Boeuf Bourguignon (Beef Burgundy)

Julia Child’s most iconic dish: cubes of beef slowly braised in red Burgundy wine with bacon, pearl onions, and mushrooms until meltingly tender.

Ingredients

• 6 oz lean bacon, rind removed, cut into lardons
• 3 lb lean stewing beef (chuck), cut into 2-inch cubes
• 1 carrot, sliced
• 1 yellow onion, sliced
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp flour
• 3 cups full-bodied young red wine (Burgundy or Cotes du Rhone)
• 2 to 3 cups beef stock
• 1 tbsp tomato paste
• 2 cloves garlic, mashed
• 1/2 tsp thyme
• 1 crumbled bay leaf
• 18 to 24 small white pearl onions, braised
• 1 lb fresh mushrooms, quartered and sauteed in butter
• 2 to 3 tbsp olive oil
• 2 tbsp butter
• Chopped fresh parsley for garnish

Directions

1. Preheat oven to 450 F. Simmer the bacon lardons in 1.5 quarts water for 10 minutes, drain, and pat dry.
2. Saute the bacon in olive oil in a heavy oven-proof casserole until lightly browned; remove and set aside.
3. Dry the beef cubes thoroughly, then brown them a few pieces at a time in the hot fat on all sides. Set aside with the bacon.
4. In the same fat, brown the sliced carrot and onion. Pour off excess fat.
5. Return the beef and bacon to the casserole, toss with salt and pepper, then sprinkle on the flour and toss to coat.
6. Set uncovered in the oven for 4 minutes, toss, and return for 4 more minutes to brown the flour and lightly crust the meat. Lower oven to 325 F.
7. Stir in the wine and enough stock to barely cover the meat. Add tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stovetop.
8. Cover and braise in the lower third of the oven for 2.5 to 3 hours, until the beef is fork-tender.
9. Meanwhile, braise the pearl onions in butter and a little stock, and saute the mushrooms in butter until browned.
10. Pour the beef and sauce through a sieve into a saucepan; skim fat from the sauce and simmer to thicken to coat-a-spoon consistency, adding stock if too thick.
11. Combine the beef with the braised onions and mushrooms, pour the sauce over, and simmer 2 to 3 minutes. Garnish with parsley and serve with boiled potatoes or noodles.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking, the dish she called one of the most delicious beef dishes concocted by man.