Beef Bourguignon (Julia Child Recipe)

cafedelites.com

Lara Baker

1 tablespoons extra-virgin olive oil

6 ounces (170g) bacon, roughly chopped

3 pounds (1 ½ kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks

1 large carrot sliced ½-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

1 pinch coarse salt and freshly ground pepper

2 tablespoons flour

12 small pearl onions (optional)

3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

2 to 3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bullion cube, crushed

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped (divided)

2 bay leaves

1 pound fresh small white or brown mushrooms, quartered

2 tablespoons butter

Directions at cafedelites.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer