Recent Posts

Classic Beef Bourguignon is easier than you think

Classic Beef Bourguignon is easier than you think

I love Julia Child’s meticulous attention to detail.  She writes the mother recipe first and then how to make variations from there.  I love her picks for side dishes and wine.  She leaves nothing uncovered.  Here is her Beef Bourguignon.  I hope you love it as much as my family does.

Cheers!

Madalaine @ Lakeside Table

How to Make an Ice Cream Bombe with only 3 Ingredients

I don’t know about you, but I think cooking should be FUN!  Making things from scratch, especially if it’s easy, is highly rewarding, but sometimes it’s just plain ol’ fun to put something together that’s “semi” homemade, easy, super tasty, and really pretty.  That’s exactly […]

Ice Cream Flavors that are Outrageously Delicious

Ice Cream Flavors that are Outrageously Delicious

Jump to: 12 Delicious Ice Cream Flavors and Recipes Life was changed forever when ice cream was invented. Have you landed a huge deal or just enjoyed a fabulous meal?  A scoop of ice cream makes a great day… AWESOME!  Have a horrible fight with your boyfriend […]

Brown Buttered Almond Trout Recipe

Brown Buttered Almond Trout Recipe

Jump to recipe: Brown Butter Almond Trout Recipe I love to fish.  I almost like to fish more than I like to eat fish (like the Brown Butter Almond Trout recipe below… super yum!), and that’s saying a lot!  Not that I’m good at it, […]

Steamed Swai and the Twin Cities

Steamed Swai and the Twin Cities

Jump to Recipe: Steamed Fish Bundles One of the best things about going out to eat is trying to make your own version at home.  I don’t have near the culinary genius to replicate what most professional chefs procure, but it’s tons of fun to […]

Illinois Artisanal Cheese – Marcoot Creamery

Illinois Artisanal Cheese – Marcoot Creamery

Firefly Grill Field Trip Last week I took a road trip with Firefly Grill’s (owners/chef) Kristie & Niall to Greenville*, IL.  This sleepy town is home to an Illinois artisanal cheese maker: Marcoot Jersey Creamery.  It didn’t take us long to realize this was indeed […]

Things to do in Knoxville – Travel Log

Things to do in Knoxville – Travel Log

Knoxville – Tennessee’s Hidden Gem Ok, so Knoxville isn’t exactly hidden considering it’s right off two major highways 40 and 75 and nestled on the Tennessee River on the east side of Tennessee, but it is certainly a gem and there are so many things […]

Aruba Rocks Ceviche: How to Make Ceviche

Aruba Rocks Ceviche: How to Make Ceviche

Jump to recipe: Ceviche I love ceviche but I’ve always been a little scared to make it.  I mean, come on… raw fish?  There are some things you just don’t mess with.  However when Deb and I went to Aruba we stayed at the Riu […]


Latest Post

Classic Beef Bourguignon is easier than you think

Classic Beef Bourguignon is easier than you think

Here’s the classic Beef Bourguignon from Julia Child.  It’s the essential one pot meal that will have you crying it’s so good.

When I was a kid, my mom had Julia Child’s Mastering the Art of French Cooking and she still has it in her kitchen today as do I.  It’s a hard back megalith cookbook with these cute little turquoise dots (stars) and orange flowers (fleur de lis) with no pictures.  Whaaaaaat???!!!  When I first started cooking I was completely intimidated by it.  

However over the years, I’ve come to enjoy actually reading cookbooks cover to cover, Julia Child’s in particular.  Her wit and humor shine through and, of course, her recipes are spot on.  

Sauté mushrooms

I love Julia Child’s meticulous attention to detail.  She writes the mother recipe first and then how to make variations from there.  I love her picks for side dishes and wine.  She leaves nothing uncovered.  Not only that, I feel good opening her book and spending time with her in the kitchen.  Crank up a little Edith Piath and open a bottle of Louis Jadot, oh heck yeah!  I am so in Paris!!!  Julia and I are so totally rockin’ BFFs!  (Ok, sorry about that last bit.  That was little much, a little too much Louis Jadot talking there.  If I committed some kind of culinary sacrilege…  my apologies.)

Saute onions

Read the Beef Bourguignon recipe below.  Here’s the link to Julia Child’s PBS web sight.  Make the recipe.  Go out and get her book, or click on the Amazon link below.  It’s priceless.  It’s historic.  It’s delicious.  While you’re at it buy her videos, kiss your sweetheart like you mean it, donate to PBS, and take in a rescue dog or cat.  Your life will be better for it.  I promise.

beef bourguignon nested on rice placed with peas, onions and mushrooms

 

Disclosure: I am an Amazon affiliate and may get a small percentage if you purchase the book from this link.

