Description
Julia Child’s Boeuf Bourguignon is a classic French comfort dish that brings the rich flavors of slow-cooked beef, vegetables, and a savory red wine sauce. This hearty, melt-in-your-mouth recipe is perfect for special occasions or when you want to indulge in an unforgettable meal. The tender beef, braised in wine, combined with aromatic vegetables like carrots, onions, and mushrooms, makes this dish a timeless favorite.
Ingredients
- 4–5 lbs beef chuck, cut into large chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 tbsp tomato paste
- 3 cups red wine (Burgundy is traditional, but any dry red wine works)
- 2 cups beef broth
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 8 oz mushrooms, sliced
- ½ cup pearl onions, peeled
- 1 tbsp parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set the oven to 325°F (165°C).
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef chunks in batches, ensuring each piece is seared on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and carrot. Cook for about 5 minutes until softened.
- Stir in Tomato Paste & Flour: Add the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and cook for another minute.
- Add Liquids & Seasonings: Pour in red wine, beef broth, thyme, and bay leaves. Stir to combine. Bring the mixture to a simmer.
- Braise the Beef: Return the browned beef to the pot, ensuring it’s submerged in the liquid. Cover and place in the preheated oven. Braise for about 2.5 to 3 hours until the beef is tender.
- Prepare Garnish: In a skillet, melt butter over medium heat and sauté mushrooms and pearl onions until browned and tender, about 10 minutes.
- Finish the Dish: Once the beef is done, remove the pot from the oven. Discard the bay leaves and stir in the sautéed mushrooms and onions.
- Serve: Ladle the Boeuf Bourguignon into bowls and garnish with chopped parsley. Serve hot with mashed potatoes, buttered noodles, or crusty bread.
Notes
- Vegetarian Version: Replace the beef with hearty vegetables like mushrooms, root vegetables, and plant-based protein (e.g., tofu or tempeh) for a vegetarian take on Boeuf Bourguignon.
- Different Cuts of Meat: While beef chuck is most common, you can also try using brisket or short ribs for a slightly different texture.
- Add Potatoes: Add small baby potatoes during the last 30 minutes of braising for a more filling meal.
- Spicy Kick: Add a few dashes of hot sauce or a pinch of red pepper flakes for a bit of spice.
