Not Julia Child's Beef Bourguignon Instant Pot

Is it even Beef Bourguignon if you don't follow Julia Child's recipe?? Turns out, yes. This fabulous French beef stew featuring burgundy wine is famous for a reason! It is different from a regular beef stew because the wine sauce is richer and thicker, and corking care is taken to ensure the vegetables are not overcooked. The outcome is truly transcendent!

This mail is sponsored past Zoup! Adept, Actually Skillful® Broth, but all opinions are my ain of course! Thanks for supporting the astonishing brands that keep The Food Adventurer chugging along.

A few weeks ago Eric and I were folding laundry together. He said casually, "Karen, these days you fold my underwear even better than my mom!"

Why thanks! I will take a bow now. Permit me just add together this to my resume. And please make sure this fact ends up on my tombstone. Karen, the Greatest Folder of Eric's Underwear. Even Better Than His Mom.

Honestly if I had a dollar for every time Eric has said to me, "Well that's the style my mom ever did it," I'd be a very rich lady. Childhood habits tend to accomplish a sort of godlike, noble status. Sometimes it's kind of terrifying to think about what kind of impact I'm having on my ain children's psyche.

Another time recently Eric's mom Kris was visiting. She was searching the fridge for the Worcestershire sauce and finally gave up and asked me where information technology was. I said, it's in the pantry of course! Isn't that where yous shop it? No, she said, her mom always put it in the refrigerator, then that's what she does too. I said, well, my mom ever put information technology in the pantry, so that'due south what I do.

Nosotros ended upward checking the label, because who knows! We both were just doing what our moms did! (It'due south shelf-stable, turns out.) But isn't it and then funny how sometimes yous just practise something because that's the way your mom did it? What other way even IS there? Kris, I volition testify you the proper mode to fold Eric's underwear the adjacent time you lot're in town.

Speaking of dyed in the wool traditions…

Beefiness Bourguignon

BEEF BOURGUIGNON. The sultan of swat. The rex of crash. The colossus of clout! Or maybe the T-Rex of Stews? Does anyone else experience a wee flake intimidated by this iconic dish?? (Also, if y'all can name that moving-picture show, lid'south off to you lot.)

There certain is a lot of hullabaloo nigh this recipe. Julia Child taught Americans how to make it threescore years ago, and nosotros've all been tripped upwardly on her version e'er since. (Kind of like how your mom folds your underwear a certain style??)

I recently read a book virtually an American mom raising her kids in France. Most French children eat on what she calls "the national feeding schedule:" 8am, noon, 4pm, and 8pm. Her French pediatrician didn't tell her near the schedule (she found out when she enrolled her kid in preschool). She asked him why he hadn't mentioned it, and he said that he knew she would take the schedule as well literally instead of finding her babe's rhythm.

Sometimes we Americans get a petty obsessed with rules. But simmer down yous guys. Information technology's just a thick beef stew with some vino in it. If you want to make information technology a niggling different than Julia, I will nonetheless sit down with yous at lunch. She even says in the preface to the recipe in her book: "As is the instance with virtually famous dishes, at that place are more than ways than ane to go far at a practiced boeuf bourguignon." Let's go wild my friends.

Here are the main ingredients of beef bourguignon:

• bacon or table salt pork
• high quality, well-marbled beef (high quality doesn't mean expensive)
• beef stock
• wine
• vegetables: usually carrots, onions, pearl onions, and mushrooms.

The rest is just details. Oh you like details? Here they are!

The Bacon (or is it Salt Pork?)

A proficient Beef Bourguignon starts out with pork. In France, they use lardon, which is kind of similar thick bacon, except it's not smoked. Most of the bacon and lardon hither in the United states is smoked, and then Julia Child recommends blanching the bacon in boiling water for x minutes, to reduce the smokey flavor.

I tried it and felt like I was committing an actual crime. The resulting bacon (after draining and frying for a few minutes) is stake and flavorless. I kept trying to steal bites, like I practice whenever at that place is bacon in my kitchen. I would eat it and remember "why did I just put this flavorless fat into my mouth" and then spit it in the sink.

I'm certain it'southward fine in a stew. You will notwithstanding get lots of fatty flavor. Simply I just couldn't practise it.

