Beef Bourguignon Julia Child (Print Version)
# Ingredients:
01 -
6 ounces of roughly chopped bacon
02 -
1 tablespoon of olive oil (extra-virgin)
03 -
3 pounds of chunked brisket, chuck steak, or stewing beef (2-inch pieces)
04 -
1 large diced white onion
05 -
1 large carrot, cut into 1/2-inch slices
06 -
6 garlic cloves, finely minced (split)
07 -
Salt (coarse) to taste
08 -
Pepper (ground) to taste
09 -
2 tablespoons of all-purpose flour
10 -
3 cups of red wine (Chianti, Merlot, or Pinot Noir; use 2 cups if you want a lighter sauce)
11 -
2-3 cups of beef broth (depending on the wine quantity used)
12 -
12 small pearl onions (optional)
13 -
2 tablespoons of tomato paste
14 -
1 teaspoon of finely chopped fresh thyme
15 -
1 beef bouillon cube, crushed
16 -
2 tablespoons of fresh parsley, chopped (separated)
17 -
2 bay leaves
18 -
2 tablespoons of butter
19 -
1 pound of white or brown mushrooms, roughly quartered
# Instructions:
01 -
Get your oven ready by setting it to 350°F (175°C).
02 -
Put olive oil into a big heavy pot or dutch oven on medium heat, toss in the bacon pieces, and cook for 3 minutes until it's golden and crisp. Scoop the bacon with a slotted spoon onto a plate.
03 -
Blot the beef chunks dry with paper towels. In the same bacon fat, brown the beef pieces in batches on all sides, then transfer them to the bacon dish.
04 -
Toss the onion and carrot into the leftover fat and cook them for about 3 minutes until tender. Add 4 of the minced garlic cloves and stir for another minute. Drain out the extra grease, then return the crispy bacon and browned beef to the pot. Sprinkle some salt (1/2 tsp) and pepper (1/4 tsp).
05 -
Dust the flour over everything and stir it through. Cook it all together for about 4-5 minutes, stirring now and then until the mixture starts to color.
06 -
Stir in the pearl onions (if you're using them), pour in the wine, and add just enough broth to cover the meat. Mix in the tomato paste, crushed bouillon cube, and your fresh herbs. Bring it all to a slow boil over the stove.
07 -
Put on a lid, pop the pot into the lower rack of your oven, and cook it for 2-3 hours. Keep it at a low simmer throughout.
08 -
With about 5 minutes left in oven time, melt the butter in a pan on medium heat. Add the last 2 minced garlic cloves and cook for 30 seconds until fragrant. Toss in the mushrooms and stir them around for 5 minutes. Add a pinch of salt or pepper if you'd like.
09 -
Take the pot out of the oven and pour the contents into a colander sitting over a big bowl to save the liquid. Toss out the herbs.
10 -
Put the drained veggies and beef back into the pot. Stir the sautéed mushrooms in with them.
11 -
Simmer the saved liquid for 1-2 minutes, skimming off excess fat. Adjust the texture—if it's too thick, mix in a bit of broth. If it's too thin, boil it a little more.
12 -
Pour the sauce back into the pot with the meat and vegetables. Heat everything for about 2-3 minutes. Garnish with the rest of the parsley and serve with mashed potatoes, noodles, or rice.
# Notes:
01 -
Better wine makes the dish flavor pop more.
02 -
Let the stew rest for about 15 minutes before serving to deepen its taste.
03 -
Mushrooms taste best with a firmer texture when cooked fresh.