A version of Julia Child’s classic, perfect for Christmas dinner or any special winter meal.
Looking for something celebratory?
This is our take on the iconic French dish, boeuf bourguignon, popularized in America by Julia Child.
Laura Heller
Yes, the sauce is a bit fussy, but truly it is worth it.
We made this for the family the other day and not a drop was left.
Laura Heller
The Best Mushrooms for Beef Bourguignon
We’ve included dried porcini mushrooms in this dish.
Laura Heller
They’re called cepes in France, and are frequently used in French stews.
For this they’re optional and you’ll still have a fabulous dish without them.
Feel free to use any fresh mushroom you’d like.
Laura Heller
Look for a bottle you’d happily drink.
Yes, blanching and peeling them is simply a lot of work.
However, salvation may be at hand.
Laura Heller
According to my sources, you’re able to get frozen pearl onions already blanched and peeled.
Apparently Trader Joe’s carries them.
If you’re able to’t find them, the following instructions include steps for preparing the onions.
Laura Heller
It is a rich and nuanced dish and one of the hallmarks of French cooking.
Using unsmoked salt pork allows you to skip this step.
What Is Salt Pork?
Laura Heller
Salt pork is pork belly or fat that has been cured in salt, which preserves it.
Unlike bacon, salt pork isn’t smoked, which is why we use it for this recipe.
(Smoky flavor isn’t traditional for beef bourguignon.)
Laura Heller
If you have trouble finding salt pork, you’re free to substitute thick-cut bacon.
Simmer the bacon for about eight minutes in water to remove its smoky flavor.
The Best Beef for Beef Bourguignon
Use boneless beef chuck roast for this recipe.
Laura Heller
This means that it will break down into tender, flavorful morsels as the stew cooks.
Stew meat would also be fine for beef bourguignon.
This prevents clumps from forming and also creates a silky, thickened sauce.
Laura Heller
Try it withmashed potatoes,egg noodles, or crusty baguette.
It reheats beautifully and can be kept refrigerated for up to five days.
you’re able to also freeze beef bourguignon for up to three months.
Laura Heller
A word on salt.Salt pork is salty.
Be sparing with salt as you make this dish until the end when you might adjust.
Adapted from Julia Child’s Boeuf Bourguignon recipe posted on the Knopf Doubleday website.
Laura Heller
In a large saute pan, pour enough water to cover the bottom by about 1/8 inch.
Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally.
Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy.
Laura Heller
Increase the heat to medium-high.
Working in batches so that you do not crowd the pan, sear the beef.
Leave space around each piece of sizzling meat to ensure that it browns and does not steam.
This will take 15 to 25 minutes, depending on how large a saute pan you have.
Stir in the pot to remove any browned, stuck-on bits in the pan.
Cook for 2 to 3 minutes, then add the garlic and the tomato paste.
Cook another 2 to 3 minutes, stirring frequently.
Add the brandy and stir to combine.
Boil down by half, then add the strained mushroom soaking water (if using).
To the Dutch oven, add the bottle of wine and enough beef stock to almost cover the beef.
The beef pieces should be barely poking up out of the liquid.
Add the parsley, bay leaves, thyme, and cloves.
Cover, bring to a bare simmer, and cook for 1 hour.
After 1 hour, add the second carrot (peeled and cut into chunks of 2 inches).
Continue cooking for another hour, or until the beef is tender.
Drain and submerge in a bowl of ice water.
Slice the tips and root ends off the onions and slip off the outer skins.
(If using frozen onions that are already blanched and peeled, allow to thaw before sauteing.)
Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot.
This liquid will be the sauce.
Boil the sauce down, tasting frequently.
If it begins to taste too salty, turn off the heat.
Otherwise, boil down until you have about 3 cups.
Turn off the heat.
Heat a large saute pan over high heat and add the mushrooms.
Add the pearl onions and 3 tablespoons butter and toss to combine.
Sprinkle salt over the onions and mushrooms.
Saute until the onions begin to brown.
Return the sauce to medium heat and whisk in a third of the beurre manie paste.
Do not let this boil, but allow it to simmer very gently for 2 ro 3 minutes.
Stir in the remaining 2 tablespoons of brandy.
Taste for salt and add some if needed.
