Beef stew braised in red wine with mushrooms, bacon, and small onions. Julia Child's famous French stew.
Ingredients
Scale
Measurement units
- beef chuck, cut into 2-inch cubes
- Burgundy or Pinot Noir
- thick-cut bacon, cubed
- pearl onions, peeled
- cremini mushrooms, quartered
- carrots, sliced
- onion, diced
- garlic cloves
- tomato paste
- beef broth
- flour
- fresh thyme
- bay leaves
- butter
- fresh parsley
Ingredients
Scale
Measurement units
- beef chuck, cut into 2-inch cubes
- Burgundy or Pinot Noir
- thick-cut bacon, cubed
- pearl onions, peeled
- cremini mushrooms, quartered
- carrots, sliced
- onion, diced
- garlic cloves
- tomato paste
- beef broth
- flour
- fresh thyme
- bay leaves
- butter
- fresh parsley
Instructions
Brown the beef and aromatics
Brown the beef and aromatics
Braise until tender
Braise until tender
Finish the garnish
Finish the garnish
Tomorrow's Meal
Boeuf Bourguignon Pot Pie
Tender beef and rich burgundy sauce spooned into individual bowls, topped with buttery puff pastry and baked until golden
You'll need to pick up:
Puff pastry sheets (thawed)Egg wash (1 egg + 1 tbsp water)Fresh thyme for garnish
Quick overview:
- 1.Reheat boeuf bourguignon gently in oven at 325°F for 15 minutes until warm through
- 2.Divide beef and sauce among oven-safe bowls or ramekins
- 3.Cut puff pastry into rounds slightly larger than bowl openings
- 4.Brush pastry with egg wash, place over each bowl (don't seal edges)
- 5.Bake at 400°F for 18-22 minutes until pastry is puffed and deep golden
- 6.Cool 2 minutes before serving, garnish with fresh thyme
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