If you want to make the perfect, slow roasted Sunday dinner- then boeuf bourguignon is for you! This recipe, start to finish, may take a few hours, but it is worth every minute!

This slow-simmered hearty stew turns an inexpensive cut of beef and veggies into something wonderful! Even better than American beef stew, the French version will make sure you never look back!

I started with Julia's recipe, but wanted to find ways to make it healthier. The original recipe only calls for 1 carrot, 1 onion, 12 pearl onions, and 1 lb. of mushrooms. I added extra carrots (a whole pound!) and more pearl onions. Next time, I would even add more carrots and possibly celery. I used less mushrooms, though that was mostly personal preference. In addition, I simplified the recipe by leaving out a few steps that didn't feel absolutely necessary.

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What is boeuf bourguignon?

Boeuf bourguignon is French for "beef burgundy." Bourguignon is actually a culinary term that refers to a dish prepared with wine and/or an onion and mushroom garnish. It does not mean that the dish is from the Burgundy region of France.

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What is the difference between boeuf bourguignon and beef stew?

The main difference between boeuf bourguignon and beef stew is the addition of red wine. In addition, boeuf bourguignon has mushrooms and pearl onions. Furthermore, the French version is often served with mashed potatoes, unlike the American version, which often has chunks of potatoes boiled in the stew.

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Serve with...

• Mashed Potatoes
• Rice
• Pasta

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Ingredients in Boeuf Bourguignon

• Beef
• Bacon
• Carrots
• Onion
• Garlic
• Pearl Onions
• Mushrooms
• Gluten Free Flour
• Beef Stock
• Red Wine
• Tomato Paste
• Butter
• Parsley

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How to Make Boeuf Bourguignon

1. In a Dutch oven, brown the bacon over medium heat. Set aside on a plate lined with a paper towel.
2. Cut the beef into 2-inch chunks. Then, sear the beef in the remaining bacon grease. Remove and set aside.
3. Preheat the oven to 350 degrees.
4. Next, sauté the carrots, onion, and garlic for 4-6 minutes. Then, stir in the flour and pearl onions.
5. Stir in the beef stock, wine, tomato paste, and parsley and bring to a simmer.
6. Cover and roast in the oven for 2-3 hours.
7. Heat a large skillet with 1 Tbsp. of butter. Then, add the garlic and allow to cook for 2-3 minutes. Add the mushrooms and sauté for 5-6 minutes. Stir the mushrooms into the stew. Finally, garnish with chopped parsley.

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Best Cuts of Meat to Use

Boneless beef chuck is inexpensive, but a great cut for this dish. It's ideal for low and slow cooking. Shoulder or round roast would work well too. You could even use stewing beef or beef brisket.

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Who is Julia Child?

Julia Child is a well known chef, author, and TV personality. She is most well known for co-authoring Mastering the Art of French Cooking. It was published in 1961 and helped to make French dishes accessible to American women. She was one of the first women to host her own cooking show in 1962. She also hosted cooking shows such as Baking with Julia and Cooking with Masterchefs in the 1990s. Julia didn't even attend cooking school until her late 30s. She graduated from Le Cordon Bleu in Paris in 1951.

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