Julia Child's beef bourguignon


There are some recipes that are worth the wait and Beef Bourguignon is one of them. A French classic with tender caramelized beef in a delicious stew.


3 pounds boneless beef chuck, cubed

Flour to coat beef

3 tablespoons extra-virgin olive oil

6 slices bacon, diced

4 large carrots, thickly sliced

2 yellow onions, thickly sliced

1 teaspoon sea salt

2 teaspoons cracked black pepper

2 cloves garlic, chopped

1 ⁄ 2 cup cognac or good brandy

1 750 ml bottle good dry red wine (such as Burgundy)

2 1 ⁄ 2 cups beef broth

1 tablespoon tomato paste

1 teaspoon thyme

1 bay leaf

1 pound fresh mushrooms, quartered

2 cups pearl onions, peeled

Coarse salt and cracked black pepper

1 sprig fresh parsley, chopped, to serve

SHOP Kitchen Essentials


Preheat oven to 300°. In large dish dredge beef in flour; set aside. Heat olive oil over medium high heat in Dutch oven and fry bacon until crispy; remove and drain. Into same Dutch oven add beef and brown; set aside with bacon. Into same Dutch oven, place carrots and onions and toss with salt and pepper; and cook for about 3 minutes; add garlic and cook another minute. Add cognac and place beef and bacon back into Dutch oven and add wine, stock, paste, thyme, bay leaf; cover and bake in oven for 2 hours.

Meanwhile, in another skillet, fry mushrooms and pearl onions with 1 teaspoon olive oil for 2 minutes; add to cooked stew at the 2 hours mark and place back into oven for another 30 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve with good crusty bread. Serves 4.