Julia Child’s Beef Bourguignon
What can possibly be said that hasn’t already about Julia’s Child’s immensely famous recipe for Beef Bourguignon?
It’s utterly delicious. Yes!
It’s a delight to read her recipe in her seminal cookbook, Mastering the Art of French Cooking. Yes!
It’s withstood to test of time. Yes!
And yes, her version and the thousands of variations that have been created over the last 70-ish years are always for huge serving sizes - 8 people! 10 people! 12 people!
Look, I get it. This recipe is a labor of love. It requires quite a bit of time and comes with a list of ingredients longer than most food recipe blog articles (said with a full level of awareness of this lengthy article…).
So, if you’re going to invest the time and effort, why not make it for a small army?
Well, if it’s just the two of you and you really want to eat this but don’t feel like having beef bourguignon for the next five nights AND you’re in no mood to cough up the $50 you’ll fork over at some overpriced fancy-pants French bistro, well then what????
Just give up? Give in? Just deal with it?
Nope. Let’s do better. Let’s cook smarter. Let’s cook more affordably.
So, after many, many tests and trials, I am so happy to provide all your twosomes a wonderfully scaled-down version of this wonderful, delicious, don’t-change-anything-about-it kind of recipe.
Let’s dive in.
Origins of Beef Bourguignon
Beef Bourguignon, also known as "Boeuf Bourguignon" in French, is a classic French dish with a rich history deeply rooted in the culinary traditions of the Burgundy region, located in eastern France.
The origins of Beef Bourguignon can be traced back to the peasant farmers and laborers of Burgundy. It was originally a rustic and hearty dish prepared by slow-cooking tough cuts of beef with local red wine, vegetables, and herbs.
This method of cooking tough cuts of meat slowly over low heat allowed the meat to become tender and infused with the flavors of the wine and aromatics.
Over time, Beef Bourguignon evolved from a humble peasant dish into a more refined and elegant preparation.
As the dish gained popularity, variations emerged, incorporating additional ingredients and techniques. The addition of pearl onions, mushrooms, and bacon became common in modern interpretations of the dish.
Beef Bourguignon is a culturally significant dish in France. It is often associated with family gatherings, celebrations, and special occasions. It is considered a quintessential French dish, representing the country's culinary heritage and gastronomic traditions.
Traditional Beef Bourguignon is made with ingredients that are characteristic of the Burgundy region.
Burgundy red wine, such as Pinot Noir, is typically used in the dish, as it imparts a rich flavor and color to the sauce. Additionally, local vegetables and herbs, such as carrots, onions, garlic, thyme, and bay leaf, are integral components of the recipe.
Julia Child's Influence
Beef Bourguignon gained widespread recognition outside of France largely due to the influence of Julia Child, an American chef, author, and television personality.
In her seminal cookbook "Mastering the Art of French Cooking," published in 1961, Child included a recipe for Boeuf Bourguignon, introducing the dish to a new audience and popularizing it as a classic French comfort food.
Julia Child's version of Beef Bourguignon played a significant role in popularizing the dish in the United States for several reasons:
Accessibility
Julia had a unique talent for making complex French cooking techniques accessible to American home cooks.
In her cookbook "Mastering the Art of French Cooking" and her television show "The French Chef," she demystified French cuisine, breaking down intimidating recipes into manageable steps.
Her clear instructions and engaging personality encouraged viewers and readers to try their hand at cooking dishes like Beef Bourguignon, which might have seemed daunting before.
Attention to Detail
Julia Child's recipe for Beef Bourguignon was meticulously crafted, with detailed explanations of each step and ingredient.
She emphasized the importance of using high-quality ingredients and proper techniques to achieve the best results.
By providing thorough guidance, she instilled confidence in home cooks and ensured that they could successfully recreate the dish in their own kitchens.
Authenticity
Julia Child's dedication to authenticity and respect for French culinary traditions lent credibility to her recipes.
Her version of Beef Bourguignon stayed true to its origins, incorporating traditional ingredients and techniques used in French cooking. This authenticity appealed to American audiences seeking an authentic taste of French cuisine.
Timing
Julia Child's rise to fame coincided with a growing interest in international cuisines and gourmet cooking in the United States during the 1960s and 1970s.
Her approachable yet sophisticated approach to French cuisine resonated with this culinary zeitgeist, making her recipes, including Beef Bourguignon, immensely popular among American home cooks eager to explore new flavors and techniques.
