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Julia Child’s Boeuf Bourguignon Recipe

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3.9 from 83 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

Description

Julia Child’s Boeuf Bourguignon is a classic French beef stew braised slowly in red wine and beef stock, infused with aromatic herbs, bacon, mushrooms, and pearl onions. This rich and flavorful dish features tender chunks of beef cooked to perfection, creating a hearty meal ideal for special occasions or comforting dinners.

Ingredients

For the Beef Bourguignon

  • 6 ounces bacon (sliced crosswise into 1/4″ thick pieces)
  • 1 tablespoon olive oil
  • 2-3 pounds beef chuck roast (cut into 2 inch cubes)
  • 1 carrot (peeled and sliced)
  • 1 small onion (peeled and sliced)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 2 1/2 cups red wine (full bodied)
  • 2-3 cups beef stock (or low sodium broth)
  • 1 tablespoon tomato paste
  • 2 cloves garlic (mashed)
  • 5-6 sprigs thyme (tied in kitchen string)
  • 2 bay leaves

For the Pearl Onions

  • 6-7 ounces frozen pearl onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 sprigs parsley
  • 3-4 sprigs thyme
  • 1/2 bay leaf
  • 1/2 cup beef broth (or stock)

For the Mushrooms

  • 1 pound white mushrooms (stems removed, quartered)
  • 2 tablespoons butter
  • 1 tablespoon olive oil

For Garnish

  • Chopped parsley
  • Fresh thyme sprigs (optional)

Instructions

  1. Preheat Oven: Set your oven to 450°F (230°C) to begin the initial browning and crust formation of the beef.
  2. Cook Bacon: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the sliced bacon and cook until lightly browned and fragrant. Remove the bacon with a slotted spoon and set aside, draining the excess fat.
  3. Brown Beef: Thoroughly pat dry the beef cubes with paper towels. Add the beef in batches to the Dutch oven, browning on all sides. Transfer browned beef to the bowl with bacon.
  4. Sauté Vegetables: Add the sliced carrot and onion to the Dutch oven and sauté until lightly browned and tender-crisp.
  5. Combine and Coat: Return the beef and bacon to the pot. Season with kosher salt and pepper. Sprinkle flour over the ingredients and stir well to coat all pieces evenly.
  6. Bake to Crust: Place the uncovered Dutch oven in the preheated oven for 4 minutes, stir, and then bake uncovered for another 4 minutes to develop a light crust on the meat and vegetables.
  7. Reduce Oven Temp: Lower the oven temperature to 325°F (163°C) for slow braising.
  8. Add Liquids and Herbs: Pour in red wine and enough beef stock to just cover the meat. Stir in tomato paste, mashed garlic, thyme sprigs tied with string, and bay leaves. Cover tightly with the lid.
  9. Braise Beef: Place the Dutch oven back in the oven and braise for 2 to 3 hours until the beef is tender.
  10. Prepare Pearl Onions: While beef cooks, tie parsley and thyme sprigs into a bundle. In an enameled pan, heat butter and olive oil over medium-high heat until foam subsides. Add frozen pearl onions and cook until lightly browned.
  11. Simmer Onions: Add the herb bundle, bay leaf, and beef broth to the onions. Bring to a simmer, reduce heat to medium-low, cover, and cook for 20 minutes until most liquid evaporates. Remove onions and set aside.
  12. Cook Mushrooms in Batches: In a skillet, heat half the olive oil and butter until foam subsides. Add half the mushrooms and cook until browned without crowding. Transfer to a bowl.
  13. Repeat Mushrooms: Heat remaining olive oil and butter, cook remaining mushrooms similarly, then combine with the first batch.
  14. Strain Sauce and Vegetables: When beef is tender, remove meat with a slotted spoon. Strain vegetables and broth into a bowl, pressing lightly to extract sauce, keeping solids out of sauce.
  15. Reassemble: Return beef to the Dutch oven, pour strained sauce over it, and add the cooked mushrooms, pearl onions, and some reserved carrots if desired.
  16. Chill: Allow the stew to cool to room temperature, then refrigerate for several hours or overnight to develop flavors.
  17. Reheat and Skim: Preheat oven to 325°F. Skim excess fat from the top of the stew and discard.
  18. Final Braise: Return the pot to the oven and cook for an additional 1 to 1 1/2 hours to reheat thoroughly and meld flavors.
  19. Serve: Garnish with fresh thyme and chopped parsley. Serve with crusty bread and a good red wine for a complete experience.

Notes

  • Drying the beef before browning is essential to get a good sear and develop rich flavor.
  • The initial high-temperature oven step helps create a flavorful crust on the meat.
  • Using full-bodied red wine such as Burgundy or Pinot Noir adds depth to the sauce.
  • Simmering the pearl onions with herbs infuses them with great flavor and softens their texture.
  • Cook mushrooms in batches to ensure proper browning rather than steaming.
  • Chilling the stew overnight enhances flavor as the ingredients marry better over time.
  • Skimming fat after chilling reduces greasiness and improves mouthfeel.
  • This classic dish is perfect served with mashed potatoes, noodles, or crusty French bread.
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/julia-childs-boeuf-bourguignon-recipe/