Boeuf Bourguignon

Preheat oven to 450°F (230°C). Dry the beef cubes thoroughly with paper towels—this is essential for proper browning.

Prep Time 45 min
Cook Time 3 hrs
Yields 6 generous servings

This is the famous beef stew from Burgundy, one of the most delicious beef dishes in all of French cuisine. Julia Child's version, adapted from the classic preparation, became the definitive recipe for American home cooks.

The secret to a great bourguignon lies not in any special ingredient, but in careful attention to technique. The beef must be thoroughly dried before browning, and never crowded in the pan. The slow braising develops deep, rich flavors that simply cannot be rushed.

Chef's Notes

Choose a good drinking wine for this dish—if you wouldn't drink it, don't cook with it. A young, fruity Burgundy or Pinot Noir works beautifully. The alcohol cooks off, leaving only the rich fruit and complexity.

The dish actually improves when made a day ahead. Cool, cover, and refrigerate overnight. The next day, remove any solidified fat from the surface, then reheat gently on the stovetop.

Serving Suggestions

Traditionally served with boiled potatoes, which soak up the magnificent sauce. Buttered egg noodles or crusty French bread also make excellent accompaniments. A simple green salad dressed with vinaigrette provides a pleasant contrast to the rich stew.

Variations

For a lighter version, reduce the bacon to 4 ounces and substitute olive oil for some of the bacon fat when browning. The dish can also be made with boneless short ribs for an even richer result.

Vegetable additions can include turnips or parsnips, added during the last hour of cooking. Some cooks add a splash of cognac with the wine for additional depth.

Ingredients

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  • 3 pounds beef chuck , cut into 2-inch cubes
  • 6 ounces bacon , diced into lardons
  • 1 tablespoon olive oil
  • 2 medium carrots , sliced
  • 1 large onion , sliced
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper , freshly ground
  • 2 tablespoons all-purpose flour
  • 3 cups red wine (Burgundy or Pinot Noir)
  • cups beef stock (2-3)
  • 1 tablespoon tomato paste
  • 2 cloves garlic , crushed
  • 0.5 teaspoon thyme
  • 1 whole bay leaf
  • small pearl onions , peeled (18-24)
  • 2 tablespoons butter
  • 1 pound mushrooms , quartered
  • 3 tablespoons fresh parsley , chopped

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Required Gear

cooking
Dutch Oven 5-quart or larger, oven-safe
kitchen
Slotted Spoon
kitchen
Fine Mesh Strainer For straining the sauce
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Kitchen Tongs For turning the beef

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Instructions

  1. 1
    5 min

    Preheat oven to 450°F (230°C). Dry the beef cubes thoroughly with paper towels—this is essential for proper browning.

  2. 2
    5-7 min

    In a large Dutch oven, sauté the bacon over medium heat until crisp and browned. Remove with a slotted spoon and set aside.

  3. 3
    15-20 min

    Heat bacon fat with olive oil until almost smoking. Brown the beef in batches, taking care not to crowd the pan. Each batch should take 3-4 minutes. Set browned beef aside with the bacon.

  4. 4
    5 min

    In the same fat, brown the sliced carrots and onion. This should take about 5 minutes.

  5. 5
    8-10 min

    Return the beef and bacon to the pot. Season with salt and pepper. Sprinkle with flour and toss to coat. Place uncovered in the oven for 4 minutes, then toss and return for another 4 minutes. This browns the flour and coats the meat.

  6. 6
    5 min

    Remove pot from oven and reduce temperature to 325°F (165°C). Add the wine and enough beef stock to barely cover the meat. Stir in the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stovetop.

  7. 7
    2.5-3 hours

    Cover the pot and set in lower third of oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

  8. 8
    30 min

    While the beef braises, prepare the garnish. Brown the pearl onions in 1 tablespoon butter with a pinch of salt. Add ½ cup water, cover, and simmer until tender, about 25 minutes.

  9. 9
    5 min

    In a separate pan, sauté the mushrooms in remaining butter over high heat until lightly browned.

  10. 10
    15 min

    When the beef is tender, remove from oven. Strain the cooking liquid into a saucepan and skim off any fat. Simmer the sauce until it coats a spoon nicely—this may take 10-15 minutes.

  11. 11
    3 min

    Return the beef to the pot, add the braised onions and sautéed mushrooms, and pour the sauce over all. Simmer gently for 2-3 minutes to blend flavors.

  12. 12
    2 min

    Taste and adjust seasoning. Sprinkle with fresh parsley and serve directly from the pot, or transfer to a warm serving dish. Traditionally served with boiled potatoes, rice, or noodles.

Boeuf Bourguignon
restaurant_menu Ready to serve
Public domain

Sources & Citations

Sources included so you can explore further.

Recipe by julia-child from Mastering the Art of French Cooking , pp. 315-318 (1961)