Boeuf Bourguignon by the legend Julia Child’s is a French Beef Stew in Red wine that is as She may would say is “a perfectly delicious dish.” This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promise reward for the patient cook that aspires to walk in the footsteps of a legendary Chef. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. Splitting the time in the kitchen is one way to enjoy this peasants dish without pulling a marathon cooking expedition.
I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. We far too often do not realize the shoulders we stand upon but for this recipe, I must say their will never be another like Mrs. Julia Childs. Fo those that know you know what I mean and for those that don’t, try this dish and taste the elegance of this simple hearty stew.
Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon.
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Can be serve with heavy starches (potatoes, rice or noodles).
In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes.
Drain the bacon and pat dry. Set aside. Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat.
Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.
Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon
Add beef, salt, pepper and mix with a wooden spoon.
Add flour and mix. Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top.
Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot.
Add tomato paste, garlic, dried thyme, bay leaf and toss everything together.
Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).
In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions.
Sauté for 5-6 minutes or until they are slightly brown.
Add herb bouquet
Beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.
Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently).
Remove dutch oven pot from the oven. Discard bay leaf.
Use a colander and place on the pan.
Drain the beef stew through the colander.
Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won’t dry out).
Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.
Place the dutch oven on the stove top.
Add sauté mushrooms, pearl onions, gravy to the beef stew.
Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes.
Highly recommend serving with French bread or baguette.
Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.
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Boeuf Bourguignon (Julia Child’s)
Equipment
- Dutch Oven
Ingredients
- 6 slices bacon cut into lardon
- 3 lbs chuck roast
- 3 cups red wine like Chianti, Merlot or Pinot Noir
- 3 cups beef stock
- 3 tbsp extra-virgin olive oil
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- ½ tsp dried thyme
- 2 garlic cloves grated
- 1 bay leaf
- 1 large carrot cut into 1"
- 1 large white onion sliced
Braised Pearl Onions
- 1 herb bouquet fresh parsley (4 sprigs), thyme (2 sprigs), & 1 bay leaf)
- 12-18 small pearl onions
- ½ cup beef stock
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- salt to taste
Saute Mushrooms
- 1 lb mushrooms cut in half
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
Instructions
- In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes. Drain the bacon and pat dry. Set aside. Cut the chuck roast into 2"x 2" cubes. Pat dry the beef with paper towel.
- Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat. Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.
- Turn the heat up to medium-high. In batches, add beef and sear all sides (about 5 minutes) and do not over crowd the meat. Continue with the rest. Set aside and save the grease in the pot.
- Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon, seared beef, salt, pepper and mix with a wooden spoon. Add flour and mix. Turn off the heat.
- Place the dutch oven in the middle rack of the oven and cook for exactly 4 minutes. Remove pot from the oven. Mix the beef again and cook another 4 minutes in the oven.
- Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top. Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot. Add tomato paste, garlic, dried thyme, bay leaf and toss everything together. Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).
Braised Pearl Onions
- Tie the parsley sprigs, thyme sprigs and bay leaf together.
- In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions and sauté for 5-6 minutes or until they are slightly brown. Add herb bouquet, beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.
Saute Mushrooms
- In the same pan: use a paper towel to clean or wipe out the debris from the onions.
- Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently). Place mushrooms in a bowl, cover with plastic wrap and set aside. Clean the pan or wipe with pepper towel.
Combine everything together
- Remove dutch oven pot from the oven. Discard bay leaf. Use a colander and place on the pan. Drain the beef stew through the colander. Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won't dry out).
- Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.
- Place the dutch oven on the stove top. Add sauté mushrooms, pearl onions, gravy to the beef stew. Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes.
Highly recommend serving with French bread or baguette. Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.
Serve & Enjoy!
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