Julia Child Beef Bourguignon Recipe

Classic Beef Bourguignon easier than you think

WEBJul 18, 2018 · Remove the beef and add it to the bacon. Add the sliced carrots and sliced onion to the pot and brown them. Return the beef and …

Rating: 4.3/5(3)
1. On the stove, place bacon with 1 tablespoon olive oil in a fireproof casserole 3 or 4 inches deep or a medium soup pot over medium heat. Sautee until slightly brown. Remove bacon and set aside.
2. Heat fat and oil until almost smoking. Cut beef into 2 inch hunks and dry with a paper towel. Season with salt. Place a few pieces in the hot oil and brown them on all sides. Keep them about 2-3 inches apart so they don't steam. Remove the beef and add it to the bacon.
3. Add the sliced carrots and sliced onion to the pot and brown them.
4. Return the beef and the bacon back to the pot with the vegetables. Lower the heat to medium low and sprinkle with 1 teaspoon salt, pepper, and flour. Stir to combine and cover for 5 minutes.

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Julia Child’s Beef Bourguignon (Boeuf à la Bourguignonne)

WEBJan 8, 2022 · Using a colander, separate the stew from the liquid and drain into a large pot. Bring the liquid to a low simmer for about five minutes and skim any fat from the top. …

Rating: 5/5(6)

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Julia Child Beef Bourguignon The Little Ferraro Kitchen

WEBSep 29, 2021 · Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a …

Rating: 4.7/5(45)
1. Pre-heat oven to 350 degrees Fahrenheit and place a dutch oven over medium heat. Add cubed bacon and cook until fat has rendered, then remove to a plate and set aside.
2. Dry the beef cubes with paper towels and season with salt and pepper and dust beef with all purpose flour so they are evenly and lightly coated. Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a plate and set aside.
3. In the same pot, add the carrots and sliced onions and sauté until just softened, about 5 minutes. Add chopped garlic and sauté for another minute and then the tomato paste and sauté until for another minute.
4. Now this is the fun part, but be careful. Turn off the heat (if you're using a gas stove) and pour in 1/4 cup of Cognac. Light a match and carefully ignite to burn off the alcohol. Then once the flame subsides, use a wooden spoon or spatula and scrape all the meaty bits from the bottom.

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