Julia Child's Beef Bourguignon - Classic Recipe | CulinaryCreationss

Name: Julia Child's Beef Bourguignon - Classic Recipe | CulinaryCreationss
Ingredients: Beef: 3 pounds boneless beef chuck roast, cut into 2-inch cubes. (Look for good marbling!); Bacon/Lardons: 6 ounces thick-cut bacon or lardons, diced. (For a pork-free version, see variations below.); Aromatics:; 1 large yellow onion, roughly chopped; 2 cloves garlic, minced; Carrots: 2 medium carrots, peeled and sliced into 1/2-inch rounds; Tomato Paste: 1 tablespoon tomato paste (Adds umami depth and richness without a strong tomato flavor.); Flour: 2 tablespoons all-purpose flour (Helps thicken the sauce and gives it body.); Wine + Beef Stock:; 3 cups dry red Burgundy wine (or Pinot Noir/Gamay – see above for guidance); 2 cups beef stock or broth (low sodium preferred); Bouquet Garni: 1 bay leaf + 4-5 sprigs fresh thyme, tied together with kitchen twine (or placed in a sachet).; Mushrooms + Pearl Onions (Finish):; 8 ounces cremini or button mushrooms, quartered; 1 cup frozen pearl onions, thawed (or small yellow onions, quartered); Parsley: 1/4 cup fresh parsley, chopped (for garnish); Salt and Freshly Ground Black Pepper: To taste; Olive Oil or Vegetable Oil: As needed for searing

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Master classic beef bourguignon Julia Child's style! Our comforting French recipe guides you to tender beef, rich sauce, and perfect flavor. Get the recipe toda

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Ingredients

Beef: 3 pounds boneless beef chuck roast, cut into 2-inch cubes. (Look for good marbling!)
Bacon/Lardons: 6 ounces thick-cut bacon or lardons, diced. (For a pork-free version, see variations below.)
Aromatics:
1 large yellow onion, roughly chopped
2 cloves garlic, minced
Carrots: 2 medium carrots, peeled and sliced into 1/2-inch rounds
Tomato Paste: 1 tablespoon tomato paste (Adds umami depth and richness without a strong tomato flavor.)
Flour: 2 tablespoons all-purpose flour (Helps thicken the sauce and gives it body.)
Wine + Beef Stock:
3 cups dry red Burgundy wine (or Pinot Noir/Gamay – see above for guidance)
2 cups beef stock or broth (low sodium preferred)
Bouquet Garni: 1 bay leaf + 4-5 sprigs fresh thyme, tied together with kitchen twine (or placed in a sachet).
Mushrooms + Pearl Onions (Finish):
8 ounces cremini or button mushrooms, quartered
1 cup frozen pearl onions, thawed (or small yellow onions, quartered)
Parsley: 1/4 cup fresh parsley, chopped (for garnish)
Salt and Freshly Ground Black Pepper: To taste
Olive Oil or Vegetable Oil: As needed for searing