Anyone who knows me, knows that I love Julia Child. I was even on a television show dedicated to celebrating her life and legacy. Julia has been in the kitchen with me since I was three years old learning to make scrambled eggs beside my mother as Julia cooked up French classics each day on the fuzzy little television in our kitchen. One of Julia's most iconic, timeless, and most beloved dishes to cook is none other than this classic: Boeuf Bourguignon. Over time, I've created my own adaptation of this incredible dish, making it my own while still staying true to the classic recipe. This Boeuf Bourguignon has become a traditional dish in my family throughout winter, and especially around the holiday season. Meat and vegetables braise low and slow in red wine with earthy herbs, resulting in bite after flavorful bite of a fork tender, rich, and hearty comfort meal that will wrap you up like a big warm hug. Topped off with a thick gravy reduction, crispy mushrooms and lardons, and then served over Creamy Parmesan Polenta with garlic rubbed French bread, you're probably going to need a nap after enjoying this classic French dish, introduced to me and many other women in my family by the legend herself. In the voice of Julia Child of course, "bon appétit!"
- 1/ 4 cup cornstarch
- 3 tablespoons water
- 6 slices slab bacon, sliced into lardons (1/4-inch thick slices)
- 4 -5 pounds boneless beef short ribs
- 3/ 4 cups gluten free or all-purpose flour, divided
- 4 tablespoons olive oil, divided
- 1/ 2 sweet onion, chopped
- 2 carrots, peeled and sliced into coins
- 2 celery stalks, leaves removed and sliced into half moon shapes
- 4 crushed garlic cloves
- 4 cups beef stock, or low sodium beef broth
- 2 cups robust red wine (ideally Cabernet Sauvignon)
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 2 tablespoons unsalted butter
- Fresh parsley, for garnishing and serving
- 2 tablespoons ghee
- 1/ 4 cup Sherry wine
- 1/ 2 pound shiitake or oyster mushrooms
Creamy Parmesan Polenta
- 1/ 4 cup oat milk
- 4 cups vegetable stock or water
- 1 cup stone ground yellow cornmeal
- 1/ 2 cup unsalted butter
- 1/ 2 cup freshly grated parmesan cheese
Prepare the Slurry
Add cornstarch and water to a small bowl and whisk until smooth. Place aside to thicken.
Brown the Meat
Season beef with salt and pepper. Lightly coat each short rib with flour.
Add bacon lardons to to unheated dutch oven. Bring to low-medium heat and fry until golden. Remove with a slotted spoon and place aside.
Add 2 tablespoons olive oil to bacon fat. Brown short ribs, cooking about 2 minutes on each side. Place browned beef aside with lardons.
Sauté the Vegetables & Braise
Raise to medium heat. Add 2 tablespoons olive oil, onion, carrots, celery. Saute until translucent, stirring frequently, 8-10 minutes. Add garlic in final 3 minutes of cook time.
Add beef stock or broth, red wine, rosemary, sage, thyme, oregano, and slurry to the pot with the vegetables. Stir gently to combine, then add beef short ribs, making sure all meat is covered with liquid.
Bring to a boil and then reduce to a simmer. Cook for about 2 hours, until meat is fork tender and sauce has thickened.
Use a slotted spoon to transfer the meat and vegetables to a serving dish. Sprinkle with lardons.
Creamy Parmesan Polenta
In a medium sized pot (3 quarts or more), season oat milk and stock or water with salt and pepper. Bring to a simmer.
Stir in cornmeal and cook at a simmer 30-40 minutes, until creamy, smooth, and tender. Stir periodically.
Remove from heat and immediately stir in butter and Parmesan cheese. Season with additional salt and pepper if desired. Serve warm.
Add ghee to large non-stick skillet and melt over medium-high heat.
Once melted, add Sherry and cornstarch. Stir with a whisk until combined and thickened, about 5 minutes, and bring to a simmer.
Add the mushrooms. Season with salt and pepper. Toss to coat. Cook until golden brown, stirring occasionally, for 15-20 minutes. Garnish with parsley and serve.
Make the Gravy & Serve
Remove all herb sprigs from dutch oven. Over medium heat, add butter and remaining ¼ cup flour, and reduce gravy until thickened, whisking constantly to avoid lumps.
Serve: Create a generous base of Creamy Parmesan Polenta. Top with Boeuf Bourguignon and gravy (or serve gravy on the side). Sprinkle with lardons and crispy mushrooms. Garnish with fresh parsley. Serve Beef Bourguignon warm, or freeze for future meals for up to two months.