Why You’ll Love Cooking This Version of Julia Child’s Classic Beef Bourguignon
Besides all the care that I took to make sure this scaled-down version does Julia’s recipe the justice it deserves, here’s what else you’re going to gag over:
Layered Flavors
Starting with thick-cut bacon renders a rich flavor, which is further enhanced by browning the beef in the bacon fat. This initial step creates a depth of flavor that permeates the entire dish.
Quality Ingredients
Lean stewing beef ensures tenderness, while the addition of carrots, onions, garlic, thyme, and bay leaf builds aromatic complexity.
The use of full-bodied wine and beef stock contributes richness and depth to the sauce.
Technique
Searing the beef and vegetables before slow-cooking them in the oven helps to caramelize their sugars, intensifying their flavors.
This process also develops a fond, or caramelized bits stuck to the bottom of the pan, which adds complexity to the sauce.
Slow Cooking
Cooking the boeuf bourguignon slowly in the oven allows the flavors to meld together harmoniously while tenderizing the beef. The long, slow cooking process ensures that the meat becomes fork-tender and absorbs the flavors of the sauce.
And yes, it’s worth it. Trust.
Accompaniments
The addition of pearl onions and mushrooms adds texture and complementary flavors to the dish. Serving the boeuf bourguignon with crusty French baguette allows for soaking up the flavorful sauce, enhancing the dining experience.
Final Touches
The final reduction of the sauce ensures that it is concentrated and coats the meat and vegetables beautifully, creating a luxurious finish.
And then garnishing with fresh parsley adds a pop of color and freshness to the dish.
Make Beef Bourguignon Like a Pro
I get lots of questions about this one, so let’s just address them one by one, shall we?
Can I use a different cut of beef?
Yes, you can use a different cut of beef, but it's best to use a lean stewing beef for optimal tenderness and flavor. Chuck roast or brisket are good alternatives.
Do I have to use pearl onions and mushrooms?
While pearl onions and mushrooms are traditional additions to Beef Bourguignon, you can omit them if you prefer. But please don’t…they add a lot of depth of flavor and texture to the dish.
What type of wine should I use?
A full-bodied red wine, preferably Burgundy (Pinot Noir), is traditionally used in Beef Bourguignon. However, you can use any dry red wine with similar characteristics.
Can I make this recipe in advance?
Yes, Beef Bourguignon actually tastes better when made in advance as it allows the flavors to meld together. You can refrigerate it for up to 2-3 days or freeze it for longer storage.
Can I use something other than bacon for flavor?
Bacon adds a distinctive smoky flavor to the dish, but if you prefer not to use it, you can substitute it with pancetta or turkey bacon (if pork isn’t part of your fantasy.)
What can I serve with Beef Bourguignon?
Beef Bourguignon pairs well with crusty French bread, mashed potatoes, egg noodles, or rice. These sides help soak up the flavorful sauce.
Do I need to use an oven-proof Dutch oven?
Yes, using an oven-proof Dutch oven allows you to sear the meat on the stovetop and then transfer it directly to the oven for slow cooking.
If you don't have a Dutch oven, you can use a regular skillet for the stovetop portion and transfer everything to an oven-safe dish for baking.
Can I use vegetable stock instead of beef stock?
While beef stock provides a richer flavor, you can use vegetable stock if you prefer or if you're catering to dietary restrictions. Just keep in mind that it may alter the overall flavor profile slightly.
How do I know when the beef is done?
The beef is done when it is fork-tender and easily pierces with little resistance. It should be cooked low and slow until it reaches this level of tenderness.
How do I adjust the seasoning if needed?
Taste the dish throughout the cooking process and adjust the seasoning with salt and pepper as needed. Remember that flavors will intensify as the dish cooks, so it's best to season gradually.
Can I use a slow cooker or Instant Pot to make this recipe?
Yes, you can adapt the recipe for a slow cooker or Instant Pot. For a slow cooker, follow the initial steps to sear the beef and vegetables, then transfer everything to the slow cooker along with the remaining ingredients.
Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
For an Instant Pot, use the sauté function to sear the beef and vegetables, then pressure cook on high for 45-60 minutes, followed by a natural release.
What can I do if the sauce is too thin?
If the sauce is too thin, you can thicken it by making a slurry with cornstarch or flour and water.
Mix equal parts of cornstarch or flour with water to form a smooth paste, then stir it into the simmering sauce until thickened to your desired consistency.
How can I prevent the meat from becoming tough?
To prevent the meat from becoming tough, ensure that you're using a lean stewing beef and cooking it low and slow.
