Boeuf Bourguignon

beef bourguignon recipeIf you want to woo your Valentine, this is what you should make them. Boeuf Bourguignon or Beef Burgundy is a classic beef stew that always reminds me of one of my heroes, Julia Child. Have you seen Julie and Julia? This is one of the dishes that is showcased in the movie. It is one of my most favorite dinners in the entire world. It has made an appearance at my Christmas dinners and many, many dinner parties. It is comforting and rich. Easy to make and tastes even better the next day. Serve with some buttered and parsley noodles and you and your date will be in heaven. This is a mish mash of recipes, but my favorite version to date.

We lived in Canada for a few years and my good friend Martine, who is from Quebec, makes the best Beef Burgundy I have ever had. Her secret is the onions that she uses to garnish her beef. She would make her lardons of bacon (which is a fancy french term for chunks of thickly cut bacon) and pour out most of the bacon fat. She would saute the pearl onions in the bacon fat and add brown sugar until they were really rich and caramelized. Right before she would serve the beef burgundy, she would add some of the sugared onions to the top. Pieces of crispy bacon and parsley on top of a rich brown stew with carrots, onions, mushrooms, and pieces of grass-fed beef. For real, make this for your Valentine.

beef bourguignon recipeWhen I was making this, I was making a huge batch to feed 10 adults. So the proportions in the pictures may be a little off.

6 ounces diced bacon
2 1/2 pounds cubed chuck beef
1 pound carrots
2 onions
2 Tablespoons flour
salt and pepper
2 cups red wine (I use a french red)
2 cups beef stock
1 Tablespoon tomato paste
1/2 cup cognac or brandy
2 cloves garlic
2 teaspoons fresh thyme
1 bay leaf
1 pound mushrooms

to finish:

1 pound thick cut bacon
1 bag frozen pearl onions
1/2 cup brown sugar
1/2 cup chopped flat leaf parsley

beef bourguignon recipePreheat your oven to 450 degrees. I always forget this part and kick myself, so do it first. In a large Dutch oven, saute the bacon until brown and crispy. Use a slotted spoon and put the cooked bacon pieces on a paper towel to drain. Set aside. Dry the beef with paper towels. This step is very important. If the beef has moisture, it will not crisp up and brown. Do this is batches until it is all cooked. You do not want to overcrowd the pan. Take the cooked beef out and set aside.

beef bourguignon recipePour out about half of the fat in the pot if there is too much. If there is not enough, add a bit more olive oil. Add the carrots, onions, and mushrooms until slightly brown, about 5 minutes. Add the beef and bacon back to the pot and season with salt and pepper. Sprinkle the flour over the top of the beef and toss it until it is evenly distributed. Put the pot in the preheated oven for 4 minutes. Take the pot out and toss everything around again. Put it back in the oven for another 4 minutes. I know that this step is weird, but you need to do it. Julia said so. Are you going to argue with Julia Child?

beef burgundy recipeTurn your oven down to 325 degrees. Put the pot back onto the stove and add the wine, brandy, and enough stock to cover the beef. Stir in the tomato paste, garlic, thyme, and bay leaf. Season with salt and pepper. Bring the mixture to a bubble. Cover the pot and put it in the oven for 2 1/2 hours or until the beef is tender. I like to cool the beef off and put it in the fridge overnight.

beef burgundy recipe Thaw the frozen pearl onions and drain in a colander. Cook the bacon until brown and crispy. Take the bacon out and drain on a paper towel. Pour the bacon fat out of the pan.

beef burgundy recipeCook the onions over a medium to medium high heat until the start to brown. Add the brown sugar and cook until the sugar melts and bubbles.

beef burgundy recipeSeason with salt and pepper. Add the onions to the beef.

beef burgundy recipe I make buttered egg noodles to go underneath mine. Cook the noodles according the package directions, toss with a few Tablespoons of butter. Season with salt and pepper and toss in some chopped fresh parsley.

beef burgundy recipeSprinkle the top with the reserved lardons (cuz we are super fancy) of bacon and chopped parsley.

