A rich, wine based beef stew from the mind of Julia Child. An adapted recipe
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Boeuf Bourguignon, or Beef Burgundy, is a classic French stew with a rich history rooted in the Burgundy region. Known for its lush vineyards, this part of France has a long tradition of cooking with wine, and Boeuf Bourguignon is a prime example of how humble ingredients can be transformed into something truly exquisite.
The dish uses beef from tougher cuts like chuck or brisket, ideal for slow cooking. The meat is marinated in red wine and then browned, which creates a deep, caramelized flavor. It's then simmered with red wine, beef stock, onions, garlic, carrots, and mushrooms, with a touch of herbs like thyme and bay leaf. The result is a hearty, rich, and deeply flavorful stew.
Boeuf Bourguignon became widely known thanks to French culinary icons like Auguste Escoffier and, later, Julia Child, whose book "Mastering the Art of French Cooking" brought the dish to American kitchens. Her detailed guidance made French cooking accessible to many home cooks, contributing to the dish's popularity outside of France.
Today, Boeuf Bourguignon is a staple of French cuisine and a favorite around the world. It's typically served with potatoes, pasta, or crusty bread, perfect for soaking up the savory sauce. Whether you're hosting a dinner party or enjoying a quiet evening at home, this classic dish offers a comforting and satisfying meal that celebrates the best of French cooking.
Boeuf Bourguignon Recipe
Prep time 35 minutes | Cook time 120 minutes | Serves 4
Ingredients
6 ounces bacon, or speck, diced
3 pounds stewing beef (chuck or round), cut into 2-inch cubes
1 large carrot, sliced
1 large onion, sliced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons flour
3 cups full-bodied red wine (like Burgundy)
2 to 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
3 sprigs of fresh thyme
3 bay leaves
18 to 24 small pearl onions
1 pound mushrooms, quartered
LOTS OF BUTTER
Instructions
Prepare the Bacon: In a large Dutch oven Add the diced bacon and saute for 10 minutes. Drain and set aside.
Brown the Beef: In the bacon fat, brown the beef cubes in batches, ensuring they have space and aren't crowded. Set aside the browned beef with the bacon.
Cook the Vegetables: In the same pot, add the sliced carrot and diced white onion and cook until lightly browned. Add in garlic and cook for one more minute
Combine the Beef and Vegetables: Return the beef and bacon to the pot. Season with salt and pepper, then sprinkle with flour. Toss the meat to coat with flour.
Simmer with Wine and Stock: Deglazee with the wine and enough beef stock to cover the meat. Add the tomato paste, garlic, thyme, bay leaf and pearl onions. Bring to a simmer on the stovetop, then cover and place in the oven. Cook for 2 hours, or until the meat is very tender.
Prepare the Mushrooms: While the beef is cooking, prepare the mushrooms. Sauté them in butter until browned.
Thicken and Serve: Add in mushrooms and simmer for another 20 minutes, or until you feel the meat is tender enough. Serve the Boeuf Bourguignon with boiled potatoes, buttered noodles, or crusty bread.
Enjoy your Boeuf Bourguignon! This classic French dish is perfect for a special dinner or a cozy weekend meal with friends and family.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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