Bœuf à la Bourguignonne,
Julia Child's iconic classic, Beef Bourguignon, from Mastering the Art of French Cooking.
— Seattle, US, 11 October 2017
Ingredients
- 01 T extra-virgin olive oil
- 06 oz bacon roughly chopped
- 03 lbs beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
- 01 carrot large, sliced ½-inch thick
- 01 white onion large, diced
- 06 cloves garlic minced (divided)
- 01 pinch coarse salt
- 01 pinch ground pepper
- 02 T flour
- 12 pearl onions small, optional
- 03 c red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
- 02-03 c beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 02 T tomato paste
- 01 beef bouillon cube crushed
- 01 t fresh thyme finely chopped
- 02 T fresh parsley finely chopped, divided
- 02 bay leaves
- 01 lb white mushrooms fresh, small or brown mushrooms, quartered
- 02 T butter
Method
Here are videos of the preparation Julia Child in The French Chef, Season 1 and Binging with Babish following Julia's directions.
