Started two days in advance. I am baffled by how many pots & pans the French must have in their homes.
I used to make it the traditional way as well: searing the meat, stewing, separately stewing the pearl onions and herbs.... Then I discovered I can make it taste identical (and have much more tender beef chunks) by just making it all in the Instapot. You do it in 2 steps so your veggies don't turn to mush, but it takes around an hour, 2 tops. You can still cook the pearl onions on the side if you want (I have opted for just cutting up yellow onions, as pearls or shallots are not readily available where I live). You could probably preecook the beef in the Instapot the day before and have the Bourginon finished in half an hour if you wanted!
I'd wager your method is much more traditional, the average French housewife isn't going to put as much effort into a dish as the professional chefs who wrote the cookbooks
Recipe?
I am not familiar with this dish, but that looks amazing! I need to try more French cuisine.
At it's heart, it is a hearty beef stew.
With extra steps.
"Beef Bourguignon" is just fancy-speak for "pot roast with wine." You don't actually have to do all the faffing around just 'cause Julia Child did it that way.
Ça me semble vraiment réussi, bravo !
According to this recipe, of Paul Bocuse, you don't need much more than one good pan:
https://tasteoffrancemag.com/recipes/recipe-boeuf-bourgignon/
Well not that many, let me think...
I mean we're looking at what, only 8 or 10 cooking vessels, that's not a lot is it?
you dont need that many for at least julia child's Beef Bourguignon recipe. 1 dutch oven/big pot for the stew, (1 saucepan/small-ish pot for parboiling bacon but you can use the main pot so optional) and 1 skillet for the onions and mushrooms(2 if you want to make both at same time but you got enough time anyway while the stew is stewing
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