Name: Beef Bourguignon (Julia Child Recipe)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut turkey bacon, diced; 2 tablespoons olive oil (if needed); Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 3 tablespoons dry red apple vinegar; 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

Beef Bourguignon is a timeless classic that brings the essence of French cuisine to your dinner table. This comforting dish features tender beef that has been slow-braised in a rich, aromatic broth made with apple vinegar and hearty vegetables. As the flavors meld, you’ll experience a depth of taste that makes each bite an indulgent delight. Perfect for family gatherings or special occasions, this Beef Bourguignon recipe offers an elegant presentation while being simple to prepare. Pair it with crusty bread or creamy mashed potatoes for a truly satisfying meal.

Ingredients

Scale

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut turkey bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons dry red apple vinegar
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

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Instructions

In a Dutch oven, cook diced turkey bacon until crispy. Remove and set aside.
Season beef cubes with salt and pepper, then brown them in the bacon fat over medium-high heat.
After browning, remove beef and sauté onions and carrots until softened; stir in garlic and tomato paste.
Sprinkle flour over the vegetables and cook briefly before adding apple vinegar and scraping up browned bits.
Pour in beef broth, return beef and turkey bacon to the pot, ensuring liquid covers the meat.
Simmer gently, cover, and transfer to a preheated oven at 325°F for 2 to 2½ hours until tender.
In the last hour of cooking, sauté pearl onions and mushrooms separately; fold them into the stew before serving.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 28g
Cholesterol: 95mg