Channel your inner Julia Child 🥘
One of our top-selling prepared meals at Summerhill is a celebration of bold flavours! Inspired by the Burgundy region of France, our chef-prepared Beef Bourguignon is a stew of premium meat, slowly simmered in hearty red wine along with pearl onions, mushrooms, and crisp, cubed bacon. The result is a dish that exudes warmth and comfort, perfect for these chilly autumn evenings.
We created it in several sizes and variations, ready to heat, frozen, and paired with fingerling potatoes. And serving couldn't be easier. As with many of our meals, it can be heated in its own container, just pierce the film and follow the heating instructions. Then pop it into your preheated oven and be transported to the French countryside!
It's also a dish every modern cook should master, so we included the classic recipe below. Use a good wine, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead.
Channel your inner Julia Child and serve Beef Bourguignon with a good baguette to mop up every drop—whether you're dining for one, entertaining, or looking for a delicious family meal—this French-inspired classic is the perfect choice. Bon appétit!
Julia Child-Inspired Beef Bourguignon Recipe
3 pounds Summerhill's boneless beef chuck
Flour to coat
3 tablespoons extra-virgin olive oil
6 slices bacon or pancetta, diced
4 large carrots, quartered diagonally, cut into 1-inch lengths
2 yellow onions, sliced
1 teaspoon sea salt
2 teaspoons cracked black pepper
2 cloves garlic, chopped
1 750 ml bottle of good dry red wine (such as Burgundy)
2 1/2 cups Summerhill's beef bone broth
1 tablespoon tomato paste
1 teaspoon thyme, chopped
1 bay leaf
1 pound fresh mushrooms, sliced
2 cups pearl onions, peeled
Sea salt and cracked black pepper
1 sprig of fresh parsley, chopped, to serve
Preheat oven to 350°F. Cube beef and roll it in flour; set aside. Fry bacon in a large, heavy oven-proof skillet or Dutch oven until fat is rendered and bacon is browned and crispy; remove and drain. Add beef and brown; set aside with bacon. Toss carrots and onions in salt and pepper; add them to the same skillet and cook for about 10 minutes; add garlic and cook for another minute. Place beef and bacon back into the skillet and add wine, stock, tomato paste, thyme, bay leaf, and salt and pepper. Cover and place in the oven to cook for 2 hours, turning the meat halfway through.
Meanwhile, in another skillet over medium heat, fry mushrooms and pearl onions with 1 teaspoon of olive oil for 2 minutes; add them to the cooked stew in its last 30 minutes of cooking. To serve, season with salt and pepper to taste, sprinkle with parsley, and serve with good crusty bread. Serves 6.
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