France

Boeuf Bourguignon – A French Classic

August 16, 2016

There is nothing much to say about Boeuf Bourguignon. It’s perfection, pure perfection. This traditional French beef stew features tender, juicy, and flavorful meat braised in red wine and served with aromatic braised onions, sauteed mushrooms, and amazing sauce over the top!

Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com

The post on French Breakfast, which I posted few days ago, reminded me that I still haven’t showed you my favorite French recipe ever. It’s a true classic, and I am sure that many of you have tried it before. If not, well, you are a lucky person then, because the first time is always the best and most memorable one! Of course I am talking about Boeuf Bourguignon, which is also called Beef Bourguignon or Beef Burgundy. The name already indicates us that this comforting stew originates from the Burgundy region in France.

Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com

The famous French chef Auguste Escoffier was the first one to publish the recipe for Boeuf Bourguignon over a hundred years ago. Back then it was a peasant dish. Most probably, the method of slowly simmering the beef originated as a way to make it tender and possible to eat. However, 50 years later, when the legendary Julia Child brought this dish to the United States and later to the rest of the world, it became a part of haute cuisine (high level cuisine).

I am sure that since the Julia Child’s epic “Mastering the Art of French Cooking” was released in 1961, many great recipes for Boeuf Bourguignon were born, but for me the recipe from this never-getting-old book is still the best one. I did try few versions from other sources, but they weren’t nearly as good as the original.

Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com

So what is Boeuf Bourguignon? Is it just a simple beef stew? Not at all. This dish has so many flavors your head will spin! I don’t even know how to describe this culinary masterpiece. Let me try. The beef is first browned and then simmered together with the bacon, vegetables, wine, beef stock, tomato paste, thyme, and other goodies. And that’s not everything! When the meat is cooked, you also add brown-braised white onions and butter sauteed fresh mushrooms to it. How does it sound, huh? I am not even talking about that gorgeous wine sauce you get after simmering the beef in it!

Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com

You MUST try this French miracle, my dear reader. It never disappoints. That’s how the beef should be prepared to make it tender, juicy, and flavorful. Thanks to Julia Child for the wonderful recipe!

P.S. Boeuf Bourguignon reheats beautifully. Some people say that it’s even better the next day! Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com

5 from 4 votes
Boeuf Bourguignon is a traditional French beef stew with mushrooms, onions, and other goodies. Try this classic recipe brought by the legendary Julia Child! | cookingtheglobe.com
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Boeuf Bourguignon - A French Classic
Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 40 mins
 

This traditional beef stew made crazy popular by Ms. Julia Child is one of those dishes you have to try at least once in a lifetime!

