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julia child boeuf bourguignon

Julia Child Boeuf Bourguignon

Serves 6
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Ingredients
  

  • 170 g bacon, diced
  • 1,3 kg beef (brisket or chuck), cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 tbsp flour
  • 3 cups beef stock
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1/2 tbsp thyme
  • 1 bay leaf
  • 18-24 pearl onions
  • 450 g mushroom, quartered
  • Salt and pepper to tase

Instructions
 

  • Prepare Bacon and Beef: Fry bacon until crisp, set aside. Brown beef in batches in bacon fat for a rich crust. Season with salt and pepper.
  • Cook Vegetables: Sauté onions and carrots in the same pot until lightly browned.
  • Combine Ingredients: Return beef and bacon to the pot. Sprinkle with flour, toss to coat, and lightly brown in the oven for 4 minutes at 230°C (450°F).
  • Simmer Stew: Add stock, tomato paste, garlic, thyme, and bay leaf. Simmer on the stove or oven (160°C/325°F) for 3–4 hours until beef is tender.
  • Prepare Mushrooms and Onions: Sauté mushrooms and pearl onions in butter. Add them to the stew in the final 30 minutes of cooking.