Beef Bourguignon Recipe From Julia Child

Julia Child'south legendary Boeuf Bourguignon is a archetype dish that deserves to be enjoyed at to the lowest degree once each fall or winter. This savory, delectable beef burgundy stew is rich and layered with tender chunks of braised beef, caramelized pearl onions, and sautéed mushrooms a spectacularly silky crimson wine sauce. This is Julia Child's Beouf Bourguignon from her infamous tome, Mastering The Fine art Of French Cooking.

a copy of Julia Child's Mastering The Art of French Cooking.

Equally long as I tin can remember, Julia Child has held a position of reverence in our family. My mother was obsessed with her PBS cooking series, The French Chef, her approachable demeanor, and no-apologies affair-of-factness.

Mom had her own copy (it's a two book set) of Julia'due south first incredible cookbook, pictured above, and cooked from information technology regularly, every bit evidenced by the worn jacket and pages within.

She gifted the books to me, and while I'm not equally obsessive equally Julie Powell was when she cooked her way through every recipe in both volumes of MTAOFC, I'm every bit equally devoted and starry eyed about Julia Kid and her importance to the cooking earth.

Julia'due south recipe for Boeuf Bourguignon doesn't take shortcuts and neither did I, however, I practice have a few options for braising your beefiness burgundy in other cooking vessels including the Instant Pot and Crock Pot.

Ingredients you'll demand for Julia'south boeuf bourguignon recipe:

Beef Chuck Roast
Salary
Olive Oil
Carrot
Onion
Flour

Red Wine (full bodied, like Burgundy)
Beef Stock or Broth
Tomato Paste
Garlic
Thyme

Bay Leaves
Pearl Onions
Mushrooms
Butter
Parsley

crisping the bacon and browning the beef for the stew.

Real beefiness burgundy from scratch is worth the time

This beef burgundy recipe isn't hard to brand, but it does take time. I suggest making this on a rainy or nasty day when the thought of leaving the house doesn't even enter your heed. Give yourself over to the process and I promise you lot'll be rewarded with the about astonishing flavors and life-affirming accolades.

How to make Boeuf Bourguignon like Julia

Crisp the bacon in a heavy pot and transfer to a paper towel lined dish.
Dry the chunks of beef and brown it in the salary fat. Transfer to another dish.
Add the onions and carrots to the pot and cook until tender and browned, stirring occasionally.
Return the beef to the pot and sprinkle with flour, stirring to glaze.
Transfer the pot to a 450° oven for 4 minutes to give the meat a nice crust.
Add together vino, beefiness stock, tomato paste, garlic, thyme and bay leaves.
Cover the pot and braise in 325° oven for 3-4 hours until the meat is tender.
While the beef burgundy braises, caramelize the onions and sauté the mushrooms separately.
After the meat is tender, use a slotted spoon to transfer the chunks of beef to a plate and strain the vegetables and sauce through a mesh sieve.
Transfer the beef back to the pot and add the strained burgundy vino sauce, onions and mushrooms. ( I also added the simmered carrot to the pot, considering I beloved carrot).
Heat through and serve.

Sauteing vegetables, coating beef chunks in flour and adding the wine, broth and herbs to braise the bourguignon.

What's the best pot or vessel to make Julia Child's boeuf bourguignon in?

Well, if y'all desire to do it like Julia, you Take TO employ an enameled dutch oven. Dutch oven'south are one my favorite cooking vessels also, as they go seemlessly from the stovetop to the oven and finally, to the tabular array. They go on the meal warm (fifty-fifty at the table) because they're fabricated of cast iron which holds oestrus remarkably well.

Some dutch oven brands tin be prohibitively expensive (Le Creuset and Staub come to mind). Withal, you tin buy off-brand varieties at Homegood's, Marshall's and TJMaxx for a fraction of the price — and come to think of information technology, keep your eyes peeled, because they sometimes have those fancy brands also.

How to brand beef burgundy in the Instant Pot

Making the beef and wine stew is a no-brainer for the Instant Pot. In fact, this is 1 area where it really excels.

You'll still demand to follow all of the steps, only instead of placing the flour coated beef in the oven to crisp, just gear up the Instant Pot to sauté and cook, stirring occasionally, until information technology starts to create a fond (those crispy, caramelized bits).

Then, instead of slow braising the boeuf bourguignon for three-4 hours, cook the beefiness for well-nigh 1 hour at high pressure. When the meat is tender, continue to follow the rest of the recipe.

How to make beefiness burgundy in a Crock Pot or dull cooker

Slow cookers are wonderful for evenly braising tougher cuts of meat and works brilliantly on the chunks of chuck roast chosen for in Julia's Boeuf Bourguignon recipe.

The simply divergence is that you lot'll need to offset with another skillet over the stovetop to crisp the bacon, brown the beef and sauté the carrots and onions.

Once that'south done, transfer everything to your dull cooker and braise on high for 3 hours or low for 6-eight. Then follow the rest of the recipe as written.

These are two steps that I initially thought were superfluous. My efficient-minded encephalon couldn't sympathise why you wouldn't just add the pearl onions and mushrooms to the pot to cook alongside the beef. Withal, reason is perfectly clear once y'all've done it.

Braising pearl onions & sautéing mushrooms

Pearl onions and mushrooms take way different cooking times than the beef for this bourguignon. The onions need to simmer for about half an hour to twoscore minutes. Mushrooms can be ready in half that time.

Where Julia goes the actress mile is by lightly browning the onions in butter, and then simmering them with fresh herbs, a bay leafage and beefiness broth, until they reach the perfect level of tender, just not mushy, doneness. They are golden, richly caramelized and ethereal.

Additionally, she cooks the mushrooms in foamy butter until they're rich and browned, just haven't shrunk down to nothingness.

These (seemingly excessive) steps make so much more than sense when you lot put information technology into that context. I hateful, look at the glistening, golden pearl onions (beneath) after they've simmered. I don't know almost you lot, but I could dive into this pot every bit is and be perfectly happy.

This is the divergence between a "good enough" beef stew and authentic boeuf bourguignon. Yep, I was schooled by Julia.

pearl onions after braising and caramelizing.

What to serve with Julia's boeuf bourguignon

Boiled Potatoes – This is the way Julia recommends serving with her beefiness burgundy stew.
Buttered Noodles are some other good option. I would go with broad egg noodles and spoon the beef burgundy and sauce over them.
Steamed Rice – Julia offered this as a proposition, just I accept to disagree hither. In my heed rice and stew accept zilch in common. I'd save the rice for a beefiness stir fry.
Mashed Potatoes – This is definitely my option. Create a well in a mound of mashed potatoes and spoon the beef, vegetables and vino sauce into and over the spuds. Elation.
Cauliflower Purée – If you're cutting back on carbs, a good cauliflower brew is a great substitute for potatoes.
Creamy Polenta – I know that Julia'due south recipe is a classic french stew, so polenta might seem an odd choice, but soft cooked cornmeal, with plenty of butter and cream volition go perfectly alongside this boeuf bourguignon recipe.
French Breadstuff – from a proficient French baker
Buttered peas – Julia recommends serving peas on the side, but in all honestly, if you want peas, I'd merely mix a loving cup of frozen peas into the bourguignon right before serving.
Light-green Salad – I always like to serve a green salad with rich hearty stews like this. A good vinegary dressing and vibrant greens are a bully palate cleanser between indulgent bites of the burgundy stew.

You should also have a good of crimson wine to enjoy alongside the beefiness bourguignon. Julia recommends "a full bodied immature red wine such as Beaujolais, Côtes du Rhône, Bordeaux St.-Émilion or Burgundy. I'll add to that a fruity Pinot Noir, like Meiomi is one of my favorites.

a pot of boeuf bourguignon after braising for hours.

More hearty braises and stews you'll beloved:

Braised Lamb Shanks
Classic High german Beef Goulash
Hatch Chile Chopped Pork
Homestyle Dutch Oven Pot Roast
Dutch Oven Beefiness Stew
Irish Stout Braised Chicken Thighs
Louisiana Cajun Red Beans and Rice
Irish gaelic Lamb Stew
Hoppin' John
Turkey Chili with White Beans
Braised Veal Shanks
Actress Stout Beef Carbonnade
Tex Mex Braised Pork Stew
Hearty Pork Ragout
Rustic Osso Buco
Coq Au Vin for two

A serving of Julia Child's boeuf bourguignon in a shallow bowl.

