Julia Child’s Boeuf Bourguignon, a French Beef Stew in Red Wine

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: round steak

Sirloin is leaner while round steak is more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked pork belly

Turkey bacon reduces fat while maintaining smokiness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option.

Cut chuck roast into large chunks.

Pat beef dry with paper towels to ensure better searing.

Cut 6 slices of bacon into lardon cut (thin slices).

Simmer bacon in a pot of water for 10 minutes, then drain.

Add 1 tablespoon of olive oil to a large enamel-coated cast iron Dutch oven.

Cook bacon in the Dutch oven until crisp, then remove with a slotted spoon.

Sear beef in batches in the bacon fat, ensuring not to crowd the pan.

Add 2 small carrots and 1 large onion to the pot and cook until browned and slightly tender (about 5 minutes).

Add the beef and bacon back to the pot, sprinkle with salt and black pepper, and toss with 2 tablespoons of all-purpose flour.

Cover and place in a preheated oven at 450°F for 4 minutes, then stir and return to the oven for another 4 minutes.

Add 2 smashed garlic cloves, 2-3 cups of red wine, and 3 cups of beef stock until it just covers the beef.

Add 1 tablespoon of tomato paste, 4 sprigs of thyme, and 1 bay leaf, then bring to a simmer while scraping the bottom of the pot.

Cover and reduce oven temperature to 325°F, cooking for 3-4 hours until beef is tender.

Prepare pearl onions by boiling them for 20 seconds, then rinsing in cool water to remove skins.

Trim off the root of the pearl onions.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Add pearl onions, sprinkle with salt and black pepper, and pour in 1 cup of beef broth.

Add an herb bouquet (parsley stems, thyme sprigs, and a bay leaf tied with kitchen twine) to the onions, cover, and cook for 30-40 minutes until tender and liquid has evaporated.

Clean white button mushrooms with a damp paper towel, remove stems, and quarter them.

In the same skillet used for the onions, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Add mushrooms, season with salt and black pepper, and shake the pan to coat them.

Once cooked, turn off the heat and add mushrooms to the onions.

Add the braised onions and mushrooms to the beef bourguignon after it has finished cooking in the oven.

Cooking Techniques

Equipment Needed

Spice Level: