Hamdi Saidani This delicious Beef Bourguignon recipe from Julia Child is the perfect comforting meal for any occasion. It’s a hearty, slow-cooked dish with tender beef, savory bacon, and rich red wine, making it a perfect choice for cozy dinners. With simple, flexible ingredients, it’s easy to make and full of flavor!
Ingredients Needed
- 1 tablespoon olive oil
- 8 ounces dry-cured applewood smoked bacon, diced
- 2 1/2 pounds chuck beef (cut into 1-inch cubes)
- Kosher salt and freshly ground black pepper (to taste)
- 1 pound carrots (sliced into 1-inch chunks)
- 2 yellow onions (sliced)
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 bottle dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 cups beef broth (1 can)
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 4 tablespoons unsalted butter (room temperature, divided)
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms (stems discarded, caps thickly sliced)
For Serving:
- Country bread or sourdough (toasted and r믭 with garlic)
- 1/2 cup fresh chopped parsley (optional)
How To Make Beef Bourguignon
- Preheat the oven: Preheat your oven to 250°F.
- Cook the bacon: Heat olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook for about 10 minutes, stirring occasionally, until lightly browned. Remove the bacon with a slotted spoon and set it aside on a plate.
- Sear the beef: Pat the beef cubes dry with paper towels, then season with salt and pepper. In batches, sear the beef in the same pot for 3 to 5 minutes per side until browned. Remove the beef and set it aside with the bacon.
- Cook the vegetables: Add the sliced carrots and onions to the pot, along with 1 tablespoon of salt and 2 teaspoons of pepper. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
- Flambé with Cognac: Add the Cognac to the pot, stand back, and ignite it with a match to burn off the alcohol.
- Add the liquids and simmer: Return the seared beef and bacon to the pot with the juices. Add the entire bottle of red wine and enough beef broth to nearly cover the meat. Stir in the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid, and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender.
- Thicken the stew: In a small bowl, combine 2 tablespoons of butter with 3 tablespoons of flour to form a paste. Stir this paste into the stew. Add the frozen whole onions and mix everything together.
- Sauté the mushrooms: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté for 10 minutes until they are lightly browned. Add the mushrooms to the stew.
- Final simmer: Bring the stew to a boil on the stove. Lower the heat and simmer for another 15 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
- Serve: Toast the bread and rub each slice with a garlic clove. To serve, spoon the stew over the toasted bread and sprinkle with chopped parsley, if desired.
Recipe Tips
- Sear the beef in batches: To get a nice, brown crust on each piece of beef, sear it in batches. This will ensure the beef is evenly browned and doesn’t steam in the pan.
- Let the alcohol burn off: When adding the Cognac, let it flame up to burn off the alcohol. This enhances the flavor without leaving a bitter taste.
- Use good-quality wine: The wine is key to the flavor of the dish. Choose a dry red wine like Cote du Rhone or Pinot Noir for the best results.
- Thicken the sauce with butter and flour: Make a paste with butter and flour to thicken the stew. Stir it in well to avoid lumps and create a silky sauce.
- Add fresh mushrooms last: Sauté the mushrooms separately and add them at the end. This ensures they stay tender and absorb the flavors without becoming too soft.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover beef bourguignon to an airtight container and refrigerate for up to 3 days.
- Freeze: Place leftover beef bourguignon in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.
- Reheating: To reheat leftover beef bourguignon, gently warm it on the stove over low heat for 15-20 minutes, stirring occasionally until heated through.
Nutrition Fact
Serving Size: 1 serving (approximately 1 cup or 200 grams)
- Calories: 259
- Total Fat: 5.9 g
- Saturated Fat: 2.3 g
- Cholesterol: 60 mg
- Sodium: 600 mg
- Potassium: 600 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 2 g
- Sugars: 4 g
- Protein: 40 g
More Julia Child Recipes:
Julia Child Beef Bourguignon
Ingredients
For Serving:
Instructions
- Preheat the oven: Preheat your oven to 250°F.
- Cook the bacon: Heat olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook for about 10 minutes, stirring occasionally, until lightly browned. Remove the bacon with a slotted spoon and set it aside on a plate.
- Sear the beef: Pat the beef cubes dry with paper towels, then season with salt and pepper. In batches, sear the beef in the same pot for 3 to 5 minutes per side until browned. Remove the beef and set it aside with the bacon.
- Cook the vegetables: Add the sliced carrots and onions to the pot, along with 1 tablespoon of salt and 2 teaspoons of pepper. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
- Flambé with Cognac: Add the Cognac to the pot, stand back, and ignite it with a match to burn off the alcohol.
- Add the liquids and simmer: Return the seared beef and bacon to the pot with the juices. Add the entire bottle of red wine and enough beef broth to nearly cover the meat. Stir in the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid, and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender.
- Thicken the stew: In a small bowl, combine 2 tablespoons of butter with 3 tablespoons of flour to form a paste. Stir this paste into the stew. Add the frozen whole onions and mix everything together.
- Sauté the mushrooms: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté for 10 minutes until they are lightly browned. Add the mushrooms to the stew.
- Final simmer: Bring the stew to a boil on the stove. Lower the heat and simmer for another 15 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
- Serve: Toast the bread and rub each slice with a garlic clove. To serve, spoon the stew over the toasted bread and sprinkle with chopped parsley, if desired.
Notes
- Sear the beef in batches: To get a nice, brown crust on each piece of beef, sear it in batches. This will ensure the beef is evenly browned and doesn’t steam in the pan.
- Let the alcohol burn off: When adding the Cognac, let it flame up to burn off the alcohol. This enhances the flavor without leaving a bitter taste.
- Use good-quality wine: The wine is key to the flavor of the dish. Choose a dry red wine like Cote du Rhone or Pinot Noir for the best results.
- Thicken the sauce with butter and flour: Make a paste with butter and flour to thicken the stew. Stir it in well to avoid lumps and create a silky sauce.
- Add fresh mushrooms last: Sauté the mushrooms separately and add them at the end. This ensures they stay tender and absorb the flavors without becoming too soft.
Julia Child Beef Bourguignon
