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Every girl dreaming about becoming a Chef is dreaming about Julia Child. Luckily there was a movie filmed few years ago after which I realised, I am not crazy, others are as well obsessed with her boeuf bourguignon recipe.
Yup, my career went in a bit different way than becoming a chef, but luckily today cooking as a hobby is as well satisfying enough. One step closer to Julia Child as attending a cooking class in famous Le Cordon Bleu in Paris. That was more than a dream come true.
But let’s come to back to our boeuf bourguignon recipe. Yup, this is one scary recipe. Million steps during preparation and hours spent in the kitchen. After mastering so many recipes, this Christmas I decided it is time, time to prepare famous Boeuf bourguignon.
It was really like in the movie, my heart was jumping and I was excited and happy as much as stressed, whether I will ruin my idea of preparing a perfect boeuf bourguignon.
There are so many recipes and versions of Julia Child boeuf bourguignon so I simply decided to take the best out of each recipe and created BeastFeast boeuf bourguignon.
Let’s do this together!
P.S. I still believe a was a great Chef in the life before! 🙂
If you make this amazing boeuf bourguignon, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- 1 Bottle Red Wine Light dry
- 250 ml Beef Stock
- 1 pcs Bay Leaf
- 2 pcs Sprigs of Fresh Thyme
- Handful Fresh Parsley plus extra chopped for garnish
- 1 pcs Onion (big) peeled and cut into 6 wedges
- 1 pcs Carrot (large) peeled and cut into chunks
- 2 pcs Garlic Cloves
peeled and smashed (not squeezed)
- 24 pcs Pearl Onions
- 18 pcs Baby Carrots
- 200 g Mushrooms
- 2 tbsp All-Purpose Flour
- 2 tbsp Olive Oil
- 35 g Butter
- 200 g Bacon cut into 2cm cubes
- 1.5 kg Beef Cheek cut into 3cm chunks
- Salt & Pepper to taste
- Pour the wine in a pan together with chopped 1 onion, 1 carrot, garlic and herbs and bring to the boil. Cook for 30 minutes until liquid is reduced by half
- In the meantime heat the oven to 150ºC
- Place a large casserole dish over a medium heat and add the oil and butter, when butter melts, add the bacon. Fry until golden, then scoop out the bacon and set aside
- In the same casserole dish add the bay carrots and mushrooms and sauté until golden, then scoop out into a bowl. Add the onions and turn down the heat, fry until just beginning to get the golden brown. Once onions are done add them to the other veggies into the bowl and slightly turn up the heat
- In the meantime, place the flour on a plate, season with salt and pepper, then roll the beef in it – piece by piece
- Add the beef in the casserole dish and fry it in batches until crusted and deeply browned. Be careful not to overcrowd the pan or it will boil in its own juices (add more oil if you see it’s burning rather than browning). Scoop out and set aside in a bowl. Turn up the heat
- Pour in the reduced wine (without veggies) and scrape caramelised pieces from the bottom, turn up the heat and add the stock. Return the beef to the casserole dish and bring to boil
- Cover with a lid and place in the oven to bake for 2.5 hours. After that time place in the pearl onions, mushrooms and carrots and bake for another 30 minutes.
- Sprinkle with chopped parsley and serve with creamy yummy mashed potatoes
- Enjoy your BeastFeast!