Sunday, March 11, 2012

Julia Child's Boeuf Bourguignon

Two words: simply divine!

On Saturday I decided I wanted to attempt the famous boeuf bourguignon recipe by Julia Child.  I'll be honest and say this recipe does not take a short amount of time, but boy is it worth every bit of effort.  Plus, I love any excuse to use my big blue Le Creuset pot.  The recipe starts by rendering out the fat from bacon.   Take the bacon out with a slotted spoon and set aside.

In the bacon fat, brown up some stewing meat.   I bought two pounds and did this in batches so the meat would get evenly browned on all sides.  Make sure you pat the meat dry with a paper towel. This helps the browning process.  After the meat is all browned, add 2 tablespoons of flour to thicken everything up.

Other ingredients include 2 cups of a red wine, 3 cups of beef broth, a chopped onion, two chopped carrots, mushrooms, garlic, tomato paste, thyme, salt and pepper.

Put everything in the pot and bring it to a boil.  At this point, put the top on the pot and place in an oven at 325 degrees for 2 1/2 - 3 hours.  Every hour or so, I took out the pot and gave it a stir just to make sure it was bubbling away properly.

Hopefully you will find this recipe as delicious as I did!

Boeuf Bourguignon ingredients:

  • 5-8 bacon slices
  • 2 pounds of lean stewing beef, cut into cubes
  • 1 chopped onion
  • 1 chopped carrot
  • 8 oz of mushrooms, quartered
  • 2 tablespoons of flour
  • 2 cups of red wine
  • 3 cups of beef broth
  • 1 tablespoon of tomato paste
  • 2 cloves of garlic, chopped
  • 1 teaspoon of thyme
  • 18-20 small white onions


  1. Anyone who likes beef stew will love this dish. The added depth and *pinky extended* fanciness are worth the time. We'll be making this again, when the craving hits.