Description
Rich Julia Child beef bourguignon showcases classic French culinary mastery with tender beef braised in red wine. Hearty ingredients merge into an elegant dish that will transport diners directly to the French countryside.
Ingredients
Scale
- 2.5 lbs (1.13 kg) chuck beef (cut into 1-inch cubes)
- 8 oz (226 g) dry-cured applewood smoked bacon, diced
- 1 lb (454 g) frozen whole onions
- 1 lb (454 g) fresh mushrooms (stems discarded, caps thickly sliced)
- 1 bottle dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 cups (473 ml) beef broth (1 can)
- 0.5 cup (118 ml) Cognac
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tbsps (56 g) unsalted butter (room temperature, divided)
- 3 tbsps all-purpose flour
- 1 lb (454 g) carrots (sliced into 1-inch chunks)
- 2 yellow onions (sliced)
- 2 tsp chopped garlic (2 cloves)
- 1 tbsp olive oil
- Country bread or sourdough (toasted and rubbed with garlic)
- 0.5 cup (15 g) fresh chopped parsley (optional)
Instructions
- Oven Preparation: Calibrate the oven to 250°F (120°C) for consistent, gentle heat distribution.
- Bacon Foundation: Render bacon in a Dutch oven over medium heat until golden and crisp, creating a flavor-rich base. Transfer bacon to a separate plate using a slotted spoon.
- Beef Searing: Pat beef cubes dry, season with salt and pepper. Sear meat in batches, developing a caramelized exterior for 3-5 minutes per side. Remove and reserve with bacon.
- Vegetable Aromatic Layer: Sauté carrots and onions for 10-15 minutes until soft and caramelized. Add minced garlic and cook briefly to release its fragrant notes.
- Flavor Intensification: Deglaze the pot with Cognac, carefully igniting to burn off alcohol and concentrate flavors. Reintroduce beef and bacon to the pot.
- Braising Process: Pour in red wine and beef broth, almost covering the meat. Incorporate tomato paste and thyme. Simmer gently, cover, and transfer to the oven for 1¼ hours until meat becomes exceptionally tender.
- Texture Enhancement: Create a butter-flour liaison, stirring into the stew to provide body. Add frozen whole onions, ensuring even distribution.
- Mushroom Integration: Sauté mushrooms in butter until golden, then gently fold into the stew, enriching its complexity.
- Final Harmonization: Bring to a boil, then reduce to a gentle simmer. Allow flavors to meld for 15 minutes, adjusting seasonings to taste.
- Serving Presentation: Toast bread, rub with garlic, and serve stew atop the toast. Optionally garnish with fresh parsley for a vibrant finish.
Notes
- Dry Meat Thoroughly: Ensure beef cubes are completely dry before searing to achieve a perfect golden-brown caramelized exterior that locks in rich flavors.
- Batch Searing Technique: Cook meat in batches to maintain high pot temperature, preventing steaming and ensuring a crisp, flavorful crust on each beef cube.
- Alcohol Flame-Off Method: Carefully burn off Cognac to concentrate flavor intensity and remove raw alcohol notes, creating a deeper, more complex taste profile.
- Patience with Braising: Allow slow, low-temperature oven braising to transform tough beef cuts into meltingly tender meat, developing rich, deep flavors over time.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg