Boeuf Bourguignon
Made famous as Boeuf Bourguignon from our beloved Julia Child - this hearty beef stew is so delicious and comforting you will want it often. Julia’s version has about 45 steps, mine is simplified but still big on flavor.
Ingredients
- ½ lb Diced Bacon or Pancetta
- 3 lbs Beef Chuck Roast (cut into 2" cubes)
- ½ cup Flour
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 stick Butter
- 2 Diced Onions
- 3 Diced Carrots
- ¼ cup Olive Oil
- 3 cloves Minced Garlic
- 3 cups Beef Stock
- 3 cups Red Wine (or more - liquids should just about cover meat but not completely)
- 1 lb Sliced Mushrooms
- 1 bag Pearl Onions
- ¼ stick Additional Butter
- Buttered Noodles (or rice; prepared separately)
- Warm French Bread
Instructions
- In large Dutch oven sauté Bacon. When bacon is crispy remove with slotted spoon leaving the fat in pot. Set aside bacon.
- In bacon fat brown Beef Chuck Roast. Remove browned meat.
- Toss browned meat with Flour, Salt, Black Pepper, Garlic Powder and Onion Powder.
- In Dutch oven add Butter, Onions, Carrots, Olive Oil and Minced Garlic. Return browned and floured meat to pot. Toss with vegetables.
- Add Beef Stock and Red Wine - liquids should just about cover meat but not completely. Bring to a gentle boil then remove from heat. Cover and place in a 300℉ oven for 2 hours.
- Take out of oven and taste for salt and pepper.
- Sauté Pearl Onions in ¼ stick Additional Butter.
- Add sautéed onions and Mushrooms to pot. Cover and return to oven for one more hour. This stew is done when beef is fork tender and gravy is thick.
- Serve over buttered noodles (or rice) and warm French bread.
