It’s a snowy day here in Iowa, and that means warm comfort food is a must!
Doesn’t a pot of this classic French beef stew, slowly cooking all afternoon in your oven, filling your house with a delicious aroma, sound heavenly?
Julia Child is known for her famous Beef Bourguignon recipe in her cookbook Mastering the Art of French Cooking. I’ve made it once, and it’s divine, but it does require a lot of steps. My recipe uses the same basic ingredients, but simplifies the process, so you can be dining “Julia-style” this evening, without quite so much effort. 🤣
Put this together now, and when it’s dinnertime, the beef will be so tender it will practically melt in your mouth. Trust me, you won’t be sorry.
Brown the bacon and remove from the pan. Julie knew what she was doing. 🤣
Brown the beef in batches until it is seared, and caramelized on the outside. Remove to a plate.
Add the chopped carrots and onions to the pot, and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
Toss in the mushrooms then sprinkle with flour. Stir and let it cook for a couple of more minutes. Add the beef and bacon back to the pot.
Next comes the tomato paste, bay leaf, thyme. Stir until combined, allowing to simmer for 2-3 minutes.
Pour in the wine and beef broth. Yes, it’s looking good now….
Put the lid on, and place in a 325 degree oven.
Cook for 2 to 3 hours, stirring every hour or so. Add a little more beef broth as needed to keep it moist.
When it comes out, it will look like this. Oh my word. The beef will be so tender, and many of the veggies will have literally melted into the rich sauce.
Serve over creamy mashed pototoes or wide noodles. We used this pappardelle pasta from Trader Joe’s and it was perfect.
On a cold snowy evening, can you imagine anything more comforting and delicious? Pour yourself another glass of wine, so you can toast to your masterpiece!
PIN FOR LATER!
- Dutch oven
- 1 TBSP olive oil
- 8 slices bacon
- 3 lbs beef stew meat cut into 1 inch cubes
- 1 small onion diced
- 1-2 carrots roughly chopped
- 1 lbs pearl onions peeled
- ½ tsp salt
- 1 tsp ground black pepper
- 1 lb mushrooms sliced
- 4 cloves garlic minced
- 2 TBSP flour
- 3 cups red wine red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon
- 2 cups beef broth
- 1 TBSP tomato paste
- 1 bay leaf
- 1 TBSP thyme
- Preheat your oven to 325°.
- Heat the olive oil in a large Dutch oven or a heavy based pot that is oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined plate and set aside.
- Add the beef in batches and brown well on all sides. Remove to plate.
- Add the chopped onion, carrot, pearl onions to the pot over medium heat. Season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms, then sprinkle with the flour. Stir and let cook for another 2 minutes. Add the bacon and beef back to the pot.
- Add the tomato paste, bay leaf, and thyme, stirring to combine. Pour in the red wine and beef broth. Bring to a simmer.
- Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
- If stew starts to look too dry, add in small amounts of additional beef broth to make sure braising liquid remains in the pot.
- Serve over cooked, wide noodles or creamy mashed potatoes.
Bon Appetit (as Julia would say!),
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I have the dark green color called Basil.
Oh how I love these wine glasses. My hubs gave me a set for my birthday and my daughter gave me a couple more for Christmas, so now I have a set of 6. The slender, extra long stem is so pretty.
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