Beef Bourguignon – Inspired by Julia Child’s Recipe
This year for Valentine’s Day, I decided to cook the hubby a French inspired meal. To read more about the French meal that I whipped up that night, check out the post here.
For the main dish, I decided to make the infamous Beef Bourguignon, inspired by none other than Julia Child.
I decided to make this dish the day before as I read online that the flavours develop a lot more overnight. It also alleviated the amount of
stress work that went into preparing the rest of the dishes the day of the dinner.
First, I preheated the oven to 400F. Then, I paper towel dried my beef to remove all excess moisture (forgot the cut of the meat – we got it from Costco) and cut them into ~2 inch cubes. Season generously with salt and pepper.
In a large stainless steel skillet, add some olive oil and cook the cut up bacon over medium high heat until nice and brown. This will help render out the bacon fat for more flavour. Remove the bacon with a slotted spoon and set aside for later use.
Now, add in the beef cubes in the pan with all that bacon fat and sear them on all sides until nicely browned. You will likely have to do this in batches as you do not want to overcrowd the pan. Take the beef out and set aside.
Add the onions and carrots and cook them down until onions start to turn brown. In the last minute, add the chopped garlic. Remove everything and set aside.
You’ll notice that a nice fond has developed on the bottom of your pan. It is now time to deglaze it with red wine. I used about 2/3 of a bottle (750ml) of red wine (pinot noir specifically). Scrape all the fond off the bottom of your pan and set aside.
In a dutch oven over medium high heat, add the seared beef, cooked vegetables, bacon, and wine sauce. Then, add in enough beef broth to just cover the beef (for me, approximately 2 cups). Add in thyme, bay leaf, and tomato paste and bring the dish up to a simmer. Quickly do a quick taste test to see if additional seasoning is required. Once satisfied, place in the oven at 325F to braise for approximately 3 hours.