Ever since I was introduced to Julia Child, I’ve wanted to make Boeuf Bourguignon. So, why has it taken me so long to make it? I was intimidated. It was similar to how Gordon Ramsay’s talent for making Beef Wellington can dissuade a person (me) from trying to make it themselves. (Although I did eventually make it!)
However, with 2023 coming to a close, making Boeuf Bourguignon felt like the perfect way to celebrate the end of the year. Featured in Mastering the Art of French Cooking, it is one of Julia’s most iconic dishes and one that I have been excited to make for years.
I used the recipe from tbsp, altering it to make it alcohol-free. (Yes, I know if you cook it long enough, the alcohol burns off. But, did you know it can take about 3 hours to fully remove traces of it? I rather avoid using it altogether whenever I can). I just hope that using grape juice as an alternative doesn’t make Julia “tsk” at me from wherever she is!
Cuts of meat can be expensive, too. I understand! This is why, instead of buying the boneless chuck roast, we simply got stewing beef. What is most cost-effective will depend on sales in your area, of course. If you’re unable to get the lean (more expensive) meat simply use lower heat and a slower cooking time. This will break down tougher cuts of beef resulting in fork-tender meat.
Boeuf Bourguignon
Ingredients
6 Bacon sliced, cut into lardons
3 1/2 Tbsps Extra-Virgin Olive Oil
3 lbs Stewing Beef, cut into 2-inch chunks (The original recipe calls for a chuck roast but I had to make do with what was cost-effective/available)
1 large Carrot and Large White Onion, sliced
1 pinch Salt and Pepper
2 Tbsps All-Purpose Flour
3 cups Red Wine, like a chianti (I use a replacement of red grape juice, so I only use about 1 cup of juice and 2 cups of extra beef broth. If you use too much juice, it will end up tasting extremely sweet)
2 1/2 – 3 1/2 cups Beef Broth
1 Tbsp Tomato Paste
2 Garlic Gloves, smashed
1/2 tsp Thyme
1 Bay Leaf, crumbled
18-24 Small Pearl Onions
3 1/2 Tbsps Butter
1 Herb Bouquet (4 sprigs Parsley, 2 sprigs Thyme, 1 bay Leaf)
1lb Fresh White Mushrooms, quartered
Instructions
Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
Preheat oven to 450°F.
In a large Dutch oven, sauté the bacon in 1 Tbsp of oil until it starts to lightly brown, about 3 minutes. Remove with a slotted spoon and set aside.
Using a paper towel, dry the beef for better browning. In batches, sear the beef on all sides in the Dutch oven. Don’t skip out on searing the beef before adding it to the stew. This step is crucial to the rich, deep beef flavor you crave. Set aside with the bacon.
Using the same pot, add the sliced carrots and sliced onions and sauté in the bacon fat for another 3 minutes until browned. If there’s any excess fat, drain it.
Add the bacon and beef back to the pot.
Season with salt and pepper, toss and sprinkle with flour. Toss it again. Place in the center of the oven for 4 minutes.
Remove pot from oven; toss beef and place back in the oven for an additional 4 minutes. Remove the pot from the oven and reduce the heat to 325°F.
Add the wine or wine replacement and stock to the pot so that it barely covers the meat and vegetables. I used a 900 mL container of stock and had enough remaining to use for the onion mixture later on. Add the tomato paste, garlic, and thyme; bring to a light simmer on the stovetop. Cover and simmer in the lower part of the oven for 1 to 3 hours, or until the meat is easily pierced. (If using a boneless chuck, do so for 3-4 hours). I did it for an hour at a time just to be safe. Due to using the stewing beef, I only needed to cook it for about an hour. Don’t rush simmering the meat- you don’t want it to get tough and chewy!
In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to medium heat in a sauté pan.
Add the pearl onions and toss around in the fat for about 10 minutes until they’ve browned. Stir in 1/2 cup beef stock, a small pinch of salt and pepper, and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
Place a colander or strainer over a large pot. Drain the beef stew into the pot. Place the pot with the sauce over medium heat and simmer for about 5 minutes. Remove any fat that comes to the top during this time. Pour the beef and vegetables back into the pot and then add the pearl onions and mushrooms. Pour the sauce over the beef mix and simmer for an additional 3 to 5 minutes.
Serve on top of potatoes, rice, or noodles. Garnish with parsley, if so desired.
I’ve always wanted to try that recipe! Have her cookbook too. Never attempted it, too many steps!
I understand! It can feel very overwhelming. I have one of her other cookbooks and just the ingredient lists alone made me hesitate for some recipes.
Once you actually start to make it, it’s quite a smooth process though! I think I put so much pressure on myself just because it is one of her recipes and I really didn’t need to. It’s a great reminder to just ENJOY cooking! 🙂