Cuisine: French
Servings: 6 people
Calories Per Serving: 774 kcal
Author: CookingTheGlobe
Ingredients
For the beef:
  • 6 oz (180g) bacon , chopped
  • 1 tablespoon olive oil
  • 3 lb (1.4kg) stewing beef , cut into 2-inch cubes
  • 1 carrot , sliced
  • 1 onion , chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 3 cups red wine
  • 2-3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves garlic , mashed
  • 1/2 teaspoon fresh thyme
For the braised onions:
  • 20-25 small white onions , peeled (you can also use frozen; defrosted and patted dry)
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons oil
  • 1/2 cup brown stock
  • salt and pepper , to taste
For the sauteed mushrooms:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 lb (225g) fresh mushrooms , left whole if small, quartered if bigger
  • salt and pepper , to taste
Instructions
  1. The beef. Preheat oven to 450°F (230°C).
  2. Heat the olive oil in a large dutch oven or any stove and oven-safe pan. Cook the bacon for 2-3 minutes, until it is lightly browned. Using a slotted spoon, remove the bacon from the pan and set aside. Leave all the fat, we will need it to cook the beef.
  3. Dry the beef using paper towels. It won't brown if it is too damp. Reheat the fat and saute the beef cubes for a minute or so on each side, until the pieces are evenly browned on all sides. Once again, remove with a slotted spoon and set aside.
  4. In the same fat, add the carrot and onion, and brown them for few minutes. Pour out the fat, leaving the vegetables in the pan.
  5. Return the beef and bacon and toss them with salt and pepper. Sprinkle the flour over, and toss again.
  6. Place the pan, uncovered, to the preheated oven for 4 minutes. Toss the meat, and return to the oven for 4 more minutes. Remove from the oven and reduce the temperature to 325°F (160°C).
  7. Add the wine, stock (the liquid should barely cover the meat), tomato paste, garlic, and thyme. Bring to simmer on top of the stove. Cover the pan and return it to the oven. Cook for 3-4 hours, until the meat is fork tender. Meanwhile, prepare the onions and mushrooms.
  8. The braised onions. Heat the butter and oil in a skillet, until bubbly. Add the onions and cook over medium heat for 10 minutes, rolling them around from time to time so they would brown evenly. Pour in the beef stock and season with salt and pepper to taste. Bring to a simmer and lower the heat. Cover and simmer for 40-50 minutes if using fresh onions, or about 20 minutes if using frozen ones. The liquid should evaporate and the onions should brown. Set aside.
  9. The sauteed mushrooms. Heat the butter and oil in a skillet over high heat. Add the mushrooms and cook for about 10 minutes, stirring, until golden brown. Season with salt and pepper to taste.
  10. The assembly. When the meat is cooked, pour all the mixture through a sieve. Collect the sauce in a saucepan or a glass bowl and let rest for few minutes.
  11. Return the beef to the pan. Arrange the onions and mushrooms over the meat.
  12. Skim fat off the sauce. You should get about 2 1/2 cups of the sauce. It should be thick enough to coat a spoon lightly. Taste and adjust seasoning if needed. Pour the sauce over the beef, onions, and mushrooms.
  13. You can serve Boeuf Bourguignon with boiled potatoes, or anything you like. Enjoy!

 

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14 Comments

  • Reply Kate August 17, 2016 at 10:08 am

    Such a nostalgic meal. I remember my Dad cooking it often.

    • Reply Igor August 18, 2016 at 12:04 pm

      It’s so nice when certain dishes bring memories from the childhood. I tried Beef Bourguignon for the first time only few years ago 🙂

  • Reply Ali @ Home & Plate August 17, 2016 at 10:39 am

    That is just a bowl of pure heaven. That is my kind of hunker down- comfort cooking I can enjoy all season long. Perfect for those colder snowy days that we are headed for.

    • Reply Igor August 18, 2016 at 12:06 pm

      Yup! This stew is especially nice in winter. I have even made it for the Christmas last year and it was a hit among my family 🙂

  • Reply Lucy August 17, 2016 at 10:53 am

    You can never go wrong with a recipe from Julia! It’s still pretty hot here, but as soon as the weather cools down I can’t wait to make this. I love a hearty beef stew on a chilly fall night. Is there anything better?

    • Reply Igor August 18, 2016 at 12:09 pm

      There is nothing better than this goodness on a chilly fall or a cold winter day! And yes, Julia Child always delivers 🙂

  • Reply Becca @ Amuse Your Bouche August 17, 2016 at 11:27 am

    Bourguignon is SUCH a comforting stew, love it. My mum actually makes a fantastic vegetarian version!

    • Reply Igor August 18, 2016 at 12:18 pm

      One of the best, if not the best, stew ever! 🙂

  • Reply Agata August 17, 2016 at 11:31 am

    It was the first dish my hubby ever cooked for me. It’s still one of my fave.

    • Reply Igor August 18, 2016 at 12:19 pm

      So romantic, Agata 🙂

  • Reply Michael October 5, 2016 at 7:55 am

    Hey Igor,
    we just came across your Blog and love it! Seems we are sharing the same passion 🙂 We would love to share your Blog. If there is any chance to colaborate with you it woudl be great to hear from you. Wishing you all the best and more mouthwatering recipes with inspiring photogrpahs! Michael And Ellinor from Foodvagabonds

    • Reply Igor November 25, 2016 at 9:33 pm

      Somehow I skipped this comment of yours, Michael, but we are already in contact now so not a biggie 🙂

  • Reply Deana February 17, 2017 at 9:49 pm

    Could you suggest what red wine to use in this recipie as I am not a wine drinker

    • Reply Igor February 28, 2017 at 7:49 am

      I am a little bit ashamed to say that, but I use any wine I have on hand. I am not a wine drinker too 🙂

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