Julia Kid's Boeuf Bourguignon

What makes Julia Child'due south Boeuf Bourguignon the best? Is information technology the rich, silky burgundy wine sauce? The tender chunks of braised beef or the gold, caramelized pearl onions and mushrooms? All of that PLUS the dearest you put into making this classic recipe.

Course Main Course

Cuisine French

Keyword beef, crimson wine, stew

Prep Time 45 minutes

Cook Fourth dimension three hours 30 minutes

Full Time four hours 30 minutes

Servings 6

For the Beef

6 ounces bacon sliced crosswise 1/4″ thick pieces
i tablespoon olive oil
two-3 pounds beef chuck roast cut into 2 inch cubes
1 carrot peeled and sliced
1 small onion peeled and sliced
1 teaspoon kosher salt
1/iv teaspoon pepper
two tablespoons flour
2 1/two cups red wine full bodied
2-3 cups beefiness stock or broth
ane tablespoon tomato paste
2 cloves garlic mashed
5-6 sprigs thyme tied in kitchen string
ii bay leaves

For the Onions

6-vii ounces pearl onions from freezer department (thawed)
ane tablespoon butter
ane tablespoon olive oil
4 sprigs parsley
3-four sprigs thyme
1/2 bay leaf
1/ii cup beefiness broth or stock

For the Mushrooms

one pound white mushrooms stems removed, quartered
two tablespoons butter
1 tablespoon olive oil

Preheat the oven to 450°.
In a large dutch oven, heat the olive oil until glistening over medium high heat. Add the bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.
Use several paper towels to dry out the pieces of beef (if they're non dry out, they won't brown) and add them in batches to the dutch oven to brown. Brown the beef on all sides and and then transfer the pieces to the bowl with the salary. Go on until all the beefiness has been browned.
Add the onions and carrots to the dutch oven and brownish them, stirring occasionally.
Render the beefiness, salary and any drippings to the dutch oven. Add the salt and pepper and stir to combine. Sprinkle with the flour and stir until the meat and vegetables are well coated. Put the dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an boosted iv minutes. (this volition give the meat a nice crust).
Reduce the oven temperature to 325°.
Add the vino to the pot and add plenty beef stock to barely cover the meat. Stir in the tomato paste, garlic, thyme and bay leaves. Embrace the pot tightly with a lid and identify dorsum in the oven. Braise for iii-4 hours or until the beef is tender.
While the beef is cooking, ready the onions and mushrooms.

For the onions

Necktie the parsley and thyme into a bundle with kitchen cord. In a large enameled pan, heat the butter and olive oil over medium high heat until the cream has subsided from the pan. Add the onions and melt until they are lightly browned. Add the herbs, bay leafage and beef stock and bring to a simmer. Reduce heat to a medium depression, cover and cook for 30-40 minutes — until nigh of the liquid has evaporated. Transfer the onions to a bowl and set aside.

For the mushrooms

In a large skillet heat one-half the olive oil and butter until the foam from the butter begins to subside. Add half the mushrooms to the pan and cook until browned. They will first blot the oil, and so begin to chocolate-brown… practise not crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl every bit the onions. Continue with the remaining mushrooms, by heating the oil and butter until the foam subsides, adding the mushrooms so browning them evenly. Transfer mushrooms to the basin and set aside.
When the meat is tender, utilize a slotted spoon to transfer it to a bowl — Fix a strainer over a medium basin and strain the vegetables and broth through the strainer. Press lightly on the vegetables to go as much sauce from them as possible without pushing through the solids. Transfer the beef back to the pot and pour the sauce over the beef. Add the mushrooms and onions (I saved a few carrots too, because I love them).
Estrus the contents through on the stove top and serve with crusty bread and a good red vino.

This is even improve the 2d 24-hour interval, if you can stand up to wait that long.

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