Boeuf Bourguignon


It’s hard to mess with a classic – and Boeuf Bourguignon is definitely one of the classics. Julia Child made it famous and brought it outside of grand French restaurants with her classic recipe. I’ve made that recipe many times over the years and really do love it. The past few days I’ve been thinking about making it, but just didn’t feel like spending a couple of hours in the kitchen dirtying half a dozen pots.


I took the basic recipe and streamlined it a bit. Okay – a lot. I made it into a one-pot meal that took about 20 minutes in the kitchen and a few hours unattended time on top of the stove.

This is the recipe I started with:

Boeuf Bourguignon a la Julia Child

For the Stew

  • 6 ounces bacon, solid chunk
  • 1 tablespoon olive oil
  • 3 lbs lean stewing beef, cut into 2-inch cubes
  • 1 carrot, peeled and sliced
  • 1 onion, peeled and sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 2 tablespoons flour
  • 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
  • 2-3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 garlic cloves, mashed
  • 1 sprig thyme
  • 1 bay leaf, preferably fresh

For the braised onions

  • 18-24 white pearl onions, peeled
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup beef stock
  • salt & fresh ground pepper
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley

For the Sauteed Mushrooms

  • 1 lb mushroom, quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil


1. First prepare the bacon: cut off the rind and reserve.
2. Cut the bacon into lardons about 1/4″ think and 1 1/2″ long.
3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4. Drain and dry the lardons and rind and reserve.
5. Pre-heat the oven to 450°F.
6. Put the tablespoon of olive oil in a large (9″ – 10″ wide, 3″ deep) fireproof casserole and warm over moderate heat.
7. Saute the lardons for 2 to 3 minutes to brown lightly.
8. Remove to a side dish with a slotted spoon.
9. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10. Once browned, remove to the side plate with the bacon.
11. In the same oil/fat, saute the onion and the carrot until softened.
12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14. Set the uncovered casserole in the oven for four minutes.
15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16. Now, lower the heat to 325°F and remove the casserole from the oven.
17. Add the wine and enough stock so that the meat is barely covered.
18. Add the tomato paste, garlic and herbs and the bacon rind.
19. Bring to a simmer on the top of the stove.
20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21. The meat is done when a fork pierces it easily.
22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23. Heat the butter and oil in a large skillet and add the onions to the skillet.
24. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
25. Pour in the stock, season to taste, add the herbs, and cover.
26. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
27. Remove the herbs and set the onions aside.
28. For the mushrooms, heat the butter and oil over high heat in a large skillet.
29. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
30. As soon as they have browned lightly, remove from heat.

To Finish the Stew:

1.  When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
2.  Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
3.  Distribute the mushrooms and onions over the meat.
4.  Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
5.  You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
6.  If the sauce is too thick, add a few tablespoons of stock.
7.  If the sauce is too thin, boil it down to reduce to the right consistency.
8.  Taste for seasoning.
9.  Pour the sauce over the meat and vegetables.
10. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
11. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
12. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
13. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

And what I did…..

I finely chopped the bacon (Niman Ranch, thick-sliced) and browned it in a large casserole. I floured the beef and added it to the bacon.
I removed the browned beef and added the chopped onions, 3 chopped carrots, 2 chopped celery stalks, garlic, and 8 ounces of chopped mushrooms. Browned it all.
Added the tomato paste, browned it a bit, then added 1/2 cup of brandy and cooked it down.
Next, I added the wine and the broth, and all of the herbs and spices.
I returned the beef to the pot and brought it all to a boil.
Reduced the heat, partially covered it, and let it simmer for about 3 hours.

It rocked!

The house was full of that rich wine-and-beefy aroma. Victor kept coming into the kitchen asking if we could eat right now.

I didn’t add the onions because I really didn’t feel like peeling them. I’ll have to find a use for them in the next few days, but… that’s something to deal with when I have to.

And no, it wasn’t quite as complex, perhaps, as the classic.  The original has wonderful layers of flavor created by the separate preparation of ingredients.  But it was a damned fine stew nonetheless with none of the hassles and only one dirty pot!