Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner. Slow cooker, Instant Pot/Pressure Cooker, stove top and the traditional oven method included! Easy to make – every step is worth it.
Ingredients
▢1 tablespoons extra-virgin olive oil
▢6 ounces bacon roughly chopped
▢3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
▢1 carrot large, sliced ½-inch thick
▢1 white onion large, diced
▢6 cloves garlic minced (divided)
▢1 pinch coarse salt
▢1 pinch ground pepper
▢2 tablespoons flour
▢12 pearl onions small, optional
▢3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
▢2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
▢2 tablespoons tomato paste
▢1 beef bouillon cube crushed
▢1 teaspoon fresh thyme finely chopped
▢2 tablespoons fresh parsley finely chopped, divided
▢2 bay leaves
▢1 pound white mushrooms fresh, small or brown mushrooms ,quartered
▢2 tablespoons butter
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