Description
Mastering Julia Child’s beef bourguignon introduces classic French cuisine with rich, hearty flavors. Home cooks can elevate their culinary skills through this legendary dish’s meticulous preparation and delicious results.
Ingredients
Scale
- 2 lb beef chuck roast, cut into 2-inch cubes
- 1 lb small white boiling potatoes (baby yukons), cut in half
- 4 large carrots, peeled and cut into 1-inch chunks on diagonal
- 2 medium yellow onions, cut into 1-inch chunks
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 7 cloves garlic, peeled and smashed
- 3 tbsps olive oil
- 1½ tbsps tomato paste
- 2 tbsps balsamic vinegar
- ¼ cup all-purpose flour
- 2 tsps salt
- 1 tsp freshly ground black pepper
- 1½ tsps sugar
- 1 bay leaf
- ½ tsp dried thyme
- Fresh chopped parsley, for serving (optional)
Instructions
- Preparation: Preheat oven to 325°F (163°C), positioning the rack in the lower middle section for even heat distribution.
- Meat Preparation: Pat beef dry and season comprehensively with kosher salt and black pepper, ensuring complete coverage for maximum flavor absorption.
- Searing Stage: Heat olive oil in a Dutch oven over medium-high heat, methodically browning beef in batches to develop a rich caramelized crust, creating a flavor foundation for the stew.
- Aromatic Base: In the same pot, sauté onions and garlic, scraping the browned bits from the bottom to capture concentrated flavor essences. Deglaze with balsamic vinegar and caramelize tomato paste to intensify the sauce’s complexity.
- Liquid Integration: Reintroduce browned beef to the pot, dust with flour, then pour in red wine, beef broth, and water. Add bay leaf, dried thyme, and a hint of sugar to balance the flavor profile.
- Initial Cooking Cycle: Bring liquid to a gentle boil, cover, and transfer to the preheated oven. Slow-cook for two hours, allowing the meat to become supremely tender and the flavors to meld harmoniously.
- Vegetable Incorporation: Introduce carrots and potatoes, nestling them among the beef pieces. Return to the oven for an additional hour, allowing vegetables to soften and the sauce to develop a luxurious, velvety consistency.
- Finishing Touch: Remove bay leaf, perform final seasoning adjustments, and serve warm. Optionally garnish with freshly chopped parsley for a vibrant culinary presentation.
Notes
- Meat Selection Matters: Choose well-marbled chuck roast or beef stew meat for maximum tenderness and rich flavor development.
- Drying Technique Crucial: Thoroughly pat beef dry before seasoning to achieve perfect caramelization and prevent steaming instead of browning.
- Layering Flavors Strategically: Brown meat in batches, never overcrowding the pot, to create deep, complex flavor foundations that elevate the entire stew.
- Temperature Control Essential: Maintain consistent low oven temperature around 325°F to ensure slow, gentle cooking that breaks down tough meat fibers and creates melt-in-your-mouth texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 30 mg