Avoid overcooking the beef, as this can result in toughness. Additionally, make sure the beef is fully submerged in liquid during cooking to keep it moist and tender.
Can I make this recipe without alcohol?
Yes, you can make Beef Bourguignon without alcohol by substituting the wine with additional beef stock or a combination of beef stock and grape juice.
While the flavor profile will be slightly different, it will still be delicious.
Ingredients Needed to Make this Beef Bourguignon
Here's a breakdown of each ingredient serves in this Beef Bourguignon recipe:
Thick-cut bacon: Adds a rich, smoky flavor to the dish. When rendered, the bacon fat provides a flavorful base for browning the beef and vegetables.
Olive oil: Used for sautéing and browning the beef and vegetables. Adds a subtle fruity flavor and helps prevent sticking.
Lean stewing beef: The main protein component of the dish. When cooked low and slow, the beef becomes tender and absorbs the flavors of the sauce.
Carrot: Adds sweetness and depth of flavor to the dish. Carrots also provide texture and color.
Onion: Contributes savory flavor and aroma to the dish. Helps build the base of the sauce.
Salt and pepper: Enhances the flavor of the ingredients and balances the overall taste of the dish.
Flour: Used as a thickening agent for the sauce. Coats the beef and vegetables, helping to create a rich, velvety texture.
Full-bodied wine (such as Burgundy): Provides acidity, depth, and complexity to the sauce. The wine also helps tenderize the beef and adds a rich flavor profile.
Beef stock: Adds depth of flavor and richness to the sauce. Provides additional liquid for braising the beef and vegetables.
Tomato paste: Adds umami flavor and richness to the sauce. Helps deepen the color of the dish.
Garlic: Adds pungent flavor and aroma to the dish. Complements the savory notes of the beef and vegetables.
Thyme: Adds earthy, herbal flavor to the dish. Enhances the overall aroma and complexity of the sauce.
Bay leaf: Adds subtle, aromatic flavor to the dish. Helps infuse the sauce with depth and complexity.
Butter: Used for sautéing the pearl onions and mushrooms. Adds richness and enhances the flavor of the vegetables.
Pearl onions: Adds sweetness and texture to the dish. Complements the savory flavors of the beef and mushrooms.
White mushrooms: Adds earthy flavor and meaty texture to the dish. Absorbs the flavors of the sauce and complements the beef.
Parsley: Used as a garnish to add freshness and color to the dish. Provides a contrasting flavor to the rich, hearty flavors of the Beef Bourguignon.
Crusty French baguette: Served as a side to soak up the flavorful sauce. Provides a textural contrast to the tender beef and vegetables.
Step-by-Step Instructions on How to Make Beef Bourguignon
The approach to cooking this version of Beef Bourguignon follows a classic French braising technique, which involves several key steps to develop layers of flavor and achieve tender, succulent meat. Here's a broad overview of the approach:
Preparation
Begin by prepping all the ingredients, including cutting the bacon into lardons, trimming and cubing the beef, slicing the vegetables, and gathering all the necessary herbs and spices.
Organize the ingredients and equipment to streamline the cooking process.
Searing the Meat
Heat a Dutch oven or large oven-safe skillet over medium-high heat and sear the bacon until lightly browned and crispy.
Remove the bacon with a slotted spoon and set it aside.
Next, brown the cubed beef in batches, allowing each piece to develop a golden crust on all sides. Remove the beef and set it aside with the bacon.
Sautéing the Vegetables
In the same pot with the rendered bacon fat and beef drippings, sauté the sliced onions and carrots until they are caramelized and fragrant. This step adds sweetness and depth of flavor to the dish.
Creating the Sauce
Return the seared beef and bacon to the pot with the sautéed vegetables. Season everything with salt, pepper, and flour, tossing to coat evenly.
This creates a roux that will thicken the sauce.
Pour in the full-bodied wine and enough beef stock to almost cover the meat and vegetables.
Add tomato paste, minced garlic, thyme, and a bay leaf for aromatic depth.
Stir to combine, scraping up any browned bits (fond) from the bottom of the pot.
Braising in the Oven
Cover the Dutch oven or skillet with a tight-fitting lid and transfer it to a preheated oven.
Braise the Beef Bourguignon at a moderate temperature, allowing the flavors to meld together and the meat to become tender.
The dish cooks undisturbed for the majority of the time, with periodic checks to ensure there's enough liquid and to adjust seasoning as needed.
Cooking Pearl Onions and Mushrooms
While the Beef Bourguignon braises in the oven, sauté pearl onions and quartered mushrooms in a separate pan until browned and caramelized.
