Julia Child Boeuf Bourguignon (Beef Stew in Red Wine with Bacon, Onions, and Mushrooms)

I’ve learned from studying Julia’s show and her different cookbooks there are a few different versions of her Boeuf Bourguignon. The size of the beef cuts varies, the cooking time, carrots or no carrots; but, no matter what, I promise it will turn out amazing.

My version is close to the original but updated. I’ve changed the quantities of a couple of items. I’ve also found some hoops are worth jumping through but others aren’t. So, I’ve omitted some hoops so you can save yourself some unneces-scary steps. Don’t worry. She’s still a francy-ass stew as always.

Amy Adams as Julie Powell in Julie & Julia by Sony Pictures.

• 6 ounces unsmoked pork belly or very thick-cut bacon
• About 6 tablespoons olive oil, divided
• 3 pounds stew meat or chuck roast, cut into 2-inch cubes
• Salt
• Coarse ground pepper
• 6 tablespoons butter, divided
• 2 white onions, large diced
• 1/3 cup flour
• 3 cups burgundy wine (or cabernet sauvignon or merlot)
• 32 ounces beef stock, divided
• 4-6 tablespoons tomato paste (Julia only used 1 tablespoon)
• 3 cloves garlic, mashed
• 1/2 teaspoon thyme (or leaves removed from a few sprigs of fresh thyme)
• 1-2 bay leaves
• 18-24 pearl onions, peeled (and, if frozen, defrost & pat dry)
• 1 pound mushrooms, cleaned, & sliced
• 2 carrots, large diced

Cut the pork belly into 1″ x 1/2″ X 4″ pieces. Preheat 3 tablespoons of olive oil in a large dutch oven or oven-safe soup pot. Add the pork and cook for 3-5 minutes until both sides of each piece have browned. Remove the pork from the pot and set it aside on a plate.

Preheat the oven to 325°F.

Dry beef in paper towels because it will steam and won’t brown if it’s damp. I recommend sprinkling the beef with salt and pepper before browning because it’s best to season in layers as you cook rather than waiting until the end. Brown about one pound at a time in the pot until browned on all sides. When each batch is done browning, set it aside with the bacon.

Add 2 tablespoons of the butter to the pot. Place over medium heat. Add the onions after the butter stops bubbling. Cook them until they are translucent.

Add the pork and beef back into the pot with the onion. Add the flour to the pot. Stir the flour, greases, vegetables, and meat while cooking over medium heat for a few minutes to cook out the raw flour taste.

Pour the wine and 3 1/2 cups (or 28 ounces) of the beef stock into the pot. Add the sliced carrots, tomato paste, garlic, thyme, and bay leaves. Stir everything together and place the lid on the pot. Cook and stir until it comes to a simmer.

Place the lid on the pot and put it in the lower third of the oven for about 2 hours or until the beef is fork-tender.

While the Stew is Cooking in the Oven

Place 2 tablespoons of the butter and 2 tablespoons of the butter in a frying pan over medium heat. When the butter has melted and stops bubbling, add the pearl onions. Gently stir or roll the onions until they are a beautiful brown. Pour in a 1/2 a cup (or 4 ounces) of the remaining beef stock, stir gently, cover with a lid while leaving some room for steam to escape, and simmer over low heat for 40-50 minutes. The beef broth will evaporate leaving the onions with amazing flavor. Season as needed with salt and pepper.

Place the remaining tablespoon of olive oil and the remaining 2 tablespoons of butter in a frying pan. Heat until the froth from the melted butter settles down. Cook the mushrooms in the pan until they’ve browned. Set aside.

Stir the pearl onions and the mushrooms into the stew.

Delightful served in bowls, over potatoes, rice, or cooked pasta.

Mastering the Art of French Cooking