Julia Child's Beef Bourguignon

The movie Julie & Julia inspired me to share this classic from Julia Child's "Mastering the Art of French Cooking" book. Who doesn't remember either trying to make this or having a friend make this.

Wait, there's more! Read the blog post about this recipe.

HudsonJoyceRecipe by HudsonJoyce

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72

1 hour

6 hours

6 servings



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    Ingredients

    • 1 6 ounce piece chunk bacon
    • 3 1/2 tablespoons olive oil
    • 3 pounds lean stew beef, cut into 2-inch cubes
    • 1  onion, sliced
    • Salt and pepper
    • 2 tablespoons flour
    • 3 cups red wine, young and full bodied
    • 3 cups beef stock
    • 1 tablespoon tomato paste
    • 2 cloves mashed garlic
    • 1/2 teaspoon thyme
    • 1  bay leaf, crumbled
    • 20 small white onions
    • 3 1/2 tablespoons butter
    • herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
    • 1 pound fresh mushrooms, quartered

    Directions

    1. 1Preheat oven to 450 degrees.
    2. 2Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
    3. 3Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
    4. 4Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
    5. 5Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.
    6. 6Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
    7. 7While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
    8. 8Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
    9. 9Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
    10. 10Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

    Categories: Main Dishes, Beef

    Add a Comment
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    TBSPAna
    TBSPAna said:

    I think a breadstick would be totes perfect, @Anonymous. Try this recipe: http://www.tablespoon.com/recipes/everything-breadsticks-recipe/1/!

    2/11/2013 6:53:48 PM
    Anonymous User
    Anonymous said:

    What is a good side dish to go along with this?

    2/10/2013 6:10:11 PM
    TBSPAna
    TBSPAna said:

    Hey! This recipe will be just as great once reheated the day after you make it. Check out this link for more tips on storing food: http://www.bettycrocker.com/tips/tipslibrary/misc/store-it-right.

    1/28/2013 4:03:20 PM
    Anonymous User
    Anonymous said:

    Is it possible to make this recipe a day ahead and reheat it the next day?

    1/26/2013 8:42:02 PM
    Anonymous User
    Anonymous said:

    Good recipe... alot of problems though, i messed up when cooking the onions because the recipe never stated which ones to use, it was also extremely confusing in the step 6, i added all the ingredients to the meat, and put in not just the herbs but my herb bouquet as well. because of the first few mistakes I ended up finishing of the recipe on stove top, and making it as a traditional stew, hopefully, my side of ratatouille will cover the mistakes.

    1/20/2013 3:51:53 PM
    Anonymous User
    Anonymous said:

    Agree with last comment about vegetables. Re the pot, if you can find an old Le Creuset cast iron pot at a garage sale and it's in decent shape, get it! I mean the original oval model that they don't make anymore with a matte black enamel coating on both the inside and outside. Otherwise a modern cast iron one that may have a glossy cream enamel inside. One of my favourite pots! Rick in Toronto

    1/18/2013 5:23:57 PM
    Anonymous User
    Anonymous said:

    The vegetables are onions, carrots, and celery

    1/11/2013 3:26:13 PM
    Anonymous User
    Anonymous said:

    There are no vegetables mentioned in the ingredients but they just appeared in the instructions.

    1/2/2013 1:31:18 PM
    Anonymous User
    Anonymous said:

    Crumpled, not crumbled, bay leaf. The bay leaf should be removed before serving, which you can't do if you've crumbled it. And a piece of crumbled bay leaf is kind of unpleasant to find stuck in your teeth and very scratchy on its way down.

    12/31/2012 11:33:09 AM
    Anonymous User
    Anonymous said:

    I can't eat bacon, what can I substitute it with?? Please help!

    12/30/2012 8:31:59 AM
    Anonymous User
    Anonymous said:

    I've been making this for a few years - a couple comments to the comments. I also use enameled cast iron but I lower temp to 300. For the one who commented that their beef was dry - I use chuck or bottom round then cut my own cubes, HOWEVER, if they were dry, it was most likely over cooked, not the cut. Try testing the beef sooner. I have never gone 4 hours and store cut stew beef is usually small an would be done in about 2.

