Ive made the real Julia Childs beef bourguignon several times and though its the most delicious one-pot meal ever, there are lots of steps involved (meaning lots of chopping and lots of dishes!). I first had it in Paris and was just smitten with cute staub individual pot it came in, and was pleasantly surprised how rich and flavorful each bite was. It was a dish I knew I wanted to make at home.
I think Ive found a pretty good alternative though, that tastes pretty similar to Julia Childs and includes much fewer steps. I made a perfect pot over the week, and set a few reminders to take photos of the finished product, however I still forgot. Maybe ill add them into the post the next time I cook this. In England this time of year, a hearty stew is just what you need after a cold and wet saturday outdoors. It also incorporates some of the only vegetables in season this time of year here, onions, charlotte potatoes, carrots, leeks + peas. Though I dont mind buying product from overseas occasionally, its really more cost effective to wait till they are in season (and more flavorful anyways!)
Easy + hearty beef bourguignon
beef stew in a hearty red wine sauce of vegetables
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5 hr 20 min
5 hr 20 min
Amount Per Serving
Calories from Fat 7
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 33g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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2# beef cubes, cut in 1 inch squares
2 onions cut in chunks
4 large carrots cut in chunks
1 parsnip cut in chunks
1/3 bottle of red wine (burgundy or pinot noir works great)
2 quarts high quality beef broth
2 bay leaves
3 cups frozen peas
salt and pepper as needed
Set oven to 300 degrees fahrenheit (150 degrees Celsius).
Sear beef, if desired, in cast iron skillet.
Place all chopped vegetables, bay leaves, and beef in a large dutch oven.
Pour broth and red wine on top.
Gently stir and place in preheated oven.
Set timer for 5 hours, and stir every hour or so to make sure meat and vegetables are rotated through the broth.
Once finished, add peas, cook for 5 more minutes and remove from oven.
Serve in a shallow soup dish with crusty bread and butter.
If you really want a french-style bourguignon, feel free to add bacon chunks.