Kitchen Joy

Boeuf Bourguignon (Beef Stew with Red Wine and Mushrooms)

By

Boeuf Bourguignon is arguably Julia Child’s most famous recipe, or at least near the top thanks to the movie Julie & Julia. The recipe itself is quite a masterpiece, but certainly not overly difficult or intimidating. I have nothing but love for dear Julia, but after making her version of the classic Beef Stew with Red Wine and Mushrooms about 50 times, I decided to make peace with the fact that there were a few things about it that didn’t wow me. This recipe is very definitely not Julia’s original recipe. It is my own, but I certainly owe my inspiration to her. The first time I made Julia’s Boeuf Bourguignon, it was out of an effort to unwind from a crazy/stressful week. Braising meat is therapeutic, or at least is it for me. I got out of work a little bit early one day, and found myself at the grocery store seeking out the ingredients. Several hours later, my husband was ooh-ing and aah-ing at the results. It was a smashing success. I love an intricate, somewhat fussy recipe more than most people do and even I found Julia’s to be a tad complicated for the everyday home cook who would like to make such a dish more than a few times a year. I have drastically simplified the steps without sacrificing flavor. My favorite way to serve Boeuf Bourguignon is by ladling it over a bowl of boiled baby golden potatoes tossed with a little butter. I hope you enjoy.

Boeuf Bourguignon (Beef Stew with Red Wine and Mushrooms) - Kitchen Joy

This recipe reheats really well. In fact, the flavors are best the second day. My suggestion? Take the time to prepare it the day before, say on a Sunday night, and come home from a long Monday at the office and just set it on the stove to reheat while you make some potatoes. It’s a beautiful thing  (even though it’s not much to look at).

Print
Boeuf Bourguignon (Beef Stew with Red Wine and Mushrooms)

Total Time: 4 hours

Yield: Serves 4-6

Boeuf Bourguignon (Beef Stew with Red Wine and Mushrooms)

Ingredients:

2.5 lbs. lean beef for stew (preferably not pre-cut into pieces)

1-2 tablespoons olive oil

1 tablespoon unsalted butter

1 large onion, chopped

2 celery stalks, chopped

2-3 carrots, sliced

4 cloves garlic, minced

3 tablespoons flour

2 cups dry red wine, such as Pinot Noir

4 cups beef stock or low-sodium beef broth

2 dried bay leaves

1/2 teaspoon thyme

16 ounces fresh whole mushrooms, cleaned and quartered

2 tablespoons unsalted butter

salt and pepper

Chopped fresh parsley, for serving

Boiled potatoes tossed with butter, for serving

Directions:

  • Cut the meat into large cubes, about 2-inches across. Season with salt. (I like to do this right when I buy the meat and then store it in the refrigerator until I'm ready to use it. This allows for the seasoning to penetrate the meat and also helps with tenderness.)
  • In a large, enameled cast iron Dutch oven, heat olive oil and butter over medium-high heat. Cook the meat in batches, for several minutes on each side until deep golden brown and a crust forms. (This step is only to sear the meat and lock in moisture, not to cook it through.)
  • Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Saute until onions are translucent and carrots are lightly browned. Season with salt and pepper.
  • Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.
  • Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.
  • Cover with lid and place in preheated 275 degree F oven for 2 1/2-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.
  • Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.
  • When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms. Bring to a boil, uncovered, and cook until sauce has thickened to your desired consistency.
  • Serve with chopped parsley and buttered potatoes, if desired.
  • Enjoy immediately, or allow to cool to room temperature before storing in refrigerator overnight for serving the next day.

This recipe reheats really well. In fact, the flavors are best the second day.

Have a great weekend!

~Mandy

 

Reader Interactions

Comments

  1. Hubby

    This recipe finally made it on the blog! I have enjoyed many plates of Mandy’s Boeuf Bourguignon and credit this recipe with making red wine sauce one of my favorite sauces. I’d say Mandy has spent more time perfecting this recipe above all others. It is a special recipe that you don’t flippantly change. If you think about cooking this recipe 50 times at 4 hours each that comes out to 200 hours of cooking Boeuf Bourguignon… That’s more than 8 days of cooking 24 hours a day.

    I have to say the resulting recipe is better than Julia’s and can now be eaten before midnight!

  2. Helen

    Hi Mandy!
    I was looking for a recipe for a beef stew with mushrooms and came across your blog.
    I just finished making this and it is absolutely amazing! I’m far from being a good cook, and this was way easier than anticipated.
    So happy I came across your wonderful site!!!
    Have a great Thanksgiving holiday :)