Julia Child’s Boeuf Bourguignon Recipe

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240 Responses to “Julia Child’s Boeuf Bourguignon Recipe”

1. Sherry says:

   March 13, 2010 at 3:19 am

   For all of you who use the birds eye frozen onions: Do you go ahead and braise them per the recipe or do you just dump them in?
2. Donna says:

   March 21, 2010 at 5:47 pm

   I finally made this recipe after reading everyone’s comments here and on other sites. I finally felt ready to do it and share with friends.

   I did prepare the day before which was made entertaining easy. Plus I was able to taste before to make sure it was worth serving!

   We all wore peals and many dressed like Julia. We made a toast to her and enjoyed our meal. It was wonderful!!!

   I served brie and fruit to start, a light salad, with mustard vinaigrette, beans with an butter,lemon and almond glaze, roasted potatoes and strawberries romanoff for dessert.

   It was a delightful evening and I would do it again in a heartbeat!
3. Heather says:

   March 22, 2010 at 12:40 pm

   Donna
   Your menu sounds magnifique!
4. Conny says:

   March 24, 2010 at 6:23 pm

   Thanks for your site and for all the contributions by the “chefs”. I made Julia’s beef for my dinner party last evening. I made the beef and onions and mushrooms all the day before the party.
   I used a thick cut of top sirloin that I cut into cubes. A portion of the meat was more tender prior to cooking and when the meat was cooked three hours, some of the meat was still more tough than the other part. I think I would go with the rump roast or the chuck roast, cut of meat the next time. I used a Beaujolais wine and the kitchen basics brand beef stock. With the lid on during cooking, I had plenty of sauce.
   The onions and the mushrooms were very good even when reheated the second day.
   For my side dishes, I had fresh green beans, mashed potatoes and rolls. One of my guests brought an asparagus casserole. For dessert, I had fresh fruit and I made a special pastry- pear almond tart.
   All the food was great and I really had fun making Julia’s recipe. It was a lot of work but what a great experience.
   Best thing was- my husband did all the house cleaning prior to the party and then did all the dishes after the party!!
5. Conny says:

   March 26, 2010 at 9:32 am

   Thanks for posting my comment. When I re-read it, I should have said Top Round as the cut of meat, not top sirloin.
6. Jim says:

   April 12, 2010 at 1:08 pm

   Absolutely braise the onions. It adds character. That caramelized flavor can not be duplicated any other way. The simmering afterward would turn them into balls of goop if you didn’t. It’s a short side road to a great destination. No speeding in this one.
7. Ashley says:

   April 13, 2010 at 6:48 pm

   I haven’t made this lovely dish but I am using the recipe for a project. Does anybody have any suggestions for an appetizer & dessert to accompany the Boeuf Bourguignon??
   it would be greatly appreciated!!
8. ROTHNH says:

   April 15, 2010 at 11:56 am

   @ ASHLEY –>

   Simply scan the previous comments above for many excellent suggestions for Appetizer (hint: Salad) and Dessert (hint: something light, such as mousse).
9. david boyle says:

   April 19, 2010 at 11:05 am

   Got absolutely RAVE reviews last night – hats off to Julia Child for this recipe. It really is magical what emerges when you combine these ingredients.

   I used a 5-1/3 pound chunk of natural choice-grade chuck roast (no antibiotics, hormones or additives) cut into large pieces, 8 oz of regular, plain sliced bacon (not hickory or maple), one cheap bottle of Merlot (from Trader Joe’s – not a high-quality drinking wine but super for this dish), a 32-oz carton of beef broth and 24 Italian cipolline small onions. And for what it’s worth, 1/2 cup of Pinot Grigio for the onions.

   The only substitution: two thin-sliced 1-inch diameter shallots for the sliced onion in the stew recipe. I added mushrooms but not their broth.

   And I didn’t mess with the straining and stove-top reduction steps at the end – the beef was already pretty soft after 1-1/2 hours at 325 (too high for this oven at least as it was cooking at higher than a simmer) so I turned the oven down to 225 and took the lid off for the last two hours. I might reduce the liquid a little more next time, but probably not – it was terrific and people were eagerly wiping their plates with bread.
10. website marketing says:

    April 20, 2010 at 5:32 am

    I haven’t made this lovely dish but I am using the recipe for a project. Does anybody have any suggestions for an appetizer?
11. ROTHNH says:

    April 20, 2010 at 2:51 pm

    @Website Marketing –> Appetizer? A light salad.

