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Beef Bourguignon Recipe

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How to Make Julia Child's Boeuf Bourguignon

Hello everyone, welcome to my channel! Today we are making Julia Child’s famous Boeuf Bourguignon. Enjoy!
哈喽大家好我是松灵！今天我们一起做红酒炖牛肉！

List of Ingredients:
For the stew:
- 170g thick-cut bacon
- 1 Tbsp (15ml) oil (with a high smoke point)
- 3 lbs (1360g) stewing beef (I am using beef chuck)
- 1 carrot
- 1 onion
- 2 Tbsp (18g) flour
- 3 cups (750ml) red wine
- 2 to 3 cups (500-750ml) beef stock
- 1 Tbsp (16g) tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. dried thyme (or 1tsp fresh)
- 1 bay leaf
- Parsley sprigs (for garnish)
- Salt and pepper to taste

For Brown-Braised Onions:
- 18-24 small white onions
- 1½ tbsp (21g) butter
- 1½ tbsp (23ml) oil
- ½ cup (125ml) beef stock
- Salt and pepper to taste
- A medium herb bouquet: 4 parsley sprigs, ½ bay leaf, ¼ tsp thyme tied in cheesecloth

Sautéed Mushrooms:
- 4tbsp (56g) butter
- 2tbsp (30ml) oil
- 1lbs (450g) fresh mushrooms
- Salt and pepper to taste

Notes:
- Julia used rinds-on bacon in her recipe, which can be hard to find nowadays in grocery stores. Regular bacon works just fine, but if you are using rinds-on bacon, trim off the rind before blanching, and then throw into the stew before braising.
- I forgot to mention in the video, but you want to season the sautéed mushrooms with salt and pepper right before they are done.
- To reheat, simmer very slowly with the lid on for 10 minutes, occasionally basting the meat and vegetables with the sauce
- Recipe adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

配料表（6人份）
红酒炖牛肉：
- 170g厚切培根
- 15ml (1 Tbsp) 烟点高食用油
- 1360g (3lbs) 牛腩
- 1个胡萝卜
- 1个黄洋葱
- 18g (2tbsp) 面粉
- 750ml (3cups) 红酒
- 500-750ml (2-3 cups) 牛肉高汤
- 16g (1tbsp) 番茄膏
- 2个蒜瓣（压成蒜泥）
- 1.5g干燥百里香（或3g新鲜百里香）
- 欧芹（点缀用）
- 盐跟黑胡椒适量

炖洋葱配菜：
- 18-24个迷你洋葱
- 21g (1½ tbsp) 黄油
- 23ml (1½ tbsp) 食用油
- 125ml (1/2 cup) 牛肉高汤
- 适量盐跟黑胡椒
- 4根欧芹，半片香叶，0.75g干燥百里香或者1根新鲜百里香（用绳子捆在一起或者装进香料袋里）

炒蘑菇配菜：
- 56g (4tbsp) 黄油
- 30ml (2tbsp) 食用油
- 450g (1lbs) 新鲜蘑菇（我用的小褐菇/cremini mushrooms，白色圆蘑菇也可以）

小贴士：
- 原食谱中用到的是带猪皮的培根，现在的市面上比较少见了。大家完全可以用普通培根，但如果你买到了带皮培根的话，在焯水之前把猪皮切掉，然后在进烤箱慢炖之前把猪皮丢进锅里一起炖。
- 建议加热方法：小火煮开煮开之后保持微微沸腾的状态加热10分钟，期间不时的用勺子把酱汁舀起来浇在肉上
- 食谱出自Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

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How to Make Beef Bourguignon | Katie Lee Biegel

Watch Katie Lee Biegel show you how to make a comforting classic French stew with beef, vegetables + red wine.

BEEF BOURGUIGNON ** French Recipe**

RECIPE & VIDEO:

COOKBOOK: Family Circle Recipe Collection

Another name for this recipe is Beef Burgundy due to the colour of this beef stew in the red wine, or as others say, it originated in Burgundy a region in France.. Its a French classic dish which is normally served with mashed potatoes and beans.

Perfect to have on a cold Wintry or Autumn day & very easy to make.

Hope you enjoy

**************

RECIPE
Serves 4-6

1K topside or round steak
1 cup plain flour
Salt & pepper
4 rates of bacon, cut into strips
2 tablespoons olive oil
12 pickled onions, cut in half
300g sliced mushrooms
1 1/2 cups of red wine
1 tablespoon chopped parsley (or dried)
1 tablespoon chopped thyme (or dried)
2 bay leaves

Cut the steak into bite sizes and place in a deep bowl. Add the flour & coat well. Set aside.

On a hot frying pan, add the bacon and fry until golden. Drain any juices and set aside.

Add the olive oil in a deep pot, add the onions and stir for ham a min then add the bacon strips and beef. Keep stirring for a minute, the beef will start to cook and change colour. Add the mushrooms & red wine. Season with salt & pepper. Add thyme, bay leaves and parsley. Combine well. Bring to boil and simmer for 30mins.

Remove the bay leaves and it’s now ready to serve.

Stovetop Beef Bourguignon Recipe - A Delicious French Classic!

