Beef Bourguignon is a quintessential dish that embodies the warmth and comfort of home while delivering a rich medley of flavors. As you delve into its hearty ingredients and time-honored methods, you’ll find that this classic French stew is a cooking endeavor worth mastering.
A Taste of Tradition: Beef Bourguignon à la Julia Child
When it comes to French cuisine, few dishes evoke the same level of nostalgia as Beef Bourguignon. This iconic stew, rich in flavor and steeped in tradition, was made popular in the U.S. by Julia Child’s culinary genius. Known for her ability to simplify French cooking for the American home chef, Julia’s rendition of Beef Bourguignon remains a beloved staple.
To get started with Julia’s delicious version of this dish, first, know that it can be time-consuming. However, I give shortcuts along the way and step-by-step instructions. Since Julia wrote her recipe, kitchen techniques and appliances have changed, which makes the dish easier to prepare. Also, you may discover your own shortcuts along the way!
The Heart of the Dish: Quality Ingredients
At the core of any great Beef Bourguignon is a selection of quality ingredients. Julia Child emphasized the importance of using cuts of beef that can withstand a long simmer, typically a chuck roast. The dish also calls for fresh mushrooms and pearl onions, both of which contribute to its deep, layered flavors. Combining these components with a red wine and hearty beef stock (or broth) creates a sauce that is simply divine.
Techniques That Transform Beef Bourguignon
One of the reasons Child’s recipe has stood the test of time is the techniques she employed to coax out the flavors of each ingredient. From browning the beef to deglazing the pan, every step requires a bit of patience and care. The process of slowly simmering the stew not only tenderizes the meat but also melds the flavors.
Browning the Beef
First, cut the beef roast into smaller pieces, trimming the fat. In a bit of cooking oil, brown each piece on all sides in a skillet. This browning step enhances the beef’s flavor. When the meat is browned, add it to a large Dutch oven. Using two pans for this dish lets you start the long simmer in a fresh pan, free from browning buildup that might cause the beef bourguignon to stick.
Cooking the Carrots
Next, cook the sliced carrots in the same pan you used to brown the beef. But first, if there are any excessively scorched or burned remnants or oil from browning the meat, wipe them out with a wet paper towel. If needed, add a little more oil to the pan. Then sauté the carrots, and transfer them to the Dutch oven.
Deglaze the Pan
Next, deglaze the pan with a cup of red wine. Suggested wines are a Burgundy Pinot Noir or Merlot, although Julia recommended a red Zinfandel. Either choice is fine; however, avoid wines labeled “cooking wines.” After you deglaze the pan, transfer the wine into the Dutch oven.
Add the garlic, the remaining red wine, beef stock, tomatoes, bay leaf, thyme, and a sprinkling of salt. Cover and simmer for 2 1/2 to 3 hours.
Preparing the Mushrooms for Beef Bourguignon
Next, prepare the mushrooms while the stew cooks. Start by choosing fresh, firm mushrooms, preferably button or cremini varieties, as they hold up well during cooking. Although many recipes call for brushing any dirt off the mushrooms, I prefer to wash them and pat them dry with a paper towel. This will ensure that any dirt or grit rinses away. To prevent them from becoming soggy, do not soak them; drain them in a strainer and immediately pat dry.
After cleaning, slice the mushrooms into even pieces to ensure they cook uniformly.
Preparing the Onions for Beef Bourguignon
Prepare the onions for Beef Bourguignon by carefully peeling the pearl onions to preserve their whole shape. This not only enhances the presentation but also allows them to absorb the rich sauce during cooking. If pearl onions are unavailable, smaller yellow or white onions can be used as a substitute. To make peeling easier, blanch the onions in boiling water for a minute, then plunge them into ice water to loosen the skins.
Alternatively, in my shortcut version, use canned or frozen pearl onions, which you do not need to peel. If using frozen, do not worry about thawing them; they will thaw during cooking.
Sautéing the Onions and Mushrooms
First, sauté the mushrooms in a bit of butter. Use the same skillet you used to brown the meat.
As the mushrooms cook, they will release moisture into the pan. At this point, add the onions and shallots. If frozen, the water from the mushrooms will help to thaw them. Continue cooking until the water evaporates, and both the onions and mushrooms are browned and caramelized. After browning, set them aside to add to the Dutch oven near the end of cooking.
