Boeuf Bourguignon a La Julia Child
Transport yourself to the heart of French culinary tradition with "Boeuf Bourguignon à la Julia Child," the quintessential beef stew bursting with rich, layered flavors. This classic recipe features tender chunks of beef chuck, caramelized pearl onions, and earthy mushrooms, all luxuriously braised in a robust red Burgundy wine and savory beef stock. Each step, from crisping the flour-coated beef to reducing the luscious sauce, showcases Julia Child's meticulous techniques that elevate humble ingredients into a gourmet masterpiece. Perfectly seasoned with garlic, thyme, and bay leaves, the dish is finished with a sprinkle of fresh parsley for a bright, aromatic touch. Serve this soul-warming dish alongside crusty bread, buttered noodles, or boiled potatoes to complete an unforgettable French dining experience. Ideal for special occasions or cozy gatherings, this recipe is a tribute to timeless cuisine crafted with care.
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Recipe Information
Ingredients
- 900 grams Beef chuck (cut into 2-inch cubes)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 large Carrots (peeled and sliced into chunks)
- 1 medium Yellow onion (sliced)
- 2 cloves Garlic (minced)
- 750 milliliters Red Burgundy or Pinot Noir wine
- 250 milliliters Beef stock
- 1 tablespoon Tomato paste
- 3 sprigs Thyme (fresh sprigs)
- 2 leaves Bay leaves
- 300 grams Pearl onions (peeled)
- 2 tablespoons Butter
- 300 grams Mushrooms (quartered)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Heat the olive oil in a Dutch oven over medium-high heat. Pat the beef dry with paper towels, then sear the cubes in batches until browned on all sides. Do not crowd the pan. Remove browned beef and set aside.
Season the beef with salt and pepper.
In the same Dutch oven, add the carrots and sliced onions. Cook until lightly browned, about 5 minutes. Add the minced garlic and cook for one more minute. Remove the vegetables and set aside.
Return the beef to the Dutch oven. Sprinkle the flour over the beef and toss to coat evenly. Place the Dutch oven uncovered in the oven for 4 minutes. Stir, then return to the oven for another 4 minutes. This step crisps the flour coating and gives the dish body.
Reduce the oven temperature to 325°F (160°C).
Stir in the wine and enough beef stock to just cover the beef. Add the tomato paste, thyme sprigs, and bay leaves. Bring to a simmer on the stovetop, then cover the pot with its lid and transfer to the oven. Let it braise for 2.5 to 3 hours, or until the beef is fork-tender.
While the beef is cooking, prepare the pearl onions. Heat 1 tablespoon of butter in a skillet over medium heat. Add the onions and sauté until golden brown. Add a splash of beef stock or water, cover, and simmer for 20 minutes, or until the onions are tender. Set aside.
In the same skillet, heat the remaining butter and sauté the mushrooms until browned and tender. Set aside.
When the beef is done, remove the pot from the oven. Strain the cooking liquid into a saucepan, discarding the bay leaves and thyme. Skim off the fat and simmer the liquid until thick enough to coat the back of a spoon.
Return the beef and vegetables to the Dutch oven, then add the pearl onions and mushrooms. Pour the reduced sauce over everything and simmer on the stovetop for 5 minutes to blend the flavors.
Garnish with chopped parsley and serve warm with crusty bread, boiled potatoes, or buttered noodles.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4311 mg | 187% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 38.1 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 345 mg | 27% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5778 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
