It took longer to make this Boeuf Bourguignon than the “cold front” that I made it for — lasted. Here’s the story — about two weeks ago, South Florida geared up for its first cold-front of the season! This is a big deal for us. The weather man hypes the chilly temperatures for days leading up to the actually event. People dig out their sweaters and jackets, ladies unpack there stylin’ boots and everyone — but everyone — wants a big pot of something warm on the stove. It’s like the whole community is trying to capture that apple-picking, hot-cider-sipping, hay-ride-esque fall nostalgia that completely eludes us 360 days a year.
The “cold front” I’m referring to, was a brief 24 hours where the thermometer remained below 80° during the day and dipped to the upper 60’s at night. And South Floridians were positively giddy at the prospect. Myself included. Which is why as the front approached, I was already planning my home-y comfort meal.
When I woke up that Sunday morning, it was a crisp 68°. I opened every window in the house (the first time we’d aired it out since April) and put on a pair of jeans and a light long-sleeved shirt. While Scott was busy appraising his fantasy football rosters, I was searing beef and taking pictures.
As we got closer to noon, the temperature started to creep up. It was in the low 70’s. Still not bad — because we generally have the A/C set to 77°. I changed into a short-sleeved shirt and kept working — putting the finishing touches on the braise and loving the way the house was both cool from the breeze, and warm from the delicious smells in the kitchen.
But by the time the pot actually went into the oven and I was getting out a second pot to braise the onions and saute the mushrooms, the A/C actually kicked on by itself. I knew it was going to happen, but I was still annoyed when it did.
Not even one full day of fall before we were swept back into the sticky reality of South Florida.
But I had come this far on my Boeuf Bourguignon, so I continued my assembly — I was using Julia Child’s recipe here — which required cooking the mushrooms and onions separately from the actual bourguignon and straining the vegetables from the sauce before finally assembling the whole deal. Let me tell you, it was quite a production.
Scott opened a good bottle of wine and after one bite, we both agreed that the effort was worth it. Well — of course, he agreed. He sat on the couch and watched football while I cooked. That said, the bourguignon was rich and meaty, with big chunks of mushrooms and tender braised pearl onions. And that sauce. We couldn’t get enough of that sauce. So what if we had to turn down the A/C a few degrees to enjoy it? Wow!
Julia Child's Boeuf Bourguignon
Ingredients
For the Beef
- 6 ounces bacon sliced crosswise 1/4" thick pieces
- 1 tablespoon olive oil
- 2-3 pounds beef chuck roast cut into 2 inch cubes
- 1 carrot peeled and sliced
- 1 small onion peeled and sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 1/2 cups red wine full bodied
- 2-3 cups beef stock or broth
- 1 tablespoon tomato paste
- 2 cloves garlic mashed
- 5-6 sprigs thyme tied in kitchen string
- 2 bay leaves
For the Onions
- 6-7 ounces pearl onions from freezer section (thawed)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs parsley
- 3-4 sprigs thyme
- 1/2 bay leaf
- 1/2 cup beef broth or stock
For the Mushrooms
- 1 pound white mushrooms stems removed, quartered
- 2 tablespoons butter
- 1 tablespoon olive oil
Garnish
- chopped parsley
Instructions
- Preheat the oven to 450°.
- In a large dutch oven, heat the olive oil until glistening over medium high heat. Add the bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.
- Use several paper towels to dry the pieces of beef (if they're not dry, they won't brown) and add them in batches to the dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the beef has been browned.
- Add the onions and carrots to the dutch oven and brown them, stirring occasionally.
- Return the beef, bacon and any drippings to the dutch oven. Add the salt and pepper and stir to combine. Sprinkle with the flour and stir until the meat and vegetables are well coated. Put the dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice crust).
- Reduce the oven temperature to 325°.
- Add the wine to the pot and add enough beef stock to barely cover the meat. Stir in the tomato paste, garlic, thyme and bay leaves. Cover the pot tightly with a lid and place back in the oven. Braise for 3-4 hours or until the beef is tender.
- While the beef is cooking, prepare the onions and mushrooms.
For the onions
- Tie the parsley and thyme into a bundle with kitchen string. In a large enameled pan, heat the butter and olive oil over medium high heat until the foam has subsided from the pan. Add the onions and cook until they are lightly browned. Add the herbs, bay leaf and beef stock and bring to a simmer. Reduce heat to a medium low, cover and cook for 30-40 minutes -- until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.
For the mushrooms
- In a large skillet heat half the olive oil and butter until the foam from the butter begins to subside. Add half the mushrooms to the pan and cook until browned. They will first absorb the oil, and then begin to brown... do not crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl as the onions. Continue with the remaining mushrooms, by heating the oil and butter until the foam subsides, adding the mushrooms and then browning them evenly. Transfer mushrooms to the bowl and set aside.
- When the meat is tender, use a slotted spoon to transfer it to a bowl -- Set a strainer over a medium bowl and strain the vegetables and broth through the strainer. Press lightly on the vegetables to get as much sauce from them as possible without pushing through the solids. Transfer the beef back to the pot and pour the sauce over the beef. Add the mushrooms and onions (I saved a few carrots too, because I love them).
- Heat the contents through on the stove top and serve with crusty bread and a good red wine.
Notes
Nutrition
More Savory Braised Favorites:
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- Garlic Wine Braised Veal Shanks
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- Homestyle Pot Roast
Made this today for the French stop our summer culinary trip around the world. It was super and, while time consuming, it wasn’t as hard to make as I expected.
It was super! Thanks for the great pictures and directions. They helped a lot!
Are there any considerations to be made when doubling the recipe? Having a dinner party for a major contributor and cannot screw it up! Serving 10.
I don’t think you need to worry about doubling the recipe — just make sure you have a large enough pot.
Hi again Lisa, so just to clarify. For the night before, strain the sauce, pour back over meet, cool then refrigerate? Next day warm meat and then do mushrooms/onions the day we will eat ? Thanks!
Exactly!
Hi, I am planning to make this for my wife’s 50th. If I do this the day before, do I still follow the straining and simmer part. Then do I pour gravy over meat and then refrigerate?
Also is 1 carrot really enough to serve 6?
Thank you!
Hi Joe! Happy 50th to your wife!!! Yes, make the recipe to the point where you strain the sauce, then cool to room temp and refrigerate. In Julia’s recipe, she only uses one carrot — and she removes it during the straining part — never to see the bourguignon. I didn’t do that, because I like carrots — even when they get soft after a long braise, so I won’t fault you if you add one or two more.
This was delicious! But I must be slow because it took me double the preparation time—cutting up the meat, vegetables, braising, etc…
It’s definitely a labor of love!
I’m glad you enjoyed it. Yes, there’s definitely some prep involved, but worth it, I think.
What is the reason for all of the straining ? Only to put the liquid back in the pot ultimately….??
It’s to make the resulting sauce to be velvety smooth and free of detritus. It definitely adds extra steps, but it’s the way Julia makes it — which we can assume is the way she learned at Le Cordon Bleu. If it doesn’t bother you, you don’t have to strain it, the sauce just won’t be as smooth.
I’m not a mushroom person – so do you think it would be okay to leave out that step, or put them in and just eat around? The mushrooms are the only reason I have not made this yet. Thoughts?
Sure, you can leave out the mushrooms.
I just want to say I’m very impressed with the way you explained the recipe and showed a lot of pictures throughout this page! I’ve made this many times, but happy to come across a page with pictures and a great story! (I lived in Phoenix as a child but have lived in Northern Illinois most of my life – so a cold front is very different up North hahahaha!)
I saw some questions about wine – I personally prefer to cook this recipe with a younger wine like Pinot Noir and have a Merlot when its time to eat it. As was mentioned you can usually get good bottles like $10-12 – definitely worth spending the money for a good one when cooking in my opinion.
Thank you for having something for me to follow when cooking this amazing meal this evening! I really appreciate it!
I am making this for a post Christmas meal. What would you suggest to use in place of the red wine in this recipe for those who cannot consume alcohol?
Thank you
If it’s alcohol content you’re concerned with, the alcohol cooks off completely in this recipe to become an integral part of flavoring the the sauce. You could add an equal volume of beef broth, but it won’t be nearly the same.
How large is an average serving? Trying to plan my side dishes. Thank you kindly.
Figure on 2 cups of the stew per person.
I’m not a Winer so when you mention rich bodied wine, what exactly is that kind of wine. Thank you I can’t wait to make this. Looks beautiful.
I usually go with a Pinot Noir, Cabernet Sauvignon or even a Merlot for around $10-$12.
Look at that beautiful fond! Fantastic recipe.
Awesome. I only changes I made were adding garlic at tail end of onions and carrots browning. Think garlic should have 30-60 secs cooking in oil to bring out flavor. Also added herbs with flour for same reason. Also liked idea on adding carrots later with pearl onions. Those at the beginning add flavor, but are pretty mushy after being brazed for so long. Like carrots and a minor bit of crunch is good. But this true to best of this recipe. Some recipes skip the step, but I think cooking beef mix and flour for 8 minutes before adding liquids helps a bunch. Love meals that taste better the day after.
