Boeuf Bourguignon

By
Gene Gerrard
Gene Gerrard
Gene Gerrard
Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos.
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Updated on 10/8/21
Boeuf Bourguignon
Gentl and Hyers/Getty Images
Prep: 30 mins
Cook: 3 hrs
Total: 3 hrs 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
716 Calories
44g Fat
18g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 716
% Daily Value*
Total Fat 44g 56%
Saturated Fat 18g 90%
Cholesterol 168mg 56%
Sodium 610mg 27%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 48g
Vitamin C 8mg 39%
Calcium 78mg 6%
Iron 6mg 34%
Potassium 1251mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If there's anyone in the world who will be remembered for changing how Americans cooked, it's, of course, Julia Child. With the publication of her iconic cookbook, Mastering the Art of French Cooking, Julia taught us how to cook the cuisine that most people swoon about.

This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend.

For the best results, use a packaged (not canned) or homemade beef stock.

Ingredients

  • 6 ounces pancetta

  • 1 tablespoon olive oil

  • 3 pounds chuck roast

  • 1 large onion, sliced

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons flour

  • 3 cups rich and fruity red wine

  • 2 to 3 cups beef stock

  • 1 tablespoon tomato paste

  • 2 cloves garlic, mashed

  • 1/2 teaspoon thyme

  • 1 bay leaf

  • 1/2 pound baby carrots

  • 1 package frozen pearl onions

  • 3 tablespoons unsalted butter

  • 1 pound mushrooms, quartered

  • Chopped parsley, for garnish

Steps to Make It

  1. Preheat oven to 450 F.

  2. Cut the chuck roast into 2-inch cubes, and pat them very dry with paper towels.

  3. Cut the pancetta into batons 1-1/2-inches long by 1/4-inch thick. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the pancetta, and brown until crisp. Remove the pancetta batons with a slotted spoon, and drain them on a plate lined with paper towels.

  4. Brown the beef in batches -- this helps to brown the meat evenly -- and transfer them to the plate with the pancetta.

  5. Add the sliced onion to the pot, and sauté, until light golden brown. Put the beef and pancetta back into the pot, and sprinkle them with salt and pepper. Toss to combine.

  6. Sprinkle the flour over the beef, and put the pot into the oven for 4 minutes. Toss the beef again, and return the pot to the oven for another 4 minutes. (This step allows the flour to toast and removes its floury taste.)

  7. Take the pot out of the oven, and reduce the temperature to 325°. Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots. Cover the pot, and return it to the oven for 2-1/2 to 3 hours, until you can easily pierce the beef with a fork.

  8. While the beef braises, melt 1 tablespoon of butter in a sauté pan, and add the frozen pearl onions. Cover, and simmer over low heat for 7 minutes. Remove the cover, and simmer until the liquid evaporates, about 5 minutes. You want the onions to be golden yet hold their shape.

  9. Divide the mushrooms in two. Melt 2 tablespoons butter over medium heat, and a saute pan and add 1/2 of the mushrooms.  Sauté them until browned. Transfer the mushrooms to a plate, and brown the rest of the mushrooms.

  10. Set a large sieve over a large saucepan. Pour the contents of the pot through the sieve, then return the beef to the pot. Distribute the mushrooms and pearl onions over the meats.

  11. Simmer the sauce in the large saucepan for 2 minutes, skimming off any fat that rises to the surface. Increase the heat, and let the sauce come to a slow boil for 5 minutes. The sauce should thicken and coat a spoon. (You can cook the sauce a little longer to get the desired consistency.)

  12. Pour the sauce over the beef, and baste the meats, keeping the heat low, for 3 minutes. You can serve the Boeuf Bourguignon now, or let it cool, refrigerate, then slowly re-warm the next day.


Recipe adapted from Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle.