lunch

Julia Child's Boeuf Bourguignon

Name: Julia Child's Boeuf Bourguignon
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Ingredients: 6 oz bacon; 4 lbs trimmed beef chuck; 1 medium bouquet garnic; 2 Tbsp butter; 2 cups beef stock or canned beef broth; 1 cup sliced carrots; 2 cups chicken stock; 1 1/2 pounds of button or cremini mushrooms, quartered; 3 Tbsp flour; 2 to 3 Tbsp olive oil; 2 cups sliced onions; 20 pearl onions, peeled, or 1 large yellow onion, sliced; 2 cups red wine (pinot noir, burgundy, or zinfandel); Salt and pepper to taste; 1 cup chopped tomatoes, fresh or canned

“Julia Child's Boeuf Bourguignon requires roughly 3 hours from start to finish. This recipe makes 8 servings with 746 calories, 61g of protein, and 28g of fat each. For $5.57 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. This recipe from Foodista requires beef broth, pearl onions, tomatoes, and butter. Only a few people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Users who liked this recipe also liked Julia Child's Beef Bourguignon, Julia Child's Beef Bourguignon, and Beef Bourguignon, My Birthday with Julia Child and @ManPans Giveaway.”

total: 3 h
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Bacon6 oz
Beef chuck4 lb
Bouquet garnicmedium1 medium
Butter2 tbsp
Beef broth2 cups
Carrots1 cup
Chicken stock2 cups
Cremini mushroomsquartered1.5 lb
Flour3 tbsp
Olive oil2 tbsp
Onions2 cups
Pearl onionspeeled, or 1 large yellow onion, sliced20 large
Red winepinot noir, burgundy, or zinfandel2 cups
Salt and pepper8 servings
Tomatoesfresh or canned1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 3 h

1
Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes.
2
Drain, rinse in cold water, and dry on paper towels.In a large frying pan, saut the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.
3
Cut the bacon into 1-inch pieces and add to the pan.

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