Boeuf Bourguignon Made Simple
If you have ever heard of Julia Child you, most likely will have heard of Boeuf Bourguignon. Have you ever eaten it? Because it is completely delicious and you should make it and try it at some point in your life.
However, you have to start it at like noon, it’s not hard to make, just takes a long time and has all these little components you make separately. Oh my goodness the mushrooms sautéed in butter are completely to die for and the meat simply melts in your mouth it is so tender.
It is a recipe I have wanted to post on here for a while but we never seem to have leftovers when I make it. Well the other night we had some family here visiting and I was wanting to make it for them but I didn’t get it started early enough. I have made enough stews to know I still had enough time to get some pretty tender meat and great flavors. I decided to simplify the Boeuf Bourguinon concept and make it more of a soup and serve it with fresh bread.
It was a huge hit, the meat was still very tender and delicious and the carrots and mushrooms were cooked to perfection. I suppose I should note, for you hunting families, I did make this with venison and it was wonderful. I have made Boeuf Bourguinon many times, though, with beef and it tasted nearly the same and I would make an educated guess elk would work wonderfully as well.
At any rate, I know it’s just shy of Boeuf Bourguignon greatness but it is still a rock star soup and even though you will still need to start this earlier than your normal meal, you will save a lot of time and use fewer pots and pans which is always nice!
- 6 oz bacon, diced
- 1 tablespoon olive oil or bacon fat
- 3 lbs stew meat cut into 1 inch cubes, make sure the meat is very dry or it wont brown
- 5 carrots cut into 2 inch chunks
- 3 large onions, sliced
- 1 teaspoon salt
- ¼ cup flour
- 3 cups red wine, I used a merlot
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- a bay leaf
- ½ teaspoon thyme
- 1 lb crimini mushrooms, quartered
- ½ cup butter
- In a large dutch oven or stock pot over high heat, cook the diced bacon until crispy, remove and set aside.
- Next brown the meat, in batches if needed.
- Add the carrots, onions, salt and flour and toss it to coat everything in the flour.
- Pour in the wine and beef stock and add the tomato paste, garlic, bay leaf, thyme and the mushrooms.
- Bring to a gentle boil then reduce heat to low, cover and just barely simmer (this is what produces super tender meat, keeping it just barely simmering) for about and hour and a half, stir it every once in a while.
- Once the soup is done, add the butter and stir until melted, serve with fresh crusty bread.
Recipe ingredients credit goes to Julia Child, The Art of French Cooking
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