Julia Child’s Boeuf Bourguignon

A slightly more simplified version of Julia Child’s beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

This post was originally written way back in August, 2012 to celebrate Julia Child’s 100th birthday celebration! I was one of the bloggers that was asked to participate in an international online celebration hosted by the one and only publishers, Alfred Knoff.

It was such a fantastic event where a handful of bloggers made a Julia Child recipe each week for 100 days leading up to her birthday. The event taught me so much about cooking, cooking French recipes and of course introduced me to Mrs. Child.

A Slightly Simplified Version of Julia Child Beef Bourguignon

I’ve made beef bourguignon quite a few times and foudn that there are a few steps from the classic recipe that can certainly be simplified.

1. One of the first steps in the original recipe is to boil lardons (or bacon) and then sauté. I found this troublesome and enjoy the slightly smoky flavor anyway, so opted to sauté the bacon only.
2. In Julia’s original recipe, she states to dust flour over the meat then place in a high temp oven for 4 minutes, toss and do again. Well, we simplified that by lightly dusting the beef in flour first.
3. Another few steps illustrate to cook the mushrooms in one pot and the pearl onions in another. Instead, we’ve combined those steps as well.
4. An addition of cognac is added that not only offers a fun effect but also another another layer of flavor.

As the beef bourguignon recipe braises in the oven, the flavors develop and blend together. I could eat this everyday, but I don’t because how much of a treat would that be?

How to Make Beef Bourguignon Recipe

1. Pre-heat oven to 350 degrees Fahrenheit and place a dutch oven over medium heat. Add cubed bacon and cook until fat has rendered, then remove to a plate and set aside.
2. Dry the beef cubes with paper towels and season with salt and pepper and dust beef with all purpose flour so they are evenly and lightly coated. Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a plate and set aside.

3. In the same pot, add the carrots and sliced onions and sauté until just softened, about 5 minutes. Add chopped garlic and sauté for another minute and then the tomato paste and sauté until for another minute.

4. Now this is the fun part, but be careful. Turn off the heat (if you’re using a gas stove) and pour in 1/4 cup of Cognac. Light a match and carefully ignite to burn off the alcohol. Then once the flame subsides, use a wooden spoon or spatula and scrape all the meaty bits from the bottom.

5. Turn the heat back on and return the beef and bacon to the pot. Then pour in wine and enough beef stock to just cover the meat. Add bay leaf and thyme, season with salt and pepper and bring up to a simmer.

6. Once the stew is lightly simmering, place the lid on the pot and place in the middle rack of the oven. Lower the temperature to 325 degrees Fahrenheit and cook for 2 1/2-3 hours, or until meat is fork tender and wine has reduced by at least a quarter.

7. Mushrooms and Onions: While the bourguignon is cooking, prepare the onions and mushrooms. In another pot over medium heat, drizzle with olive oil and add butter until melted. Add quartered mushrooms and sauté until mushrooms are deep brown and excess moisture has evaporated, about 10 minutes.

8. Add pearl onions, 1/2 cup of red wine, thyme, bay leaf and season with salt and pepper. Continue sautéing on low-medium heat until wine has reduced and onions and mushrooms are tender.

9. Once beef bourguignon is done, remove from the oven and let cool for a few minutes. Remove the bay leaf and herb bundle from both the stew and mushrooms, then stir in the mushroom and onion mixture. Garnish with chopped parsley and serve.

More Julia Child favorites

Julia Child’s Coq au Vin

Julia Child’s Cheese Souffle

Print Recipe

3.92 from 12 votes

Julia Child’s Boeuf Bourguignon

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

Prep Time30 mins

Cook Time2 hrs 30 mins

Total Time3 hrs

Course: Main Course

Cuisine: French

Keyword: Julia child beef bourguignon, Julia child beef bourguignon recipe, Julia childs beef bourguignon

Servings: 6 servings

Calories: 487kcal

Author: Samantha Ferraro

Cost: $30

Equipment

Dutch Oven

Ingredients

• 6 ounces Bacon cut into 1/4 inch thick pieces
• 2-21/2 pounds Beef stew meat cut into 2 inch cubes
• Salt and pepper
• 1/2 cup All purpose flour for dusting
• 2 Medium sized carrots peeled and sliced into 1/2 inch pieces
• 2 cloves Garlic finely chopped
• 1 Tablespoon tomato paste
• 1/4 cup Cognac
• 1 Small yellow onion sliced thin
• 2 cups Red wine
• 2-3 cups Beef stock low sodium, preferred
• 3-4 Sprigs of fresh thyme
• 2 bay leafs

Braised Mushrooms and Onions

• 2 Tablespoons Unsalted butter
• 1 Tablespoon Olive oil
• 1 pound Button or cremini mushrooms quartered
• 1 cup Frozen pearl onions
• 1/2 cup Red wine
• 1 teaspoon thyme leaves finely chopped
• 1 Bay leaf
• Salt and pepper

US Customary – Metric

Instructions

• Pre-heat oven to 350 degrees Fahrenheit and place a dutch oven over medium heat. Add cubed bacon and cook until fat has rendered, then remove to a plate and set aside.
• Dry the beef cubes with paper towels and season with salt and pepper and dust beef with all purpose flour so they are evenly and lightly coated. Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a plate and set aside.
• In the same pot, add the carrots and sliced onions and sauté until just softened, about 5 minutes. Add chopped garlic and sauté for another minute and then the tomato paste and sauté until for another minute.
• Now this is the fun part, but be careful. Turn off the heat (if you’re using a gas stove) and pour in 1/4 cup of Cognac. Light a match and carefully ignite to burn off the alcohol. Then once the flame subsides, use a wooden spoon or spatula and scrape all the meaty bits from the bottom.
• Turn the heat back on and return the beef and bacon to the pot. Then pour in wine and enough beef stock to just cover the meat. Add bay leaf and thyme, season with salt and pepper and bring up to a simmer.
• Once the stew is lightly simmering, place the lid on the pot and place in the middle rack of the oven. Lower the temperature to 325 degrees Fahrenheit and cook for 2 1/2-3 hours, or until meat is fork tender and wine has reduced by at least a quarter.

Braised Mushrooms and Onions

• While the bourguignon is cooking, prepare the onions and mushrooms. In another pot over medium heat, drizzle with olive oil and add butter until melted. Add quartered mushrooms and sauté until mushrooms are deep brown and excess moisture has evaporated, about 10 minutes.
• Add pearl onions, 1/2 cup of red wine, thyme, bay leaf and season with salt and pepper. Continue sautéing on low-medium heat until wine has reduced and onions and mushrooms are tender.
• Once beef bourguignon is done, remove from the oven and let cool for a few minutes. Remove the bay leaf and herb bundle from both the stew and mushrooms, then stir in the mushroom and onion mixture. Garnish with chopped parsley and serve.

Notes

If you can’t find frozen pearl onion, use fresh but the prep and cook will take longer. Peel the onions and braise the onions for about 20-30 minutes until fork tender.

For the red wine, use one that you enjoy drinking, preferably on the drier end such as Chianti or red blend. 

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Nutrition

Calories: 487kcal | Carbohydrates: 24g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 435mg | Potassium: 1126mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3611IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 4mg

This post was originally published August 15, 2012 and has been updated with nutritional info, easier instructions and updated photos.