beef bourguignon recipe

Beef Bourguignon is an elegant, flavorful dish full of fresh veggies and tender beef.

Beef Bourguignon Recipe

bacon (chopped)

chuck cubes (or stewing beef)

salt

pepper

onion (chopped)

carrots (chopped)

flour

beef broth (heated)

red wine

mushrooms

baby potatoes (optional)

tomato paste

garlic (minced)

thyme (or ½ teaspoon thyme leaves)

rosemary (or ½ teaspoon dry rosemary)

bay leaf

parsley

Preheat oven to 325°F.

Cook bacon until crisp. Remove bacon from the pan leaving the fat in the bottom of the pan.

Dab the beef dry with a paper towel and season with salt and pepper. Brown in the bacon fat in small batches. Remove from the pan and set aside.

Add onions and carrot to the pan and cook 2-3 minutes or just until the onion begins to soften. Add beef back to the pan, stir in flour, and cook 2-3 minutes.

Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover and bake 2 ½ to 3 hours.

Remove bay leaf, stir in bacon, and serve.

French beef stew is an easy version of the classic bourguignon recipe. Make this recipe to serve for Christmas or a comforting winter meal.

French Beef Stew (Bourguignon)

pancetta (or bacon lardons)

olive oil

lbs lean stew beef ((See Note 1))

tbsp all purpose flour

tsp salt and pepper

onion (sliced)

shallot (large, diced)

garlic (diced)

thyme (tied)

red wine ((750 milliliters))

beef stock

Cipollini onions

lb Crimini mushrooms

Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.

Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.

Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.

Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.

With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.

Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.

Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir.&nbsp;Cover and place in oven to bake for 2 hours.

After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms and onions to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.

When time is up remove from oven, remove thyme bundle and stir.&nbsp;Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.

Vegan Beef Bourguignon Slow Cooker is rich with taste, mushrooms, carrots and made in the crock pot.

Vegan Beef Bourguignon Recipe - Slow Cooker

Gardein Homestyle Beefless Tips

extra virgin olive oil

dairy-free butter

yellow onion, diced

carrots,

garlic,

vegetable broth

water

liquid smoke

good burgundy wine

thyme

Heat

Saute

Add the mushrooms, onion and carrot and saute about 10 to 15 minutes or until the onions come out translucent.

Add 1 tablespoon dairy-free butter. Add the garlic and cook another minute.

Add flour and stir to coat everything and cook for another minute.  Make sure the flour have been worked all the way in and does not show any dry flour.

Combine

Add all of the ingredients from the skillet to the slow cooker.

Stir

Stir in the broth, water, liquid smoke, tomato paste, wine, bay leaf, thyme and salt.

Cook

Serve

Serve by itself or with noodles, potatoes or rice. Whatever is your hearts desire.

How to make beef Bourguignon, a classic French beef stew with fall-apart tender beef, carrots, mushrooms, and onion in a rich red wine sauce.

Beef Bourguignon

chuck

black pepper (plus additional to taste)

bacon

baby bella mushrooms (sliced)

unsalted butter

dry red wine ((750 ml)

carrots

yellow onions (thinly sliced)

garlic (about 1 tablespoon)

beef broth ((15-ounces) divided, plus additional as needed)

all-purpose flour

pearl onions (no need to thaw)

parsley (for serving)

baguette slices (for serving)

Preheat

Preheat the oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.

With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.

Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.

Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.

Sear

Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).

Pour

Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).

Brown

Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.

Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.

Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.

Simmer

Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.

Mash

Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.

Taste

Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583069/i4z8rvP2Q.mp4

Beef Bourguignon Video

A classic French beef stew with tender beef, a rich red wine sauce, and buttery herbed mushrooms. This version stays true to Julia Child’s beloved recipe, with just a few simplified steps.

Julia Child’s Beef Bourguignon

beef

Salt and pepper

all-purpose flour (for dusting)

onion

garlic (finely chopped)

Cognac

beef stock (add more if needed)

bay leaves

button or cremini mushrooms (quartered)

pearl onions

thyme leaves

Cook the bacon: Preheat the oven to 350°F. Place a Dutch oven over medium heat, add the bacon, and cook until the fat renders. Remove the bacon with a slotted spoon and set aside.

Sear the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Lightly dust with flour. Increase the heat to medium-high and sear the beef in batches until browned on all sides, about 2–3 minutes per side. Set aside with the bacon.

