Slickhorn Style Bœuf Bourguignon

The only way to improve a Julie Child recipe from Mastering the Art of French Cooking is to upgrade the beef to Diamond-grade Wagyu or dry-aged beef. It's shocking the French don’t excel in something culinary, but their beef lacks the richness that comes from grain finishing and dry aging.  

We source our beef from a family ranch with over 100 years of ranching heritage — the kind of quality that makes a dish like this truly unforgettable.

This recipe doesn’t need any advanced cooking techniques, it just needs time and great ingredients. If you’re making it for a dinner party, you can actually cook everything a day and advance and gently reheat on the stove. It gets even more delicious when the flavors have time to meld together overnight. 

Supplies 

• A frying pan
• A Dutch oven
• A slotted spoon
• Plenty of time to chop and sauté  

Ingredients

• 6 ounces bacon
• 1 tbsp olive oil
• 1 Wagyu or dry-aged chuck roast, cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp flour
• 3 cups red wine (that you wouldn’t mind drinking)
• 2 -3 cups brown beef stock
• 1 tbsp tomato paste
• 2 cloves mashed garlic
• ½ tsp thyme