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Beef Bourguignon (Julia Child Recipe)

Beef Bourguignon (Julia Child Recipe)

Beef Bourguignon is a classic French dish with tender beef simmered in a rich red wine gravy.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine French
Servings 6 people
Calories 624 kcal

Equipment

  • Dutch oven
  • Skillet
  • Slow Cooker
  • instant pot

Ingredients
  

Base 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 pieces pearl onions small, 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 units bay leaves
  • 1 pound white mushrooms fresh, quartered or small brown mushrooms
  • 2 tablespoons butter

Instructions
 

Traditional Oven Method

  • Preheat oven to 350°F (175°C).
  • Heat the oil in a large dutch oven. Sauté the bacon over medium heat for about 3 minutes, until crisp. Transfer to a dish and set aside.
  • Pat dry beef and sear in batches until browned. Remove to the dish with bacon.
  • Sauté carrots and onions until softened. Add 4 cloves garlic and cook for 1 minute. Return bacon and beef, season, sprinkle with flour and cook for 4-5 minutes.
  • Add pearl onions, wine, and enough stock to barely cover the meat. Add tomato paste, bullion, and herbs. Bring to a simmer.
  • Cover and transfer to oven. Simmer for 2-3 hours, until meat is tender.
  • In the last 5 minutes, prepare mushrooms in butter with garlic. Cook until browned.
  • Remove casserole from oven and drain the sauce. Return beef to pot and add mushrooms.
  • Skim off fat from sauce and adjust consistency. Pour sauce over meat.
  • If serving immediately, simmer for 2-3 minutes to heat through. Garnish and serve with potatoes, rice, or noodles.
  • For next day serving, cool, refrigerate, and reheat gently for about 10 minutes.

Nutrition

Serving: 1servingCalories: 624kcalCarbohydrates: 19gProtein: 59gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 151mgSodium: 1.163mgPotassium: 1.519mgFiber: 3gSugar: 7gVitamin A: 2.031IUVitamin C: 12mgCalcium: 64mgIron: 6mg
Keyword Beef Bourguignon, family dinner, Instant Pot, Julia Child Recipe, rich gravy, slow cooker
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