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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow cooker, Instant Pot/Pressure Cooker, stove top and the traditional oven method included! Easy to make - every step is worth it.
👥 6 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- pan
- stove
- skillet
- colander
📝 Preparation Steps
1
TRADITIONAL OVEN METHOD:
2
Preheat oven to 350°F (175°C).
3
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about ⏱️ 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
bacon (roughly chopped)6 ounces
4
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
bacon (roughly chopped)6 ounces
5
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about ⏱️ 3 minutes), then add 4 cloves minced garlic and cook for ⏱️ 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for ⏱️ 4-5 minutes to brown.
bacon (roughly chopped)6 ouncescarrot (large, sliced 1/2-inch thick)1garlic (minced (divided))6 clovescoarse salt1 pinchground pepper1 pinchflour2 tablespoons
6
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
pearl onions (small, optional)12tomato paste2 tablespoons
7
Cover, transfer to lower part of the oven and simmer for 2 to ⏱️ 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
8
In the last ⏱️ 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about ⏱️ 30 seconds), then add in the mushrooms. Cook for about ⏱️ 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
butter2 tablespoonsgarlic (minced (divided))6 clovesground pepper1 pinch
9
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
10
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
11
Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
12
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about ⏱️ 10 minutes, or until reduced to the right consistency.
13
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
ground pepper1 pinch
14
If you are serving immediately, simmer the beef bourguignon for 2 to ⏱️ 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
fresh parsley (finely chopped, divided)2 tablespoons
15
To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about ⏱️ 10 minutes, basting the meat and vegetables with the sauce.
Nutrition Facts
calories
624 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1.163 mg
protein Content
59 g
trans Fat Content
0.2 g
cholesterol Content
151 mg
carbohydrate Content
19 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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