Description
Julia Child’s hearty beef bourguignon brings French countryside comfort to dinner tables worldwide. Rich beef chunks braised in red wine create a luxurious, deeply flavored classic that connects passionate home cooks with traditional French culinary artistry.
Ingredients
Scale
Meat and Primary Ingredients:
- 1 pound small white boiling potatoes (baby yukons), cut in half
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
Aromatics and Seasonings:
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- ¼ cup all-purpose flour
Liquids and Finishing Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- Fresh chopped parsley, for serving (optional)
Instructions
- Prepare the culinary workspace by heating the oven to 325°F (163°C), positioning the rack in the lower middle section for optimal heat circulation.
- Meticulously dry the beef using paper towels, then generously season with kosher salt and freshly ground black pepper to enhance its natural flavors.
- Select a robust Dutch oven or heavy soup pot and warm 1 tablespoon of olive oil over medium-high heat. Carefully brown the beef in multiple batches, ensuring each piece develops a rich, caramelized exterior, adding an additional tablespoon of oil between batches.
- Transfer the beautifully seared beef to a separate plate, allowing it to rest while focusing on developing the dish’s aromatic foundation.
- In the same pot, introduce diced onions and minced garlic, stirring diligently to capture and incorporate the flavorful browned bits clinging to the bottom of the cookware.
- Deglaze the pot with balsamic vinegar, creating a complex flavor profile. Immediately incorporate tomato paste, allowing it to caramelize and intensify the sauce’s depth.
- Reintroduce the browned beef to the pot, dusting it evenly with flour to create a subtle thickening agent for the sauce.
- Pour in red wine, beef broth, and water, transforming the mixture into a luxurious braising liquid. Incorporate bay leaf, dried thyme, and a touch of sugar to balance the flavors.
- Bring the liquid to a gentle boil, then cover the pot and transfer it to the preheated oven for a two-hour slow-cooking process that will tenderize the meat.
- Carefully remove the pot and add chunky carrots and cubed potatoes, ensuring they’re nestled among the beef pieces.
- Return the covered pot to the oven for an additional hour, allowing the vegetables to become perfectly tender and the sauce to thicken to a rich, velvety consistency.
- Remove the bay leaf and perform a final seasoning adjustment. Serve the hearty dish warm, optionally garnishing with freshly chopped parsley for a burst of color and freshness.
Notes
- Tough cuts transform into melt-in-your-mouth masterpieces through patient, slow cooking techniques.
- Searing locks in juices and creates a golden-brown crust that adds incredible depth to the entire stew.
- Red wine acts like a secret flavor booster, tenderizing meat while infusing rich, complex undertones.
- Gradual simmering breaks down muscle fibers, ensuring beef becomes fork-tender and incredibly succulent.
- Deglazing captures those delicious caramelized bits stuck to the pan, turning ordinary liquid into extraordinary sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 1.5 g
- Sodium: 710 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg