Beef Bourguignon- inspired by Julia Child Recipe

Beef Bourguignon- inspired by Julia Child Recipe

Beef Bourguignon or Bœuf Bourguignon also called beef Burgundy, and bœuf à la Bourguignonneit is a beef stew in a Red Wine, with Bacon, Onions, Carrots and Mushrooms.
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia child’s beef bourguignon an incredible family dinner. Beef Bourguignon is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes. Can be prepare in advance even a day ahead and even freeze in containers. Beef bourguignon is generally accompanied with boiled potatoes or pasta. Also it is important to use Chianti or Burgundy wine when you are making this French classics.

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You Need:

Ingredients: Amount
1. Beef Tips . 3 lbd.
2. Cremini Mushrooms. 1 pound.
3. Pearl Onions. 16-18.
5. Yellow Onion. 1.
6. Carrots . 1-2 .
7. Salt and Pepper . To taste.
8. Garlic . 5-6 cloves.
9. Bacon . 6-8 0z.
10. Olive Oil . 2-3 tbsp.
11. Tomato Paste . 1-2 tsp.
12. Thyme . 1 tsp.
13. Bay Leaf . 1 .
14. Flour . 1-2 tbsp.
15. Garlic and Onion Powder . To Taste.
16. Fresh Parsley . 1/2 cup.
17. Red Wine . 2-3 cups.
20. Beef Stock. 2-3 cups.


To make the Home made Bolognese Sauce:
In a Dutch Oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Pat dry beef with paper towel, sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. In the same dish, put the chopped onion, carrots and sauté for a few minutes, add the minced cloves of garlic and leave to sauté for about a minute or two. Put the tomato paste and cook for a 30 seconds, sprinkle on the flour and cook for a additional 30 seconds. Add the red wine and stir occasionally and the alcohol from the wine evaporates. Add the seasonings and some of the chopped parsley and pour the beef stock. In a large sauté pan start browning the mushrooms. After they are done add it to the pot with the rest of the meet and vegetables. Remove from stove and finished cooking it in a pre heat oven on 285 F for 1-1 1/2 hours and occasionally stir and check the meet how tender gets. Add the pearl onions 20 minutes before you remove the dish from the oven. The dish is done when the meet is pierce with fork easily. Sprinkle with chopped parsley.

Serve: 6 Servings.

You can open a nice bottle of Cotos du Rhone, Bordeaux-St.Emilion or Burgundy
Bon Apetit!

Equipment you may find useful:


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