Remake: Julia Child's Boeuf Bourguignon
For savory beef braised in a red wine sauce, Julia Child's boeuf bourguignon has been made even better with extra veggies and a few less steps!
Ingredients
- 6 slice of bacon
- 2 - 3 lbs. beef chuck roast, cut into chunks
- 1 lb. carrots, peeled & chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 Tbsp. gluten free flour
- 10 - 14 oz. pearl onions
- 2 - 3 c. beef stock
- 2 - 3 c. red wine
- 2 Tbsp. tomato paste
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. butter
- 1 clove of garlic, minced
- 8 oz. mushrooms, quartered
Instructions
- In a Dutch oven, brown the bacon. Place strips on a paper towel-lined plate and set aside. Next, cut the beef into about 2-inch chunks. Sear the beef in the remaining bacon grease. Remove and set aside.
- Preheat the oven to 350 degrees.
- In the Dutch oven, sauté the carrots, onion, and garlic for 5-8 minutes. Stir in the flour and pearl onions.
- Next, stir in the beef stock, red wine, tomato paste, and parsley. Bring to a simmer. Then, cover and roast in the oven for 2-3 hours. The meat should be very tender.
- In a large skillet, melt 1 Tbsp. of butter. Next, sauté the garlic for 2-3 minutes, until fragrant. Then, sauté the mushrooms for 5-6 minutes.
- Stir the mushrooms into the stew. Finally, garnish with chopped parsley.