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!

Prep:
10
minutes
Cook:
180
minutes
TOtal:
190
minutes

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.