Jo's Version of Julia Child's Boeuf Bourgignon

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READY IN: 4hrs 55mins
Recipe by Johannah Gage

I love Julia Child, but some of her recipes are a bit dated. This is an easier and more modern version of her beef stew, incredibly rich and tasty. Be patient, the long cooking time is worth it!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Saute the bacon in 1 tablespoon of olive oil until just browned. Remove bacon from pan with a slotted spoon and put it in a large oven-proof casserole dish. Keep the oil and bacon grease in the pan.
  3. Cut up and dry the beef using paper towels -- it will not brown if it is damp. Dredge the beef in the flour, then brown in small batches in the saute pan, using the oil and bacon grease. Add more olive oil while browning meat, if needed. Add browned meat to the casserole dish.
  4. In the same fat, saute the carrots and onion until tender and lightly browned. Add to the casserole dish.
  5. Add salt and pepper to casserole dish and toss lightly to combine all ingredients.
  6. Pour wine into casserole dish. Add enough of the beef stock so that the contents are just covered. Stir in the tomato paste, garlic and herbs.
  7. Bring to a simmer on the stove. Then cover the casserole and set in the lower third of the preheated oven. The liquid should gently simmer during cooking time, 2.5 to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the mushrooms: Saute the onions in butter, using great care to cook them in small batches and keep them separated. The mushrooms will not brown if they are crowded. Set aside when browned.
  9. When the casserole is done, remove it from the oven and stir in the mushrooms. Taste the liquid and adjust seasonings as needed. Enjoy!

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