Hi, wonderfully detailed recipe! What adjustments do you recommend if I need to use a slow cooker? Thank you!
I would braise the beef in your slow cooker 3-4 hours on high after searing it in a separate skillet.
What size Dutch Oven or stockpot is best to use? I am serving 12 people so will need to make 2 batches.
Thanks!
At least 5-6 quart, but go with the largest you have.
Haha. I can appreciate the weather reference… I live in Phoenix, AZ. I will turn my A/C WAY down just to cook a meal like this. For effect, of course. I have never made Julia’s Beef Bourguignon but it is on my list. Perhaps this weekend! Great post!
If you’re from Phoenix, then you know what I’m talking about… Let me know if you make the stew!
Just wondering, if you ever thought of layering the flavor with salt and pepper? I’ve been doing that, as I feel it adds to the overall depth of flavor.
Thanks for your question! Regarding seasonings, you’re right, layering the food with salt and pepper can bring a deeper flavor to the end dish. I sometimes add pinches of salt and pepper throughout my cooking, but not overly so — as it has a direct correlation to high blood pressure, so I try to be cautious about how much I use. I actually prefer fresh herbs and spices, but sometimes a dish just needs salt. I get it.
We made it again! Twice in a month!!!
Oh my…so good! Perfection!!! We made it the same way and it turned out beautifully! Thanks for recipe!
Glad you enjoyed it, Shannon!
I’m attempting this today. Can’t wait to see what happens! I used to live in Florida. I live in California, now. But in the valley. The high is 57° and low is 36°! I could use some Florida weather right now.
You’d enjoy it — it was mid-70’s all day today. Windows open!
Hope you enjoy the Boeuf Bourguignon!
I just watch the movie Julia and Julia it’s inspiring to want to to cook french cuisine bon appetit!!
One of my favorite movies! Especially since I’m a food blogger!
First timer here. Will most definitely be doing this a second third and fiftieth time. Wow. I feel like a for real chef.
I think you are a real chef! Julia’s recipe is the BEST!
This looks amazing, I need to make this soon!
I have Julia Child’s cookbooks and loved watching her on her TV show too. Such a cool person. You have made one of her classics and what a great job you did. Beautiful!
This looks beautiful! I still have yet to try boeuf bourguignon!
It’s an effort, but worth it!
You’ve made this not-very-pretty dish, look lovely!
wow it seems too early for a cold front but what a great excuse for boeuf bourguignon. This is one of my absolute favorite dishes and you have presented it so well
I made it a while ago… just giving it some love on Social Media
Omg this looks amazing!!! I have to try this recipe1
It’s wonderful — but it’s Julia — so what’s not to love???
I agree wholeheartedly with everything you said here. I was soooo excited for the *cold front*, had a pot roast in the crock pot and then nothing. It was over before we knew it 🙁
This dish looks fantastic!! I know where I’m going when the next *cold front* heads our way 😉
You are always welcome here, Katrina!
Love your photos! This looks super delicious!
Thank you Christina! I appreciate that!
Yummmmmmmm,
My best friend lives in South Florida so I know how excited she gets when the temps dip below 80! Sounds like you have to take advantage of those days and make this super hearty Julia Child classic! Looks gorgeous!
Thanks, Vicky! The cold snaps are few and far between here!
Ha, I don’t think I’d have the patience to make this one 😉
I totally get that! You might like my Homestyle Pot Roast on the site. A little less involved.
This looks so delicious! It always makes me think of the movie Julie and Julia now, such a classic dish.
I agree!
That’s the thing about proper french recipes, a process is required but it is ALWAYS worth it in the end. Shame about the weather, it would have been perfect to eat in cold temperatures, but at least you both enjoyed it!
ALWAYS!
This sounds amazing!
All I can think about is that scene in Julie and Julia where she burns the boeuf bourguignon! lol. Yours turned out fabulous!!!
That is the best scene, too! To be fair, I made mine on a Sunday morning — no chance of falling asleep!!!
Crikey you’d love the UK! It’s 6 degrees (about 41 F) here today, tops + a nasty wind chill! Beautiful photography btw :O *envious*
It’s only a nasty wind chill when you’re outside!
This is such a classic masterpiece. You beautifully documented it. I love how good the leftovers are the second day.
Yes, they are even better the next day!
Thanks for another beautifully written, beautifully photographed article. I just know that Julia is smiling down from above, seeing this…
Thank you very much — I hope she is!
Just saw this on Facebook can could not wait to come see the recipe. Looks so delish! Can’t wait to try this recipe. Thanks
Ha! I’m glad it caught your attention, Veena! You can’t go wrong with this one!