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Julia Child Beef Bourguignon

Julia Child beef bourguignon braises beef chuck in red wine until fork-tender, then finishes it with buttery pearl onions and browned mushrooms. The oven-braised method builds a rich sauce with bacon, thyme, and beef broth.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the beef and braising liquid
  • 2 cups water
  • 6 oz bacon thick-cut, cut into 1/4-inch strips
  • 2 tbsp olive oil divided
  • 3 lb beef chuck boneless, trimmed and cut into 2-inch cubes
  • 1.5 tsp kosher salt divided (1 teaspoon for the beef and 1/2 teaspoon for the onions)
  • 0.5 tsp black pepper divided (1/4 teaspoon for the beef and 1/4 teaspoon for the onions)
  • 1 carrot medium, peeled and sliced
  • 1 yellow onion medium, chopped
  • 3 tbsp all-purpose flour
  • 3 cups dry red wine such as Pinot Noir
  • 2.5 cups beef broth divided (2 cups for the beef and 1/2 cup for the onions)
  • 1 tbsp tomato paste
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
For the pearl onions and mushrooms
  • 5 tbsp unsalted butter divided (2 tablespoons for the onions and 3 tablespoons for the mushrooms)
  • 1 lb pearl onions frozen, thawed and patted dry
  • 1 lb cremini mushrooms halved if small or quartered if large

Equipment

  • 1 6- to 7-quart oven-safe Dutch oven
  • 1 12-inch skillet with a lid

Method
 

Braise the beef
  1. Preheat the oven to 450°F.
  2. In a medium saucepan, cover the bacon with 2 cups water, bring to a boil, and simmer for 10 minutes.
  3. Drain the bacon and pat it very dry.
  4. Heat 1 tablespoon olive oil in a 6- to 7-quart oven-safe Dutch oven over medium heat.
  5. Add the bacon and cook until lightly browned, 2 to 3 minutes, then transfer it to a plate, leaving the fat in the pot.
  6. Pat the beef very dry and season it with 1 teaspoon salt and 1/4 teaspoon pepper.
  7. Add the remaining 1 tablespoon oil and brown the beef in batches, turning to brown the sides, about 3 to 4 minutes per batch; transfer it to the plate.
  8. Add the carrot and chopped onion to the pot and cook, stirring, until lightly browned, about 5 minutes.
  9. Return the beef and bacon to the pot, sprinkle with the flour, and toss to coat.
  10. Set the uncovered pot in the oven for 4 minutes, stir, then bake for another 4 minutes.
  11. Remove the pot from the oven and reduce the oven temperature to 325°F.
  12. Stir in the wine, 2 cups beef broth, tomato paste, garlic, thyme, and bay leaf, then bring to a gentle simmer on the stovetop.
  13. Cover the pot and braise in the oven until the beef is fork-tender, 2 1/2 to 3 hours.
  14. Remove the pot from the oven and keep it covered.
Make the onions
  1. Melt 2 tablespoons butter in a 12-inch skillet with a lid over medium heat.
  2. Add the pearl onions, season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, shaking the skillet occasionally, until lightly browned, 5 to 7 minutes.
  3. Add the reserved 1/2 cup beef broth, cover, and simmer until the onions are tender, 20 to 25 minutes.
  4. Uncover and simmer until most of the liquid has evaporated, 2 to 4 minutes, then transfer the onions to a plate and wipe the skillet dry.
Sauté the mushrooms
  1. Melt the remaining 3 tablespoons butter in the skillet over medium-high heat.
  2. Add the mushrooms and cook, stirring occasionally, until browned and their released liquid has evaporated, 8 to 10 minutes.
Finish the bourguignon
  1. Remove and discard the thyme stems and bay leaf from the beef.
  2. Stir in the onions and mushrooms, then warm over low heat for 5 minutes before serving.

Notes

For the best browning, pat the beef thoroughly dry and brown it in batches. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a gluten-free all-purpose flour blend in place of the flour.