Boeuf Bourguignon (Juila Child)

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)

Fantastically tender beef that is masterfully simmered to perfection in a succulent rich red wine gravy for a bona fide family meal that everyone will utterly drool over.
No ratings yet
Prep Time 45 mins
Cook Time 3 hrs 15 mins
Total Time 4 hrs
Course Main Course, Stew
Cuisine French
Servings 6
Calories

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!

      Video

      Keyword beef bourguignon, beef bourguignon (julia child’s recipe), best beef bourguignon, copy cat beef bourguignon (julia child’s), easy beef bourguignon
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      Instant Pot Chili

      Instant Pot Chili is so mouthwatering delicious and bursting with bold flavors, it will melt in your mouth. The versatility and efficiency of the Instant Pot is on full display in this easy to follow soon to be family favorite recipe. Nothing is better than a hearty bowl of warm Chili served with a fresh piece of homemade jalapeño cornbread. As I have satiated previously, we enjoy our chili around my house. This recipe provides a nice simple efficient to a well known main course and is a perfect soup for cold days or wintery nights. Simple as one, two three this recipe is worth every bite.

      Made from scratch Instant Pot chili can be used as a dip with authentic fresh corn tortillas chips, as an appetizer/side or when served with cornbread as the main entree. A meal like this will warm the tummy and the hearts during a shared foodlicious experience that will raise the bar above what is normally attainable for a classic chili.

      Watch the video and follow the instructions below to have this dish today. 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. When you don’t want to spend all day in the kitchen, but you still want a quality and comforting meal, just follow this IP methodology to yield a well balanced chili. Normally, it takes hours to cook chili. However, with this pressure cooker, it takes up much less of your valuable time and gives equivalent results when compared to the classic Dutch Oven. Follow step by step and you’ll have an amazing warm meal at your table. Thanks for visiting and see you again soon.

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      Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

      Chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.

      Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease. Add chopped bell peppers.

      Add beef broth, beans and mix.

      Pour diced tomatoes with juice and tomato sauce. Do not stir.

      Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili.

      Season with salt if needed.

      Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Instant Pot Chili

      Simple and easy Chili that is perfect on any occasion.
      No ratings yet
      Prep Time 10 mins
      Cook Time 30 mins
      Total Time 40 mins
      Course Main Course, Stew
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 2 lbs ground chuck or beef
      • 3 cups beans about 2 (15 oz) cans: drained & rinsed
      • 1 ¼ cup unsalted or low-sodium beef broth/stock
      • 28 oz chopped/diced tomatoes
      • 8 oz tomato sauce
      • 2 tbsp chili powder
      • 2 tsp ground cumin
      • 2 tsp paprika
      • 1 tsp salt
      • 1 tsp black pepper
      • 1 onion chopped
      • 1 bell pepper (red, yellow, orange or green) deseed & chopped
      • 4 garlic cloves minced

      Instructions
       

      • Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink. Optional: Drain the beef grease.
      • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.
      • Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili. Season with salt if needed.

      Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

        Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

          Video

          Keyword best instant pot chili, best instant pot chili con queso recipe, easy instant pot chili con queso recipe, homemade instant pot chili, pressure cook chili con queso, quick and easy instant pot chili
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Slow Cooker Beef Stew

          Savory braised Beef brought to tender perfections using a slow cooker is the perfect way to marinate all the natural flavors of this wonderful stew recipe. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this dish today. 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. Thanks for visiting and see you again soon

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          In a large bowl: place beef, salt, pepper and mix.

          Heat the dutch oven or pot to medium-high. Add oil and wait until hot.

          Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef.

          Placed seared beef in the slow cooker. Add tomato paste, rosemary, & Worcestershire sauce.

          Add garlic, onion and mix.

          Add carrots, potatoes & celery.

          Add beef broth, bay leaves and thyme stems.

          Cover and cook on low for 7-8 hours.

          Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker. Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

          Serve and enjoy!

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          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Slow Cooker Beef Stew

          Easy Beef Stew that can be made by anyone and will be loved by everyone.
          No ratings yet
          Prep Time 15 mins
          Cook Time 8 hrs
          Total Time 8 hrs 15 mins
          Course Main Course, Stew
          Cuisine American
          Servings 6
          Calories

          Equipment

          • Slow Cooker

          Ingredients
            

          • 2 lbs chuck roast cut into 1 ½" thick
          • 2 tbsp olive oil
          • 1 ½ tsp salt
          • 1 tsp black pepper
          • 3 cups low- sodium beef broth
          • 1 ½ lbs potatoes peeled & cut into 1 ½" cubes
          • 3 tbsp tomato paste
          • 2 tbsp Worcestershire sauce
          • 1 tsp dried thyme
          • 1 tsp dried rosemary
          • 4 carrots cut into 1" long
          • 1 onion chopped
          • 6 garlic cloves minced
          • 3 celery stem
          • 2 bay leaves
          • 4 tbsp flour

          Instructions
           

          • In a large bowl: place beef, salt, pepper and mix.
          • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef.
          • Placed seared beef in the slow cooker. Add tomato paste, rosemary, Worcestershire sauce, garlic, onion and mix. Add carrots, potatoes, celery, beef broth, bay leaves and thyme stems.
          • Cover and cook on low for 7-8 hours.
          • Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker.
          • Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

          Serve and enjoy!

            Video

            Keyword beef stew, best instant pot beef stew recipe, best slow cooker beef stew, easy slow cooker beef stew, slow cooker beef, slow cooker beef stew
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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            Slow Cooker No-Bean Chili

            Perfect dump and go slow cooker No Bean Chili that captures all the traditional flavors but does not come with the additional carbs. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this dish today. 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. Enjoy this recipe as a dip, side soup, main entree or a quick and ready easy to reheat snack. Thanks for visiting and see you again soon

            Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

            Delicious no bean chili.

            Add oil to the pan and turn up the heat to medium. Place the ground chuck/beef in a pan. Cook the meat for 5-7 minutes or until no longer pink. Optional:drain grease.

            Using the same pan: add bell peppers, garlic, onions and sauté for 2-3 minutes or until fragrant.

            Add cooked meat.

            Add chili powder, paprika, salt, pepper, cumin and mix.

            Add chopped bell peppers, onions, garlic, tomato sauce, chopped tomatoes, beef broth and mix.

            Slow cook on low for 7-8 hours.

            Season with salt and pepper to taste.

            Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

            Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

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