This takes a little bit of time and more steps than many stews but is very delicious the meat is fork-tender, the vegetables burst with a robust flavor, and an amazing French meal.
I've always used a good burgundy wine however you can use a merlot of a cabernet as well.
Although I used London broil cubed, you don't have to worry about using expensive pricey meat for this dish, use whatever beef is on sale and stewing meat is perfect.
We love all kinds of stews and you may also like our Mississippi London Broil Pot Roast is one of our all-time favorites!
Julia Child is an amazing genius and I have all her cookbooks and love watching her cook on Youtube and streaming channels, I learn something and a new trick to make life easier in the kitchen every time I watch her.
You may also like to try Julia's Steak Diane recipe, it's super easy, or maybe another 1950s classic like her Coquilles Saint Jacques recipe.
Scroll down to our recipe card for this classic stew and one of our all-time favorites by Julia Child.
Other Vegetable Additions or Substitutions not in the original recipe
- peas
- potatoes
- green beans
- finger carrots instead of sliced
- corn
- zucchini
- peppers
Other Meat Substitutions not in the original recipe
- cubed pork
- cubed beef
- cubed veal
- cubed venison
- cubed lamb
More Recipes We Love
Julia's Adapted Steak Diane
Julia's Adapted Coquilles Saint Jacques
Tips
- use any red dry wine
- this taste even better the next day
- use any kind of vegetables you rather have
- for a substitution for red wine use grape juice with 2 tablespoons of rice vinegar or all beef broth
- this freezes perfectly for up to 4 months
- dont miss the step of searing the beef
- substitute pancetta for lardon
- this is best served over noodles or mashed potatoes, rice, etc. something starchy even bread
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Classic Stew
If you love stew, this is super easy and anything can go in it!
My family loves vegetables so use what you have on hand, it's so versatile.
We prefer Cabernet or Merlot but the original recipe calls for Burgundy wine as it is written, so again use whatever you like.
This comforting stew is delicious and is perfect every time no matter what goes in the pot!
Tender fall-apart chunks of beef simmered in a rich red wine gravy makes this Julia Child’s beef bourguignon an incredible in taste and one of the best ever family dinners.
Yield: 6
Julia Child's Beef Bourguignon
Julia Child's(Boeuf a la Bourguignonne) is a beef stew in red wine, with bacon, onions, and mushrooms. this classic is fantastic and a must-try at least one time, we are huge fans!
Prep time: 20 MinCook time: 4 HourInactive time: 15 HourTotal time: 19 H & 20 M
Ingredients
- 1/2 pound thin bacon lardons (1/4 inch in thickness) simmer in water for minutes then pat dry with paper towels
- 4 tablespoons olive oil
- 4 pounds of beef chunks were cut up (I used London Broil)
- 1 cup sliced carrots
- 1 white onion sliced
- salt, and pepper to taste
- 2 or 3 tablespoons of all-purpose flour
- 3 cups of red wine (I used Burgundy wine or Merlot)
- 3 cups of beef bouillon (stock)
- 1 tablespoon tomato paste
- 2 cloves of smashed garlic
- a few fresh thyme leaves or 1/2 teaspoon dried
- 1 dried bay leaf
- 12 to 14 pearl onions
- 1 pound of fresh mushrooms cut in 4's (quartered)
- assorted fresh herbs basil, thyme, parsley, 2 of each
Instructions
- Preheat the oven to 450 degrees.
- Saute the bacon in 1 tablespoon of olive oil in a dutch oven (around 5 quart in size) unit lightly browned.
- Remove the bacon and set it aside.
- Blot dry the beef.
- Add to this same pan, the beef cubes and sear on both sides set aside with the bacon.
- In this same pan add the sliced onions and the carrots saute for around 4 minutes, then drain the oil.
- Add the beef and bacon back to this pan, season with salt, and pepper, toss the flour into the meat coating and place in the oven for around 4 minutes.
- Stir this beef mixture and lower the heat to 325 degrees and continue to cook for another 4 minutes.
- Remove this pan from the oven.
- Add the wine and beef stock and make sure the vegetables and meat is covered with the wine and stock.
- Add 1/2 teaspoon of dried or fresh thyme and garlic and tomato paste stir this to combine.
- Bring this to a low simmer on the stove top, then carefully place this pan back in the 325 degrees over and let this slow cook for 4 hours.
- During the last hour, in a large frying pan combine the bouquet of herbs in a pan with 1/12 tablespoons of butter, the pearl onions with 1/2 cup beef stock,
- Simmer the onions for around 35 minutes then remove the herbs.
- Saute the mushrooms in this pan for around 5 minutes.
- Remove the stew from the oven and drain the sauce using a colander into another large pot.
- Bring this to a low simmer for around 5 minutes then return this sauce to the Dutch oven, and add the onions and mushrooms.
- This is best served over any starch IE noodles, potatoes, rice.
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