Reconstructing Julia: Boeuf Bourguignon

Julia Child is one of my personal heroes. She was a woman who loved her butter as much as she loved her wine, and her sage words “Don’t be afraid!” have served as a personal mantra for me both inside and outside of the kitchen.

After purchasing my copy of Mastering the Art of French Cooking, I pored over it for hours as if it were a novel. Contained within were not only spectacular French recipes but also a bountiful assortment of kitchen tips to help demystify some of the more complex culinary techniques. I insist unrelentingly that every home kitchen should have a copy of this cookbook somewhere in reaching distance. Whether or not you’re a fan of French cuisine, you will find this book a veritable fount of culinary wisdom.

Julia’s most famous recipe has been the much lauded French classic, Boeuf Bourguignon. For those of you who are unfamiliar with it, think of it as a “fancified” beef stew. However, I feel that simplistic a description doesn’t quite do it justice. Quite frankly, it’s one of the best, most fulfilling dishes I’ve ever eaten. Beef, bacon, wine… Are you salivating yet?

However, when it comes to preparing Boeuf Bourguignon at home, there is an unavoidable problem that must be confronted: it’s a major pain in the ass to make. The prep-work is arduous and time-consuming, and there are so many steps and techniques involved, an amateur home cook will likely go mad in his first attempt at recreating this dish. That’s not to imply that the finished product isn’t worth the trouble – because seriously, once you taste it, you will no longer care about how labor-intensive it is. Still, the time and effort involved will likely still have you feeling antsy about attempting to make this recipe.

Having prepared Julia’s Boeuf Bourguignon several times, I’ve found a few shortcuts here and there to help alleviate a bit of the burden. I’m nowhere near as narcissistic to believe that my recipe is in any way superior to the Master’s. I mean, how can you improve upon perfection? However, if you are intimidated by this recipe, I’d like to think that my version is slightly less unnerving.

In this recipe (and whenever I’m running short on patience), I skipped the searing process for the beef. While searing is always preferable, allowing the meat to develop a crust which enhances the overall texture of the dish, I don’t necessarily find it a crucial part of the process. I’ll leave the decision of searing up to you.

In regards to the actual consumption of your Boeuf Bourguignon, Julia recommends serving the stew over a bed of hot, buttered egg noodles or boiled potatoes. Having tried both, I must honestly say that the egg noodles win by a landslide. I realize that this seems like an odd pairing – beef stew and noodles? However, something about this combination makes for pure edible perfection.

Tyler’s Somewhat-Simplified Boeuf Bourguignon

2-3 lbs. lean beef, cut for stewing

6 oz. bacon, chopped

1 tbs. olive oil

1 carrot, chopped

1 onion, chopped

1 tsp. salt

1 tsp. pepper

2 tbs. flour

3 cups red wine*

2 cups beef stock or broth

1 tbs. tomato paste

2 cloves of garlic, chopped

½ tsp. dried thyme

1 bay leaf

½ lb. sliced mushrooms

Braised pearl onions (see auxiliary recipe below)

*When it comes to the wine, you’ll want to go for something dry, because if the wine is too sweet, the dish will just taste odd. I’ve used both Cabernet Sauvignon and Pinot Noir before, and the finished product was impeccable.

In heavy-bottomed pot (I recommend an enamel-coated dutch oven), add the bacon and olive oil and bring to medium-high heat. Once the bacon is thoroughly browned, remove it from the pot and place it on a plate covered with paper towels to absorb the excess fat. Add the carrot and onion to the pot and allow them to cook in the oil and bacon fat until tender.

Preheat the oven to 450 degrees. Add the beef and cooked bacon to the pot with the vegetables. Add the salt, pepper, and flour, and stir the meat and vegetables until they are thoroughly coated. Place the pot in the oven and allow the meat and vegetables to cook for four minutes or until the beef begins to brown. Stir the ingredients again, and return the pot to the oven for four more minutes, or until the meat is browned.

Lower the oven temperature to 325 degrees. Return the pot to the stove, and add the wine, stock or broth, tomato paste, garlic, and herbs. Bring to a simmer and then return the pot, covered, to the oven. Allow the stew to simmer for 2-3 hours or until the beef is fork-tender. You may want to uncover it at some point during the cooking process to allow the liquid to reduce a bit.

Add the mushrooms and braised pearl onions to the pot, and allow the stew to cook for at least five more minutes. Once the mushrooms are cooked, remove the pot from the oven and skim the fat off the top of the stew with a spoon. Serve the stew over a bed of warm, buttered egg noodles.

Braised Pearl Onions

(You can omit these if you want, but they are part of Julia’s original recipe, and I adore them!)

12 oz. package of frozen pearl onions

3 tbs. butter

½ cup of beef stock/broth or red/white wine*

¼ tsp. dried thyme

*The choice of braising liquid is entirely up to you. If you want the onions to have a meaty flavor, then go with the beef stock or broth. The wine, on the other hand, will impart a lighter, sweeter flavor.

On medium-high heat, melt the butter in an oven-safe skillet and add the onions. Allow them to cook, stirring them occasionally, until they begin to brown. Add the liquid and thyme, and place the skillet in a 325 degree oven. Allow the onions to cook for around 15-20 minutes or until the onions are browned and the braising liquid has been absorbed. 

(God Bless Julia Child.)

Bon appetit!