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Ingredients

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

Cuisine:
  • 3h 15 min
  • Serves 7
  • Medium

Ingredients

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

Recipe

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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.

Steps

1
Done

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.
2
Done

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.
3
Done

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.
4
Done

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.
5
Done

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.
6
Done

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.
7
Done

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!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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