Go Back
–+ servings

Beef Bourguignon

Even though this Julia Child recipe is an extensive time commitment, it's so worth the effort!
5 from 1 vote
Print Pin
Course: Main
Cuisine: French
Keyword: beef, beef bourguignon, French, Julia Child
Servings: 8

Ingredients

  • 1 T Extra virgin olive oil
  • 6 oz center cut bacon, cut into 1/4" strips
  • 2-3 pounds rump pot roast( or chuck roast)
  • 1 medium red onion, halved pole-to-pole and sliced thin
  • 3 c red wine (Merlot)
  • 2 c beef bouillon ( I used Better than Bouillon brand.)
  • 1 T tomato paste
  • 1/2 t dried thyme
  • 1 bay leaf
  • 1 t pressed garlic cloves or (finely minced)
  • 1/2 t black pepper, freshly ground
  • 2 T flour
  • 20 baby carrots or whole carrot chunks

Pearl Onions

  • 24 pearl onions
  • 2 T butter
  • 2 T Extra virgin olive oil
  • thyme sprigs
  • parsley sprigs
  • 1/2 c beef bouillon

Mushrooms

  • 1 pound Cremini mushrooms, washed, dried, stems removed
  • 4 T butter (half stick)
  • 2 T Extra virgin olive oil

Flour Paste

  • 2 T softened butter
  • 2 T flour

Garnish

  • fresh thyme leaves from sprigs

Instructions

  • Over MEDIUM-LOW heat, saute bacon in 1 tablespoon of olive oil in Dutch Oven until crispy. Remove, using a slotted spoon, and place on paper towels to absorb excess oil.
  • Dry off beef chunks with paper towels to remove any moisture. This will help the browning process.
  • Saute beef chunks in the bacon fat and olive oil remaining in the pan over MEDIUM-HIGH heat. Do not crowd the beef. Brown all sides and remove from pan and set aside. Add additional oil, if needed.
  • Preheat oven to 450°F.
  • In the same pan, saute the onions over MEDIUM heat until softened and lightly browned,Set aside with beef. Pour off any excess oil remaining in the pan.
  • Deglaze the pan with the red wine. Whisk in the beef bouillon, tomato paste, dried thyme, garlic and bay leaf. Bring to a simmer then pour off into another container.
  • Place onions, beef and bacon back in pot. Dust with the 2 tablespoons of flour and toss. Place in the preheated oven, on a middle rack, uncovered for 4 minutes. Remove from the oven, toss and place back into the oven for 4 more minutes. Remove and lower temperature to 325°F.
  • Pour wine/broth over top of the beef mixture.Add in the baby carrots. Cover Dutch Oven with lid and bake for 3 hours.
  • At about halfway through the cooking time, prepare the pearl onions and mushrooms. They can set aside until the finishing steps.

Pearl Onions

  • Blanch 24 pearl onions for 30 seconds. Remove from boiling water with a slotted spoon and place in ice water to stop their cooking process.
  • Cut off the root stem and peel off outer skin. Pierce the root end with a paring knife.
  • Heat 2 tablespoons each of butter and oil in a skillet. Once it stops foaming, add the onions and cook until lightly browned over MEDUIM-LOW heat.
  • Add 1/2 cup of beef bouillon and herb sprigs (parsley and thyme). Reduce heat to LOW. Cover and simmer for 40 minutes. Remove from heat and set aside.

Mushrooms

  • Wash and dry mushrooms. Remove stems and cut into quarter sections.
  • Heat butter and oil over MEDIUM-HIGH heat until foaming subsides. Add mushrooms. Toss/stir frequently for 4-5 minutes until they begin to slightly brown. Set aside until finishing steps.

Finishing steps:

  • At the end of the 3 hour time period, the beef should be fork tender.
  • Strain broth into a saucepan. Skim off any excess fat . You should have about 2 1/2 cups.
  • Make a paste with 2 tablespoons each of softened butter and flour.
  • Clean out Dutch Oven and place strained beef and veggies in the pot. Using a pair of forks, break apart the chunks of beef, if desired. Add onions and mushrooms into the mixture, tossing gently.
  • Whisk flour paste into saucepan. Bring to a simmer, stirring frequently, until thickened.
  • Add thickened broth to beef mixture in the pot. Simmer long enough to heat through before serving. Season additionally, if desired. Top with fresh thyme leaves.