Imen Dridi This Beef Bourguignon recipe features chuck beef, bacon, carrots, onions, garlic, Cognac, red wine, beef broth, tomato paste, thyme, butter, flour, frozen onions, mushrooms, bread, and parsley. It takes about 105 minutes to prepare and serves 6 people.
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🧡 Why You’ll Love This Beef Bourguignon Recipe:
- Rich Flavor: The combination of bacon, chuck beef, red wine, and aromatics creates a deeply flavorful dish that satisfies the palate.
- Hearty and Filling: With chunks of tender beef, hearty vegetables, and savory broth, this dish is comforting and substantial, perfect for a satisfying meal.
- Impressive Presentation: The dish’s rustic appearance and rich aroma make it a show-stopper at any gathering or dinner party.
- Make-Ahead Convenience: It tastes even better the next day, allowing flavors to meld, and making it an ideal make-ahead option for busy schedules.
âť“ What Is Julia Child Beef Bourguignon Recipe?
Julia Child’s Beef Bourguignon is a classic French stew made with chuck beef, bacon, red wine, and vegetables. It boasts a rich, savory taste and tender texture. Its name comes from the Burgundy region in France, where it originates.
🥩 Julia Child Beef Bourguignon Ingredients
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at 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 Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
🍲 How To Make Julia Child Beef Bourguignon
- Preheat the oven to 250 degrees F.
- Heat olive oil in a large Dutch oven. Stir regularly as the bacon cooks over medium heat for 10 minutes until lightly browned. A slotted spoon removes bacon to a large dish.
- Salt and pepper the meat cubes after drying them with paper towels. Sear the beef in heated oil in single layers for 3–5 minutes to brown on all sides. Remove the seared cubes to the bacon plate and brown the beef until done. Set aside.
- Mix the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper in the pan oil and cook for 10–15 minutes, stirring periodically, until the onions are gently browned. Add garlic and sauté 1 minute more. Add Cognac, stand back, and light with a match to burn off alcohol. Return the meat and bacon to the pot with the juices. Pour the bottle of wine and almost cover the meat with beef broth. Add tomato paste and thyme. Bring to a simmer, cover the pot with a tight lid, and bake for 1 1/4 hours until the meat and veggies are fork-tender.
- Mix 2 tablespoons butter and flour with a fork and add to stew. Add frozen onions. Sauté mushrooms in 2 tablespoons butter for 10 minutes until lightly browned, then add to stew. Boil the stew on the stove, then reduce the heat and simmer for 15 minutes. Season to taste.
- To serve, toast bread in the toaster or oven. Rub one side of each slice with a sliced garlic clove. For each dish, ladle stew over bread and sprinkle with parsley.
đź’ Recipe Tips:
- Use quality ingredients like chuck beef and good red wine for authentic flavor.
- Ensure proper browning of the meat for depth of taste.
- Be cautious with salt as bacon and broth already add saltiness.
- Thicken the sauce adequately to achieve the desired consistency.
- Allow sufficient time for the flavors to meld during simmering for optimal taste.
🥗 What To Serve With Beef Bourguignon ?
Serve Beef Bourguignon with crusty bread, mashed potatoes, or buttered egg noodles to soak up the rich sauce pair with a side of roasted vegetables or a fresh green salad for a balanced meal.
🎚 How To Store Leftovers Beef Bourguignon?
- Refrigerator: To store Leftovers Beef Bourguignon refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze Leftovers Beef Bourguignon allow it to cool completely, then transfer it to a freezer-safe container or bag, removing excess air, and freeze for up to 3 months.
🥵 How To Reheat Leftovers Beef Bourguignon?
- In The Microwave: Place Leftovers Beef Bourguignon in a microwave-safe dish cover it and heat in short intervals for up 5-7 minutes stirring in between until warmed through.
- On The Stovetop: Reheat Leftovers Beef Bourguignon in a saucepan over low heat stirring frequently to prevent sticking or burning for 4-6 minutes.
- In The Oven: Transfer Leftovers Beef Bourguignon to an oven-safe dish cover with foil and reheat at a low temperature (around 325°F) until warmed for up 8- 10 minutes.
FAQ’S
Is Beef Bourguignon Gluten-free?
Yes, Beef Bourguignon can be made gluten-free by ensuring that all ingredients, including broth and thickeners like flour, are gluten-free substitutes.
How Do You Thicken Beef Bourguignon Sauce?
To thicken Beef Bourguignon sauce, mix equal parts softened butter and flour (roux) and gradually stir it into the simmering sauce until the desired thickness is achieved.
Can Beef Bourguignon Be Made In An Instant Pot?
Yes, Beef Bourguignon can be made in an Instant Pot by following a modified recipe that adjusts cooking times and liquid amounts for pressure cooking.
How Do You Prevent The Sauce In Beef Bourguignon From Becoming Too Thin?
To prevent the sauce in Beef Bourguignon from becoming too thin, ensure proper browning of the meat, use a suitable amount of flour for thickening, and allow sufficient time for simmering to reduce and concentrate the sauce.
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Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 753
- Total Fat: 34 g
- Saturated Fat: 14 g
- Carbohydrates: 29 g
- Dietary Fiber: 6 g
- Sugar: 11 g
- Protein: 52 g
- Cholesterol: 164 mg
- Sodium: 1732 mg
Julia Child Beef Bourguignon
Description
This Beef Bourguignon recipe features chuck beef, bacon, carrots, onions, garlic, Cognac, red wine, beef broth, tomato paste, thyme, butter, flour, frozen onions, mushrooms, bread, and parsley. It takes about 105 minutes to prepare and serves 6 people.
Ingredients
For serving:
Instructions
- Preheat the oven to 250 degrees F.
- Heat olive oil in a large Dutch oven. Stir regularly as the bacon cooks over medium heat for 10 minutes until lightly browned. A slotted spoon removes bacon to a large dish.
- Salt and pepper the meat cubes after drying them with paper towels. Sear the beef in heated oil in single layers for 3–5 minutes to brown on all sides. Remove the seared cubes to the bacon plate and brown the beef until done. Set aside.
- Mix the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper in the pan oil and cook for 10–15 minutes, stirring periodically, until the onions are gently browned.
- Add garlic and sauté 1 minute more. Add Cognac, stand back, and light with a match to burn off alcohol. Return the meat and bacon to the pot with the juices. Pour the bottle of wine and almost cover the meat with beef broth. Add tomato paste and thyme. Bring to a simmer, cover the pot with a tight lid, and bake for 1 1/4 hours until the meat and veggies are fork-tender.
- Mix 2 tablespoons butter and flour with a fork and add to stew. Add frozen onions. Sauté mushrooms in 2 tablespoons butter for 10 minutes until lightly browned, then add to stew. Boil the stew on the stove, then reduce the heat and simmer for 15 minutes. Season to taste.
- To serve, toast bread in the toaster or oven. Rub one side of each slice with a sliced garlic clove. For each dish, ladle stew over bread and sprinkle with parsley.
Notes
- Use quality ingredients like chuck beef and good red wine for authentic flavor.
Ensure proper browning of the meat for depth of taste.
Be cautious with salt as bacon and broth already add saltiness.
Thicken the sauce adequately to achieve the desired consistency.
Allow sufficient time for the flavors to meld during simmering for optimal taste.
