Beef Bourguignon Recipe à la Julia Child

French-flag_tinyMade world famous in Julia Child’s book “Mastering the Art of French Cooking“, and the more recent film Julie & Julia,  beef bourguignon is prepared with traditional ingredients like bacon (lardons), small white onions and mushrooms. The secret to a successful beef bourguignon holds the tenderness of the meat which simmers for 3 to 4 hours in a generous wine sauce. Keep in mind that beef bourguignon is actually even better two days after is is prepared! You can keep it in the refrigerator 48 hours and then warm it over low heat before serving. Prepare this tender beef bourgeon recipe with Pinot Noir wine for best results.

Authentic beef bourguignon recipe for 6 people

 

boeuf bourguignon

 Printer version of this  beef bourgeon recipe available at the bottom of this page.
Ingredients
3.3 pounds of beef
1/2 cup flour
1 carrot
1 onion
2 cloves
3 c.à.soupe olive oil
1 bouquet garni consisting of 5 or 6 sprigs of parsley, 2 or 3 sprigs of thyme and 1 bay leaf
1/2 cup red wine (Pinot Noir)
salt and pepper
3/4 cup beef stock
16-20 small white onions
1 cup mushrooms
1 cup sliced ​​smoked bacon (lardons)
1. In a pressure cooker, heat the olive oil and caramelize the fine-chopped onion.
2. Wash and dry beef. Cut the beef into cubes and coat it in flour. Braise beef in olive oil with onions until caramelized beef is outside. Add the bacon and cook 5 minuts. Add the mushrooms, white onions and chopped carrots, stir.
2. Then add the beef stock, red wine, bouquet garni and cloves.
3. Simmer with lid (if possible sealed) on low heat for 3:30 to 4 hours, stirring from time to time (every hour is sufficient).
4. Serve beef bourguignon with fresh pasta or rice. Salt and pepper to taste.

boeuf bourguignon à la Julia Child

Serve with French red wine such as a Bordeaux.

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Beef Bourguignon Recipe à la Julia Child

Prep Time: 20 minutes

Cook Time: 4 hours

Yield: 6 servings

Beef Bourguignon Recipe à la Julia Child

Ingredients

  • 3.3 pounds of beef
  • 1/2 cup flour
  • 1 carrot
  • 1 onion
  • 2 cloves
  • 3 c.à.soupe olive oil
  • 1 bouquet garni consisting of 5 or 6 sprigs of parsley, 2 or 3 sprigs of thyme and 1 bay leaf
  • 1/2 cup red wine (Pinot Noir)
  • salt and pepper
  • 3/4 cup beef stock
  • 16-20 small white onions
  • 1 cup mushrooms
  • 1 cup sliced ​​smoked bacon (lardons)

Instructions

  1. In a pressure cooker, heat the olive oil and caramelize the fine-chopped onion.
  2. Wash and dry beef. Cut the beef into cubes and coat it in flour. Braise beef in olive oil with onions until caramelized beef is outside. Add the bacon and cook 5 minutes. Add the mushrooms, white onions and chopped carrots, stir.
  3. Then add the beef stock, red wine, bouquet garni and cloves.
  4. Simmer with lid (if possible sealed) on low heat for 3:30 to 4 hours, stirring from time to time (every hour is sufficient).
  5. Serve beef bourguignon with fresh pasta or rice. Salt and pepper to taste.

Even better when served 48h after prepared. Prepare, refrigerate for two days, warm it up and serve!