How Do You Make Beef Bourguignon

Julia Child's Beef Bourguignon

• Prep 45 min
• Full 6 hr 0 min
• Servings 4

There are some recipes that are worth the expect and Julia Child's Beef Bourguignon is one of them. You can't and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are nosotros right? Don't exist surprised when this time-honored dish wows your whole crew. There'southward a reason this beef bourguignon is a culinary cult-archetype, and they'll meet and sense of taste why.

by: Bev Cooks

Updated Sep 24, 2019

Ingredients

• 6 slices salary, cut into lardons
• 3 1/2 tablespoons extra-virgin olive oil
• 3 pounds stewing beef, cut into 2-inch chunks
• 1 large carrot, sliced
• one large white onion, sliced
• one compression coarse common salt and freshly ground pepper
• 2 tablespoons Gold Medal™ all-purpose flour
• 3 cups red wine, like a chianti
• ii 1/two to three 1/ii cups beef stock
• 1 tablespoon tomato paste
• 2 cloves smashed garlic
• one/2 teaspoon thyme
• one crumbled bay foliage
• 18 to 24 pocket-sized pearl onions
• 3 1/2 tablespoons butter
• 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• 1 pound fresh white mushrooms, quartered

Steps

• 1

  Simmer bacon lardons in 4 cups h2o for ten minutes (Lardon is the French culinary term referring to sparse strips of salary, cut approximately 1/iv-inch thick). Drain and pat dry.

  

• two

  Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and prepare aside.

  

• 3

  Dry out the beef with a few newspaper towels for ameliorate browning. In batches, sear the beef on all sides in the Dutch oven. Set bated with the bacon.

  

• iv

  Back in the pot, add the sliced carrots and onions; sauté in fatty until browned, about 3 minutes. If there's whatever backlog fatty, drain information technology now.

  

• v

  Add the bacon and beef back to the pot. Season with i/2 teaspoon fibroid salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Identify in the center of the oven for four minutes.

  

• 6

  Remove pot from oven; toss beef and identify back in the oven for four more minutes. Remove the pot from the oven and reduce the estrus to 325°F.

• 7

  To the pot, add the vino and stock. The liquid should barely cover the meat and vegetables. Add the tomato plant paste, garlic and thyme. Bring to a lite simmer on the stove, then embrace and simmer in the lower role of the oven for three to 4 hours, or until the meat is easily pierced.

• eight

  In the final hour of cooking, bring 1 1/ii tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. And then stir in 1/2 cup beefiness stock, a pocket-sized pinch of salt and pepper and the herb boutonniere. Reduce the estrus to low and simmer the onions for about twoscore minutes, until the liquid has evaporated, and the onions are tender.

  

• 9

  Remove the onions and set up aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium estrus.

• 10

  Add the mushrooms and melt for about 5 minutes, shaking the pan to coat with the butter.

  

• 11

  Place a colander over a big pot. Drain the beef stew through the colander and into the pot. Identify the pot with the sauce over a medium oestrus and simmer for about 5 minutes, skimming any fat on pinnacle. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

  

Expert Tips

• tip 1

  No need to break the bank with lean, pricey meat. The lower heat and slower cook time will break down tougher cuts of beefiness resulting in fork-tender meat.

• tip 2

  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 require.

• tip 3

  Don't rush this already quick-cooking beef bourguignon recipe. If the meat isn't given enough time to simmer, your beef could plow out tough and chewy.

• tip 4

  Save the remaining tomato paste by scooping information technology in tablespoon increments on a parchment newspaper-lined cookie canvas and freezing. Once frozen, toss them in a resealable food-storage plastic freezer handbag in the freezer; use within iii months.

• tip 5

  Beef bourguignon is best served on a bed of carb-heavy starches, such every bit potatoes, rice or noodles. Garnish with parsley if desired.

Nutrition Information

970 Calories, 62g Total Fat, 74g Protein, 19g Total Sugar, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories

970

Calories from Fat

560

Total Fatty

62g

96%

Saturated Fat

24g

118%

Trans Fatty

2g

Cholesterol

225mg

75%

Sodium

1070mg

44%

Potassium

1590mg

45%

Total Carbohydrate

19g

6%

Dietary Fiber

3g

13%

Sugars

7g

Protein

74g

Vitamin A

70%

70%

Vitamin C

10%

10%

Calcium

10%

10%

Iron

30%

30%

Exchanges:

0 Starch; 0 Fruit; 1/ii Other Saccharide; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; ii 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; i/2 High-Fat Meat; 4 ane/ii Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More than About This Recipe

• If you've always wanted to make Julia Child'southward beef bourguignon but never had the guts, and so nosotros're here to assistance. You've read the volume and watched the flick, then the just affair that's left is to master her classic dish. In all honesty, this will take some time, but in the end, information technology will be unbelievably worth information technology. However, if y'all are looking for a shortcut, check out our Ready-in-twoscore Beef Bourguignon for Ii.

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Source: https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

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