Here's how to cut off the rind of your salt pork. Save it and add it to the stew while information technology's cooking!

Instead, I used salt pork in my stew. This was my showtime time buying salt pork; it is cut from the same part of the pig as bacon (the abdomen) but is not smoked. Instead it is cured with salt, hence the name. Information technology will give you that crispy, fatty season yous desire, minus the smokiness, which is closer to the flavor yous would make it France. It'due south succulent when fried and I couldn't stop stealing bites.

Fair alert: information technology is indeed quite salty. I didn't add any other salt to my beef bourguignon too what I sprinkled on my beef before searing.

Can you only fry regular bacon and skip the blanching step? Absolutely! Your stew will have a smokey notes which is not traditional, merely it will still be delicious! Who'southward going to say no to bacon?

The Beefiness: what cut of meat is all-time for beef bourguignon?

Side by side upward: the beef! We are cooking this meat depression and slow. I love to utilize a simple chuck roast. It's cheap, it'south reliable. Here are some other cuts:

• Chuck roast
• Brisket
• Round. Either a rump roast or bottom round. Top round works too.

"But all these cuts of meat are cheap and lean and tough! Isn't Beefiness Bourguignon supposed to be special??"

Here's why tough cuts of beef are best for wearisome cooking and braising: all these cuts come from well-exercised muscles of the cow. They are lower in fat. But they are higher in connective muscle tissue called collagen. Collagen, when cooked low and slow, turns into gelatin, which tenderizes the meat and gives information technology that melt-in-your-oral fissure texture.

I like chuck roast best, because information technology has plenty of connective tissue just likewise a decent amount of fat. Best of both worlds! My next selection would be brisket.

Be careful with the packages marked "stew beef" at your store. I accept used them successfully in the by, but just be aware that sometimes butchers throw in random scraps from other cuts. What cuts of meat finish up in your pre-chopped stew beef really depends on your butcher. Enquire them! Near of the time, if cooked slow, stew beef will turn out fine. But if you have large plans for your beefiness bourguignon, just purchase the cut of meat you know you desire and chop information technology yourself. (Or ask your butcher to chop it!)

The Beef Stock

The better your beef stock, the better your beef bourguignon. Today I'm partnering with Zoup! Good, Really Proficient® Broth to tell you well-nigh their AMAZING goop selections! I love Zoup! Broth products and use them in my soups and stews all the fourth dimension (similar this Creamy Turkey Wild Rice Soup I made final twelvemonth!)

Zoup! Skilful, Really Practiced® Beef Bone Goop is the perfect ingredient for this beef bourguignon. Information technology is kettle cooked in minor batches and you can tell, because the flavour is way more complex than what you lot get from mass-produced beefiness broth. It really is good enough to drink. It'due south also depression calorie, paleo-friendly, and free of artificial ingredients, preservatives, hormones, gluten, GMO'southward, fat, trans fatty, and saturated fatty.

Their broths were developed by a 20+ year soup veteran and the squad behind Zoup Restaurant, a restaurant that specializes in soup. How cool is that? Soup is so underrated. If there is anyone I would trust with making a good broth, it'south a bunch of soup experts. Which is why they've taken their broths to the masses. Yous can find Zoup! Goop merely nearly anywhere these days (I institute information technology at my local Savemart), or you tin always buy it online at ZoupBroth.com and Amazon. Use code 20ZOUP114 for xx% off your Amazon order! (skillful for 30 days.)

In addition to Beef Bone Goop, they now offer new seafood broth, new spicy chicken bone broth, plus all the usual suspects like chicken goop, low-sodium chicken goop, veggie broth, and chicken bone broth, plus organic craven and veggie broth. Head over to ZoupBroth.com to acquire more, and follow @ZoupGoodReallyGood on Facebook and Instagram, and @ZoupGoodReallyGoodBroth on Pinterest.

The Wine

Do you see the little sticker here where it says, "All-time Pinot Noir!" I experience like this is that part on Elf where Buddy sees the sign that says "All-time Cup of Coffee in New York" and congratulates all the employees for achieving such a feat. No, information technology's NOT the best coffee in New York, and no, this is NOT the all-time Pinot Noir.

