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4.34 from 3 votes

Julia Child’s Boeuf Bourguignon

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Author: Samantha

Ingredients

  • 6 ounce chunk of bacon cut into 1/4 in thick pieces
  • 2-21/2 lbs. lean stewing beef cut into 2-inch cubes
  • 1 carrot sliced
  • 1/2 onion sliced
  • 2 Tb flour
  • 3 cups of red wine
  • 2-3 cups beef stock
  • 1 Tb tomato paste
  • 2 cloves garlic chopped
  • ½ tsp thyme
  • 1 bay leaf

Braised Onions

  • 18-24 small white onions
  • 1/4 cup stock
  • 1/4 cup red wine
  • 2 Tb butter
  • 1 Tb olive oil

Sauteed Mushrooms

  • 1 lb mushrooms quartered
  • 2 Tb butter
  • 1 Tb olive oil
  • Salt and pepper to taste

Instructions

  • Cut bacon into 1/4 inch thick pieces. Simmer bacon for 10 minutes in water. Drain and pat dry. Meanwhile, pre-heat oven to 450 degrees.
  • In a large casserole pot, saute bacon in olive oil on moderate hear for about 2-3 minutes to brown lightly. When ready, reserve bacon to a side dish.
  • Pat dry the cubed beef with paper towels and brown in olive oil in the same pot. Brown on all sides. Only do one layer at a time, so don't overcrowd the pot. Reserve meat to a plate when done.
  • In the same pot, add the carrots and sliced onions and saute until lightly browned. About 5 minutes.
  • Return the beef and bacon to casserole pot and add salt and pepper, toss to coat. Sprinkle 2 Tb flour and toss to coat the beef all together. Next, place casserole uncovered in middle rack of oven for 4 minutes. Then toss the meat and return to oven for another 4 minutes. Julia insists that this step browns the meat). Remove casserole from oven and turn down to 350 degrees.
  • Stir 2-3 cups of red wine (I used Chianti) and enough beef stock to barely cover meat. Add tomato paste, garlic and herbs. Bring to a simmer on the stove top then cover and place back in oven for 2-21/2 hours or until meat is tender to forks touch.
  • While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  • For the onions, allow the butter and oil to bubble in a skillet and add the onions. Saute for about 10 minutes on moderate heat so they begin to brown. Add stock, wine and herb bouquet and and slowly cook for 40-50 minutes until onions are tender and liquid has evaporated (for the most part).
  • For the mushrooms, in a separate skillet saute mushrooms in oil and butter until lightly browned.
  • When the meat is tender, use a slotted spoon and remove all the meat and vegetables leaving just the liquid in the pot. On the stove-top turn heat on high and reduce sauce. Once reduced add back meat, vegetables and braised onions and mushrooms.
  • Serve with boiled potatoes and garnish with fresh parsley.