This recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees, with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.

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  • Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.

  • Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.

  • Add carrots and sliced onions; cook until browned. Drain excess; discard.

  • Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.

  • Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.

  • Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.

  • In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; saute until browned, about 10 minutes.

  • Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.

  • Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; saute, stirring often, until lightly browned. Remove from heat; set aside.

  • Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.

  • Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.

  • Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.

Reviews (11)

81 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 40
  • 2 star values: 17
  • 1 star values: 2
Rating: Unrated
10/30/2010
The Boeuf Bourguignon 101 from Living magazine that I cut out is so much better. I'm not sure what issue it's from, but you take a coarsely chopped onion, 2 carrot, sprigs of parsley, rosemary, thyme, peppercorns, 2 bay leaves, head garlic unpeeled lightly crushed and tie them up in two layers of cheesecloth like a giant bouquet garni. This goes into a dutch oven. You use beef chuck instead of rump. And a pinot noir. It's baked for 2 1/2 hrs at 300. It is a completely different recipe.
Rating: Unrated
10/20/2009
where is part 2 of the video?
Rating: Unrated
08/26/2009
What's the purpose of simmering the bacon before browning?
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Rating: Unrated
08/25/2009
Four WHAT of parsley? Tablespoons? Sprigs? Bushels?
Rating: Unrated
08/24/2009
Mmm. Can't wait to try this one when the weather cools down! My oven on for 3 hours would not be good in the CA heat!
Rating: Unrated
08/20/2009
just for the record, it's boeuf bourgignon - beef is masculin - no added "ne"
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Rating: Unrated
08/20/2009
what happened to part 2 of the video? i got an error. anyone else have that problem
Rating: Unrated
08/20/2009
4 sprigs of parsley, you are making a 'bouquet garni' which can later be taken out easily once cooking is done.
Rating: Unrated
08/20/2009
How much parsley???? 4 what????
Rating: Unrated
08/20/2009
Europeans, in particular the French, still cook their food this way. We could learn from them to practice moderation. A little bit of really good, rich food is better than a lot of bland, diet food. Eaten in moderation, rich food will not spoil your diet or damage your health.
Rating: Unrated
04/19/2008
This has flavor that just pops right out at you. It is delicious, well worth the preparation time.