Boeuf Bourguignon

“Certainly one of the most delicious beef dishes concocted by man” said Julia Child. I don’t eat much beef, but when I do - I make it good! Thank you Julia! Here’s my version.

I love this over homemade pappardelle, but also wonderful with polenta or potatoes.

Yield: 6

Boeuf Bourguignon

prep time: 20 minscook time: 1 hour and 20 minstotal time: 1 hours and 40 mins

Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".


  • 1 1/2 pounds boneless beef sirloin tip, cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 2 slices bacon, diced
  • 2 cups carrot, peeled and sliced
  • 2 cups white or crimini mushrooms, cleaned, stemmed, and sliced
  • 1 medium yellow onion, diced
  • kosher salt and freshly ground black pepper,
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 1/4 cups red wine
  • 1 tablespoons double-concentrated tomato paste
  • 1 cup pearl onions, frozen is fine - thawed completely


  1. Dry the cubed beef with paper towels before browning.  Heat the olive oil in a Dutch oven over medium high heat. Sauté the bacon until brown and crisp.  Remove the bacon with a slotted spoon to paper towels to drain.  
  2. Increase the heat slightly and add half of the beef.  Sauté until brown, remove to a plate and repeat with remaining beef.  
  3. In the same skillet, brown the carrot, mushrooms, and onion for 5 minutes until softened.  Add kosher salt and pepper, thyme sprigs, garlic and the flour.   Stir for 1 minutes to cook the flour.
  4. Return beef and it's juices and bacon to the pan and stir with the vegetables.  Stir in the stock, wine, and tomato paste.  Lower heat to a simmer, cover and cook for 50 minutes to an hour.  
  5. Stir in pearl onions and cook uncovered for 10 minutes to thicken.  Remove thyme stems.
  6. Serve over buttered noodles and garnish with chopped Italian parsley.  
Created using The Recipes Generator