One of Julia Child's most iconic dishes: Boeuf Bourguignon.

Ingredients
Stew
Chunk Bacon 6 Ounces
Olive Oil 1 Tablespoon
Stew Beef 3 Pounds
Carrot, Peeled And Sliced 1
Onion, Peeled And Sliced 1
Salt 1 Teaspoon
Pepper14 Teaspoon
Flour 2 Tablespoons
Red Wine (Bordeaux, Chianti, Burgandy) 3 Cups
Beef Stock 2 Cups
Tomato Paste 1 Tablespoon
Garlic Clove 2
Thyme Sprig 1
Bay Leaf 1
Braised Onions
Pearl Onion 20
Butter, Unsalted 1 12 Tablespoons
Olive Oil 1 12 Tablespoons
Beef Stock12 Cup
Salt and Pepper To Taste
Bay Leaf 1
Thyme Sprig 1
Parsley Sprig 2
Sauteed Mushrooms
Mushrooms 1 Pound
Butter, Unsalted 2 Tablespoons
Olive Oil 1 Tablespoon
  • Preparation Steps
  • 1

    Remove the rind from the bacon/pork belly.

  • 2

    Cut the pork into lardons (1/4in x 1 1/2in).

  • 3

    Simmer the lardons in 1 1/2 quarts of water for 10 minutes.

  • 4

    Drain the lardons and pat dry.

  • 5

    Preheat oven to 450F/230C.

  • 6

    Brown lardons in 1 TB olive oil in a heavy casserole or Dutch oven (not shown).

  • 7

    Remove the browned lardons to a plate.

  • 8

    Brown the beef (small batches at a time) in the bacon fat.

  • 9

    Once browned, remove beef from pot and continue with the rest of the beef in small batches.

  • 10

    Sauté sliced onion and carrot (optional) in the same pot until softened.

  • 11

    Return beef and lardons to the pot.

  • 12

    Add 1 tsp salt, 1/4 tsp pepper, and 2 TB flour. Toss to coat.

  • 13

    Put pot in oven for 4 minutes uncovered.

  • 14

    Toss again and return for another 4 minutes.

  • 15

    Reduce oven temperature to 325F/162C and remove pot.

  • 16

    Add about 3 cups red wine and enough beef stock to cover.

  • 17

    Add 1 TB tomato paste, 3 smashed garlic cloves, 1 sprig thyme, and 1 bay leaf. Bring up to a simmer.

  • 18

    Cover and place in the oven for 3-4 hours. If needed, adjust the temperature to maintain a simmer.

  • 19

    Add 1 1/2 TB each of butter and olive oil to the skillet over medium heat. Once warm, add ~20 pearl onions.

  • 20

    Sauté the onions, rolling them to get an even browning.

  • 21

    Add 1/2 cup beef stock, salt and pepper to taste, 1 sprig thyme, 1 bay leaf, and 2 sprigs parsley.

  • 22

    Cover and let cook for 40-50 minutes until the onions are tender and the liquid is mostly evaporated.

  • 23

    For the mushrooms, add 2 Tb butter and 1 TB olive oil to a pan over high heat.

  • 24

    Add 1lb mushrooms and shake/toss for about 5 minutes.

  • 25

    When lightly browned, remove the mushrooms from the heat and set aside.

  • 26

    Remove pot from oven when beef falls apart.

  • 27

    Pour stew into a sauce pot through a fine mesh sieve.

  • 28

    Return beef and lardons to the clean pot.

  • 29

    Add mushrooms.

  • 30

    Add the onions (carefully).

  • 31

    Skim fat off of the sauce.

  • 32

    Return sauce to stove and let simmer for 1-2 minutes, skimming fat as needed, until it is your desired taste and thickness.

  • 33

    Pour sauce over the meat and vegetables.

  • 34

    Cover and let simmer over medium-low heat for 2-3 minutes.

  • 35

    When everything is heated through, you are ready to serve.

  • 36

    Garnish with parsley and eat!

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