Sauté the vegetables: In the same pot, add the carrots and onions. Cook for about 5 minutes, until softened. Stir in the garlic and cook for another minute, then add the tomato paste and cook for one more minute.

Deglaze with Cognac: Turn off the heat if using a gas stove. Carefully pour in the Cognac and ignite with a long lighter or match to burn off the alcohol (optional, but fun!). Once the flame subsides, scrape up the browned bits from the bottom of the pot.

Add the liquids and herbs: Return the beef and bacon to the pot. Pour in the wine and enough beef stock to just cover the meat. Add the thyme and bay leaves, season with salt and pepper, and bring to a gentle simmer.

Braise in the oven: Cover and transfer the pot to the oven. Lower the temperature to 325°F and cook for 2½–3 hours, until the beef is fork-tender and the sauce has reduced by about a quarter.

Prepare the mushrooms and onions: While the stew cooks, heat butter and olive oil in a skillet over medium heat. Add the mushrooms and cook until browned and their moisture evaporates, about 10 minutes. Add the pearl onions, wine, thyme, bay leaf and a pinch of salt and pepper. Simmer until the wine has reduced and the onions are tender.

Combine and serve: When the beef is done, remove the bay leaves and thyme stems. Skim any excess fat from the top if needed. Stir in the mushroom and onion mixture, sprinkle with fresh parsley, and serve.

Awesome recipe! I love Julias recipes.50 years ago I watched every one of her cooking shows on PBS and copied all the recipes into a school notebook-I still have it!!  I was 9 or 10. I loved her show talked about it all the time and cooked everything she made on tv for my family-by 13 I was quite accomplished. Started cooking classes at our college at 14 got my bachelors at 16 and my Masters by 18.  I never made it to the Le Cordon Bleu Paris 
but became a Nanny in Switzerland for 15 years and learned a diverse portfolio of European cooking over the years ALL BECAUSE OF JULIA and her belief to be 
“FEARLESS”-“TRY NEW RECIPES”- “LEARN FROM YOUR MISTAKES” and “HAVE FUN”! She has been my inspiration over 50 years of cooking!

so buttery and creamy and goes so good with rice!! always make extras

Looks amazing! The flavors are so delicious in this bourguignon. YUM!

Julia was such a wiz in the kitchen! I've made several of her recipes, but never her beef bourguinon. It looks delicious.

Hello
Today I will be daring myself to prepare this recipe for the first time...I've watched the movie Julia  &amp; Julie, since I'm so into cooking more and trying new things...thank you for sharing this recipe

I love Julia because she was funny and could easily laugh at herself.

I just made Julia's boeuf bourguignon again a couple weeks ago (and took that opportunity to change the old photo in the blog post!). Yours looks delicious. Funny about Julia's last cat - when I was on the phone with her assistant the day after Julia died, she asked me if I wanted to take Julia's cat! I couldn't, but she went to a good home!

What is not to love about Julia Child.  She loved and enjoyed cooking and shared it with all of us.  I too, after watching Julie and Julia, a gazillion times weekly, started Cooking again.  Have to say, so fat, her Beouf Bourguignon has turned out the best.  Thank you and Bon Apetite!!

I loved watching Julia on PBS as a child.  Always made me smile and helped me learn to love to cook!

I was introduced to Julia Child through the movie "Julie &amp; Julia" (which I have watching over 50 times).  I haven't cooked my way through the whole collection of recipes in "Mastering the Art of French Cooking" but she did bring me back to cooking and now I am obsessed with her cookbooks &amp; DVDs.
I cooked Scalloped Potatoes with Heavy Cream and Cheese and my son asks or it weekly....I made Boeuf Bourguignon last winter and can't wait to do it again.
This morning I am making an amazing omelet for my husband and a poached egg for myself (Julia taught me how to poach eggs in her DVD series "The Way to Cook".
Thank you, Julia, for bringing me back to cooking.  I forgot how much it relaxes me and how much I love it!

Julia was such a frank, humorous woman  Strong and savvy.  I loved her recipe for a chocolate cake with a caramel dome.  FAB!

i love Julia Child beccause he made cooking look so easy and her love for food showed

This dish is absolutely beautiful, Sam! Perfect, even. I would love to dig right in. Yum! My favorite Julia dish is her chocolate mousse. It's beyond delicious.

I am very happy to met you through this wonderful experience we were blessed to be apart of. Cheers, Tara

I've never attempted this dish but her tomato sauce is a favorite at our house.

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