Yield: serves 6 to 8

Boeuf Bourguignon

Boeuf Bourguignon
Julia Child's Beef Bourguignon Recipe - this is one of my all-time favorite winter meals. The sugared onions are the finishing touch that sets this apart.

Ingredients

  • 6 ounces diced bacon
  • 2 1/2 pounds cubed chuck beef
  • 1 pound carrots
  • 2 onions
  • 2 Tablespoons flour
  • salt and pepper
  • 2 cups red wine (I use a french red)
  • 2 cups beef stock
  • 1 Tablespoon tomato paste
  • 1/2 cup cognac or brandy
  • 2 cloves garlic
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • 1 pound mushrooms

to finish:

  • 1 pound thick cut bacon
  • 1 bag frozen pearl onions
  • 1/2 cup brown sugar
  • 1/2 cup chopped flat leaf parsley

Instructions

  1. Preheat your oven to 450 degrees. I always forget this part and kick myself, so do it first. In a large Dutch oven, saute the bacon until brown and crispy. Use a slotted spoon and put the cooked bacon pieces on a paper towel to drain. Set aside. Dry the beef with paper towels. This step is very important. If the beef has moisture, it will not crisp up and brown. Do this is batches until it is all cooked. You do not want to overcrowd the pan. Take the cooked beef out and set aside.
  2. Pour out about half of the fat in the pot if there is too much. If there is not enough, add a bit more olive oil. Add the carrots, onions, and mushrooms until slightly brown, about 5 minutes. Add the beef and bacon back to the pot and season with salt and pepper. Sprinkle the flour over the top of the beef and toss it until it is evenly distributed. Put the pot in the preheated oven for 4 minutes. Take the pot out and toss everything around again. Put it back in the oven for another 4 minutes. I know that this step is weird, but you need to do it. Julia said so. Are you going to argue with Julia Child?
  3. Turn your oven down to 325 degrees. Put the pot back onto the stove and add the wine, brandy, and enough stock to cover the beef. Stir in the tomato paste, garlic, thyme, and bay leaf. Season with salt and pepper. Bring the mixture to a bubble. Cover the pot and put it in the oven for 2 1/2 hours or until the beef is tender. I like to cool the beef off and put it in the fridge overnight.
  4. Thaw the frozen pearl onions and drain in a colander. Cook the bacon until brown and crispy. Take the bacon out and drain on a paper towel. Pour the bacon fat out of the pan.
  5. Cook the onions over a medium to medium high heat until the start to brown. Add the brown sugar and cook until the sugar melts and bubbles.
  6. Season with salt and pepper. Add the onions to the beef.
  7. I make buttered egg noodles to go underneath mine. Cook the noodles according the package directions, toss with a few Tablespoons of butter. Season with salt and pepper and toss in some chopped fresh parsley.
  8. Sprinkle the top with the reserved lardons (cuz we are super fancy) of bacon and chopped parsley.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

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42 Comments

  • I heart Beef Bourguignon. Not sure how Julia would feel, but I prefer it over mashed/smashed potatoes. 😉 And this looks like a beautiful recipe. I’m going to add it to a future menu. Thanks for sharing! (BTW, I just found your blog and absolutely adore it. Thanks Bree!)

    Reply
    • over mashed potatoes sound nothing short of amazing. Welcome Jessica! Thanks for leaving a note.

      Reply
  • Love the step by step photos! Julia’s recipe looks so intimidating on paper, but you make it all look very doable. I’ve been meaning to make this for months now, I think I’m finally going to give it a try!

    Reply
    • thank you Annalise! I am glad that they help you. I really do that so people will not be intimidated by cooking.

      Reply
    • they are the best part, I love them, they add just enough sweetness to balance everything out.

