Ingredients Summary:
- Beef chuck: 1 kg, cut into large chunks
- Red wine: 2 cups (preferably Burgundy)
- Beef stock: 1 cup
- Bacon: 150g, diced
- Carrots: 2, sliced
- Onions: 2, chopped
- Garlic: 4 cloves, minced
- Mushrooms: 200g, quartered
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Thyme: 2 sprigs
- Bay leaves: 2
- Salt and pepper: To taste
Instructions Overview:
- Sear the Beef: In a large Dutch oven, heat olive oil and brown the beef chunks on all sides. Remove and set aside.
- Cook the Bacon and Vegetables: Add diced bacon to the same pot, cook until crispy, then add the onions, garlic, and carrots. Cook until soft.
- Add Wine and Stock: Stir in the flour and cook for a minute. Slowly pour in the red wine, scraping up any browned bits. Add the beef stock, thyme, bay leaves, and return the beef to the pot.
- Simmer: Cover and simmer on low heat for 2-3 hours, until the beef is tender. Add mushrooms in the last 30 minutes.
- Serve: Garnish with fresh parsley and serve with mashed potatoes or crusty bread.
For detailed instructions, visit Julia Child’s Boeuf Bourguignon – MasterClass.
Boeuf Bourguignon is a timeless French dish that combines tender beef with a rich red wine sauce, slow-cooked with onions, carrots, and mushrooms. This classic beef braised in red wine recipe infuses deep, savory flavors over several hours of cooking, resulting in a hearty and comforting meal. The key to the perfect Boeuf Bourguignon is patience, allowing the beef to absorb the rich flavors of the red wine and herbs as it cooks to perfection. Often served with mashed potatoes or crusty bread, this dish is perfect for a dinner party or a special family meal. Elevate your cooking with this classic French stew that delivers deep, complex flavors with every bite.