Classic Julia Child Beef Bourguignon Recipe Made Easy
Julia child beef bourguignon recipe: a timeless French classic. Rich, slow-braised beef in a decadent red wine sauce with mushrooms, onions, and bacon.
Equipment
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Slotted spoon
Ingredients
- 3 pounds chuck beef, cut into 2-inch cubes
- 1/4 pound thick-cut bacon, cut into 1/4-inch lardons
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- 3 cups full-bodied red wine (Burgundy or Pinot Noir recommended)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound white mushrooms, quartered
- 1 pound frozen pearl onions, thawed
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Bacon and Beef: In a large Dutch oven or heavy pot, cook the bacon lardons over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot. Season the beef cubes generously with salt and pepper.
- Step 2: Sear the Beef: In batches, sear the beef in the hot bacon fat until browned on all sides. Avoid overcrowding the pot to ensure proper browning. Remove the seared beef and set aside.
- Step 3: Saut the Vegetables: Add the olive oil to the pot, along with the sliced onion and carrots. Saut over medium heat until the vegetables are softened and lightly browned, about 5-7 minutes.
- Step 4: Dredge and Deglaze: Stir in the flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and tomato paste, stirring until well combined.
- Step 5: Combine and Simmer: Return the seared beef and cooked bacon to the pot. Add the minced garlic, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is very tender.
- Step 6: Saut the Mushrooms: While the beef is braising, saut the quartered mushrooms in butter in a separate skillet until softened and lightly browned. Set aside.
- Step 7: Add Mushrooms and Pearl Onions: During the last 30 minutes of cooking time, add the sauted mushrooms and thawed pearl onions to the pot. Stir gently to combine.
- Step 8: Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh parsley, and serve hot over mashed potatoes, egg noodles, or crusty bread. Optional Tip: For a richer flavor, use a high-quality Burgundy wine. If Burgundy is unavailable, a Pinot Noir is a good substitute. For a thicker sauce, remove some of the braising liquid towards the end of the cooking time and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Return the mixture to the pot and simmer until thickened.
Notes
Variations
Beef bourguignon, while a classic, lends itself to creative adaptations. These variations accommodate different preferences, dietary needs, and culinary explorations.
- Ingredient Swaps: Replace chuck roast with short ribs for a richer, more decadent experience. Substitute cremini mushrooms for white mushrooms to deepen the earthy notes. Instead of bacon, consider using pancetta for a more pronounced savory flavor.
- Regional Twists: Introduce regional ingredients such as Herbs de Provence for a Mediterranean flair. Incorporate a splash of Cognac or Armagnac during the deglazing process to elevate the aroma. A touch of Dijon mustard can add a subtle tang to the sauce.
- Dietary Adjustments: For a gluten-free version, use a gluten-free all-purpose flour or tapioca starch to thicken the sauce. To reduce fat content, trim excess fat from the beef and use leaner bacon. A vegetarian adaptation is possible by substituting the beef with hearty mushrooms like portobellos and adding lentils for protein.
Serving Suggestions
Beef bourguignon is ideally served hot, allowing its rich flavors to fully develop. This dish is particularly well-suited for cooler months, offering warmth and comfort. It can be presented at formal dinner parties or enjoyed as a hearty family meal. Classic accompaniments include mashed potatoes, egg noodles, or crusty bread, each providing a perfect canvas for soaking up the flavorful sauce. A simple green salad with a vinaigrette dressing offers a refreshing contrast to the stew’s richness.
Storage Tips
Proper storage preserves the freshness and extends the shelf life of beef bourguignon. Allow the stew to cool completely before transferring it to an airtight container. Refrigerated, it remains palatable for 3-4 days. For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thawing overnight in the refrigerator is recommended before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. The flavor of beef bourguignon often intensifies after a day or two, making it an excellent make-ahead dish.
Frequently Asked Questions
- Question 1: Can I use a different cut of beef?
Answer: While chuck roast is recommended for its balance of flavor and tenderness, short ribs or beef stew meat can also be used. Adjust cooking time as needed based on the cut. - Question 2: What if I don’t have red wine?
Answer: Beef broth can be used as a substitute, but the flavor will be less complex. Adding a tablespoon of red wine vinegar can help mimic the wine’s acidity. - Question 3: How do I thicken the sauce if it’s too thin?
Answer: Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering stew and cook until thickened. - Question 4: Can I make this recipe in a slow cooker?
Answer: Yes, sear the beef and saut the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the beef is very tender. Add the mushrooms and pearl onions during the last hour of cooking.