Name: Beef Bourguignon (Julia Child Recipe)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips diced turkey bacon; 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; 2 cups beef broth, preferably low-sodium; 3 tablespoons dry red apple vinegar; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

Beef Bourguignon, inspired by Julia Child’s classic recipe, is a delightful French stew that transforms tough cuts of beef into a tender, flavorful dish. The slow braising process allows the meat to soak up the richness of apple vinegar, fresh herbs, and aromatic vegetables, creating a comforting meal perfect for family gatherings or cozy dinners. This hearty dish is not only satisfying but also versatile—serve it over creamy mashed potatoes, with crusty bread, or alongside a fresh green salad. Prepare it ahead of time for an even more flavorful experience as the ingredients meld together overnight.

Ingredients

Scale

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips diced turkey bacon
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
2 cups beef broth, preferably low-sodium
3 tablespoons dry red apple vinegar
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
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 over medium heat, cook diced turkey bacon until crispy. Remove and set aside.
Season beef cubes with salt and pepper, then brown in the turkey bacon fat in batches until caramelized.
Remove beef and sauté onions and carrots until softened. Stir in tomato paste and garlic.
Sprinkle flour over vegetables and cook for two minutes before deglazing with apple vinegar.
Add beef broth, bay leaves, herbs, and return beef and turkey bacon to the pot.
Bring to a simmer, cover, and braise in a preheated oven at 325°F for two to two-and-a-half hours until tender.
In the last hour, sauté pearl onions and mushrooms separately before folding them into the stew.
Allow to rest for ten minutes before serving.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Main
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 cup (240g)
Calories: 395
Sugar: 6g
Sodium: 620mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg