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Home ยป Ketogenic Recipes

Classic Beef Bourguignon | easier than you think

Published: Jul 18, 2018 ยท Modified: Jan 23, 2025 by Madalaine ยท This post may contain affiliate links ยท

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Here's the classic Beef Bourguignon from Julia Child. ย 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'sย Mastering the Art of French Cooking and she still has it inย her kitchenย today as do I. ย It's a hard back megalith cookbook with these cute little turquoise dots (stars) and orange flowers (fleur de lis) with no pictures. ย Whaaaaaat???!!!ย ย When I first started cooking I was completely intimidated by it.ย ย 

Is Julia Child's cookbook hard to use?

However over the years,ย I've come to enjoy actuallyย reading cookbooks cover to cover, Julia Child's in particular.ย  Even though there aren't any photos, her wit and humor shine through and, of course, her recipes are spot on.ย ย  Brown and White Mushrooms Sauteed in a Pan I love Julia Child'sย meticulous attention to detail. ย She writes the mother recipe first and then how to make variations from there. ย I love her picks for side dishes and wine. ย She leaves nothing uncovered. ย Not only that, I feel good opening her book and spending time with her in the kitchen. ย Crank up a little Edith Piath and open a bottle of Louis Jadot, oh heck yeah! ย I am so in Paris!!! ย Julia and I are so totally rockin' BFFs! ย (Ok, sorry about that last bit. ย That was little much, a little too much Louis Jadot talking there. ย If I committed some kind of culinary sacrilege...ย  my apologies.) Saute onions Read the Beef Bourguignon recipe below. ย Here's the link to Julia Child's PBS web sight.ย ย Make the recipe. ย Go out and get her book, or click on the Amazon link below.ย ย It's priceless. ย It's historic. ย It's delicious. ย 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. ย Your life will be better for it. ย I promise. beef bourguignon nested on rice placed with peas, onions and mushrooms

Common Beef Bourguignon Questions:

  • Is beef bourguignon hard to make? - No absolutely not!ย  It takes about 20-30 minutes of easy prep and then it simmers on the stove or in the oven (your choice!) for 3 hours.
  • Does beef bourguignon freeze well? - Yes!ย  It freezes very well for up to 4 months.ย  I find heavy duty freezer bags with sliders work best.
  • What's the best way to freeze beef bourguignon? - If you are using freezer bags, let it cool completely, fill the bags ยพ of the way, take out as much air as you can, and freeze it flat on the bottom of your freezer.ย  Once it's frozen you can stack it like a book on it's side.
[amazon_link asins='0394721780' template='ProductAd' store='lakesidetable-20' marketplace='US' link_id='279f28f0-8b65-11e8-b7c8-7d429ec9e90e'] Disclosure: I am an Amazon affiliate and may get a small percentage if you purchase the book from this link. Below the beef bourguignon recipe, I've added 2 of my favorite side recipes: sautรฉed mushrooms and buttered peas, plus a fast breadstick recipe.ย  All 3 of these are ridiculously easy and great to have on hand.
Julia Child's Beef bourguignon stew with chunks of meat floating in sauce
4.5 from 4 votes
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Beef Bourguignon

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

Course Main Course
Cuisine French
Keyword beef bourguignon, beef stew, julia child beef recipe
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
  • ยฝ 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 ยฝ 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 ยฝ 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 sautรฉed 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.ย  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, sautรฉed mushrooms, buttered peas, braised onions, noodles or rice, a fresh garden salad, and a loaf of crusty French bread.

Bon Appetite!ย ย 

Nutrition Facts
Beef Bourguignon
Amount Per Serving (0 g)
Calories 376
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Sautรฉed mushrooms in a pan
5 from 1 vote
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Sautรฉed Mushrooms

Sautรฉed mushrooms are a delightful side to your favorite beef or chicken recipe. Splash in a little sherry and make them extra special! Yum! | www.lakesidetable.com

Course Side Dish
Cuisine American
Keyword mushrooms
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 144 kcal
Author Madalaine

Ingredients

  • 16 ounces fresh mushrooms cleaned & quartered
  • 1 teaspoon salt sea
  • 2 ounces dry sherry
  • 3 tablespoons butter unsalted

Instructions

  1. Melt butter in a skillet over medium heat.  After foam subsides, add mushrooms and toss to coat them with butter.

  2. As the mushrooms absorb the butter, the pan will dry.  Stir occasionally for 6 minutes.  The mushrooms with start to brown and then release their juices.

