarded, caps thickly sliced)
Liquid and Seasoning:
- 1 bottle dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 cups beef broth (1 can)
- 0.5 cup Cognac
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried thyme)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tablespoons unsalted butter (room temperature, divided)
- 3 tablespoons all-purpose flour
Vegetables and Aromatics:
- 1 pound carrots (sliced into 1-inch chunks)
- 2 yellow onions (sliced)
- 2 teaspoons chopped garlic (2 cloves)
- 1 tablespoon olive oil
- Country bread or sourdough (toasted and rubbed with garlic)
- 0.5 cup fresh chopped parsley (optional)
Instructions
- Prepare the oven environment by warming it to 250 degrees Fahrenheit (120 degrees Celsius), ensuring an even heat distribution for optimal cooking.
- Create a flavor base by heating olive oil in a large Dutch oven over medium heat. Introduce diced bacon and allow it to transform into a golden-brown delicacy, stirring intermittently for approximately 10 minutes. Transfer the crispy bacon to a separate plate using a slotted spoon.
- Prepare the beef by thoroughly patting the cubes dry with paper towels and seasoning generously with salt and pepper. Sear the meat in batches within the same pot, developing a rich caramelized exterior for 3 to 5 minutes per side. Remove and set aside with the previously cooked bacon.
- Introduce sliced carrots and onions to the pot, complementing them with 1 tablespoon of salt and 2 teaspoons of black pepper. Sauté for 10 to 15 minutes, allowing the vegetables to soften and caramelize. Incorporate minced garlic and cook for an additional minute to release its aromatic essence.
- Elevate the dish’s complexity by carefully adding Cognac to the pot. Cautiously ignite the liquid with a match, allowing the alcohol to burn off and concentrate the flavors.
- Reunite the seared beef and bacon within the pot, combining their accumulated juices. Pour in the entire bottle of red wine and sufficient beef broth to nearly submerge the meat. Blend in tomato paste and fresh thyme. Bring the mixture to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven for approximately 1 1/4 hours until the meat becomes exceptionally tender.
- Create a thickening agent by combining 2 tablespoons of butter with 3 tablespoons of flour, forming a smooth paste. Incorporate this mixture into the stew, then add frozen whole onions, stirring to integrate evenly.
- In a separate skillet, melt 2 tablespoons of butter over medium heat. Sauté the mushrooms for 10 minutes, developing a light golden-brown color. Gently fold the mushrooms into the stew.
- Bring the stew to a rolling boil on the stovetop, then reduce heat to a gentle simmer. Allow the flavors to harmonize for 15 minutes, tasting and adjusting seasonings as needed to achieve a perfect balance.
- Prepare accompanying toast by lightly toasting bread and rubbing each slice with a fresh garlic clove. Serve the stew atop the toast, optionally garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Carefully brown beef pieces in small batches to develop a deep, caramelized exterior that locks in rich flavors and prevents steaming.
- Deglaze the pan with quality Cognac, allowing flames to naturally burn off alcohol and create complex, sophisticated taste layers.
- Select premium dry red wines like Cote du Rhone or Pinot Noir to elevate the stew’s depth and provide authentic French countryside character.
- Create a smooth butter-flour mixture called beurre manié to naturally thicken the sauce without lumps, ensuring a silky, luxurious texture.
- Gently sauté mushrooms separately and introduce them during final stages of cooking to maintain their delicate texture and absorb surrounding savory essences.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 900
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg