Why You’ll Love This Recipe
Boeuf Bourguignon is a classic French dish that embodies the rich and comforting flavors of slow-cooked beef, vegetables, and a flavorful red wine sauce. Originating from the Burgundy region of France, this dish is a celebration of both simple ingredients and refined techniques. Whether you’re hosting a dinner party or preparing a family meal, this hearty dish is sure to impress with its depth of flavor and melt-in-your-mouth tenderness. Slow braising the beef in red wine ensures that each bite is full of richness, and the combination of onions, carrots, and mushrooms adds to its wholesome taste.
Ingredients
- 4-5 lbs beef chuck, cut into large chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 tablespoons tomato paste
- 3 cups red wine (Burgundy is traditional, but any dry red wine works)
- 2 cups beef broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 8 oz mushrooms, sliced
- 1/2 cup pearl onions, peeled
- 1 tablespoon parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef chunks in batches, ensuring they are seared on all sides. Remove and set aside.
- In the same pot, add chopped onion and carrot. Cook for about 5 minutes until softened.
- Stir in the tomato paste and cook for 2 minutes. Then, sprinkle flour over the vegetables and cook for another minute.
- Pour in the wine, beef broth, thyme, and bay leaves. Stir to combine and bring to a simmer.
- Return the beef to the pot, making sure it’s submerged in the liquid. Cover the Dutch oven with a lid and place it in the preheated oven. Braise the beef for about 2.5 to 3 hours, or until tender.
- While the beef is cooking, prepare the garnish. In a skillet, melt butter over medium heat and sauté the mushrooms and pearl onions until browned and tender, about 10 minutes.
- Once the beef is done, remove the pot from the oven. Discard the bay leaves, and stir in the sautéed mushrooms and onions.
- Serve the Boeuf Bourguignon hot, garnished with chopped parsley.
Servings and Timing
- Servings: 6-8
- Preparation time: 20 minutes
- Cooking time: 2.5 to 3 hours
- Total time: 3 to 3.5 hours
Variations
- Vegetarian version: Replace the beef with hearty vegetables like mushrooms, root vegetables, and plant-based protein (e.g., tofu or tempeh) for a vegetarian take on Boeuf Bourguignon.
- Different cuts of meat: While beef chuck is most common, you can also try using other cuts like brisket or short ribs for a slightly different texture.
- Add potatoes: You can add small baby potatoes to the dish during the last 30 minutes of braising for a more filling and satisfying meal.
- Spicy kick: Add a few dashes of hot sauce or a pinch of red pepper flakes for a touch of spice in the sauce.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen after a day, making it even more delicious on day two.
- Freezing: Boeuf Bourguignon can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
- Reheating: To reheat, warm the Boeuf Bourguignon in a pot over low heat until heated through. You may need to add a little beef broth or wine to loosen the sauce.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender.
2. What wine should I use for Boeuf Bourguignon?
A dry red wine, such as Burgundy, Cabernet Sauvignon, or Merlot, works best for this dish. Choose a wine that you enjoy drinking, as it will contribute to the flavor of the sauce.
3. Can I make this recipe ahead of time?
Yes! In fact, this dish is even better the next day as the flavors have more time to meld together. Prepare it in advance and refrigerate it overnight. Simply reheat when ready to serve.
4. What can I serve with Boeuf Bourguignon?
This dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce. A simple green salad can also complement the rich flavors.
5. Can I use a different type of meat?
While beef is traditional, you can experiment with lamb or pork for a twist on the classic recipe.
6. How do I prevent the beef from becoming tough?
Beef chuck is a great choice because it becomes tender with slow cooking. Make sure to braise the beef low and slow, either in the oven or on the stove, to ensure it’s tender and juicy.
7. Is this recipe spicy?
No, Boeuf Bourguignon is not spicy. However, if you prefer a little heat, you can add some chili flakes or a dash of hot sauce to the dish.
8. How do I make Boeuf Bourguignon without alcohol?
To make a non-alcoholic version, replace the red wine with beef broth or a combination of broth and grape juice. It won’t have the same depth of flavor as the wine-based version, but it will still be delicious.
9. Can I add other vegetables?
Yes, feel free to add other root vegetables like parsnips or turnips to the dish for added variety and flavor.
10. How do I make Boeuf Bourguignon thicker?
If the sauce is too thin, you can make a slurry by mixing a tablespoon of flour with water and stirring it into the sauce. Let it simmer for a few minutes to thicken.
Conclusion
Julia Child’s Boeuf Bourguignon is the perfect dish for any special occasion or when you want to indulge in a hearty, comforting meal. Its combination of tender beef, rich red wine sauce, and flavorful vegetables makes it a timeless classic that will leave your guests or family members asking for seconds. While the recipe requires patience and a bit of time, the results are well worth the effort, offering a deliciously satisfying dish that embodies the essence of French home cooking.
Print
Julia Child’s Boeuf Bourguignon Recipe
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 to 3.5 hours
- Category: Comfort Food
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Julia Child’s Boeuf Bourguignon is a classic French comfort dish that brings the rich flavors of slow-cooked beef, vegetables, and a savory red wine sauce. This hearty, melt-in-your-mouth recipe is perfect for special occasions or when you want to indulge in an unforgettable meal. The tender beef, braised in wine, combined with aromatic vegetables like carrots, onions, and mushrooms, makes this dish a timeless favorite.
Ingredients
- 4–5 lbs beef chuck, cut into large chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 tbsp tomato paste
- 3 cups red wine (Burgundy is traditional, but any dry red wine works)
- 2 cups beef broth
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 8 oz mushrooms, sliced
- ½ cup pearl onions, peeled
- 1 tbsp parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set the oven to 325°F (165°C).
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef chunks in batches, ensuring each piece is seared on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and carrot. Cook for about 5 minutes until softened.
- Stir in Tomato Paste & Flour: Add the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and cook for another minute.
- Add Liquids & Seasonings: Pour in red wine, beef broth, thyme, and bay leaves. Stir to combine. Bring the mixture to a simmer.
- Braise the Beef: Return the browned beef to the pot, ensuring it’s submerged in the liquid. Cover and place in the preheated oven. Braise for about 2.5 to 3 hours until the beef is tender.
- Prepare Garnish: In a skillet, melt butter over medium heat and sauté mushrooms and pearl onions until browned and tender, about 10 minutes.
- Finish the Dish: Once the beef is done, remove the pot from the oven. Discard the bay leaves and stir in the sautéed mushrooms and onions.
- Serve: Ladle the Boeuf Bourguignon into bowls and garnish with chopped parsley. Serve hot with mashed potatoes, buttered noodles, or crusty bread.
Notes
- Vegetarian Version: Replace the beef with hearty vegetables like mushrooms, root vegetables, and plant-based protein (e.g., tofu or tempeh) for a vegetarian take on Boeuf Bourguignon.
- Different Cuts of Meat: While beef chuck is most common, you can also try using brisket or short ribs for a slightly different texture.
- Add Potatoes: Add small baby potatoes during the last 30 minutes of braising for a more filling meal.
- Spicy Kick: Add a few dashes of hot sauce or a pinch of red pepper flakes for a bit of spice.
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