Julia Child's Beef Bourguignon (Print version)

Tender beef braised slowly in red wine with bacon, onions, mushrooms, and a glossy sauce inspired by Julia Child's classic method.

# Ingredients:

For the beef and sauce

01 - 6 oz (170 g) thick-cut bacon, cut into small lardons
02 - 1 tablespoon olive oil, plus more if needed
03 - 3 lb (1.35 kg) beef chuck, cut into 2-inch pieces
04 - 1 large carrot, sliced
05 - 1 large yellow onion, sliced
06 - 1 1/2 teaspoons kosher salt, divided
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons all-purpose flour
09 - 3 cups (720 ml) dry red wine
10 - 2 1/2 cups (600 ml) beef stock, plus more as needed
11 - 1 tablespoon tomato paste
12 - 2 cloves garlic, smashed
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf

For the onions and mushrooms

15 - 18-24 pearl onions, peeled, or 10 oz (285 g) frozen pearl onions, thawed
16 - 3 tablespoons unsalted butter, divided
17 - 1 lb (450 g) white or cremini mushrooms, quartered
18 - 1/4 teaspoon kosher salt

To serve

19 - 2 tablespoons chopped fresh parsley
20 - Boiled potatoes, mashed potatoes, noodles, or rice, for serving

# Instructions:

01 - Place the bacon lardons in a saucepan, cover with water, and simmer for 8-10 minutes. Drain and pat dry. Heat the oven to 450°F.
02 - Warm the olive oil in a large Dutch oven over medium heat. Brown the bacon for 2-3 minutes, then remove it. Pat the beef very dry and brown it in batches in the hot fat, about 3-4 minutes per batch.
03 - Add the sliced carrot and onion to the same pot and cook for 4-5 minutes until lightly browned. Pour off excess fat if the pot looks greasy.
04 - Return the beef and bacon to the pot. Season with salt and pepper, sprinkle with flour, and toss to coat. Place the uncovered pot in the oven for 4 minutes, stir, then roast 4 minutes more. Lower the oven to 325°F.
05 - Add the red wine, enough beef stock to barely cover the meat, tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stove, cover, and braise in the oven for 2 1/2 to 3 hours, until the beef is fork-tender.
06 - While the beef braises, cook the pearl onions in 1 tablespoon butter with a splash of stock until tender. In a separate skillet, brown the mushrooms in the remaining butter until their moisture cooks off and the edges are golden.
07 - When the beef is tender, strain the sauce into a saucepan. Return the beef and bacon to the Dutch oven. Skim fat from the sauce and simmer until it lightly coats a spoon. Loosen with stock if too thick.
08 - Add the sauce, pearl onions, and mushrooms back to the beef. Simmer gently for 5 minutes, taste for seasoning, and finish with parsley. Serve with potatoes, noodles, rice, or bread.

# Good to know:

01 - Best made one day ahead and reheated slowly.
02 - Use a dry red wine that tastes balanced enough to drink.
03 - The sauce should lightly coat a spoon before serving.

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