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    Beef Bourguignon

    Beef Bourguignon

    Julia Child's most famous recipe, perfected for the home kitchen. This legendary Burgundian stew transforms tough beef into melt-in-your-mouth tenderness through the magic of slow braising in red wine. It's French comfort food at its absolute finest.

    3 hours
    8 servings
    Hard

    Ingredients

    • • 3 lbs beef chuck roast, cut into 2-inch cubes
    • • 6 slices thick-cut bacon, chopped
    • • 1 bottle (750ml) red Burgundy wine
    • • 2 cups beef stock
    • • 2 tbsp tomato paste
    • • 1 large onion, diced
    • • 2 carrots, cut into chunks
    • • 3 cloves garlic, minced
    • • 1 lb mushrooms, quartered
    • • 12 pearl onions, peeled
    • • 2 bay leaves
    • • 3 sprigs fresh thyme
    • • 3 sprigs fresh parsley
    • • 3 tbsp flour
    • • 3 tbsp butter
    • • 2 tbsp olive oil
    • • Salt and pepper to taste

    Instructions

    Step 1: Prepare the Beef

    Pat beef cubes dry and season generously with salt and pepper. Toss with 2 tablespoons flour. In a large Dutch oven, cook bacon until crispy. Remove and set aside, leaving fat in pan.

    Step 2: Brown the Beef

    Brown beef cubes in batches in the bacon fat, about 4-5 minutes per side. Don't overcrowd. Remove beef and set aside.

    Step 3: Build the Base

    Add onion and carrots to the pan, cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes more. Sprinkle with remaining flour and stir.

    Step 4: Deglaze and Braise

    Pour in wine, scraping up browned bits. Add beef stock, herbs, beef, and bacon. Bring to a simmer, cover, and cook in 325°F oven for 2-2.5 hours.

    Step 5: Prepare Vegetables

    In the last 30 minutes, sauté mushrooms and pearl onions in butter and olive oil until golden. Add to the stew.

    Step 6: Final Touches

    Remove bay leaves and herb sprigs. Taste and adjust seasoning. The beef should be fork-tender and the sauce richly flavored. Serve hot with crusty bread or mashed potatoes.

    Chef's Tips

    Wine Choice: Use a good Burgundy or Pinot Noir - the wine you'd drink with dinner. The quality of wine directly affects the final dish.

    Make Ahead: This dish improves with time. Make it a day ahead and reheat gently. The flavors will be even more developed.

    Browning is Key: Don't skip the browning step for the beef. Those caramelized bits add incredible depth to the final sauce.