These will be added to the dish later to provide additional flavor and texture.
Finishing and Serving
Once the beef is tender and the sauce has thickened, remove the pot from the oven.
Discard the bay leaf and skim off any excess fat from the surface of the sauce.
If necessary, thicken the sauce further by reducing it on the stovetop.
Return the cooked pearl onions and mushrooms to the pot, stirring to combine.
Serve the Beef Bourguignon hot, garnished with fresh parsley, alongside crusty French bread for soaking up the flavorful sauce.
Cooking Beef Bourguignon Efficiently
To prep the ingredients efficiently and effectively, follow these steps:
Gather and Organize Ingredients: Before starting, gather all the ingredients listed in the recipe. Organize them on your kitchen counter or workspace to ensure easy access during the cooking process.
Prepare the Bacon: Cut the thick-cut bacon into lardons (sticks, ¼-inch thick and 1½-inches long) as per the recipe instructions. This can be done by stacking slices of bacon and cutting them into strips.
Cut the Beef: Trim any excess fat from the lean stewing beef and cut it into 2-inch cubes. Pat the beef dry with paper towels to remove excess moisture, which helps achieve better browning during cooking.
Prep the Vegetables: Peel and slice the carrot into ½-inch slices. Slice the onion as directed in the recipe. Mince the garlic clove. Prepare any other vegetables, such as peeling pearl onions or cleaning mushrooms, according to the recipe instructions.
Organize Cooking Equipment: Ensure that you have all the necessary cooking equipment ready, including an oven-proof Dutch oven or large skillet, cutting board, chef's knife, measuring cups and spoons, and any other utensils needed for cooking.
Preheat the Oven: If your recipe requires preheating the oven, do so at this stage to ensure it's ready when needed.
Set Up a Workstation: Arrange your workspace for efficient cooking. Have a designated area for prepped ingredients, cooking utensils, and waste disposal to keep the process streamlined.
Mise en Place: "Mise en place" means "everything in its place." Measure out and arrange all ingredients before you begin cooking. This includes measuring out wine, beef stock, tomato paste, and other liquids.
By following these steps to prep your ingredients, you'll ensure a smooth and efficient cooking process, allowing you to focus on executing each step of the recipe with ease.
Cooking Equipment Needed to Make Beef Bourguignon
To make this Beef Bourguignon recipe, you'll need several pieces of kitchen equipment, each serving a specific purpose in the cooking process. Here's a list of the essential equipment and their purposes:
Dutch Oven or Large Oven-Safe Skillet: The Dutch oven or skillet is used to sear the beef and vegetables on the stovetop and then transfer everything to the oven for slow cooking. It's essential for achieving even heat distribution and allowing the flavors to meld together.
Cutting Board and Chef's Knife: These are used for prepping ingredients such as cutting bacon, beef, vegetables, and herbs. A sharp knife and sturdy cutting board make the prep work safer and more efficient.
Measuring Cups and Spoons: Used for accurately measuring out ingredients such as flour, wine, and stock. Precise measurements are crucial for achieving the right balance of flavors in the dish.
Slotted Spoon: Used for removing the cooked bacon, beef, and vegetables from the Dutch oven or skillet. The slotted spoon allows excess fat and liquids to drain away while transferring the ingredients.
Wooden Spoon or Spatula: Used for stirring and scraping the bottom of the Dutch oven or skillet to loosen any browned bits (fond) and incorporate them into the sauce. This helps develop depth of flavor in the dish.
Sieve or Fine Mesh Strainer: Used for straining the sauce to remove any solids before thickening and serving. This ensures a smooth and velvety texture for the sauce.
Small Saucepan: Used for heating and reducing the sauce after straining. This helps concentrate the flavors and thicken the sauce to the desired consistency.
Medium-Sized Pan: Used for sautéing the pearl onions and mushrooms. A non-stick or stainless steel pan works well for even browning and caramelization.
Baking Sheet or Plate: Used for holding the cooked bacon, beef, and vegetables after they've been browned. This prevents overcrowding in the Dutch oven or skillet and allows excess moisture to drain away.
Oven Mitts: Essential for handling hot pots, pans, and dishes safely. Choose heat-resistant oven mitts or gloves to protect your hands from burns.
Tongs: Helpful for flipping and turning the beef and vegetables while searing them on the stovetop. Tongs provide a secure grip and allow for easy maneuvering in the hot pan.
Ladle: Used for transferring the sauce from the Dutch oven or skillet to the sieve or strainer for straining. It's also used for ladling the sauce over the finished dish when serving.