    You can also peruse the posts above here for a plethora of other suggestions.
12. Erika Lockhart says:

    May 2, 2010 at 9:47 pm

    I’ve made this recipe twice and it came out good. The lesson I learned from this recipe was that the method of cooking the mushrooms translates well for other dishes. I have prepared them in the same fashion and used them in soups, where they kept their plumpness and character. I bet they would be good in something like a pasta salad also.
13. Larry says:

    May 3, 2010 at 12:56 pm

    Erika, When I made it, I had trouble stopping from snacking on the mushrooms while waiting for the casserole to come out of the oven. They were incredible all by themselves.
14. Erika Lockhart says:

    May 3, 2010 at 1:27 pm

    Larry,

    I agree! All the more fantastic because I’ve never been a huge mushroom lover.
15. Larry says:

    May 3, 2010 at 1:57 pm

    Same here. I called it Lawn Fungus and wouldn’t touch them. But I wanted to follow Julia’s recipe to the letter, This is something I never do but after all, It is Julia’s recipe. When I sampled the mushrooms it was a major revelation.
16. Weeds says:

    May 3, 2010 at 10:04 pm

    I tried this recipe out tonight and it worked out great for dinner! my family says thanks!
17. Gillian Surgey says:

    May 8, 2010 at 6:52 pm

    I am looking forward to trying this recipe for boeuf bourguignon. I have just watched Meryl Streep in the role of Julia Child. As I am a Brit she was completely unknown to me until I saw the previews of the movie. We have our own kitchen saint in Delia Smith, so I am going to try out both ladies recipes side by side!
18. Wendy Dennis says:

    May 14, 2010 at 10:24 am

    Hi Gillian,

    That sounds like fun! Please post your thoughts after you have done the comparison.

    Now I am going to check out Delia Smith’s web page.

    Thanks Wendy
19. Jessie says:

    May 30, 2010 at 7:43 pm

    I incorporated two other recipes http://frenchcookingfordummies.com/2010/beef-burgundy-boeuf-bourguignon/ and http://www.nytimes.com/2009/08/26/dining/261frex.html but Julia is still the top expert when I want to double check a step. Thanks too for the extra mushrooms recipe, I did want to cook that separately, her way! Will let you know you know once stewing time is over!
20. Dan says:

    July 3, 2010 at 9:23 pm

    Thanks for reprinting this recipe, I’ve been wanting to try this ever since seeing the movie last year, and am finally going to do it later this week for family. I’ve read through all the comments, and googled extensively about a couple of the main ingredients but am now forced to put you guys out on here with a question.

    The choice of beef shouldn’t be a problem as I am sure I will be able to obtain a rump roast cut, or braising steak (known to you in the US as ‘chuck’). The only problem is that I have never seen pearl onions available anywhere, either fresh or frozen, other than pickled in vinegar, which I’m sure would not be acceptable!. I’ve checked all the local major supermarkets, with no success. I’ve also never seen cippolino onions either. The closest alternatives I can see are smaller regular cooking onions (perhaps with a couple of layers removed) or shallots, but would these attain the necessary sweetness to stand in for pearl onions? If anyone can suggest acceptable alternatives or knows anywhere in West Sussex to buy pearl onions, I’d be most grateful!

    It can get confusing sometimes with some of the differences between UK and US terminology/ingredients!
21. Heather says:

    July 7, 2010 at 10:41 am

    Hi Dan
    Shot in the dark from Canada, but why not try contacting a few of these farmers – you just might get lucky or at least one of them should be able to tell where the onions would be available – Good luck!
    http://www.local-farmers-markets.co.uk/west-sussex.html
22. ROTHNH says:

    July 7, 2010 at 12:13 pm

    @ Dan = Spend some extra time on the computer. Not only can you find answers to questions about things like terminology and measurements, you should also be able to locate a retailer’s store or place near your home to purchase those onions. Retailers in the UK, such as Tesco also sell them (don’t forget to check the frozen foods section) — ask the manager there if you can’t find them. Scallions (what you Brits call “Spring Onions” is a good substitute — just use the white bulbs for this dish. Shallots might also work (pick out and buy the smallest from a vendor that sells them loose) — but shallots are actually somewhat sweeter in flavor than the pearl onions. Best of luck!
23. Sherman says:

    July 8, 2010 at 1:27 pm

    I have made over the last 30 years this recipe many times. I make when possible the onions from scratch not the frozen ones which do not taste anywhere near as good in my opinion.

    Also I disagree that rump roast should be the first choice I have used it and it came out too dry and not as flavorful. I use chuck roast which I think is much better. In fact Julia in her TV series recommends chuck as best this was broadcast after Mastering was first written in the original book rump is recommended but Julia apparently changed her mind and I agree. In my experience chuck works much better.
24. joanie says:

    July 13, 2010 at 3:09 pm

    For Dan. In the States small onions are sold in bags by herb companies like Marie’s. Very small regular white or yellow onions well peeled would be a good substitution. Shallots would be plenty sweet, but a somewhat different flavor. I once found very small red onions at a farmers market and caramelized them whole. They were very nice.
25. Amanda says:

    July 22, 2010 at 4:17 pm

    I agree with Sherman, in my experience with this dish, chuck is an excellent choice. Rump does come off a bit more bland and dry than I like my beef to be.

