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Adjust Servings:
Olive Oil – 1 tbsp Extra-virgin
Bacon – 6 oz (170 g)
Beef – 3 lb (1 ½ kg) Brisket
Carrots – 1 Large
White Onions – 1 Large
Garlic – 6 cloves
Salt – a pinch
Ground Black Pepper – a pinch
Wheat Flour – 2 tbsp
Pearl Onions – 12 Small
Red Wine – 3 cups (700 ml)
Beef Broth – 2 cups (470 ml)
Tomato Paste – 2 tbsp
Bouillon Cube – 1 Beef
Thyme – 1 tsp Fresh
Parsley – 2 tbsp
Bay Leaf – 2
Mushrooms – 1 lb (450 g) White or brown
Butter – 2 tbsp

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Julia Child’s Beef Bourguignon

Julia Child’s Beef Bourguignon

  • 3h 15 min
  • Serves 7
  • Medium




Today’s recipe is just what you need for a special occasion. Julia Child’s iconic beef bourguignon is an amazing flavorful stew that will keep you warm on a cold evening. This is the case when it’s safe to say that the dish is worth every minute spent.

Whether you’re a Julia Child fan or just want to spice up your daily menu with a classic French recipe, be sure to treat yourself and your loved ones to this hearty and delicious recipe.



Heat the oil in a large dutch oven. Roughly chop the bacon and cook it for a couple of minutes over medium heat. Set aside on a large dish leaving the fat in the pot.


Trim the beef brisket of fat, cut into medium-sized chunks, and pat dry. Brown all the sides in the hot oil. Add the beef to the bacon.


Slice the carrot and dice the white onion and add them to the dutch oven. Cook until softened. Mince the garlic, add 4 cloves to the dutch oven and cook for another minute.


Drain the fat leaving about a tablespoon in the pot and add the bacon and beef. Add salt, pepper, and flour. Toss and cook for 5 minutes. Add the pearl onions, wine, beef stock, tomato paste, crushed bouillon cube, and herbs. Bring it to a simmer.


Put in a preheated to 350 °F (180 °C) oven. Cook on the lower rack for about 3 hours or until the meat falls apart.


Heat the butter in a pan, add the rest of the garlic, cook until fragrant. Add the mushrooms. Cook for 5 minutes occasionally shaking the pan.


Strain the sauce through a colander. Remove the bay leaves and combine the sauce with the rest of the ingredients. Cook skimming off the fat until the sauce is thick enough to coat the back of a spoon lightly. Adjust the seasoning.

Complement this flavorful beef with creamy mashed potatoes or any other side with a mild flavor. Bon appetit!


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