julia child recipe

Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.

Beef Bourguignon

beef

¼ teaspoon kosher salt (divided)

black pepper

bacon

carrots (peeled,

onion

onions

thyme

bay leaf (dried

garlic

tomato paste

all-purpose flour

beef stock

red wine

olive oil

unsalted butter

white mushrooms (washed, dried and quartered)

parsley

Preheat Oven

Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).

Prepare Ingredients

Thoroughly dry the surface of the beef with paper towels. Cut into 2-inch thick cubes, then season with salt and pepper, set aside. If needed, dry again before adding to the pan.

Saute Bacon

Heat a large dutch oven over medium heat. Add bacon and saute until crisp, about 6 to 7 minutes. Use a spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.

Cook Beef

Heat bacon grease over medium-high heat. Once the fat is hot, add beef to the pan in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to 2 minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon. Repeat with remaining beef.

Cook Vegetables

Turn heat down to medium and add the carrots, sliced onions, and pearl onions to the pan. Saute until the onions are lightly browned and tender, 10 minutes.

Make Sauce

Add the thyme and bay leaf, saute for 30 seconds. Add the garlic, saute for 30 seconds. Add the tomato paste and saute for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock. Add in the wine, this will help the flour thicken the sauce.

Cook Stew

Add in the browned beef and bacon, bring the liquid to a simmer for 5 minutes. Cover and carefully transfer the pot to the oven. Cook until the meat is very tender, about 1 ½ to 1 ¾ hours.

Saute Mushrooms

Meanwhile, prepare the mushrooms. Heat a large skillet over medium heat. Add olive oil and butter, once hot and bubbling add the mushrooms. Saute until tender and lightly browned, 5 minutes. Sprinkle with ¼ teaspoon salt, cook for 2 minutes.

Reduce Sauce

When the beef is done cooking, transfer the meat and vegetables to a medium bowl. Bring the sauce to a rapid simmer over medium heat. As the fat rises to the surface, use a spoon to skim off the excess fat. Reduce the sauce until it can lightly coat the back of a spoon, about 2 to 2 ½ cups, the sauce will thicken more as it cools. Taste and season with more salt and pepper as desired.

To Serve

Return the meat, vegetables, and mushrooms to the pan, stir to warm. Garnish with chopped parsley.

https://www.youtube.com/watch?v=nZ10f8Gju0k

Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.
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https://www.jessicagavin.com/beef-bourguignon-recipe/

🕑 INSTRUCTIONS:
00:00 Intro
00:44 Prepare the Ingredients
01:49 Saute the Bacon
02:26 Cook the Beef
02:49 Cook the Vegetables
03:19 Make the Sauce
04:00 Cook the Stew
05:09 Saute the Mushrooms
06:13 Reduce the Sauce
07:14 To Serve

✅ INGREDIENTS:
• 3 pounds boneless beef chuck
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 ounces thick-cut bacon
• 2 cups carrots
• 1 cup yellow onion
• 24 pearl onions
• ½ teaspoon chopped thyme
• 1 bay leaf
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups red wine
• 2 cups beef stock
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms
• 1 tablespoon chopped parsley

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❤️ Thanks for watching!

Preheat the Oven

Prepare the Ingredients

Saute the Bacon

Cook the Beef

Cook the Vegetables

Make the Sauce

Cook the Stew

Saute the Mushrooms

Reduce the Sauce

How to Make Beef Bourguignon

A classic recipe for French-style coq au vin, featuring tender braised chicken in a buttery red wine sauce with mushrooms, shallots and pancetta. Serve this delectable dish with noodles, polenta or mashed potatoes for the ultimate cozy dinner!

Classic Coq Au Vin Recipe

bone-in chicken parts (6-8 pieces)

salt

pancetta bacon

extra virgin olive oil

bay leaf

chicken stock

mushrooms

baby onions

butter (softened at room temperature)

Dry the chicken with paper towels. Sprinkle evenly with 2 teaspoons of the salt.

Heat a large saute pan or braising pan over medium heat. Add the pancetta or bacon and cook until it&#39;s crisp and the fat is rendered (5-7 minutes). Remove from the pan and set aside. Pour out all but 1 tablespoon of the fat from the pan.

Add 1 tablespoon of the olive oil to the pan. Add the chicken pieces, skin side down. Cook until the skin is golden brown, about 10 minutes. Turn the pieces over and cook 5 more minutes. Remove the chicken to a platter.

Pour the wine into the pan and bring it to a simmer. Stir in the garlic, tomato paste, thyme, bay leaf and chicken stock. Return the chicken pieces and the pancetta to the pan.

Turn the heat down to low and cover the pan. Cook 40-45 minutes, until the chicken is very tender when poked with a fork — peek into the pan every now and then to make sure the sauce is simmering gently and not boiling, adjusting the heat as necessary.

While the chicken cooks, prepare the onions and mushrooms: Heat a 10-inch non-stick skillet over medium-high heat. Add the remaining tablespoon olive oil and the onions. Cook until the onions are slightly softened and beginning to brown. Stir in the mushrooms and ½ teaspoon salt. Cook 10 minutes, until the mushrooms have released their liquid and are softened. Set aside.

Using tongs, transfer the chicken from the pan to a platter. Remove and discard the bay leaf and thyme sprigs. Bring the sauce to a boil and cook 10 minutes, or until the liquid is reduced by half.

Blend the flour and butter with a fork to form a paste. Stir into the pan sauce and simmer until it thickens, 1-2 minutes.

Return the chicken to the pan along with mushroom mixture. Cook another minute or two, turning the pieces to coat with the sauce. Sprinkle with parsley and fresh thyme leaves and serve.

Serves 4-6 people

https://content.jwplatform.com/videos/sokIk148.mp4

A classic recipe for Coq Au Vin, a homestyle dish of braised fall-apart tender chicken in rich, tangy red wine sauce.

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Beef Bourguignon

Classic Coq Au Vin Recipe

The most viewed julia child recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine