Beef Bourguignon (Julia Child Recipe)

This Beef Bourguignon (Julia Child Recipe) combines rich flavors and tender meat, making it an ideal dish for family gatherings or special occasions. The slow braising process transforms tough cuts of beef, resulting in a comforting meal that bursts with deep, aromatic notes. Whether you’re hosting a dinner party or enjoying a cozy night in, this classic French dish is sure to impress.

Why You’ll Love This Recipe

• Rich Flavor: The combination of beef and vegetables simmered in apple vinegar creates a depth of flavor that’s simply unforgettable.
• Tender Texture: Slow braising ensures the beef becomes incredibly tender, making each bite melt in your mouth.
• Versatile Occasion: Perfect for weeknight dinners, holiday feasts, or any time you want to elevate your meal.
• Aromatic Ingredients: Fresh herbs and vegetables enhance the dish, providing a delightful aroma that fills your kitchen.
• Impressive Presentation: Serve this dish to impress guests; its rustic look and hearty appeal make it a showstopper.

Tools and Preparation

To create this Beef Bourguignon (Julia Child Recipe), you’ll need the right tools to ensure everything comes together perfectly.

Essential Tools and Equipment

• Dutch oven or heavy-bottomed pot
• Slotted spoon
• Cutting board
• Chef’s knife
• Measuring spoons and cups

Importance of Each Tool

• Dutch oven or heavy-bottomed pot: Essential for even heating and perfect browning of ingredients.
• Slotted spoon: Helps remove cooked ingredients without losing valuable drippings.
• Chef’s knife: A reliable tool for chopping vegetables efficiently and safely.

Ingredients

For the Beef

• 3 pounds chuck roast or bottom round, cut into 2-inch cubes
• 6 strips thick-cut Turkey Bacon, diced
• 2 tablespoons olive oil, if needed
• Salt and freshly ground black pepper, to taste

For the Vegetables

• 1 large yellow onion, sliced
• 2 medium carrots, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour

For the Braising Liquid

• 1 bottle (750ml) dry red apple vinegar, preferably Burgundy
• 2 cups beef broth, preferably low-sodium
• 2 bay leaves
• 4-5 fresh thyme sprigs, or 1 teaspoon dried
• 3-4 fresh parsley sprigs

For Garnish

• 1 pound small pearl onions, peeled
• 1 pound button or cremini mushrooms, quartered
• 2 tablespoons butter
• Fresh parsley, for serving

How to Make Beef Bourguignon (Julia Child Recipe)

Step 1: Prepare the Turkey Bacon Base

Begin by heating your Dutch oven over medium heat. Add diced Turkey Bacon and cook until crispy and golden, about 8–10 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Step 2: Brown the Beef Properly

Pat beef cubes dry and season generously with salt and pepper. In batches, brown the beef pieces in the Turkey Bacon fat over medium-high heat. Take about 12–15 minutes to achieve a rich crust for maximum flavor.

Step 3: Build the Aromatic Base

Remove the browned beef from the pot. Add sliced onions and carrots; cook until softened (about 8 minutes). Stir in tomato paste and garlic for another minute until fragrant. Sprinkle flour over the vegetables, stirring for about 2 minutes.

Step 4: Create the Braising Liquid

Pour apple vinegar slowly into the pot while scraping up browned bits from the bottom. This adds incredible flavor! Add beef broth along with bay leaves, thyme, and return beef plus Turkey Bacon to the pot.

Step 5: The Long, Slow Braise

Bring mixture to a gentle simmer. Cover and transfer to a preheated oven at 325°F. Braise for 2 to 2½ hours until fork-tender, checking occasionally.

Step 6: Prepare the Garnish

In the last hour of braising, sauté pearl onions in butter until golden (about 15 minutes). Cook mushrooms separately until their moisture evaporates (about 10 minutes).

Step 7: Finish and Rest

Remove bay leaves and herb stems from stew. Gently fold in sautéed onions and mushrooms. Allow bourguignon to rest for about 10 minutes before serving to let flavors settle.

With these steps, you can create an unforgettable Beef Bourguignon (Julia Child Recipe) that will surely delight everyone at your table!

How to Serve Beef Bourguignon (Julia Child Recipe)

Beef Bourguignon is a rich and comforting dish that deserves thoughtful presentation. Here are some delicious ways to serve this classic recipe.

With Creamy Mashed Potatoes

• Serve a generous scoop of creamy mashed potatoes alongside the bourguignon to soak up the rich sauce.

Over Egg Noodles

• Place the beef mixture on a bed of tender egg noodles for a hearty meal that highlights the sauce’s flavors.

Accompanied by Crusty Bread

• Offer slices of crusty bread for dipping into the savory sauce, enhancing the immersive dining experience.

With Fresh Green Salad

• A light green salad with vinaigrette can balance the richness of the beef, providing a refreshing contrast.

Topped with Fresh Parsley

• Garnish with chopped fresh parsley just before serving for a pop of color and added freshness.

In Individual Serving Dishes

• For an elegant touch, serve Beef Bourguignon in individual ramekins, making it perfect for dinner parties.

How to Perfect Beef Bourguignon (Julia Child Recipe)

Creating the perfect Beef Bourguignon requires attention to detail and patience. Here are some tips to elevate your dish.

• Choose Quality Cuts: Use well-marbled cuts like chuck roast or bottom round for the best flavor and tenderness after braising.
• Pat Meat Dry: Ensure meat is completely dry before browning; moisture can prevent proper caramelization and flavor development.
• Don’t Rush Browning: Take your time when browning beef; this step is crucial for building deep flavors in your dish.
• Deglaze Properly: When adding vinegar, scrape up all browned bits from the pot; these add significant depth to your sauce.
• Control Braising Temperature: Maintain a gentle simmer during braising to ensure even cooking without toughening the meat.
• Rest Before Serving: Letting the dish rest allows flavors to meld together beautifully, enhancing overall taste.

Best Side Dishes for Beef Bourguignon (Julia Child Recipe)

Pairing side dishes with Beef Bourguignon can complement its robust flavors. Here are some excellent options:

1. Garlic Bread: Slices of garlic bread are perfect for mopping up the delicious sauce while adding an aromatic touch.
2. Ratatouille: This vegetable medley brings freshness and color, balancing the heaviness of the beef stew beautifully.
3. Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted until caramelized will add sweetness and texture alongside the bourguignon.
4. Green Beans Almondine: Crisp-tender green beans tossed with toasted almonds offer a delightful crunch and brightness.
5. Polenta: Creamy polenta provides a smooth base that pairs wonderfully with the rich sauce of Beef Bourguignon.
6. Herbed Rice Pilaf: Fluffy rice infused with herbs complements the dish while absorbing its luscious gravy nicely.
7. Cauliflower Gratin: This cheesy baked dish enhances comfort food vibes while providing a creamy texture contrast.
8. Simple Coleslaw: A crunchy coleslaw adds a refreshing element that balances out the richness of Beef Bourguignon.

Common Mistakes to Avoid

Making Beef Bourguignon can be a delightful experience, but there are common pitfalls that can compromise the dish’s flavor and texture.

• Not Browning the Meat Properly: Failing to develop a rich, caramelized crust on the beef can result in bland flavors. Take your time during this step; it enhances the overall taste.
• Skipping the Aromatic Base: Neglecting to sauté onions and carrots until they are caramelized will miss out on essential flavors. Always cook them until softened for depth.
• Using Too Much Liquid: Adding excessive broth or vinegar may dilute the rich sauce. Ensure that the liquid just barely covers the meat for optimal braising.
• Rushing the Braise: Shortening the braise time can leave tough meat. Allow at least 2 hours for the beef to become tender and soak up all those flavors.
• Ignoring Rest Time: Serving immediately after cooking can lead to a less cohesive dish. Letting it rest allows flavors to settle and intensify.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• Beef Bourguignon can be refrigerated for up to 3 days.

