You're looking down at a beautifully crafted plate. The slow-cooked beef stew sits in the center, with a glossy, mahogany hue from the reduced red wine. Scattered on top are pearl onions, lightly charred carrots, plump mushrooms, and crispy bacon. The vibrant garnish of fresh parsley dots the dish, adding a pop of color. It's served with a side of mashed potatoes, their creamy whiteness contrasting with the rich brown stew.

Julia Child's Boeuf Bourguignon

Name: Julia Child's Boeuf Bourguignon
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs Beef (Chuck) cut into 2 inch cubes; 1 bottle Red Wine; 2 cloves Garlic crushed; 2 Onions chopped; 1 lb Carrots cut into chunks; 2 Bay Leaves; a handful Thyme; a handful Parsley; to taste Black pepper; to taste Salt; 4 oz Bacon; 1 lb Mushrooms quartered; 1 lb Pearl Onions peeled; 1 tablespoon Tomato Paste; 2 cups Beef Broth; as needed Olive Oil; as needed Butter; 1 tablespoon Flour

A savor-rich, slow-cooked beef and red wine stew.

Category Main Course

Prep 60 minutes

Cook 180 minutes

Style French

Technique Braising

Diet Friendly Gluten-Free

Daily recipe · October 20, 2024

A little about this dish

To celebrate International Chef's Day, we're bringing to your kitchen a classic yet visually stunning dish by none other than renowned Chef Julia Child. Mastering her famous 'Boeuf Bourguignon' is like unlocking a new level in your cooking journey! It's a rich, slow-cooked beef stew, where the beef is braised in red wine and beef broth, flavored with carrots, onions, garlic, and garnished with mushrooms and bacon.

Ingredients (for 6)

Beef (chuck) — 3 lbs — cut into 2 inch cubes
Red wine — 1 bottle
Garlic — 2 cloves — crushed
Onions — 2 — chopped
Carrots — 1 lb — cut into chunks
Bay leaves — 2
Thyme — a handful
Parsley — a handful
Black pepper — to taste
Salt — to taste
Bacon — 4 oz
Mushrooms — 1 lb — quartered
Pearl onions — 1 lb — peeled
Tomato paste — 1 tablespoon
Beef broth — 2 cups
Olive oil — as needed
Butter — as needed
Flour — 1 tablespoon

Preparation

Step 1 — 🥩🍷🌿

Combine beef cubes with half of the wine, crushed garlic, chopped onions, thyme, bay leaves, salt, and pepper and marinate overnight.
Step 2 — 🌡️⏲️

Preheat your oven to 325°F (163°C).
Step 3 — 🥓🍳

In a large ovenproof casserole dish, sauté the bacon in oil until it's crispy, then set it aside.
Step 4 — 🍳🥩

In the same casserole dish with the bacon fat, brown the marinated beef cubes, then remove and set aside.
Step 5 — 🥕🍅🥘

Add carrots and diced onions, cook until caramelized. Stir in the flour and tomato paste.
Step 6 — 🥩🍲🔥

Return the beef and bacon to the dish. Add the marinade, remaining wine, and beef broth. Bring to a simmer on the stove.
Step 7 — 🔥⏲️🥘

Cover the casserole dish and set in the preheated oven. Bake for 3-4 hours or until the meat is easily pierced.
Step 8 — 🍄🧈🍳

While the beef is baking, sauté the pearl onions and mushrooms in separate pans with butter until they are caramelized and golden.
Step 9 — 🥩🍄🥘

When the meat is done, add the caramelized onions and mushrooms to the casserole dish and gently stir to combine.
Step 10 — 🌿🥘🍴

Garnish the dish with freshly chopped parsley before serving.

A final fox tip

Small potatoes bathed in butter make a lovely side dish for this hearty stew. If you're making it for kids or those who don't consume alcohol, substitute red wine with grape juice and a splash of red wine vinegar to mimic a similar aroma and slightly tangy taste. This stew tastes even better the next day after the flavors enrich even more!