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A classic French beef stew with layer after layer of rich delicious flavors. Chunks of beef with smokey bacon, simmered in a burgundy sauce until it’s fork tender; it’s comfort food at it’s best.
The classic Boeuf Bourguignon is probably one of the most famous French Cuisine dishes. And among all the possible versions of it, the one I have chosen is Julia Child’s recipe, from her book “Mastering the Art of French Cooking”. Please pardon me if I say this book is almost a bible. Every time I read it to pick a recipe and follow her directions I feel myself full of respect and devotion for this incredible woman.
Boeuf Bourguignon (beef Bourguignon in English) was born in Bourgogne (Burgundy), where beef and wine are its most important products. It’s a traditional Sunday’s dish, to share with the family.
This recipe is time intensive, but so worth the effort. My family loved it and were happy to eat it two nights in a row. One night with mashed potatoes and the next over noodles. It’s a recipe I’ve been wanting to make since I saw the movie Julie and Julia.
My husband gave me Mastering the Art of French Cooking for Christmas and I’ve had this recipe bookmarked to make since then.
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Boeuf Bourguignon
Ingredients
- 6 slices of bacon chopped into ½ inch pieces
- 3 pounds stewing beef cut into 2 inches cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons flour
- 3 cups red wine. Suggestions: Bourgogne Bordeaux, Cabernet Franc, Cabernet Sauvignon,
- 1 carrot sliced
- 1 onion sliced in julienne
- 1 ½ to 2 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- ½ teaspoon thyme leaves
- 1 bay leave
- 18-24 small onions brown-braised in stock
- 1 pound mushrooms sautéed in butter Champignons are perfect for this purpose
- Fresh parsley sprigs to serve
Instructions
- In a large oven safe casserole or frying pan, sauté the bacon until it’s lightly brown. Remove to a large bowl with a slotted spoon. Preheat oven to 450º.
- In the same casserole/pan, sauté the beef until it’s golden brown. (Brown the beef in batches so it browns and doesn’t steam.) Remove it to the bowl with the bacon and set aside.
- In the same casserole/pan, sauté the carrot and the onion.
- Return the bacon and the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.
- Place the casserole/dish uncovered in the middle position of the oven for 4 minutes. (This gives the meat a lovely crust.)
- Remove the casserole/dish from the oven. Stir in the wine, stock, tomato paste, mashed garlic cloves, thyme, and bay leaf.
- Bring it to simmering point on the stove. Now, if you were using a frying pan, put the stew in an oven safe dish.
- Cover the casserole/dish (If your dish doesn’t have a lid, use aluminum foil and stretch it to the edges of the dish in order to minimize the loss of juices) and place it low in the oven. Adjust the heat so that the liquid simmers very slowly, it has to go on for 3-4 hours. (I cooked mine at 325º for 3 hrs.)
- While the stew is cooking, prepare onions and mushrooms. Prepare the mushrooms: Wash quarter and sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.
- When meat is tender, put the casserole on the stove and add the onions and mushrooms and heat for 2-3 minutes.
- Serve it in the casserole with some sprigs of fresh parsley. Some goods sides are potatoes, noodles or rice.
Notes
I had to take a “Don’t Crowd the Mushrooms” picture. It’s one scene from Julie and Julia that’s stuck with me.
Julia said if you crowd your mushrooms they steam and don’t brown, and you won’t get the delicious caramelization that adds so much flavor. She also said:
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France
Nina
A perfect tribute to Julia Child. Looks great Barbara:)
Delishhh
Just fabulous! I love Boeuf Bourguignon!! Looks fabulous!
Ryan
This looks delicious and you’ve plated it so beautifully! I’ve always wanted to try Julia Child’s recipe too since seeing the movie– it always makes me so hungry when she’s stirring Boeuf Bourguignon and pouring the red wine over top. I love your “Don’t crowd the mushrooms” pic too. 🙂
Winnie
This was a great post. I loved Julia! I was fortunate enough to meet her at a book signing and she was so sweet and gracious. I have made this (after watching the same movie you listed!). I thank you for sharing the link about her recipes and the blogging about them for her 100 b-day celebration. Can’t wait to check it out. Your dish looks sooooo good!! Glad to have asomething that I can cook and have leftovers!!
Angie@Angie's Recipes
This is a perfect dish for the rainy weather we have over here! Yummy!
Anne @ Have a Cookie!
Your photo looks so delicious. I too have always wanted to make this dish. I think I’ll try it out this fall when the weather calls for some wonderful comfort food!
Alison @ Ingredients, Inc
this looks amazing and so comforting! Can’t wait to see you in a few months!
Katherine Martinelli
Mmm one of my favorite dishes of all time! Yours looks absolutely perfect.
cookingrookie
mmm… gorgeous Beuf Bourguignion! I tried making it once, after watching Jule and Julia, but yours looks so much tastier. I am inspired now to give it a second try :-). Beautiful post!
Tweeted.
Kitchen Belleicious
what a fantastic tribute to the queen of the kitchen herself! She would love it and I do too! It looks so rich and satisyfing!
CJ at Food Stories
I have never made this recipe before but have always wanted to … Looks fab 🙂
Susie Bee on Maui
Your BB looks great! Interesting to hear about the celebration of Julia’s life.
Urmila @ The Garlic Press
Lovely job on the challenge, and thanks for telling us about the JC100 celebration!
Cookin' Canuck
This is the perfect tribute to Julia Child on her 100th birthday. I have been wanting to try her boeuf bourguignon for so long and you are inspiring me to take a stab at it.
kelley {mountain mama cooks}
I can see why the family was happy to eat this two nights in a row, it looks amazing and full of flavor!!
Deborah
This is something I’ve always wanted to try – and it looks amazing over the mashed potatoes!
Lisa Grant
Looks so good, I could eat this for breakfast right now!
Rachel @ Baked by Rachel
I’ve been recording her old shows and this was one of them over the weekend! I love that so many people will be talking about and sharing their love for Julia this summer. 🙂
Caroline @ chocolate & carrots
Ever since my husband and I watch Julie & Julia, we’ve wanted to make this. It looks fantastic! 😀
Rosa
It looks so scrumptious! well done.
cheers,
Rosa