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Let me hear you say Boeuf Bourguignon with a French accent! Ready? Go!
Please tell me you did it! I like to imagine y’all staring at the screen and practicing your best Gérard Depardieu impersonation. Because what could be more fun than that?
But I digress!
What I reeeeally wanted to talk about today is this amazing, ultra comforting Boeuf Bourguignon, or Beef Burgundy in English, which is one of my favorite dishes ever and the perfect dinner for the cold weather.
If you’ve never heard of it before, it is pretty much a beef stew made with red wine, mushrooms and pearl onions that was given a big fancy French name that has to be pronounced in your best Pepe Le Pew voice. – OK, I’ll stop! I’m sorry, I don’t know what has come to me today. Cabin fever, maybe? 4 days inside the apartment will do that to you!
This traditional French classic originated in the Burgundy region (in Eastern France), the same region that gave us some other classics, like the Coq Au Vin and the escargot, and also known for its excellent wines.
The original Boeuf Bourguignon recipe probably dates as far back as the Middle Ages (400 – 1400 A.D.) and it is believed to have been created by peasants, as a way to slow cook tougher, cheap, unwanted cuts of meat using ingredients they had on hand.
Over time, this rich stew evolved from a peasant dish to a staple in haute cuisine and was made famous around the world, thanks to French chef and restaurateur Auguste Escoffier who first mentioned Boeuf Bourguignon in a cookbook in 1903.
However, the recipe that makes the tables nowadays is the one Julia Child published in her book Mastering the Art of French Cooking. It is the recipe I use and the one I’m sharing here with you today, slightly adapted from the original to make it easier for the modern cooks (aka you and me!).
This recipe might seem like too much work at first, but don’t get fooled. It is just a beef stew, after all! It does have a few steps to guarantee it is the BEST beef stew and I highly recommend you follow them. It is going to be worth it, I promise!
Boeuf Bourguignon is traditionally cooked with Burgundy wine. I was able to get a bottle of Burgundy’s Pinot Noir for under $20, which is not too bad!
If you, like me, are a sucker for tradition, try to find an affordable Burgundy wine at your local wine store. If authenticity is not one of your concerns, any good red wine will do. Julia says it should be made with a full-bodied young red wine, like Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion or a Chianti.
After you make this and inevitably fall in love with Boeuf Bourguignon, I recommend you also try my Carbonnade Flamande, my Brazilian Beef Stew, my Comforting Beef Stew and my Flemish Beef Stew with Caramelized Onions and Spelt Berries. Can you tell I love beef stews? I literally could eat it every day, especially during the winter!
I also totally see this as Valentine’s Day dinner. What do you think? If your partner is anything like my husband, he/she will go nuts over this Boeuf Bourguignon! Nothing says “I love you” like beef that was braised for 3 hours! ?
Prep Time: 40 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
For the stew:
- 6 ounces thick cut bacon, diced,
- 1 tablespoon olive oil
- 3 pounds lean stewing beef (preferably chuck), cut into 2 inch cubes and patted dry with a paper towel
- 1 large onion, peeled and sliced
- 1 large carrot, peeled and sliced
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon flour
- 1 750ml bottle full bodied, young red wine (*read the post for alternatives)
- 2 to 3 cups brown beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme leaves
- 1 bay leaf
- Garnish: chopped parsley
For the pearl onions:
- 18 to 24 small white pearl onions
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- ½ cup of beef broth
- Salt and ground pepper to taste
- 1 bay leaf
For the mushrooms:
- 1 pound fresh mushrooms, quartered
- 2 tablespoons butter
- 1 tablespoon oil
* Recipe slightly adapted from “Mastering the Art of French Cooking“, by Julia Child.
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15 Comments on “Boeuf Bourguignon”
My French mister would absolutely adore this dish, Olivia! Since leaving France for Australia (where he met me – I stole him!!), he seriously misses Boeuf Bourguignon! That, and fresh butter croissants… The French really do know how to make good food, non? :)
This looks delicious!
Boeuf Bourguignon, Boeuf Bourguignon, Boeuf Bourguignon. There I think I did and no mess ups!
This looks divinely rich and dark, so luscious Olivia. Beautifully photographed as well. Bacon is a must in this and so glad you use Julia’s recipe as I do as well. Deliciousness. :)
Thanks for the wonderful recipe. I have a question about the oven temperature that mentioned is it Celsius or Fahrenheit?
Hi Jian! It’s in Fahrenheit!That would be 230 in celsius at the beginning ands then 160 later on. I hope that helps! :)
Hi, crazy question, but would you know a replacement for wine? I have a family member that will not eat it if there is alcohol, but I want to make them a French dinner because that is where her husband lived for a few years. Thanks so much!
Hi Heather, just substitute for more broth! :) I hope that helps. Best, Olivia
Concerning the alcohol content…
Alcohol boils off at 78 Celcius so the cooking process over 3 hours would completely irradicate ANY alcohol that would be present in the wine !!
Could you substitute small potatoes for the pearl onions?
What would you serve for dessert if this stew was the entree for a Sunday night birthday party. Also, are there any side dishes? And please offer an appetizer suggestion.
So ready to make this! Very loved and long missed friends are returning home this coming weekend to windy, snowy, icy Massachusetts, from the Yucatan. Talk about weather shock! I want to make this but double it for a gathering of 12 ppl. Will this fit in my 6qt. Pyrex cassarole? I don’t have a cast iron or Enamel over cast iron Dutch oven. My only other option is my 10qt stainless heavy stock pot. It has handles that won’t melt.
Would so appreciate an answer. Thank you and I love your descriptions.
It fit my 5qt- I did add a little less meat, but I don’t think it should make a huge difference!
Would this work with a slow cooker? How would you best cook in one
Yes. Brown in a skillet first and transfer to the slow cooker. Cook for 8 h on low!