The Beef Bourguignon Julia Child Recipe:
a French Favorite!

This Beef Bourguignon (Julia Child Recipe) is but one example of a traditional French food delicacy transformed from simple ingredients.

This authentic French recipe is no exception. Stewed beef has never tasted so good as when Julia Child herself created this beef bourguignon recipe classic.

The beef, stewed in rich red wine, becomes so tender that it can be cut a fork. Note: don't use all the red wine in the beef bourguignon recipe. Set a little aside for the meal! This one is worthy of a good vintage!

Ingredients:

• 6 ounces chunk bacon, rind removed and reserved
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and diced
• 1 onion, peeled and diced
• Salt and pepper
• 2 tablespoons flour
• 3 cups full bodied red wine such as Burgundy
• 3 cups beef stock (approximately)
• 1 tablespoon tomato paste
• 2 cloves garlic, peeled and mashed
• 1/2 teaspoon thyme
• 1 bay leaf
• 20 pearl onions (approximately)
• 3 1/2 tablespoons butter
• 1 pound fresh mushrooms, quartered

• (4 parsley sprigs, 1/2 bay leaf, 1 thyme sprig or 1/4
• teaspoon dried thyme, tied in cheesecloth)

Cut bacon into 1/4 inch strips. In a 2 quart pot, simmer chuck bacon in 1 1/2 quarts water for 10 minutes. Strain and dry bacon.

Preheat oven to 450 degrees.

In a flameproof casserole dish, saute bacon in 1 tablespoon of the olive oil over medium heat for 2 to 3 minutes until lightly brown. Remove bacon with a slotted spoon and set aside. Leave fat in casserole dish.

Thoroughly dry beef so that it will brown nicely. Heat the reserved fat until just before it smokes. Saute the beef a few pieces at a time, browning all sides. Add the beef to the bacon and leave the remaining fat in the casserole dish.

Brown the diced vegetables in the fat, then pour out the excess fat. Return the beef and bacon to the casserole dish sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Then sprinkle on the flour over the beef and toss to coat all pieces. Place uncovered casserole dish in middle rack of the 450 degree oven for 4 to 5 minutes.

With a spatula turn meat so that it may brown on the other side and cook for an additional 4 to 5 minutes.

Remove casserole dish. Reduce oven temperature to 325 degrees.

Pour wine over beef and add just enough beef stock to cover the meat.

Add the reserved bacon rind, garlic, herbs and tomato paste. On the stovetop, bring everything to a simmer, then cover and transfer to the lower rack of the oven.

Maintain a slight simmer by regulating the oven temperate as needed. Beef should cook for 3 to 4 hours; it is done when it can be easily pieced with a fork

Meanwhile cook the onions and mushrooms. Heat 1 and 1/2 tablespoons each of butter and oil in a skillet until bubbling.

Saute onions over medium heat for about 10 minutes. Turn them occasionally to brown other sides. Try not to allow skins to break.

Add 1/2 cup of beef stock the bouquet garni, and salt and pepper to taste.

Cover and simmer slowly for 40 to 50 minutes. Onions are done when they are tender, hold their shape and the liquid has evaporated.

Remove and discard the bouquet garni and remove the onions and set aside.

In the same skillet wipe out any remaining residue with a paper towel, but do not wash.

Heat the rest of the butter and oil over high heat. Add the mushrooms and shake the pan for 4 to 5 minutes, cooking mushrooms until they are slightly brown.

After the meat is fully cooked, remove to a dish. Strain all the contents of the casserole through a sieve into a saucepan. Press vegetables with a spoon to extract all of the flavor. Allow to settle for a moment, then skim off the fat.

Clean the casserole pan and return the beef and bacon to it. Then dole out the cooked onions and mushrooms over the top.

Simmer the sauce in the saucepan for a few minutes, removing the additional fat that rises to the surface.

Reduce sauce by boiling rapidly until it is thick enough to barely coat a spoon and render approximately 2 1/2 cups.

Taste, and add salt and pepper if necessary. Pour sauce over meat and vegetables and cover the casserole pan. Bring to a simmer and cook for 2 or 3 minutes, basting the top of the meat several times.

This beef bourguignon (Julia Child Recipe) is well matched with potatoes or noodles.

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