March 31, 2026
Julia Child’s Boeuf Bourguignon
Ingredients:
- 6 oz bacon, sliced
- 1 Tbsp olive oil
-
2–3 lbs beef chuck, 2" cubes
- stew meat or brisket
- 1 carrot, sliced
- 1 onion, sliced
- 1 tsp kosher salt, ¼ tsp pepper
- 2 Tbsp flour
- 2½ cups full-bodied red wine
-
2–3 cups beef stock
- (homemade)
- 1 Tbsp tomato paste
- 2 garlic cloves, mashed
- 5–6 thyme sprigs, tied
- 2 bay leaves
Onions
- 6–7 oz pearl onions
- 1 Tbsp butter + 1 Tbsp olive oil
- 4 parsley sprigs
- 3–4 thyme sprigs
- ½ bay leaf
- ½ cup beef broth
Mushrooms
- 1 lb mushrooms, quartered
- 2 Tbsp butter + 1 Tbsp olive oil
Garnish: Parsley or thyme
Serves 6 | Prep: 45 min | Cook: 4 hr 30 min
11. Prep & Brown
- Preheat oven to 450°F.
- In a large Dutch oven, heat 1 tablespoon olive oil until glistening over medium-high heat. Add bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon and set aside in a bowl
- Using several papertowls, dry beef well (helps browning). Brown in batche in the Dutch oven on all sides. Transfer the pieces to the bowl with the bacon.
- Sauté carrots & onion in Dutch oven and saute them, stirring occasionally until lightly browned and crisp-tender
- Return beef, bacon and all drippings to the Dutch over. Add salt, pepper and flour, stir until the meat and vegetables are well coated. Bake, uncovered for 4 min, stir, bake 4 min more. (this will give the meat a nice crust)
2. Braise
- Lower oven to 325°F. Add wine, just enough stock to cover, tomato paste, garlic, thyme, bay leaves.
- Cover, braise 2–3 hrs until fork-tender.