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Beef Bourguignon (Julia Child Recipe)

Beef Bourguignon (Julia Child Recipe)

Delicious Beef Bourguignon featuring tender beef in red wine gravy. Perfect family dinner recipe from Julia Child.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine French
Servings 6 people
Calories 624 kcal

Equipment

  • Dutch oven
  • Skillet
  • slow cooker
  • Instant Pot
  • Heavy based pot

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 6 ounces bacon roughly chopped
  • 3 pounds beef brisket trimmed of fat, cut into 2-inch chunks
  • 1 large carrot sliced ½-inch thick
  • 1 large white onion diced
  • 6 cloves garlic minced (divided)
  • 1 pinch coarse salt
  • 1 pinch ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions optional
  • 3 cups red wine like Merlot, Pinot Noir, or Chianti
  • 2-3 cups beef stock if using 2 cups of wine, use 3 cups beef stock
  • 2 tablespoons tomato paste
  • 1 cube beef bouillon crushed
  • 1 teaspoon fresh thyme finely chopped
  • 2 tablespoons fresh parsley finely chopped, divided
  • 2 leaves bay leaves
  • 1 pound white mushrooms fresh, quartered
  • 2 tablespoons butter

Instructions
 

Traditional Oven Method

  • Preheat oven to 350°F (175°C).
  • Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  • Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  • Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bouillon and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender.
  • In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Set aside.
  • Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs.
  • Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  • Remove any fat off the sauce and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  • Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
  • Garnish with parsley and serve with mashed potatoes, rice or noodles.

Notes

Serve cool and refrigerate for the next day, reheat gently before serving.

Nutrition

Serving: 1portionCalories: 624kcalCarbohydrates: 19gProtein: 59gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 151mgSodium: 1163mgPotassium: 1519mgFiber: 3gSugar: 7gVitamin A: 2031IUVitamin C: 12mgCalcium: 64mgIron: 6mg
Keyword Beef Bourguignon, family dinner, instant pot, Julia Child Recipe, oven, slow cooker
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