Julia Child's Beef Bourguignon

Friday, January 6, 2012
Julia Child's (Boeuf a la Bourguignonne) is a rich sauce beefy stew in red wine, with bacon, onions, and mushrooms.

This takes a little bit of time and more steps than many stews but is very delicious the meat is fork-tender, the vegetables bursting with a robust flavor, and an amazing French meal.

I've always used a good burgundy wine however you can use a merlot of a cabernet as well.

Although I used London broil cubed, you don't have to worry about using expensive pricey meat for this dish, use whatever beef is on sale and stewing meat is perfect.

We love all kinds of stews and you may also like our Mississippi London Broil Pot Roast is one of our all-time favorites!

Julia Child is an amazing genius and I have all her cookbooks and love watching her cook on Youtube and steaming channels, I learn something and a new trick to make life easier in the kitchen every time I watch her.

You may also like to try Julia's Steak Diane recipe, it's super easy or maybe another 1950s classic like her Coquilles Saint Jacques recipe.

Scroll down to our recipe card for this classic stew and one of our all-time favorites by Julia Child.


beef stew





beef stew with wine


Other Vegetable Additions or Substitutions not in the original recipe

  • peas
  • potatoes
  • green beans
  • finger carrots instead of sliced
  • corn
  • zucchini
  • peppers

stew in le creuset pan


Other Meat Substitutions not in the original recipe

  • cubed pork
  • cubed beef
  • cubed veal
  • cubed venison
  • cubed lamb


le crueset pan with ingredients for beef stew


More Recipes We Love


Julia's Adapted Steak Diane

Julia's Adapted Coquilles Saint Jacques


beef cubes


Tips

  1. use any red dry wine
  2. this taste even better the next day
  3. use any kind of vegetables you rather have
  4. for a substitution for red wine use grape juice with 2 tablespoons of rice vinegar or all beef broth
  5. this freezes perfectly for up to 4 months
  6. dont miss the step of searing the beef
  7. substitute pancetta for lardon
  8. this is best served over noodles or mashed potatoes, rice, etc. something starchy even bread

beef cubes on cutting board


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pin for later beef stew


Classic Stew



If you love stew, this is super easy and anything can go in it!


My family loves vegetables so use what you have on hand, it's so versatile.

We prefer Cabernet or Merlot but the original recipe calls for Burgundy wine as it is written, so again use whatever you like.


This comforting stew is delicious and is perfect every time no matter what goes in the pot!


Tender fall-apart chunks of beef simmered in a rich red wine gravy makes this Julia Child’s beef bourguignon an incredible in taste and one of the best ever family dinners.


Julia Child's Beef Bourguignon

Julia Child's Beef Bourguignon
Yield: 6
Author: Claudia Lamascolo
Prep time: 20 MinCook time: 4 HourInactive time: 15 HourTotal time: 19 H & 20 M
Julia Child's(Boeuf a la Bourguignonne) is a beef stew in red wine, with bacon, onions, and mushrooms. this classic is fantastic and a must-try at least one time, we are huge fans!

Ingredients

  • 1/2 pound thin bacon lardons (1/4 inch in thickness) simmer in water for 10 minutes then pat dry with paper towels(you can substitute bacon or  pancetta for this lardon and not boil it)
  • 4 tablespoons olive oil
  • 4 pounds of beef chunks were cut up (I used London Broil)
  • 1 cup sliced carrots
  • 1 white onion sliced
  • salt, and pepper to taste
  • 2 or 3 tablespoons of all-purpose flour
  • 3 cups of red wine (I used Burgundy wine or Merlot)
  • 3 cups of beef bouillon (stock)
  • 1 tablespoon tomato paste
  • 2 cloves of smashed garlic
  • a few fresh thyme leaves or 1/2 teaspoon dried
  • 1 dried bay leaf
  • 12 to 14 pearl onions (at the root using a knife, pierce a crisscross at that stem end. It will keep the onions from bursting)
  • 1 pound of fresh mushrooms cut in 4's (quartered)
  • assorted fresh herbs basil, thyme, parsley, 2 of each

Instructions

  1. Preheat the oven to 450 degrees.
  2. Saute the bacon in 1 tablespoon of olive oil in a dutch oven (around 5- quart in size) unit lightly browned or boiled lardon.
  3. Remove the bacon and set it aside.
  4. Blot dry the beef.
  5. Add to this same pan, the beef cubes and sear on both sides set aside with the bacon.
  6. In this same pan add the sliced onions and the carrots saute for around 4 minutes, then drain the oil.
  7. Add the beef and bacon back to this pan, season with salt, and pepper, toss the flour into the meat coating and place in the oven for around 4 minutes.
  8. Stir this beef mixture and lower the heat to 325 degrees and continue to cook for another 4 minutes.
  9. Remove this pan from the oven.
  10. Add the wine and beef stock and make sure the vegetables and meat is covered with the wine and stock.
  11. Add 1/2 teaspoon of dried or fresh thyme and garlic and tomato paste stir this to combine.
  12. Bring this to a low simmer on the stove top, then carefully place this pan back in the 325 degrees over and let this slow cook for 4 hours.
  13. During the last hour, in a large frying pan combine the bouquet of herbs in a pan with 1/12 tablespoons of butter, the pearl onions with 1/2 cup beef stock.
  14. Simmer the onions for around 35 minutes then remove the herbs.
  15. Saute the mushrooms in this pan for around 5 minutes.
  16. Remove the stew from the oven and drain the sauce using a colander into another large pot.
  17. Bring this to a low simmer for around 5 minutes then return this sauce to the Dutch oven, and add the onions and mushrooms.
  18. The sauce is fabulous with a hot loaf of French bread.
  19. This is best served over any starch IE noodles, potatoes, or rice.
beef stew, boeuf a la bourguignon, one pan stew, burgundy stew, Julia Child's beef bourguignon
Julia Child's recipes, beef recipes, stew recipes, french recipes
French


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pin for later beef bourguignon


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Chicken Legs and Thighs Cooked in Beer

Chicken with Lemon Pasta

le creuset pot


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18 comments

  1. How hearty, nourishing and comforting. Love all the vegetables - it heightens and brightens the warm stew.

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  2. Dear Claudia, I bet this is delicious with a nice crusty loaf of Italian bread. Wonderful for these chilly days. Blessings, Catherine xo

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  3. oh yeah... mopping up that juice is what makes coming to the table all worth while... and I would so enjoy sitting at yours and sharing this... this is a great stew...

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  4. Awesome cut of meat to use in a stew, hard to resist all those tender chunks. You do have a knack for the most delicious savory soups and stews-this is definitely one to add to the list. Great post.

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  5. Brilliant! Great flavors! I use a lot of London Broils when grilling but I will try this out!

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  6. This looks delicious! While I love a good beef stew, they often are heavy with all the starch and red meat, so i love the use of zucchini instead of potatoes :)

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  7. Oh wow, this looks too good! I LOVE beef stew, it's so tender, warm, and delicious I can never resist it! This looks so amazing, I love that picture :) The meat looks wonderful and it's so simple and easy I love it!

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  8. This sounds good. I am surprised that the zucchini holds together for the long cooking times. I bet it is good as the zucchini would absorb all of the beef flavor.

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  9. I love beef stew, Claudia, and this looks like a wonderful option! Happy weekend!

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  10. I don't cook with burgundy often enough. Beautiful and hearty stew :)

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  11. This stew looks wonderful, Claudia, The burgundy wine adds such great flavor to the meat!

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  12. Julia Child was my first culinary inspiration when I was 12 years old. And I finally got to meet and talk with her in the late 1980's, and even got to work with her some time later on a local Macy's cooking tour she did in the early 1990's.

    Bon appetite!

    CCR
    =:~)

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  13. Looks fantastic! Thanks for sharing the recipe!

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  14. I love Julia Child's recipes. There are so many ones that I keep on a regular rotation that I am always excited to try something new of hers!

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  15. This style of beef always reminds me of my time in France. I can't wait to make this once the weather cools down. Such a hearty and comforting recipe.

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  16. This is my kind of comfort food! Turned out perfectly hearty and delicious; easily, a new favorite recipe!

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  17. I absolutely love everyting Julia Child has ever made. Beef burgundy is also one of my favorite recipes. I can't wait to try this one.

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  18. This is such an amazing recipe!! So tasty and really comforting! A new favorite at my house!

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