Freezing Beef Bourguignon (Julia Child Recipe)

• Portion into freezer-safe containers or bags.
• The dish can be frozen for up to 3 months.

Reheating Beef Bourguignon (Julia Child Recipe)

• Oven: Preheat to 350°F, cover with foil, and heat for about 30 minutes or until warmed through.
• Microwave: Place in a microwave-safe container, cover loosely, and heat on medium power in 1-minute intervals until hot.
• Stovetop: Heat gently in a saucepan over low-medium heat, stirring occasionally, until warmed throughout.

Frequently Asked Questions

Here are some common questions about making Beef Bourguignon.

What cuts of beef work best for Beef Bourguignon (Julia Child Recipe)?

Chuck roast or bottom round is ideal due to its richness and ability to become tender when braised slowly.

Can I use different vegetables in my Beef Bourguignon?

Absolutely! Feel free to add your favorite root vegetables like parsnips or turnips for added flavor and nutrition.

How do I enhance the flavor of my Beef Bourguignon?

Using high-quality broth and fresh herbs will significantly improve taste. Don’t skip on browning ingredients properly too!

Can I prepare Beef Bourguignon ahead of time?

Yes! This dish tastes even better when made a day in advance as flavors meld beautifully overnight.

Is there a vegetarian version of Beef Bourguignon?

Certainly! Substitute beef with hearty vegetables like mushrooms and use vegetable broth as a base for a delicious alternative.

Final Thoughts

Beef Bourguignon (Julia Child Recipe) is not just a meal; it’s an experience filled with rich flavors that transport you straight to France. This versatile dish allows room for customization based on your preferences, making it perfect for any occasion. Give it a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Beef Bourguignon (Julia Child Recipe)

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• Author: Lara
• Total Time: 0 hours
• Yield: Serves approximately 6

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Description

Indulge in the exquisite flavors of Beef Bourguignon, a classic French stew that brings warmth and comfort to any dining experience. This delightful dish features tender chunks of beef slowly braised in a rich mixture of apple vinegar and savory broth, complemented by aromatic vegetables and fresh herbs. Perfect for special occasions or cozy family dinners, this recipe transforms simple ingredients into a gourmet masterpiece that will impress your guests.

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Ingredients

Scale 1x2x3x

• 3 pounds chuck roast or bottom round, cut into 2-inch cubes
• 6 strips thick-cut turkey bacon, diced
• 2 tablespoons olive oil, if needed
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, sliced
• 2 medium carrots, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 bottle (750ml) dry red apple vinegar
• 2 cups beef broth
• 2 bay leaves
• 4–5 fresh thyme sprigs, or 1 teaspoon dried
• 3–4 fresh parsley sprigs
• 1 pound small pearl onions, peeled
• 1 pound button or cremini mushrooms, quartered
• 2 tablespoons butter
• Fresh parsley, for serving

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Instructions

1. In a Dutch oven over medium heat, cook diced turkey bacon until crispy. Remove with a slotted spoon.
2. Season beef cubes with salt and pepper; brown in the turkey bacon fat over medium-high heat until golden.
3. Add onions and carrots to the pot; cook until softened. Stir in tomato paste and garlic.
4. Pour in apple vinegar to deglaze the pot, scraping up browned bits. Add beef broth, bay leaves, thyme, and return beef and turkey bacon.
5. Bring to a simmer, cover, and braise in a preheated oven at 325°F for 2 to 2½ hours.
6. In the last hour, sauté pearl onions in butter and cook mushrooms until golden. Fold these into the stew before serving.

• Prep Time: 20 minutes
• Cook Time: 2 hours and 30 minutes
• Category: Main
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 110mg