I know because I went to the vino aisle in the shop. Found the section for Pinot Noir. On the superlative shelf there was a bottle marked for $30. I thought to myself, H to the no. The next shelf had one for $18. Then I looked allll the manner down on the lesser shelf where I saw this "All-time Pinot Noir" for a whopping 5 dollars. I will have that ane thankyouverymuch! Only the BEST for me!

Now listen. If you are a wine person, then buy your fancy wine and put it in your stew. Drop $xxx on the top shelf. The residuum of us will purchase the cheap or moderate wine and notwithstanding become a actually amazing beefiness bourguignon. Unremarkably I just use cooking wine, because hello cheap. But I felt similar Beef Bourguignon deserved at least a little step upward. (plus cooking wine has salt in it and I was worried about the salt level from the salt pork.)

Full disclosure: I practise not drink alcohol. Obviously I'one thousand not qualified to talk about vino selections. Utilize your best judgment! Here's what Julia Child says: "Use a full-bodied, young cerise wine such as one of those suggested for serving." Any cherry-red wine that you enjoy volition be smashing in this recipe.

What if y'all want to skip the vino entirely? Now that's when yous offset messing with the recipe in a real way. It's a fundamental ingredient. Tin can y'all replace the vino with beef broth? Absolutely! Information technology volition just be a regular beefiness stew though. The wine is crucial to the season of beef bourguignon.

The Vegetables

And lastly, the vegetables. Traditionally in beef bourguignon y'all see carrots, two kinds of onions for maximum season, and mushrooms. I've also seen recipes use potatoes, simply that's not equally mutual.

The reason that this recipe gets fussy with extra steps is because of these darn vegetables. We desire to requite them every bit much flavor as possible (this means sautéing) but non cook them to death. Nobody wants mushy veggies. The beef needs to cook for 2-3 hours, and if you cook mushrooms and carrots that long, yous will have a sad result indeed.

So this recipe calls for sauteing most of the vegetables individually, then setting aside on a plate to add dorsum into the stew subsequently. I know, I know, then annoying! It's part of the reason beef bourguignon has a reputation for being fussy.

But the issue is worth it. You cease upwardly with a stew that has the about amazingly rich creamy sauce (that is able to thicken much more because of a lack of vegetables, which release tons of liquid). And of course, the carrots are perfectly tender and not mushy. The pearl onions are soft, simply business firm enough to give you these astonishing bursts of flavor when you bite into them. The mushrooms are not reduced to a slimy mess, but instead are perfectly plump and textured; they rival the meat itself.

How to make Beef Bourguignon

I'll walk yous through the steps!

Slice your salt pork into strips, then add them to the pan.

Look at how gloriously crispy and fat it is. Hi flavor! Set the salt pork aside. Leave all that grease in the pan.

Now take some beefiness and fry information technology in the fat from the pork. Yum.

Be sure to dry your beef with a paper towel earlier calculation table salt and pepper. It won't chocolate-brown when you lot try to sear it.

Add the salt pork back to the pot, glaze with flour, and saute it for a infinitesimal or two. Fix aside off heat.

Meanwhile, chop upward some onions, carrots, and garlic, and saute in a 12 inch skillet. Set up aside on a plate.

In the same pan that y'all cooked the carrots, reduce the wine. This step is optional. Most recipes call for adding the wine directly to the beef, but I discover that wine in stew can sometimes be sour, astringent, and overpowering if it'southward not reduced a bit commencement. This is personal preference! Skip it if you lot like!

Add the wine and beef goop to the meat coated with flour. Add the tomato paste, parsley, thyme, bay leaves, and add in the salt pork rind, if you have it. Bring it all to a boil. Then cover and cook at 300 in the oven for virtually 3 hours.

Halfway through cooking, add the carrots and onions to the stew.

When your beef bourguignon is almost finished cooking (you will know because the aroma is enough to knock you lot out), prepare your pearl onions and mushrooms.

Poach the pearl onions for a few minutes to make them overnice and tender, then when the water evaporates, brown them in the remaining butter. You can add the frozen pearl onions to the stew (without sautéing) along with the carrots; but you would be giving up this cute browning.

Aforementioned goes for the mushrooms. They are so perfect and tender when you brown them by themselves; only if y'all similar, y'all tin can add them in raw halfway through the cook time.

