Beef Bourguignon (Julia Child Style)
This classic French stew is a slow-cooked masterpiece, featuring tender beef, smoky bacon, and a rich red wine sauce. Perfect for cozy dinners, it pairs beautifully with mashed potatoes, rice, or crusty bread.
Original recipe: https://cafedelites.com/beef-bourguignon/#recipe
Ingredients
Meat & Fat: 1 tbsp olive oil, 170g bacon (chopped), 1.36kg beef brisket (cubed)
Vegetables: 1 large carrot (sliced), 1 large white onion (diced), 6 garlic cloves (minced), 12 pearl onions (optional), 450g mushrooms (quartered)
Seasoning & Thickening: 1 pinch salt & pepper, 2 tbsp flour, 1 tsp fresh thyme, 2 bay leaves, 2 tbsp fresh parsley (divided)
Liquids & Flavoring: 3 cups red wine (or 2 cups for a milder sauce), 2-3 cups beef stock, 2 tbsp tomato paste, 1 beef bouillon cube (crushed)
For Sautéing Mushrooms: 2 tbsp butter, 2 cloves garlic (minced)
Instructions
Sauté the Bacon: Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook for about 3 minutes until crisp and browned. Remove the bacon with a slotted spoon and set it aside on a plate.
Sear the Beef: Pat the beef dry with paper towels to ensure a good sear. In batches, sear the beef cubes in the hot bacon fat, browning on all sides. Transfer the browned beef to the plate with the bacon.
Sauté the Vegetables: In the same pot, add the sliced carrots and diced onions. Cook for about 3 minutes, stirring occasionally, until softened. Add 4 cloves of minced garlic and sauté for another minute until fragrant.
Combine Ingredients & Simmer: Drain any excess fat, then return the cooked bacon and beef to the pot. Season with salt and pepper. Sprinkle with flour, toss to coat, and cook for 4-5 minutes, stirring occasionally, until the flour is lightly browned.
Add the Liquids & Herbs: Stir in the pearl onions, then pour in the red wine and enough beef stock to just cover the meat. Add the tomato paste, crushed bouillon cube, thyme, and bay leaves. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef becomes tender and falls apart easily.
Prepare the Mushrooms: In the last 5 minutes of cooking, heat 2 tbsp butter in a separate skillet over medium heat. Once melted, add the remaining 2 cloves of minced garlic and cook for about 30 seconds until fragrant. Add the quartered mushrooms and sauté for about 5 minutes, stirring occasionally, until browned and tender. Season with salt and pepper if desired.
Finish the Stew: Stir the sautéed mushrooms into the pot and let everything simmer together for an additional 3-5 minutes, allowing the flavors to meld.
Garnish & Serve: Remove the bay leaves and sprinkle the stew with freshly chopped parsley. Serve warm over mashed potatoes, rice, or buttered noodles.
This dish is even better the next day, as the flavors deepen over time. Enjoy a comforting, restaurant-quality meal right at home!
