Boeuf Bourguignon

Boeuf Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions. This is a family favorite recipe, from Julia Child’s Boeuf Bourguignon in her book Julia’s Kitchen Wisdom.

Boeuf Bourguignon Recipe

Ingredients

• 6 oz bacon
• 2 to 3 Tbsp olive oil
• 4 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
• Salt and freshly ground pepper
• 2 cups sliced onions
• 1 cup sliced carrots
• 1 bottle of red wine (pinot noir works best for this)
• 2 cups beef stock or canned beef broth
• 1 cup chopped tomatoes, fresh or canned
• 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)

• Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter

• 24 pearl onions
• Chicken stock
• Butter
• 1 1/2 pounds of button or cremini mushrooms, quartered

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