Beef Bourguignon

Beef Bourguignon

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Wish to make the perfect Beef Bourguignon like Julia Child? With this recipe, you can cook the perfect Beef Bourguignon everyone will love! Not only does this recipe have bacon, wine and fresh veggies; it’s also rich with butter– and you can never have too much butter. Enhance your inner Julia Child and cook this Beef Bourguignon recipe. As Julia Child says, people who love to eat are the best people.

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Time needed

20-25 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 6 slices of bacon, diced
  • 3 ½ tablespoons of vegetable oil
  • 3 pounds of chuck roast, cut in 2 inch cubes
  • 1 large carrot, sliced
  • 1 large white onion, sliced
  • 1 pinch of salt and pepper
  • 2 tablespoons of all-purpose flour
  • 3 cups of red wine
  • 2 ½ to 3 ½ cups of beef stock, heated
  • 2 tablespoons of tomato paste
  • 2 cloves of garlic, crushed
  • ½ teaspoon of thyme
  • 1 bay leaf, crumbled
  • 1 pound of small pearl onions
  • 3 ½ tablespoon of unsalted butter
  • 1 tablespoon of thyme, chopped
  • 1 pound of fresh white mushrooms, quartered
  • Parsley, for garnish

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Directions

Using a large mixing bowl, season the cut chuck roast with salt and pepper.
In a medium pot filled with 3 cups of water, parboil the diced bacon for 3-5 minutes to reduce the fat. Transfer the boiled bacon to a paper-towel lined plate and pat dry the bacon.
Using a large sauté pan, drizzle a good amount of vegetable oil and cook the bacon till it is brown and crispy. Remove the bacon from the pan, place it on a paper-towel lined plate, and set it aside.
With the same sauté pan, begin to brown the cubed chuck roast. Be sure not to overcrowd the beef. Once the beef is browned, add the sliced onions and chopped carrots in the same pan and cook until the vegetables are softened. Transfer the softened vegetables to a bowl.
In a separate bowl, flour the browned beef.
With the same sauté pan, pour the red wine to deglaze. Make sure to scrap off the bottom of the pan. Glaze the wine for a good 5-8 minutes.
Using a crock pot, place the browned beef, softened vegetables, and deglazed wine. Slowly add the beef stock to the crockpot. Then add, the crushed garlic, ½ thyme, 1 bay leaf, and tomato paste. Give it a good stir to incorporate the ingredients into the beef. Cover and cook on low for 6-8 hours.
While the beef is in the crockpot, begin to sauté the pearl onions and mushrooms. Boil 4 cups of water. Place the hot boiling water onto the pearl onions. This will be easier to peel the onions. Let the onions cool for 10 minutes and peel the onions.
Once the onions are peeled, place them in small sauté pan over medium-high heat with a good amount of vegetable oil. Toss the onions around until they have a nice brown color. Pour the remaining beef stock to deglaze the onions. Cover and glaze the onions for 45 minutes. Make sure to maintain the shape of the onions and toss every 15 minutes.
In a separate sauté pan, add unsalted butter to the pan and sauté the mushrooms. Season the mushrooms with thyme, salt and pepper and continue to cook until the mushrooms are softened.
Once the beef is fully cooked, place the beef onto a plate and strain the liquid into a large saucepan. Reduce the liquid in medium high heat for 8-10 minutes or until the liquid is thick.
On a serving plate, place the beef, carrots, sautéed pearl onions and mushrooms onto the plate. Drizzle the sauce and garnish the dish with parsley.
Bon Appetit!


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