Beurre Manié for Beef Bourguignon
Beurre manié is a simple yet effective thickening agent that can elevate the texture of your Beef Bourguignon. This French term translates to “kneaded butter” and is made by combining equal parts of softened butter and flour into a smooth paste.
To prepare it the traditional way, start by placing room-temperature butter and all-purpose flour in a small bowl. Using your fingers or a fork, mix them together until they form a cohesive, lump-free mixture. As the beef stew simmers, you can incorporate small pieces of beurre manié directly into the pot. This technique allows the mixture to dissolve gradually, thickening the sauce without the need for cornstarch or other thickeners.
Shortcut Beurre Manié
My shortcut makes it easy and quick to make the beurre manié in seconds. Simply place the butter and flour in a small chopper or food processor and process until the mixture forms a paste. Then use the paste when the recipe calls for it.
The Perfect Dish for Gatherings
Beef Bourguignon is more than just a meal; it’s a representation of French culinary philosophy. The dish encourages a slower pace of cooking, urging us to savor the process as much as the final product. Julia Child embraced this philosophy, encouraging home cooks to enjoy the beauty of traditional cooking methods. Bon appétit!
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Beef Bourguignon
Equipment
- frying pan
- large Dutch oven
Ingredients
Beef
- 3-4 pounds chuck roast, bone removed and cut into 2-3 inch cubes
- 2 tablespoons cooking oil
- ⅔ cup sliced carrots (slice thick)
- 3 cups red wine, divided
- 2 cups beef stock or broth
- 3 cloves of garlic, peeled and smashed
- 2 cups canned Italian plum tomatoes, drained
- 1 bay leaf
- 1 tsp dried thyme
- salt
Mushrooms and Onions
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 6 cups fresh mushrooms, washed, dried, trimmed, and sliced
- ½ teaspoon shallot, minced
- salt
- pepper
- 24 pearl onions (frozen or canned; or blanch fresh onions and peel them)
- 1 pinch dried thyme
Beurre Manié (Flour Butter Paste)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
Beef
- Cut the meat and dry it with paper towels. Add the cooking oil to a skillet and heat it over medium heat until hot. Add the beef, and brown on all sides. Do not overcrowd the pan.
- Transfer the browned beef to a Dutch oven or other heavy pan with a lid.
- When all the beef is browned, remove all the oil from the pan, leaving only one tablespoon. If it is burned, discard and add 1 tablespoon of fresh oil.
- Add the carrots and saute until lightly browned. Then, add them to the beef in the Dutch oven.
- Pour one cup of wine into the pan and deglaze it. Then, pour it into the Dutch oven.
- Add the garlic, the remaining red wine, beef stock, tomatoes, bay leaf, thyme, and a sprinkling of salt.
- Cover with a lid and simmer over low heat for 2 1/2 to 3 hours, or until the beef is fork-tender. Prepare the mushrooms, onions, and the buerre manié (See preparation instructions in the sections below.)
- Remove the beef to another pan. Strain the sauce, pressing the residue with a spoon to extract as much liquid as possible. Spoon off as much grease as possible. Taste and season with salt if needed.
- Return the beef and sauce to the stove and heat. Add the beurre manié and whisk until dissolved. Then, bring the sauce to a boil, and the butter/flour mixture will thicken it. Add the onions, mushrooms, and their juices, and cook for 2 minutes to blend the flavors.
Mushrooms and Onions (Shortcut Method; see Notes below for Julia's Original Method if you prefer it)
- Just before the beef finishes cooking, add the butter and cooking oil to a nonstick skillet over medium heat. When hot, add the mushrooms. Cook until they release water. Add the scallions, onions, and thyme. Cook until the water evaporates and the mushrooms and onions are brown and caramelized. Add salt and pepper. Set aside.
Beurre Manié (Flour Butter Paste)
- Prepare the Beurre manié while the beef cooks. Cut the butter into small pieces and add it and the flour to a small electric food chopper or processor. Blend on high until the mixture forms a paste. Alternatively, work the mixture with a spatula or your hands until a paste forms.
Notes
Mushrooms and Onions Preparation from Julia’s Original Method
Mushrooms
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 6 cups fresh mushrooms, washed, dried, trimmed, and sliced
- ½ teaspoon shallot, minced
- salt
- pepper
Onions
- 24 pearl onions (frozen or canned; or blanch fresh onions and peel them)
- 2 tablespoons cooking oil or butter
- 1 cup chicken stock or broth (more if needed)
- salt
- 1 pinch dried thyme