INGREDIENTS
- 1/2 pound Bacon, matchstick cut
- 3 pounds lean Chuck Beef, 2 cubes
- 1/4 cup Dairy Free Margarine
- 2 Carrots, peeled & thinly sliced
- 6 French Shallots, peeled & thinly sliced
- 4 Garlic Cloves, peeled & finely chopped
- 2 tbsp Corn Flour
- 2 tbsp Tomato Paste
- 1 bottle of Red Wine
- 2 cups Mushroom Broth
- 2 Bay Leaves
- 5 or 6 sprigs of Fresh Thyme

OPTIONAL INGREDIENTS
- 2 pounds of Mushrooms, medium dice (optional)
- 3 pounds of Roasted Potatoes

BEEF BOURGUIGNON INSTRUCTIONS
STEP 1: Warm mushroom broth in a small saucepan over low heat

STEP 2: Heat a large Dutch oven over medium heat on the stovetop

STEP 3: Add a tbsp of olive oil to the Dutch oven

STEP 4: Add matchstick-cut bacon to the hot Dutch oven and cook stirring for around 7 minutes until just cooked

STEP 5: Pat dry all the beef cubes with paper towel

STEP 6: Place dry beef cubes in a clean bowl and season well with salt and freshly ground black pepper

STEP 7: Transfer cooked bacon to a separate medium bowl and set aside

STEP 8: Increase heat under your Dutch oven to medium-high

STEP 9: In small batches, brown seasoned beef cubes in the bacon fat for around 1 minute per side

STEP 10: Transfer the browned beef cubes to your bacon bowl as they are complete

STEP 11: Remove Dutch oven from heat and reduce burner to medium

STEP 12: Carefully spoon out the remaining bacon fat to a heat safe bowl, the set the grease aside to dispose of safely once it has cooled

STEP 13: Peel & slice the carrots and shallots

STEP 14: Return Dutch oven over the medium heat burner

STEP 15: Add margarine to the Dutch oven

STEP 16: Once melted, add sliced carrots & onions to the margarine

STEP 17: Using a sturdy spoon, stir the vegetables while scraping the bottom of the pan to slowly de-glaze all the delicious browning from your meat & bacon process

STEP 18: While vegetables are cooking, finely chop your garlic

STEP 19: Once the vegetables are just starting to brown (around 5 minutes), add the chopped garlic to the carrots & onions and cook, stirring, for another minute

STEP 20: Add corn flour to the vegetables and continue stirring, cooking for another minute or two

STEP 21: Add tomato paste to the vegetables and continue stirring, cooking for another minute or two

STEP 22: Slowly add 1/3 of the red wine to the vegetables, stirring vigorously with a small whisk to completely de-glaze the pan

STEP 23: Gently add remaining wine to the mixture

STEP 24: Return beef, bacon & any juices to the Dutch oven

STEP 25: Gently press down the beef cubes into the red wine broth

STEP 26: Add any mushroom broth if necessary to cover the beef cubes in liquid

STEP 27: Add bay leaves and thyme sprigs to the pot

STEP 28: When the broth comes to a gentle boil, reduce heat to low, cover and let simmer for 4 hours

OPTIONAL MUSHROOM INSTRUCTIONS

STEP 29: Two hours before the beef is done, clean and chop the mushrooms into a medium dice

STEP 30: Warm a large non-stick skillet over medium-high heat

STEP 31: Add 2 to 3 tbsp of dairy free margarine to the hot skillet

STEP 32: Add mushrooms to the skillet

STEP 33: Season generously with salt & pepper

STEP 34: Stir occasionally to help cook off the moisture coming from your mushrooms, around 5 to 10 minutes

STEP 35: Once the liquid has fully evaporated, saute for an additional 2 to 3 minutes until the mushrooms are just beginning to brown

STEP 36: Transfer to a clean bowl and set aside

OPTIONAL POTATOES INSTRUCTIONS

STEP 37: An hour before the beef is done, make my delicious oven-roasted potatoes recipe to serve along with the final product
-

MAIN INSTRUCTIONS CONTINUED

STEP 38: When 4 hours has elapsed, transfer the beef, bacon and all solids from the Dutch oven to a large oven-safe platter

STEP 39: Cover with tin-foil and keep warm in the oven set at the lowest temperature possible, or the 'keep warm' setting if available

STEP 40: Increase heat under the Ducth oven to medium high

STEP 41: Reduce the broth for around 7 or 8 minutes to thicken slightly

STEP 42: Remove beef platter from the oven

STEP 43: Add mushrooms to the beef platter

STEP 44: Pour half the wine broth over your beef & mushrooms (or as much as will fit in the platter without spilling)

STEP 45: Pour the remaining broth through a sieve into a large gravy boat

STEP 46: Garnish the platter with roasted potatoes


Full recipe with instructions can be found here:

How to Make beef Bourguignon WITHOUT WINE

Julia Child’s Beef Bourguignon is a world renowned classic beef recipe that is made famous by its artful rendition of a simple beef stew.

My version of Julia’s master piece deviates from not incorporating wine ( I put pomegranate molasses as substitute ) and I also modified several steps.

The result is, I can say is equally satisfying as the original form. The softness of the meat falls off from the strips and melts as you take a bite. I really love the distinctive taste of the pomegranate that gives a bit of sour taste and yet blends with a subtle sweet beef flavor.

I can say it’s easy to make but the intricate process makes it all the more desirable and palatable.

➡️INGREDIENTS

2kg beef brisket or chuck steak
Salt & pepper to taste
1 tbsp olive oil
250g bacon
1 large white onion, diced
6 cloves minced garlic (divided)
400g carrots
3 tbsp flour
3/4 cup pomegranate molasses
4 cups beef stock
3 tbsp tomato paste
1 tbsp fresh thyme, finely chopped
1/2 cup parsley, finely chopped (divided)
3 bay leaves
2 tbsp butter
250g Shallots
250g mushrooms


#beefbourguignon #beefstew #alcoholfree


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