This is the version we adapted from Julia Child's "Mastering the Art of French Cooking." The main changes were that we doubled it (to enjoy it for two meals and freeze some), quadrupled the carrots for taste and color, and we keep the delicious sauce plentiful.
Prep Time30 minutesmins
Cook Time4 hourshrs
CourseDinner, Lunch
CuisineFrench
Keywordbeef bourguignon, classic french
Servings18servings
Equipment
Large Dutch Oven (at least 7 quarts for this double recipe), 9 quart would be better.
Ingredients
14ozlardons or pork bellynot smoky or maple bacon!
6carrots, peeled and sliced into rounds
2medium yellow onions, sliced evenly thin
5clovesgarlic, minced
olive oil
6-7lbsbeef (rump pot roast or chuck pot roast) in 2" cubesdon't forget to ask your butcher to cut it!
salt
pepper
4tbspflour
6cupsfull-bodied young red wine, divided (see notes)about 2 bottles
Wash and chop carrot and onion for sautéing with meat. Mince garlic, and prep remaining ingredients.
If using salt pork, cut off the rinds and cut remaining pork into small sticks 1/4" by 1 1/2". Simmer in 2 quarts of water for 10 minutes. Drain, dry and set aside, separating rinds from lardons.
Sear Beef + Cook Aromatics
Put on an apron (if you haven't already, and consider wearing goggles (kidding). The long process of searing the meat will lead to fat splattered everywhere, like on your wall, glasses, and clothing. Preheat oven to 450F.
Using paper towels, dry (damp meat will not brown!) the first round of beef (5-7 pieces, so as not to crowd the pan), and heat a dutch oven to moderate heat. Add oil and sauté the lardons for a few minutes until browned, remove to a side dish, leaving fat in the pan. Add olive oil, and when hot, sear your first round of beef. Brown it on well on all sides, and then put it aside in a large bowl, sprinkle with salt and pepper and keep covered while you sear the rest of the beef. Dry the next batch and sear, continuing until all the beef is well browned.
When beef is browned, brown the sliced carrots and sliced onions in the same fat. When done, pour out any sautéing fat if there is a considerable amount remaining.
Now we want to crust the meat a bit with flour. In layers, add the beef and pork back to the dutch oven, sprinkling the flour and toss a bit to get a light dusting on the beef. Put in the hot oven for 4 minutes, toss and return to over for another 4 minutes. Repeat once more if some seems soggy. Remove from heat and reduce oven heat to 325F.
Bake Beef + Cook Onions + Mushrooms
Add 4-5 cups of wine and enough broth to barely cover meat. Then add tomato paste, garlic, thyme and pork rind and stir to combine. Bring to a simmer on the stovetop, then cover and put it in the lower third of the oven.
Check after 5 minutes and adjust heat such that the liquid is very slowly simmering. Cook for 3 hours, when meat should be easily pierced with a fork. Add additional wine and beef stock as needed to keep meat covered in liquid.
Chop the veggies for both the Oignons Glacés à Brun and Champignons Sautés au Beurre. Begin with the Oignons Glacés à Brun, and while it simmers, cook the Champignons Sautés au Beurre. Set each aside, covered, until needed.
When beef is fork-tender, take it out of the oven. Set a sieve over another saucepan in the sink. Carefully pour the contents into the sieve. Wash out the dutch oven, return the beef/bacon/vegetables to it, and add the onions and mushrooms cooked separately. Cover and keep aside.
Simmer the sauce in the saucepan for a few minutes, skimming any extra fat. Let it thicken to a consistency that lightly coats a spoon. Add broth or wine if needed. Carefully taste for seasoning and add salt, pepper and thyme as needed. Pour the sauce over the meat and vegetables and simmer for a few minutes, basting the meat if not submerged in the heavenly sauce.
To Serve Immediately
Ideally let it sit covered in a 200 degree oven to let flavors continue to meld and stay warm until you are ready to eat. Serve directly in the dutch oven at the table, with chosen accompaniment and thyme to garnish.
Bur! If you are smart, you have done this a day before you plan to eat it. If so, allow to cool and when cold, cover and refrigerate.
To Enjoy the Next Day
At least thirty minutes before you plan to serve it, put only the amount you expect to enjoy that evening (ie not the whole double batch you were smart enough to make, unless you have a lot of lucky friends or family joining you) into a dutch oven. Very slowly bring it to a simmer on the stovetop, or covered in a 200F degree oven, basting beef as needed in either method.
Notes
Wine: Julia Child recommends one of the following types of red wine, both for cooking, and for drinking: Beaujolais, Côte du Rhône, Bordeaux-St. Émilion or Burgundy Beef: Julia Child is Rump pot roast, but Chuck pot roast is what what we found available. Sirloin tip is third option.Pork: Julia Child doesn't talk much about the pork, but this Guardian article made me decide to use salt pork, briefly boiled.Serving: Traditionally, this would be served with boiled potatoes. The person in our household without any DNA stemming from Ireland doesn't dig this, so we opt for the next best option: buttered egg noodles (and who doesn't love those?). Julia also mentions steamed rice or buttered peas could be substituted. Wine (per above) and fresh parsley are also required to complete the table.