You lot can run into in the photo on the right how your beefiness bourguignon sauce should expect. If it is too thin to coat the back of a spoon when yous accept information technology out of the oven, so strain all the meat and veggies from the sauce and cook information technology downwardly until the sauce is thick. Beefiness bourguignon is not soup.

One time y'all have your sauce prissy and thick, add all the vegetables into the pot and stir it together.

What to serve with Beef Bourguignon

I love to serve beef bourguignon with either these mashed potatoes or buttered egg noodles. Traditionally it is served over boiled potatoes.

As for side dishes, I love to serve it with a nice big green salad! It'southward nice to have something light to go with such a heavy dish. Try this Apple Gorgonzola Salad, or this Fancy No Chop Salad. You could also serve buttered peas (Julia'south suggestion) or anything else green. Brussels Sprouts, green beans, broccoli, etc.

It'south as well overnice to serve beef bourguignon with some crusty bread to mop up all the sauce. Effort this Ane Hr French Bread!

I of my favorite things nigh Zoup! Broth is reusing the recyclable jars they come in. Every fourth dimension I utilise Zoup, I immediately shop some of whatever I'm making in the very convenient quart-size jars that the broth comes in. I either give some away to a friend or toss information technology in the freezer for a rainy day. Beefiness bourguignon is such a labor of honey, it would exist a shame not to share it with someone! Even if information technology'southward just sharing it with your future self!

More beefiness recipes y'all volition love!

• Classic Beef Stroganoff >> very like to beef bourguignon and way easier.
• Like shooting fish in a barrel Fall-Apart Pot Roast with Carrots >> ane of the top recipes on my site!
• How to Melt Ribeye Steak >> this is the most tender steak of your life.
• How to Cook Tri Tip >> if you have never had this cutting of meat you are missing out!
• How to Cook Flank Steak >> then good with chimichurri.
• The All-time Chili Recipe I've Ever Fabricated >> still true. So adept.
• Classic Shepherd's Pie with Crispy Cheddar Topping >> a archetype for a reason.
• Ultimate Slow Cooker Beef Stew from Dinner So Dessert
• The Best Instant Pot Beef Stew from Family Fresh Meals
• Pressure Cooker Irish gaelic Stew from Noshtastic

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Not Julia Child's Beef Bourguignon

Servings: half dozen

Prep Time: 45 mins

Melt Fourth dimension: two hrs 30 mins

Total Time: 3 hrs xv mins

Is it even Beef Bourguignon if yous don't follow Julia Child'due south recipe?? Turns out, yep. This fabulous French beef stew featuring burgundy wine is famous for a reason! It is different from a regular beef stew because the wine sauce is richer and thicker, and not bad care is taken to ensure the vegetables are not overcooked. The result is truly transcendent!

• ▢ viii ounces bacon OR salt pork*
• ▢ iii pound chuck roast, chopped into ii inch pieces
• ▢ common salt and pepper
• ▢ oil for searing beef and sautéing veggies
• ▢ 1 tablespoon butter, for coating beefiness with flour
• ▢ 1/three cup flour
• ▢ 1 large onion, chopped
• ▢ ane pound carrots, nearly 7-8 medium, chopped into i-inch pieces
• ▢ half dozen cloves garlic, smashed and sliced
• ▢ 3 cups blood-red wine, 750ml bottle
• ▢ 2-four cups Zoup! Good, Actually Good® Beefiness Bone Goop
• ▢ 2 tablespoons lycopersicon esculentum paste
• ▢ 1/iii cup parsley, chopped
• ▢ 6 fresh thyme sprigs
• ▢ ii bay leaves
• ▢ rind from salt pork, if using

For the pearl onion garnish

• ▢ 14 ounces frozen pearl onions
• ▢ 2 cups water
• ▢ 1/ii teaspoon kosher common salt
• ▢ 2 tablespoons butter

For the mushroom garnish

• ▢ i pound mushrooms, halved or quartered
• ▢ 4 tablespoons butter, divided
• ▢ 2 tablespoons olive oil, divided

• If using bacon: Cut the salary into 1 inch pieces and cook over medium oestrus in a large oven-safe pot that has a chapeau. I prefer an enameled bandage iron pot like this one from Lodge. Exercise not overcook the bacon. Set the cooked bacon aside on a paper towel lined plate; get out all the grease in the pot. (Turn off the heat if your beef is non ready for searing.)