  3. Add the sherry and salt.  Let the mushrooms simmer for 5 more minutes, stirring them infrequently.

Recipe Notes

Keep the mushrooms warm until you are ready to serve them.ย  They keep well in the refrigerator for up to 5 days.ย  You can also freeze them for up to 4 months in freezer bags, but remove as much air as possible.

Nutrition Facts
Sautรฉed Mushrooms
Amount Per Serving (0 g)
Calories 144
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
 
beef bourguignon nested on rice placed with peas, onions and mushrooms
5 from 1 vote
Print

Buttered Peas

Buttered peas go so well with beef bourguignon, chicken piccata, pork wellington or any of your other favorite dishes.  Use unsalted butter so you can control how salty they are.  Easy, fast and so tasty!  | www.lakesidetable.com

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Author Madalaine

Ingredients

  • 10 ounce frozen peas
  • 4 tablespoons butter unsalted
  • ยฝ cup chicken or vegetable stock
  • 2 teaspoons salt sea

Instructions

  1. Put butter, salt, and stock in a small pot over medium heat until melted.

  2. Pour frozen peas over melted butter and stock.  Stir. Cover for 15 minutes.

Nutrition Facts
Buttered Peas
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
 
5 from 1 vote
Print

Parmesan Breadsticks

My family loves these parmesan breadsticks because they're buttery and crispy.  I love them because they're fun, easy and FAST to make! Everybody wins! | www.lakesidetable.com

Course Side Dish
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 sticks
Calories 160 kcal
Author Madalaine

Ingredients

  • 1 box frozen puff pastry sheets thawed
  • 1 egg
  • 2 tablespoons water
  • 1 tablespoon coarse salt
  • 1 tablespoon fresh ground pepper
  • ยผ cup fresh herbs minced
  • 5 tablespoons fresh parmesan cheese grated

Instructions

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or a silicone baking mat (like silpat).

  2. Whisk egg and water together in a small bowl to create an egg wash.

  3. Place a sheet of the thawed puff pastry dough unfolded onto a floured surface.  Brush egg wash over the top of the pastry, sprinkle with salt, pepper, herbs & cheese.

  4. With a knife or pizza wheel, cut each dough sheet into 6 equal strips.  Twist each strip and place on the baking sheet.  Pinch them as needed to secure the twist.

  5. Bake for 15 to 20 minutes until golden brown.  If you pick up a stick and it droops, bake for 4 more minutes.  Cool on a rack until ready to serve.

Make Ahead:

  1. Make these ahead completely and store in a zip lock bag after they have cooled completely.  Before serving, heat them in the oven at 400 degrees for 4 minutes.  Then serve immediately.

Recipe Notes

Variations:

  1. Instead of fresh herbs, use dried herbs.
  2. Instead of any herbs, try curry powder
  3. Switch ground pepper for paprikaย 
Nutrition Facts
Parmesan Breadsticks
Amount Per Serving (0 g)
Calories 160
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
 

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Comments

  1. Nancy M. Daniel says

    March 01, 2016 at 3:18 pm

    This is terrific. I don't know why I don't make this more often, esp. when we want to have a few folks over...it's tried and true...absolutely delicious! Yay, Madalaine! You really nailed it!

    • Madalaine says

      March 01, 2016 at 3:51 pm

      Thanks! Don't you think this would be great with M's Salad and Ian's flourless chocolate cake for a dinner party menu you can make the day before?

  2. Surya says

    June 19, 2020 at 5:33 am

    5 stars
    Great recipe!

  3. Deb Perry says

    December 19, 2024 at 3:56 pm

    Making this for Christmas dinner!

4.50 from 4 votes (3 ratings without comment)
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Welcome!

Hi Iโ€™m Madalaine and I love helping people have FUN in their kitchen. You'll find lots of easy-to-follow gluten-free recipes and tons of tips I learned in culinary school.ย  Most of my recipes are French-inspired butย allย of my recipes are family favorites.

Be sure to check out my cookbook Lakeside Table SAUCES ๐Ÿ‘‡๐Ÿผ. 

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This cookbook is packed with both sauce recipes AND dishes that complement them.

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