    If you have the extra money, a whole boneless rib eye cut into stewing cubes makes for an unbelievable taste.

    Pearl onions are mostly found in the frozen foods section, they are quite hard to find anywhere else for most markets. I have used very high quality vidalia’s and they had enough sweetness to work, but not too much.

    When wondering what to make with this recipe, think light and think green… this is a very hearty dish, and you don’t want guest’s to feel bloated and miserable afterward. Adding freshness to the sides will really work well.
26. Michelle says:

    August 1, 2010 at 1:47 pm

    yummy..just got a le crueset enameled steel stock pot (1/2 price!) that I will cook this in this time..My cast iron (not enameld) did not work well. I didn’t have any trouble finding the fresh onions. they were in a bag with the herbs in my local market. Cooking is something that my 16 year old and I are conquering together! Common ground…thanks Julia~!
27. Sean says:

    August 4, 2010 at 8:32 pm

    where does one find these “chunks of bacon,” is it similar to salt pork? some sites say the bacon process is no longer necessary because meats are sufficiently tender; did those of you that made it do it? thanks!
28. Heather says:

    August 5, 2010 at 1:37 pm

    Salt pork won’t do it. You need the smokey flavour of the bacon. If you can’t find unsliced chunks of bacon (either at your supermarket or butcher) you could use thick sliced bacon.
29. ROTHNH says:

    August 5, 2010 at 1:48 pm

    @ Sean –> As cautioned elsewhere here, follow the recipe exactly (at least the first time you make it) and don’t second guess it. Bacon is an absolute must; your butcher (or grocer’s deli) sells it as “Slab Bacon.” Just buy the right thickness and cut the slices into chunks. Also as noted many times here, do not use “rump” — use a well marbled cut with more fat — I find that (in oirder of preference) Boneless Beef Short Ribs, well-marbled, somewhat fatty sirloin tips, or well-marbled, somewhat fatty Boneless Chuck produce the best results.
30. Jacki says:

    August 5, 2010 at 11:18 pm

    Connie, can I borrow your husband? Please?
31. Axel says:

    August 6, 2010 at 7:23 pm

    Hello everyone,
    I am attempting to do this recipe for a special ocassion later this month. I must admit I am very intimidated, for I only know my basics around the kitchen. I’m going to print the comments, if you guys don’t mind. I have seen hints and tricks that I know I will need. If I need any help I’ll just come here and ask you guys.
32. commercial cleaning service says:

    August 11, 2010 at 7:08 am

    Absolutely braise the onions. It adds character. That caramelized flavor can not be duplicated any other way.
33. Larry says:

    August 11, 2010 at 12:24 pm

    We made it this past weekend. We used a Pinot Noir and Kitchen Basic Beef Stock and it came out great. Did an Apple and Cream Cheese tart for dessert.
34. Carolina says:

    August 12, 2010 at 11:23 am

    Thank you very much for sharing these recipes.
    I am Dutch living in South Africa, but I don’t know what Rump Pot Roast is. Is that rump steak?
35. ROTHNH says:

    August 12, 2010 at 2:00 pm

    @CAROLINE LIVING IN SOUTH AFRICA —>

    I disagree with the editors here … Do not use Rump, top round, bottom round or any quite lean beef cut. You want some fat in your beef for this dish — all those cuts are too lean.

    I’ve found that boneless beef short ribs work best. Beef sirloin tips and boneless chuck roast are also a very good bet. If all else fails, ask your butcher for a cut of beef that has some fat/marbling for braising.
36. Carolina says:

    August 13, 2010 at 2:03 am

    My wife likes a bit of fat, like you do. So, she would definitely take your recommendation.
    But I am the one who is cooking. Ha, ha. And she already eats a lot of fat food (wholesome). She told me that using bones would enhance the flavours. So thank you very much for your advice.
37. ROTHNH says:

    August 13, 2010 at 9:51 am

    @Carolina —> I recommended those cuts simply because, when cooked according to the recipe in dishes like this one, beef cuts with less fat result in a significantly dryer, tougher meat with a lot less flavor. You asked for advice on the cut of beef and having cooked this dish dozens of times, I gave it to you. But hey, you’ll learn either way eh? Ha Ha back at you … and whatever floats your Cheerios, eh?
38. Cheap Boston Red Sox Tickets says:

    August 26, 2010 at 3:41 am

    Erika, When I made it, I had trouble stopping from snacking on the mushrooms while waiting for the casserole to come out of the oven. They were incredible all by themselves.
39. Famous quotes says:

    August 31, 2010 at 4:01 am

    A portion of the meat was more tender prior to cooking and when the meat was cooked three hours, some of the meat was still more tough than the other part.
40. green baby shower says:

    September 2, 2010 at 11:17 am

    have seen hints and tricks that I know I will need. If I need any help I’ll just come here and ask you guys.