Julia Child's Boeuf Bourguignon

LIittleFerraroKitchen.com

A more simplified version of Julia Child’s beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

LIittleFerraroKitchen.com

Cook bacon and set aside. Dredge beef in flour and sear on all sides until deeply brown and set aside.

LIittleFerraroKitchen.com

In the same pot, saute sliced onions, sliced carrots and chopped garlic until softened. Stir in tomato paste and saute for another minute until vegetables are coated evenly.

LIittleFerraroKitchen.com

Now here's the fun part! Turn off heat and pour in 1/4 cup Cognac to deglaze. Use a wooden spoon to scrape any meaty bits.

LIittleFerraroKitchen.com

Turn heat back on, add bacon, meat, red wine, beef stock and herbs. Season with salt and pepper and bring to a simmer.

LIittleFerraroKitchen.com

Place lid on the pot and cook at 325 degrees Fahrenheit for 2 1/2-3 hours.

LIittleFerraroKitchen.com

While stew cooks, melt butter and olive oil in a pan. Add mushrooms, pearl onions, red wine and herbs and cook until wine has reduced.

LIittleFerraroKitchen.com

Once stew is done, remove herb bundle and stir in mushroom mixture and serve.

LIittleFerraroKitchen.com

Find the full recipe for Julia Child’s Boeuf Bourguignonon on LittleFerraroKitchen.com