Overview
Step-by-step recipe instructions for Julia Child's Boeuf Bourguignon, adapted for home cooks, detailing ingredient preparation and cooking techniques for optimal results.
Ingredients and Preparation Notes
- Gather all required ingredients, substituting only if necessary (e.g., sliced bacon if chunk bacon is unavailable).
- Cut beef into 2-inch cubes and bacon into lardons; slice carrot and onion as specified.
- Prepare a bouquet garni with herbs tied in cheesecloth if available.
Bacon and Beef Preparation
- Simmer bacon rind and lardons for 10 minutes in water, then drain and dry.
- Sauté lardons in olive oil until lightly browned and set aside.
- Thoroughly dry beef cubes to ensure proper browning when sautéed.
- Brown beef in batches in hot oil and avoid overcrowding; add to lardons once browned.
- Sauté carrot and onion in same fat until browned, add to beef and lardons, then drain off excess fat.
Initial Cooking and Oven Preparation
- Toss beef mixture with salt, pepper, and flour, ensuring even coating.
- Bake uncovered at 230°C (450°F) for two 4-minute intervals, tossing between, to brown flour.
- Reduce oven to 160°C (325°F), move rack to lower third.
Braising and Simmering
- Add wine and just enough beef stock to barely cover meat.
- Stir in tomato paste, garlic, thyme, bay leaf, and reserved bacon rind.
- Bring to simmer on stove, cover, and transfer to oven to cook slowly for 3–4 hours until meat is fork-tender.
Onion and Mushroom Preparation
- While beef cooks, brown pearl onions in butter and olive oil, then simmer in stock with herb bouquet until tender and liquid evaporates.
- Sauté mushrooms in butter and oil over high heat until browned.
Final Assembly and Serving
- Strain stew contents and return beef and lardons to cleaned casserole.
- Distribute cooked onions and mushrooms over meat.
- Skim fat from sauce, simmer to desired thickness, adjust seasoning.
- Pour most sauce over contents, simmer briefly, basting with remaining sauce.
- Serve directly from casserole or on a platter with preferred sides; garnish with parsley.