    12/26/2012 4:23:11 PM
    Anonymous User
    Anonymous said:

    I had a good time making this dish. I didnt even fall a-sleep. =) . I have made this dish several times now. So now when the guys come over to watch football. This is what we have. I even deboned a duck last month, it turned out great. I think I like chicken better. Thanks dwm

    12/18/2012 9:31:51 PM
    Anonymous User
    Anonymous said:

    Question: what cooking vessel do you like best for this dish.? I have a cast iron pot width enamel coating that I can put in the oven. I think it isn't sealed up as well as is called for and tends to get quite hot. By hour 3:30 my dish was quite dry dispute adding about a cutoff of cooking liquid. There wasn't enough to make the sauce as described. I just took out the large pieces of meat, added amazing artisan noodles to what remained at the bottom of the pot and used that as my base for serving. The meat, after all that work was a little too dry in parts, for my taste.what item do you cook it in for best results and what size is it?thank you!!!

    12/1/2012 5:26:16 AM
    Anonymous User
    Anonymous said:

    Im only 11 and making this dish was the best descion I ever made. Every one should try it with the cooked duck just like in the movie.

    11/8/2012 6:28:21 AM
    TBSPAna
    TBSPAna said:

    Hi! The recipe does not contain carrots. If you’d like to add them, dice and throw in with the onions and mushrooms.

    9/27/2012 1:48:18 PM
    Anonymous User
    Anonymous said:

    There are no carrots on the list of ingredients. Please help.

    9/26/2012 3:00:52 PM
    Anonymous User
    Anonymous said:

    This is such a good meal. Even my picky eater loved it.

    8/28/2012 2:50:39 PM
    BzBetzy
    BzBetzy said:

    To The Posters About Carrots: Color me blind, but I didn't see any carrots called for either in the ingredients or in the picture. Have I goofed up again?

    7/11/2012 2:19:20 PM
    Anonymous User
    Anonymous said:

    ammaysing jst love it

    5/23/2012 1:52:44 PM
    TBSPAna
    TBSPAna said:

    Hi! We’re glad that you found the meat to be tender. If you would like to have a more moist meat, try adjusting the cooking times. I hope this helps!

    4/5/2012 2:10:14 PM
    Anonymous User
    Anonymous said:

    The meat was tender but too DRY? Maybe because it was stew beef?

    4/2/2012 6:13:54 PM
    Anonymous User
    Anonymous said:

    My wife and I watched the movie Julie and Julia and we made this recipe. Outstanding! Academy Award Winning Recipe!

    3/7/2012 8:30:46 PM
    Anonymous User
    Anonymous said:

    My feet are killing me, but totally worth it. Made it for Valentine's Day (surprised the wife), with some sage/cheddar biscuits, and Madeleines for dessert. Simply amazing how rich the dish is!

    2/14/2012 8:53:07 PM
    Anonymous User
    Anonymous said:

    Never mind - should have read the very top! Six servings.

    1/30/2012 7:36:49 PM
    Anonymous User
    Anonymous said:

    Do you know about how many people this serves? I'm having a party for 8 on Sunday and am not sure if this is enough or if I should double the recipe.

    1/30/2012 7:36:09 PM
    Anonymous User
    Anonymous said:

    This is probably the most effort-intensive dish I've ever made and worth every moment doing the work. Wow. What an amazing, rich, blow you away taste! Some ideas: If you don't have bacon on hand, bacon drippings work well in a pinch. Red mini onions work well, but cook faster than indicated in the recipe. Consider serving with cornbread.

    1/28/2012 7:05:41 PM
    Anonymous User
    Anonymous said:

    My mother loved loved loved Julia Child and Vincent Price. I grew up hearing these two were the best in the world. I saw Julie & Julia and later bought it on dvd. After watching at home I felt the urge to make the 'beef bourguignon'. Julia would hate what I've done...I see why Julie had fits...my mother would be very proud of me. Mom always said cooking was an adventure. Here in Hawaii when when someone has an adventure they 'talk story'. My story would be of the Murphy's law of beef bourguignon. Having no supplys i ran all over securing the things i needed. In the movie Julie had a very little kitchen...I have less... no oven. Things in Honolulu are expensive and about 65$ later i had it all. that plus some nice French wine from Costco along with watching 'il postino'. I put it over a bed of jasmine rice. While it wasnt as wonderful looking it was in the movie, "YUM!" is all i could say. I did survive! I will do it again sometime, absolutly. Yet i feel something lacking in the directions. I have just this one last thing to add. What ever wine you have left after messuring it out for the bouguignon, drink it slowly! your going to need it! Aloha!

    1/28/2012 2:51:25 AM
    Anonymous User
    Anonymous said:

    To the poster who asked about the carrots - in Julia Child's original recipe, you don't put the carrots back in. They cook with the meat, but are strained out (see the end of Step 8 and the beginning of Step 9). When you sieve out the contents of the casserole after 4 hours of cooking, you're going to have the cubed beef and a lot of mush and sauce that is all that's left of the carrots and onions. Those are not considered appealing to serve. So you get the flavor of the carrots in the sauce without actually having the carrots as part of the finished dish. My variation on this recipe is that I usually slice the carrots pretty thick - say, 1/2" in thickness. This way, they don't cook into mush during the 4 hours in the oven. When I strain out the contents of the casserole into a saucepan, I first pick out the cooked beef from the sieve and return it to the casserole; then I pick out whatever pieces of carrot are left still holding together and put those back into the casserole as well. Sometimes I run the carrot slices around the outside, and other times I layer them over the beef - just whatever you feel like. Then I add the sauteed pearl onions and the mushrooms on top of that. Important note - if you want to have carrots in this dish, DON'T PUT FRESH CARROTS IN AT THE END. Their flavor will overpower everything else you've spent all that time concocting. Either served cooked carrots as a side dish, or slice your carrot thick to begin with and add back in to the casserole whatever slices are left after cooking.

    1/25/2012 10:16:50 AM
    Anonymous User
    Anonymous said:

    Just made this and had the whole family in awe. I tell ya, even though I'm a 32 year old guy who's more into football and motorcycles than culinary adventures, I am proud to say I prepared a Julia Child's recipe. Sure there are lots of steps and you could easily throw all of this in the slow cooker and walk away, but what fun would that be. The complex flavors and textures are out of this world, something you will never get in a pressure cooker or slow roaster.

    12/29/2011 7:27:31 PM
    Anonymous User
    Anonymous said:

    I used short ribs...was absolutely fabulous!

    11/26/2011 2:53:10 PM
    frpville2
    frpville2 said:

    I meant pan or pot, not plan.

    11/12/2011 10:13:12 AM
    frpville2
    frpville2 said:

    What size/type of casserole plan did you use?

    11/12/2011 10:11:21 AM
    Anonymous User
    Anonymous said:

    I make this recipe all the time. It takes time, but it worth every minute. The aroma is breathtaking. My neighbors are always envious when this dish is in my oven! Good luck, and Bon Appatite

    10/29/2011 11:19:07 AM
    Anonymous User
    Anonymous said:

    Hi there, i was just wondering when do you add carrots? thanks!

    10/10/2011 11:06:25 PM
    Anonymous User
    Anonymous said:

    Hey dont underestimate young people who like to cook. If youve got a little help with prep the only thing that cooking is is timing. Anyone can make any kind of food with the right practice. Its mostly people being outside of their comfort zone. I started to cook food at the age of twelve after returning from italy and I quickly learned that I could do a lot of the things experienced chefs did. Not as quickly or with the same resources but it still tasted good.

    9/15/2011 11:50:08 PM
    Anonymous User
    Anonymous said:

    Good for you 10 yr old!!!

    7/30/2011 9:54:29 AM
    Anonymous User
    Anonymous said:

    You made this and you are 10?!

    6/30/2011 4:41:09 PM
    Anonymous User
    Anonymous said:

    i love this recipe! it tatses and looks amazing, and it was easy to make. for my 10th b-day i made this for my fam, and they loved it! plus i love the baby pearl onions, they're just adorable! :D

    6/30/2011 9:19:40 AM
    Anonymous User
    Anonymous said:

    I know a lot of you seem to be against altering a recipe, but as I am a vegetarian I often do this! It turned out great using firm tofu instead of beef and omitting the bacon. It has so much flavour in the sauce. Amazing recipe.

    6/18/2011 12:51:33 PM
    Anonymous User
    Anonymous said:

    wws wondering if the bacon can be substituted with other ingredient as i do not eat pork?

    6/5/2011 9:49:30 AM
    Anonymous User
    Anonymous said:

    It's a lot of steps and definitely worth it! For added flavour, I used shiitake mushrooms as well as the regular white ones. Personally I did not add the carrots and used regular onions vs. the small ones suggested. I cook my onions quite a bit so they are practically melting and I used a red Amarone wine. Finally, I made the whole thing on the stove, not the oven and I do NOT wash out the pan each time as I think all the brown bits, etc. just add to the flavour. Yum, yum!