• If using table salt pork: cut the rind off the end of the salt pork and ready aside (we need information technology later). Slice the common salt pork into strips nigh 1/4 inch past 1/four inch by 1 and 1/2 inches. (see photos) Cook the salt pork in a large oven-safe pot that has a lid. over medium heat. Arrange the strips of common salt pork in one layer in the pot, cook until browned, and then turn each strip (but every bit you would bacon). The table salt pork should be lightly browned when you remove it to a paper towel lined plate. Go out all the grease in the pot. (Plow off the oestrus if your beef is non prepare for searing.)

• Sear the beefiness. Chop your beefiness into roughly two inch pieces; they don't accept to be exact. Use a paper towel to dry off each piece of beef. (If y'all don't do this, the meat volition not brown.) Season the beef with table salt and pepper.

• Turn on the burner to medium loftier heat to warm up the bacon/common salt pork grease. At that place should exist plenty of grease (at to the lowest degree 2 tablespoons), simply if there is not, add additional olive oil. When it is very hot, add together nigh 1/3 of the beef, one slice at a time. Leave ane-two inches space in between each piece then that information technology has room to sear (otherwise it will not chocolate-brown). Let the beef cook in the oil for 1-2 minutes, until well browned, and then flip each piece over with tongs and brown the other side. Remove the beef to a plate and continue searing the rest of the beef in batches until all the beef is done, adding boosted oil as necessary. Adjust the oestrus equally necessary and then that it doesn't burn.

• Coat beef with flour. When the last batch of beefiness is seared, lower the heat to medium and add all the beefiness back to the pot. Add the cooked bacon or common salt pork into the pot. Add a tablespoon of butter and let it melt. Stir to coat all the meat. Sprinkle 1/3 cup flour over the top. Stir to coat each piece of beef with flour. Cook over medium heat for 1-two minutes until the flour has captivated and had a chance to estrus upwardly and melt (this gets rid of the flour flavor.) Turn off the heat and set aside.

• Saute veggies. Meanwhile, in a 12-inch loftier sided skillet, heat 1 tablespoon olive oil over medium high estrus. Add the chopped onion and chopped carrots. Allow melt for three-4 minutes until starting to brown.

• Add half-dozen cloves of sliced garlic to the carrots and onions (add additional oil if necessary). Let the garlic saute for about 30 seconds to 1 minute until fragrant. Do not let it brownish. Remove the vegetables to a plate or bowl and fix aside.

• Reduce the wine, optional:** In the same 12 inch loftier sided skillet, add three cups of red wine, which is just nigh the entire bottle if y'all bought 750ml. Bring to a eddy over high rut. Apply a wooden spoon to scrape up the browned $.25 from the vegetables. Lower to a rolling simmer and let cook until the vino has reduced by about a loving cup, nigh 10-xv minutes.

• Preheat the oven to 300 degrees F.

• Bring the stew to a simmer on the stovetop. Once the wine is reduced, pour it on top of the beef in the pot. (Don't bother washing the skillet. We demand it again.) Add enough beef goop to nearly embrace the beef in the pot. It should be mostly covered with but a few pieces sticking upwardly over the surface. Prepare over medium high heat and bring to a simmer, making certain to scrape the bottom so it doesn't burn.

• Add together 2 tablespoons tomato paste, 1/iii cup chopped parsley, half dozen fresh thyme sprigs, 2 bay leaves, and the rind from the salt pork, if you have information technology. Stir it all together. (Don't add the carrots however.)

• Once simmering, cover the pot with an oven safety lid. Put the covered pot in the oven with a rack fix in the lower tertiary of the oven. Cook at 300 degrees for i hour and 30 minutes.

• After an hour and a half,*** add the sautéed carrot mixture to the pot. Stir together, embrace, and return to the oven for another 60-90 minutes. Your beefiness should be cooking in the oven for a minimum of 2 and 1/2 to 3 hours. We are adding the carrots halfway and then that they don't get likewise mushy.