      Reply
  • Yummmm! I eat very little red meat, but I might just be trying this. It looks so good. But, please tell me you mean 6 ounces of bacon at the beginning, not 6 pounds.

    Reply
  • Bree – this looks amazing. I think I warmed up as I read the recipe. Am I missing the tomato paste in the ingredients list? How much should be added? This is going on a menu for our house soon. Yum.

    Reply
    • thank you JP. Thank you for catching that for me. It is 1 Tablespoon of tomato paste. I updated the recipe.

      Reply
  • This looks like the perfect Valentine’s Day meal! This is my favorite go-to site for new recipes. Step-by-step instructions and a photo of all the ingredients makes me feel like I can cook/bake anything now. Thanks for sharing all your recipes! And my family thanks you, too!

    Reply
  • I usually eat this with mashed potatoes, but noodles sound like an excellent idea.Never thought of that! Thanks Bree!

    Reply
  • Bree- Approximately how many adults does this recipe serve? I am thinking of making this dish for an upcoming dinner party….Love your site…Brought to my attention by my lovely sister-in-law Sarah Lanigan 🙂

    Reply
    • Hi Kim! We actually met at Dan and Sarah’s wedding years and years ago. I would say that you could easily feed 6 to 8 adults. I made this recently and doubled it, and fed 10 adults and had tons left over.

      Reply
  • excited (little intimidated) to try this tonight!! if it’s just for 2 people, would cutting this recipe in half work just as well as to not have a ton of leftovers? love your recipes!!!

    Reply
    • I do not see why not. You can cut recipe much easier when you are not baking. That is the beauty of cooking, play around and see what works and what doesn’t.

      Reply
  • Oh how I love Beouf Bourguignon… Not the fastest recipe to make, but so worth the effort! I love your variations on the recipe!

    Reply
  • Dear Bree…Just started reading your blog and I am LOVING it! Seems we have alot in common…photography, cooking, mexican food and paging through cook books at night! Some of my favs as well!

    Wanted to let you know that I appreciate the time you put into this site. I visit regularly and have tried several receipes so far. All of hte recipes have been wonderful and fun to make.

    The Boeuf Bourguignon was AMAZING and impressive. Always wanted to make it, but was intimidated until I read your receipe.

    Best wishes for much success! You have amazing talents…happy cooking!

    Warmest regards,
    Brigette

    Reply
    • thank you Brigette! This made my day. Thank you for the kind words.

      Reply
  • I never cook like this. I found the web-site very easy to use. Made it for the first time on Kelly’s birthday today. I won’t be making any trips to the dog-house any time soon. Thanks, Bree!

    Reply
    • I am so glad Steve! I am glad that Kelly liked her birthday dinner.

      Reply
  • Me again, I found this recipe under your slow cooker section. Can you make it in the slow cooker? I have not read the steps carefully yet. Have been wanting to make this ever since I saw “Julie and Julia.” If not, I’ll still attempt it. Looks great. Thanks for the step by step and great pictures. By the way, when I read your blog on Google Chrome, a capital A with an accent appears after every period.

    Reply
    • Yes, you can. I know about the A’s. I had website issues and am slowly fixing every. single. post.

      Reply
  • This looks so amazing and it’s going to be tomorrow nights dinner. I’ve always been too intimidated to make Beef Bourguignon but I am so excited to try this out! I am salivating looking at the onions!

    Reply
    • Don’t be intimated to try anything! That is what cooking is all about. The worst thing that can happen is that it isn’t good. The more mistakes you make, the better cook you become.

      Reply
  • Hiya Bree,

    Looks like maybe a sentence was left out (see below) — dry the beef and, I assume, cook in the bacon fat? Any special instructions?

    “Dry the beef with paper towels. This step is very important. If the beef has moisture, it will not crisp up and brown. Do this is batches until it is all cooked. You do not want to overcrowd the pan. Take the cooked beef out and set aside. “

    Reply

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