home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Beef Bourguignon

French beef stew based on Julia Child's recipe.
Beef Bourguignon

Share This Recipe




92% of people like this recipe
( 13 votes )

What do you think?



Servings: 6
Total Time: 3.5 hours
Recipe by: Rae

Ingredients

6 slices bacon, cut into 1 inch pieces
1 TBSP olive oil
1.5 lb stewing beef, cut into 2-inch chunks
2 cup carrot, sliced
2 cups white onion, diced
1 pinch coarse salt and freshly ground pepper
2 TBSP flour
1 cups red wine
2 1/2 cups beef stock
1 TBSP tomato paste
2 cloves smashed garlic
1/2 tsp thyme, chopped
1 bay leaf
1 1/2 TBSP butter
1 TBSP Olive oil
1 lb white mushrooms, quartered

Directions

1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.

2. 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 set aside.

3. Dry the beef in paper towels. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.

4. In the same pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes over medium high heat. If there's any excess fat, drain.

5. Return the bacon and beef to the pot. Season with salt and pepper. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.

6. Remove pot from oven; toss beef and place back in the oven for 4 more minutes.

7. Remove the pot from the oven and reduce the heat to 325°F.

8. Add the wine and stock, tomato paste, garlic, thyme, and bay leaf (the liquid should barely cover the meat and vegetable). Bring to a boil on the stove, then cover and bake in the oven for 2-3 hours, or until meat is tender.

9. In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium high heat in a sauté pan add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

10. Add the mushrooms to the stew and stir.

11. Serve with potatoes, rice or noodles.

Notes & Tips

The original recipe calls for pearl onions to be browned in butter and added at the same time as the mushrooms. Feel free to add them if you have them.




Recipe Feedback


Be the first to share feedback






Products We Use & Recommend