beef bourguignon

Beef Bourguignon Recipe

My first attempt at Julia Child’s Beef Bourguignon.  This recipe is so tender and flavored well.

Beef Bourguignon
Serves 4
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Prep Time
45 min
Cook Time
5 hr
Prep Time
45 min
Cook Time
5 hr
1391 calories
55 g
333 g
62 g
119 g
23 g
1279 g
951 g
23 g
0 g
32 g
Nutrition Facts
Serving Size
1279g
Servings
4
Amount Per Serving
Calories 1391
Calories from Fat 557
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 333mg
111%
Sodium 951mg
40%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 23g
Protein 119g
Vitamin A
68%
Vitamin C
58%
Calcium
18%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices bacon, cut
  2. 3 1/2 tablespoons extra-virgin olive oil
  3. 3 pounds stewing beef, cut into 2-inch chunks
  4. 1 large carrot, sliced
  5. 1 large white onion, sliced
  6. 1 pinch coarse salt and freshly ground pepper
  7. 2 tablespoons flour
  8. 3 cups red wine
  9. 2 1/2 to 3 1/2 cups beef stock
  10. 1 tablespoon tomato paste
  11. 2 cloves smashed garlic
  12. 1/2 teaspoon thyme
  13. 1 crumbled bay leaf
  14. 18 to 24 small pearl onions
  15. 3 1/2 tablespoon butter
  16. 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  17. 1pound fresh white mushrooms, quartered
Instructions
  1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  2. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  3. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  4. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
  5. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Adapted from tbsp.
beta
calories
1391
fat
62g
protein
119g
carbs
55g
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Adapted from tbsp.
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