    4/28/2011 3:33:52 PM
    Anonymous User
    Anonymous said:

    I think Juilia Child was a verry good cook, I wish I got a chance to meet her, i also think that her recipes were verry outstanding, I would like to do what Julie did too, mabe someday I will get a chance to do that, make a blogg, get Julia Child's recipe book and blogg about the recipes.

    3/24/2011 8:30:51 PM
    Anonymous User
    Anonymous said:

    im thinking im going attempt to try cooking this.. do you think Julia would be upset that i didn't put mushrooms im allergic and ive been really wanting to try this recipe. dont make fun of me but what wine do i use i want it to turn out right can any one help me?

    3/23/2011 2:08:07 PM
    Anonymous User
    Anonymous said:

    Just made this recipe for the third time. It is soooooooooooo good. Sometimes good food just takes time.

    2/27/2011 4:14:12 PM
    Anonymous User
    Anonymous said:

    This is very time consuming but smells great! It's still in oven so I haven't tried it yet but I do not understand steps 8/9/10 huh?? I suddenly got losrt after you place in oven for 2.5 hours.

    2/13/2011 11:29:21 AM
    happykooker

    Why would anyone want to screw around with a Julia Child recipe? This recipe is awesome,yes it took a little work,but anything worth having is worth working for!!!

    1/28/2011 4:21:47 PM
    GrannyDee
    GrannyDee said:

    Cooking is an art, an adventure and its own reward, all together in one. If taught in schools, "not culinary schools" to our children , it could help them learn planning, measurements, timing and help with social skills. Cooking could also increase interest in chemistry. If we quit shoving our faces full of fast food just to fill the hunger void, we could gather around the table to eat a nutricious meal and talk to each other while enjoying the food that fills that void. If we took the time and effort to do this, we would be filling many more voids and would have less need for therapist, some medications and would probably spend less time on our cell phones and computers. Good food along with good freinds and family can correct so may things that are wrong in our lives. Try new recipes and invite your loved ones to help you try them out. You can build a strong network of people to help make life as spicy and sweet as some of the food you can enjoy together.

    1/27/2011 4:07:58 PM
    GrannyDee
    GrannyDee said:

    I would LOVE to try most of Julias recipes, they sound magnificient. I used to watch her show when I was a child and it made me sooo hungry. I can't prepare this recipes yet because I can't afford the ingredients and I would never presume to use inferior product on the masterpieces presented by Julia Childs. I can't beleive anyone would take one her tried and true dishes and not follow it to the letter, then it is no longer the recipe with which you began.

    1/27/2011 2:33:25 PM
    Anonymous User
    Anonymous said:

    I am having family and friends for "French Night" in a couple of weeks and instead of my usual recipe I am using this one thanks to all of the positive comments. Wish me luck!

    1/27/2011 10:16:14 AM
    3katz
    3katz said:

    God I hope Julia doesn't turn in her grave tonight...I made this in the pressure cooker under 1 hour and it was AMAZING!!! I did add more carrots 'tho and omitted those dreadful little onions! Ohhhhh, it was good!!

    1/26/2011 5:56:49 PM
    Anonymous User
    Anonymous said:

    "The French call it Bourguignon because there is Bordeaux wine in it" - bourguignon is an adjective meaning "from/of Burgundy". Therefore to cook "Burgundy beef", one might wish to use wine from Burgundy (central France) and not from Bordeaux (Western France). :-)

    1/24/2011 12:15:17 PM
    hdhouse
    hdhouse said:

    It is a classic and if you can make this nothing should scare you in the kitchen and if you can make it well you will scare everyone.

    1/14/2011 2:38:17 PM
    Anonymous User
    Anonymous said:

    Made it today and it was so so good. The beef was very tender. It was very labor intensive, but I have great pride knowing I prepared Julia's recipe and it turned out so great. If you love to cook, it will make you happy that you prepared this I belive.

    1/13/2011 5:32:18 PM
    Anonymous User
    Anonymous said:

    I made the recipe from Julia's cookbook yestersday. Martha Stewart did a variartion in her December 2010 issue, but I thought I would try Julia's. It was phenominal! In the cookbook, she makes suggestions for types of meats and wines you could use. I used a high quality top round, very lean becuase I do not like any fat on my meat. That is the purpose of the bacon, to add fat to the recipe and yes, you must use wine for this recipe. I also made boiled potatoes to serve with it and I also served a crusty bread with horseradish butter. This is a wonderful Sunday meal if you have time. In fact, it tastes better the next day! I ate it for breakfast because my house still had that wonderful aroma still in it!