Beef Bourguignon

This recipe is a classic and it's easier than you think. Try this Beef Bourguignon recipe and it will one you back to again and again! | www.lakesidetable.com

Course Main Course
Cuisine French
Keyword beef bourguignon
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings
Calories 376 kcal
Author Julia Child's recipe adapted by Madalaine

Ingredients

  • 6 ounce bacon
  • 1 tablespoon olive oil
  • 3 pounds lean beef arm roast, tip roast, stewing beef
  • 2 carrots sliced
  • 1 onions sliced
  • 2 teaspoons salt kosher
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons flour all purpose
  • 3 cups red wine*
  • 3 cups beef stock
  • 1 tablespoon tomato paste
  • 3 cloves garlic smashed
  • 1 bunch parsley chopped

Instructions

  1. On the stove, place bacon with 1 tablespoon olive oil in a fireproof casserole 3 or 4 inches deep or a medium soup pot over medium heat.  Sautee until slightly brown.  Remove bacon and set aside.

  2. Heat fat and oil until almost smoking.  Cut beef into 2 inch hunks and dry with a paper towel.  Season with salt.  Place a few pieces in the hot oil and brown them on all sides.  Keep them about 2-3 inches apart so they don't steam.  Remove the beef and add it to the bacon.

  3. Add the sliced carrots and sliced onion to the pot and brown them.  

  4. Return the beef and the bacon back to the pot with the vegetables.  Lower the heat to medium low and sprinkle with 1 teaspoon salt, pepper, and flour.  Stir to combine and cover for 5 minutes.  

  5. Stir again and recover for another 5 minutes.  This browns the flour and gets rid of any raw flour taste.

  6. Pour in the wine and enough of the beef stock to just cover the meat.  Add tomato paste, garlic, and herbs.  

  7. Stir everything to together and bring to a simmer.  Cover the pot and turn the stove to low.  Let it simmer slowly for 2 1/2 to 3 hours.  The meat is done when it is fork tender.

  8. After the meat is done, strain the contents into a colander over a large straight sided saucepan.  Wash out the casserole pan or soup pot and return the beef to it. 

  9. To skim off the extra fat, place the saucepan on the stove and simmer.  As the liquid heats up the liquid fat will be pushed to the center and can easily be scooped off.  You should have about 2 1/2 cups of sauce thick enough to coat the back of a spoon.  If it is too thick, add more beef stock.  If it is too thin, boil rapidly to reduce it until it thickens.

  10. Taste sauce and add more salt and/or pepper if needed.  Pour it over the meat.  

  11. Cover the casserole or soup pot and simmer for 3 minutes, basting the meat several times.  If you've made sautéed mushrooms, peas, and/or onions you may wish to add them to the sauce at this time. Sprinkle with parsley right before serving.

To Make Ahead:

  1. Complete recipe up to pouring the strained sauce back over the meat in the cleaned casserole or soup pot.  Let it cool and refrigerate up to 3 days.  If freezing, let it cool completely and store in zip lock bags, removing as much air as possible and freeze for up to 4 months. Sprinkle with parsley right before serving.

  2. To serve if refrigerated, take off any additional hardened fat and slowly simmer for 20 minutes.  To serve if frozen, thaw in the refrigerator over night or run under water until you can transfer it to your casserole or soup pot.  Simmer for 20 minutes. Sprinkle with parsley right before serving.

Recipe Notes

*For the red wine use a full bodied young red wine such as a Pinot Noir, Chianti, or Beaujolais.  If you would drink it with the meal, it is suitable for the sauce.

When choosing sides for this dish try some of the following: buttered parsley potatoes, sautéed mushrooms, buttered peas, braised onions, noodles or rice, a fresh garden salad, and a loaf of crusty French bread.

Bon Appetite!  


Travel Inspired Cuisine

How to Make an Ice Cream Bombe with only 3 Ingredients

I don’t know about you, but I think cooking should be FUN!  Making things from scratch, especially if it’s easy, is highly rewarding, but sometimes it’s just plain ol’ fun to put something together that’s “semi” homemade, easy, super tasty, and really pretty.  That’s exactly […]

Steamed Swai and the Twin Cities

Steamed Swai and the Twin Cities

Jump to Recipe: Steamed Fish Bundles One of the best things about going out to eat is trying to make your own version at home.  I don’t have near the culinary genius to replicate what most professional chefs procure, but it’s tons of fun to […]

Illinois Artisanal Cheese – Marcoot Creamery

Illinois Artisanal Cheese – Marcoot Creamery

Firefly Grill Field Trip Last week I took a road trip with Firefly Grill’s (owners/chef) Kristie & Niall to Greenville*, IL.  This sleepy town is home to an Illinois artisanal cheese maker: Marcoot Jersey Creamery.  It didn’t take us long to realize this was indeed […]

Aruba Rocks Ceviche: How to Make Ceviche

Aruba Rocks Ceviche: How to Make Ceviche

Jump to recipe: Ceviche I love ceviche but I’ve always been a little scared to make it.  I mean, come on… raw fish?  There are some things you just don’t mess with.  However when Deb and I went to Aruba we stayed at the Riu […]

Pimento Cheese Sandwich & a Golfer’s Guide to the 19th Hole

Pimento Cheese Sandwich & a Golfer’s Guide to the 19th Hole

Jump to recipe: Pimento Cheese Sandwich I’ve always associated Pimento Cheese with Texas.  Why?  I have no idea, except maybe because my mom used to always make it when I was a little girl and she’s from San Antonio.  It wasn’t until Jerry introduced me […]