Description
Experience the essence of French cuisine with this Julia Child-inspired Beef Bourguignon. Tender chunks of beef are simmered in a rich red wine sauce, complemented by earthy mushrooms and sweet pearl onions. This dish transforms any meal into a celebratory feast, perfect for gatherings or cozy dinners at home. With its deep flavors and inviting aromas, this recipe is sure to impress your guests and become a favorite in your household.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 bottle (750ml) dry red wine
- 8 oz fresh cremini or button mushrooms, halved
- 1 cup pearl onions (frozen if unavailable)
- 2 large carrots, chopped
- 4 oz thick-cut bacon lardons
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep Work: Gather all ingredients for smooth cooking.
- Brown Bacon and Beef: In a large Dutch oven over medium heat, cook bacon until crisp. Remove and set aside. In the same pot, brown beef in batches until deep brown on all sides.
- Sauté Vegetables: Add pearl onions, carrots, and garlic to the pot; sauté until onions are translucent (about 5 minutes).
- Deglaze: Pour in red wine, scraping up browned bits from the pot. Add beef broth, thyme, and bay leaf; stir well.
- Combine Ingredients: Return browned beef and bacon to the pot along with mushrooms; ensure they're submerged in liquid.
- Slow Cook: Cover slightly ajar and simmer on low for 2-3 hours until beef is fork-tender.
- Serve: Remove bay leaves before serving; adjust seasoning with salt and pepper as needed.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg