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.