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Beef Bourguignon

Slow-braised Burgundy classic — fork-tender beef in rich wine sauce.

Level Hard Prep 30 min Cook 180 min Servings 6 Score 4.9/10
Ready in
210 min

Makes 6 servings

Prep 30m
Cook 180m
Level Hard

About this recipe

Slow-braised Burgundy classic — fork-tender beef in rich wine sauce.

Julia Child's French braised beef stew with red wine, mushrooms, and pearl onions.

Ingredients

Equipment

  • Dutch Oven
  • Large Skillet
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Ladle

Instructions

  1. Cook the diced bacon in a Dutch oven over medium heat until crisp. Remove the bacon and reserve the rendered fat

  2. Season the beef with salt and pepper. Brown the beef in batches in the bacon fat until deeply caramelized.

  3. Add the carrots, pearl onions, and garlic. Cook for about 5 minutes until lightly softened.

  4. Stir in the tomato paste and sprinkle the flour over the vegetables and beef. Cook for 2 minutes.

  5. Pour in the Burgundy wine and beef stock. Add the cooked bacon, thyme, and bay leaves. Bring to a gentle simmer.

  6. Cover and cook on low heat (or in a 160°C / 325°F oven) for 2½–3 hours until the beef is tender.

  7. Meanwhile, sauté the mushrooms in butter until golden brown. Stir them into the stew during the final 20 minutes of cooking.

  8. Remove the thyme sprigs and bay leaves. Garnish with chopped parsley and serve with mashed potatoes, buttered noodles, or crusty French bread.

Nutrition

Calories 690 kcal
Protein 44gg
Carbs 16gg
Fat 38gg
Fiber 3gg
Sugar 6gg
Sodium 860mgmg

Cooking Timeline

Prep 30 min
Cook 180 min
Total 210 min

Recipe Scorecard

Overall 4.9 /10
Expert 4.9 95% conf.

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Overview

Julia Child's French braised beef stew with red wine, mushrooms, and pearl onions.

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Summary

Slow-braised Burgundy classic — fork-tender beef in rich wine sauce.

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Specialty: French cuisine

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