Quick Beef Bourguignonne

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner.

Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world-wide loved classic for a reason. This is one recipe where you want to take your time cooking it, enjoying a glass of wine or two while preparing it, and showing it a lot of love. Every step is worth it.

In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker, and instant pot or pressure cooker methods. Whichever one you choose, you will not be disappointed!

Why You’ll Love This Recipe

This Beef Bourguignon is more than just a dish; it’s an experience. You’ll love how the tender beef melts in your mouth, perfectly complemented by a rich, savory red wine sauce. It’s a comforting meal that brings the family together, and its simple preparation steps make it accessible to cooks of all levels.

Kitchen Equipment You’ll Need

• 12-inch skillet
• Whisk
• Cutting board
• Knife
• Small bowl

Ingredients

• 1 1/2 lb beef tenderloin, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup butter
• 2 cups frozen pearl onions, thawed, patted dry
• 1 package (8 oz) fresh cremini mushrooms, quartered
• 2 cups sliced carrots
• 1 cup dry red wine
• 2 sprigs fresh thyme
• 1 can (10 1/2 oz) beef consommé
• 2 tablespoons Gold Medal™ all-purpose flour
• Fresh rosemary leaves, if desired

Step-by-Step Instructions

1. Sprinkle tenderloin with salt and pepper. In a 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add beef; cook 5 minutes. Remove beef from skillet; cover to keep warm.
2. In the same skillet, melt the remaining 2 tablespoons butter. Add onions, mushrooms, and carrots; cook 7 minutes, stirring occasionally, until mushrooms are browned.
3. Add wine and thyme; heat to boiling. Reduce heat; simmer uncovered for 7 minutes or until wine is reduced by half, stirring to loosen browned bits from the bottom of the skillet.
4. In a small bowl, stir together beef consommé and flour with a whisk. Add the flour mixture and beef back to the skillet. Cook for 3 minutes or until the sauce thickens.
5. Garnish with rosemary and serve immediately.

Tips for Success

• Ensure that the beef is browned on all sides to enhance the flavor.
• Use a good quality dry red wine for the best taste.
• Let the wine reduce properly to concentrate its flavors.

Additional Tips and Variations

For a twist, try adding a splash of brandy or cognac before simmering. You can also substitute beef tenderloin with chuck roast for a more budget-friendly option.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbohydrates: 20g | Fat: 25g

Frequently Asked Questions (FAQ)

Can I make this dish in advance? Yes, Beef Bourguignon actually tastes better the next day as the flavors meld together. Simply reheat it gently on the stove.

What can I serve with Beef Bourguignon? It pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Can I freeze leftovers? Absolutely! Store them in an airtight container and freeze for up to 3 months.

Conclusion

There you have it! A classic Beef Bourguignon that’s sure to impress. Give this recipe a try and let the rich flavors transport you to a cozy French bistro. Don’t forget to share your culinary adventure in the comments below. Bon appétit!