77GREATFOOD Recipes THE BEST BEEF BOURGUIGNONNE

THE BEST BEEF BOURGUIGNONNE


TENDER FALL APART CHUNKS OF BEEF SIMMERED IN A RICH RED WINE GRAVY MAKES JULIA CHILD’S BEEF BOURGUIGNON AN INCREDIBLE FAMILY DINNER.

Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.

In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker and instant pot or pressure cooker methods. Whichever one you choose, you will not be disappointed!

BEEF BOURGUIGNON

Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. You don’t need to be an experienced cook to try this in your kitchen at home.

Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.

INGREDIENTS:

1 1/2 lb beef tenderloin, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup butter
2 cups frozen pearl onions, thawed, patted dry
1 package (8 oz) fresh cremini mushrooms, quartered
2 cups sliced carrots
1 cup dry red wine
2 sprigs fresh thyme
1 can (10 1/2 oz) beef consommé
2 tablespoons Gold Medal™ all-purpose flour
Fresh rosemary leaves, if desired

STEPS:

Sprinkle tenderloin with salt and pepper. In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add beef; cook 5 minutes. Remove beef from skillet; cover to keep warm.
In skillet, melt remaining 2 tablespoons butter. Add onions, mushrooms and carrots; cook 7 minutes, stirring occasionally, until mushrooms are browned. Add wine and thyme; heat to boiling. Reduce heat; simmer uncovered 7 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of skillet …

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