• Meanwhile, prepare the pearl onions. Add together the frozen onions to the same 12-inch high sided skillet that you reduced the wine in. (No need to wash information technology out.) Add ii cups h2o, 1/two teaspoon kosher common salt, and 2 tablespoons butter. Bring to a eddy over loftier heat. Lower the rut to medium and let the onions simmer for about 20 minutes, stirring occasionally. When all the h2o has evaporated, allow the onions saute in the remaining butter until they are browned on all sides. Remove the onions to a plate and set aside.

• Prepare the mushrooms. Clean the mushrooms and dry them very well. Go out small-scale mushrooms whole, halve or quarter any big ones. In the same pan that you prepared the pearl onions, cook 2 tablespoons butter and 1 tablespoon oil over medium high heat. When it is very hot, add HALF of the mushrooms. Saute for about 4 minutes. Kickoff the mushrooms will absorb the fat, so subsequently nigh iv-5 minutes they volition start to release it again and chocolate-brown. When they start to brown, remove the mushrooms to a plate. Echo the same procedure for the 2d batch of mushrooms. (Yes, of grade you can saute the mushrooms all at once if you lot adopt. Doing it in batches lets you sear the mushrooms rather than steaming them in a crowded pan. Fussy step? Yes! Information technology's beef bourguignon! Have shortcuts when yous start shaking your fist at the sky!) Remove all the mushrooms to a plate and set aside.

• When your beef has been cooking for a minimum of 2 and 1/2 hours, remove from the oven and exam the meat. You should be able to break up the beef with a wooden spoon. If information technology is yet likewise tough, put it back in the oven for another xx-40 minutes.

• Taste the sauce and thicken if necessary. At this point, Julia calls for straining the whole matter and cooking downward the sauce some more, but I found it wasn't necessary. The sauce should be rich, flossy, and thick. It should glaze the back of a spoon. If it is too sparse, apply a colander to strain out all the meat and veggies (catching the sauce in a basin), return the sauce to the pot, and bring to a simmer. Simmer until the sauce has thickened and volition coat the dorsum of a spoon.****

• Remove the thyme stems, bay leaves, and common salt pork rind, if using. Add together the pearl onions and mushrooms to the pot and stir it together. Flavor to taste with salt and pepper.

• Serve the beef bourguignon over mashed potatoes or buttered egg noodles.

*Bacon is smoked, and smokey things don't belong in beef bourguignon (technically). Julia Child'southward solution was to boil the bacon for a while to become rid of all the smokey flavor. I tried this and unfortunately information technology just gets rid of ALL the season, and so I don't recommend it. I prefer table salt pork, which is cut from the same role of the hog as salary (the belly) but is not smoked. It is cured with common salt and is indeed quite salty, but goose egg you tin can't handle. (I didn't add any salt to my beef bourguignon beyond what I sprinkled on the beef when I seared it.) If you can only find bacon, use that. Don't carp with boiling it. I won't tell Julia. Or the nation of France.

**Reducing the wine is optional. I like to cook down the vino a bit before calculation to the stew, to assistance the flavors develop a bit more, and minimize the sourness and astringency that wine tin can bring to a stew. Nearly beef bourguignon recipes call for calculation the wine straight on top of the beef.

***At this point, you tin add together the (raw) mushrooms and the frozen pearl onions if you like. They will cook just fine. They won't be as tasty and tender every bit they would be if sautéed. Sautéing all the veggies is really what sets beef bourguignon apart.

**** If your sauce is very thin, brand a paste in a bowl of 2 tablespoons softened butter and 2 tablespoons flour. Stir it into the sauce, bring to a simmer, then melt over medium heat for about xx minutes until the sauce has thickened.

Source: adapted, of course, from the Nifty Bambino herself, Julia Child.

Serving: 1 g , Calories: 1013 kcal , Carbohydrates: 29 g , Protein: 59 g , Fat: 65 g , Saturated Fat: 27 g , Polyunsaturated Fatty: 7 g , Monounsaturated Fat: 29 g , Trans Fat: 2 g , Cholesterol: 227 mg , Sodium: 900 mg , Potassium: 1724 mg , Fiber: five g , Sugar: ten g , Vitamin A: 12775 IU , Vitamin C: 21 mg , Calcium: 126 mg , Iron: eight mg

Course: Main Form

Cuisine: American

Calories: 1013 kcal

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Source: https://thefoodcharlatan.com/beef-bourguignon/

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