    1/3/2011 9:02:57 AM
    Anonymous User
    Anonymous said:

    Why would you make something that you have no idea what it is? Obviously you didnt do any searches on what Beef Bourguignon is.which is a braising the meat. Opps, well you can look up what braising is as well. Basically what it boils down to is that, you use a cheap cut of meat that needs a long cooking time to cut down the the protein and make it tender. However if you don't like red wine I dont know why you would try this recipe.....just because Julia Child makes it? Hmmm hope you dont try the omlete and hate eggs.

    12/26/2010 2:13:45 PM
    Anonymous User
    Anonymous said:

    The French call it Bourguignon because there is Bordeaux wine in it. Why does it take so long? Because the French take great pleasure in preparing food and meat needs to be cooked slowly with these ingredients so that everything is infused with the different flavours properly. You might want to look for a Beef Stew recipe if you don't want to use wine. But don't go removing the wine and call it Bourguignon. It's like preparing Beurre Blanc but replacing the butter with margarine. It's not Beurre Blanc anymore.

    12/22/2010 1:13:58 PM
    Anonymous User
    Anonymous said:

    Takes too long? Seriously that's what good cooking is about. Why not try some KD if this is too labour intensive for you?

    12/18/2010 9:47:25 AM
    Anonymous User
    Anonymous said:

    This recipe are for cooks with great taste.

    12/11/2010 1:05:40 PM
    Anonymous User
    Anonymous said:

    I don't know why someone would bother reading past the ingredient list, much less making this if they don't like onions or red wine. I am all for altering a recipe after you have made it once following the directions, but if you alter it before you have tried it the way it was intended, then it simply isn't fair to criticize. Also... meat tenderizer? Next time you see a recipe from Julia Child, move on.

    12/5/2010 4:40:09 AM
    Anonymous User
    Anonymous said:

    If you don't like the taste of wine then what on earth inspired you to cook Boeuf Bourguignon? The fact that the beef is flavored by the wine is the defining trait of this iconic recipe. Also, if it turned out like pot roast then you're doing something terribly wrong with either this or your pot roast.

    11/29/2010 4:23:17 PM
    BEECREATIVE

    IF YOU WANT TO MAKE IT EASIER PUT THE CRAP IN A MCCORMICK ROASTING BAG MINUS THE BROTH ,FLOUR ....LOOK AT ROATING BAG DIRECTION FOR THE AMOUNT OF WATER AND USE 1/2 WATER AND 1/2 WINE

    11/28/2010 1:21:35 PM
    Anonymous User
    Anonymous said:

    uhhhhmmm. why cant it just be like easier..?

    11/27/2010 11:39:28 PM
    Anonymous User
    Anonymous said:

    those who say this recipe isn't good.....have a lot to learn in cooking....all i can say is bon appetit! Best beef bourguignon we've tasted.....

    11/14/2010 5:35:35 PM
    MortgageLiz

    Delicious!

    11/8/2010 12:30:54 PM
    tinyfeet66

    i think its great

    8/25/2010 12:49:12 PM
    tinyfeet66

    I thought it was awesome, and yes everybody has different taste buds so for the ones that didnt agree with it should consider to change some of the ingredients, you never know what you might get in reinventing your own.

    8/12/2010 12:24:51 PM
    Tiah13
    Tiah13 said:

    You could try not adding certain things.. like my husband doesn't like onions or red wine.. you could use other flavoring like meat tenderizer ect.. it seems very similar to pot roast to me..

    7/28/2010 8:33:54 PM
    Jokersmom
    Jokersmom said:

    I thought it took way too long to make especially dissappointed when I tasted it. I don't care for the taste of wine. It has too much wine flavoring maybe if I would use less and more broth I would like it. I am very dissappointed. A lot of work and money down the drain.

    5/6/2010 3:48:39 PM
    yashibella

    Delicious and so worth the wait!!

    1/26/2010 1:42:07 PM
    angelwantinwings

    K....soooo what is it ???? tease !!!

    8/29/2009 12:46:24 AM
    brownsgirl

    This recipe took to long to make. I have a other recipe that i have made of the same thing and it did not take six hours to make and the teaste was just as good.

    8/10/2009 2:14:18 PM
    brownsgirl

    This recipe took to long to make. I have a other recipe that i have made of the same thing and it did not take six hours to make and the teaste was just as good.

    8/10/2009 2:14:15 PM
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