Julia's Stovetop Version of Beef Bourguignon
Classic French beef stew with chuck roast, bacon, and mushrooms braised slowly in red wine until fork tender. One Dutch oven, mostly hands off, and even better the next day.The ultimate luxury comfort food inspired by Julia Child. Chuck roast, bacon, vegetables and mushrooms simmer low and slow in a rich red wine sauce until the beef is fall-apart tender.
Equipment
- 6-7 quart dutch oven
- Large Skillet
- slotted spoon
Ingredients
For the Stew
- 6 oz thick cut bacon, cut into 1 inch lardons
- 3 lbs chuck roast, trimmed and cut into 2 inch cubes
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 3 large carrots, cut into 1 inch pieces
- 4 cloves garlic, smashed and minced
- 2 tablespoon tomato paste
- 3 tablespoon all purpose flour
- 1 bottle (750ml) Pinot Noir, Burgundy or other dry red wine
- 2 cups low sodium beef broth
- 6 sprigs fresh thyme
- 2 bay leaves
To Finish
- 3 tablespoon butter
- 1 lb cremini mushrooms, quartered
- 2 tablespoon fresh parsley, chopped
Instructions
- Place a large Dutch oven over medium heat. Add the bacon and cook for approximately 8 minutes, or until browned and the fat has rendered. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
- Pat the beef cubes completely dry and season with the salt and pepper. Working in three batches so the pot is never crowded, sear the beef until deeply browned on all sides, about 6 minutes per batch. Transfer each batch to a plate.
- Add the onion and carrots to the pot and cook until the onion softens and turns golden, about 6 minutes. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and cook for 2 minutes, until it darkens to a brick color.
- Return the beef and bacon to the pot with any juices. Sprinkle the flour over everything and stir for 2 minutes.
- Pour in the wine, scraping the bottom of the pot to release the browned bits. Add the beef broth, thyme sprigs, and bay leaves. The liquid should nearly cover the meat. Bring to a simmer.
- Cover the Dutch oven, reduce the heat to low and simmer on the stovetop for approximately 3 hours. Check the pot every 45 minutes, stirring gently and adding a splash of beef broth if the liquid falls below the meat.
- Remove the bay leaves and thyme stems from the stew. Fold in the mushrooms and taste and adjust the salt, and scatter the parsley over the top before serving.
Notes
- Julia Child braises her Beef Bourguignon in the oven. This adaptation remains covered on the stovetop at a very gentle simmer.
- Cut the chuck roast into large 2-inch pieces so it stays tender during the long cooking time.
- Avoid crowding the Dutch oven while searing. Browning the beef in batches creates the foundation of the sauce.
- If the finished sauce is too thin, remove the lid and simmer for approximately 10 minutes.
- Beef Bourguignon tastes even better the following day. Refrigerate it for up to three days or freeze it for up to three months.
- Serve with mashed potatoes, buttered egg noodles or crusty bread.
- Slow cooker: do steps 1 through 5 in a skillet, then transfer everything with the wine, broth, and herbs to the slow cooker. Cook on low 8 hours or high 4 hours. Finish the mushrooms separately and stir in at the end.