By having these essential pieces of kitchen equipment on hand, you'll be well-prepared to tackle your Beef Bourguignon recipe and execute each step with ease and precision.
How I Scaled Down Julia Child’s Classic Beef Bourguignon to Serve Two People
Scaling down a recipe like Beef Bourguignon from its traditional larger format to serve just two people required careful consideration and adjustments to ensure the flavors, textures, and proportions remain balanced.
Here's what I did, along with why it matters:
Reduce Ingredient Quantities
I significantly reduced the quantities of most (but not all) ingredients compared to the OG recipe. This ensures there are no excessive leftovers and that you're cooking only what's needed for the intended servings.
It also simplifies the cooking process and makes it more manageable.
Adjust the Size of Vegetables
I reduced the size and quantity of the carrots and onions to match the scaled-down portion size. This ensures that the vegetables are proportionate to the amount of meat and sauce, preventing them from overpowering the dish or becoming too crowded in the pot.
Decrease the Cooking Time
With smaller quantities of ingredients, the cooking time needed to be adjusted accordingly. This ensures that the beef and vegetables are cooked through without overcooking or becoming mushy.
This prevents the dish from being undercooked or overcooked and maintains the desired texture and flavor.
Use a Smaller Dutch Oven
Using a smaller Dutch oven ensures that the ingredients are evenly distributed and cooked properly without being overcrowded. It also allows for easier handling and serving of the finished dish.
Julia Child's Boeuf Bourguignon
Ingredients
Preparation
- Set rack in the middle position and preheat oven to 450℉. Dry beef with paper towels.
- Heat 1 tablespoon oil in a medium-sized oven-proof Dutch oven over medium heat. When oil is hot but not smoking, sauté bacon until lightly browned, about 2-3 minutes. Turn off heat, remove bacon with a slotted spoon, and set aside in a medium-sized bowl.
- Reheat bacon fat over medium-high heat. When smoking, add half of the beef until nicely browned, about 3-4 minutes per side. Add beef to the bacon, repeat browning process with the other half of beef, and transfer second half of beef to the bowl.
- Add the onion and carrot to the fat and oil that is already in the pan and sauté over medium-high heat until browned, about 5-6 minutes. Turn off heat.
- Return the beef and bacon to the pan, sprinkle with salt and pepper, anfd then add flour and toss to coat beef and vegetables.
- Set Dutch oven in the preheated oven and cook for 4 minutes. Remove from oven, toss meat, and return to the oven for an additional 4 minutes. Remove from oven and place back on stove top. Reduce temperature of the oven to 325℉ and move rack to the lower third position.
- Stir in the wine and enough stock so that the meat is almost completely covered. Add the tomato paste, garlic, thyme, and bay leaf. Give it a good stir to incorporate all the tomato paste and scrape up anything stuck to the bottom. Turn heat to medium-high and bring to a simmer, then cover with a tight-fitted lid, and return back to the oven.
- Cook, undisturbed for an hour, and then check to make sure there is enough liquid remaining to cover the beef and vegetables. If it looks a little dry, add more beef stock. Cover and return to the oven for another 75-90 minutes, checking periodically to ensure enough liquid remains, and adding more stock as needed. The meat will be done when a fork pierces it easily.
- While beef is in the oven, heat remaining tablespoon of olive and with ½ tablespoon butter in a medium-sized pan over medium heat. Add pearl onions and sauté until browned all over, about 5-6 minutes. Remove with a slotted spoon and set aside in a small bowl.
- Add remaining ½ tablespoon of butter to the same pan. Once melted, add mushrooms and cook undisturbed for about 3 minutes. Toss mushrooms around the pan until browned all over, about another 3-4 minutes. Transfer cooked mushrooms to bowl with pearl onions and set aside.
- When meat is tender, remove bay leaf and then pour contents of the Dutch oven into a sieve set over a small saucepan. Wash out the Dutch oven and return the beef, bacon, and vegetables to it.
- Add reserved pearl onions and mushrooms to the Dutch oven.
- In the small saucepan, heat sauce over medium-high heat until simmering. Skim off any fat as it rises and continue to simmer for about 10 minutes. You should have about 1 cup of sauce and it should be thick enough to lightly coat a spoon. If too thick, mix in a few tablespoons of stock. Salt and pepper, to taste. Pour sauce over the meat and vegetables in the Dutch oven.
- Turn heat to medium-high and bring Dutch oven to a low simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times.
- Ladle into two shallow bowls, top with parsley, and serve with crusty bread.