Beef chuck braised for four hours in Burgundy wine — Julia Child's 1961 recipe is still the most reliable version published anywhere.
About Boeuf Bourguignon
France's greatest braise — beef chuck marinated and slow-cooked in a full bottle of Burgundy wine with lardons, pearl onions, mushrooms and a bouquet garni for four hours until the collagen dissolves and the sauce becomes glossy and deeply complex; Julia Child's version introduced it to America in 1961; its perfume transforms any kitchen.
Beef chuck marinated overnight in Burgundy wine, then slow-cooked with lardons, pearl onions, mushrooms and a bouquet garni for four hours until the collagen dissolves and the sauce becomes glossy, complex and deeply flavoured. The wine must be Burgundy — not because of snobbery but because Pinot Noir's acidity and tannin structure develop into something specific during a four-hour braise.
“The wine must be Burgundy — not because of snobbery but because Pinot Noir's acidity and tannin structure develop into something specific during a four-hour braise.”
Julia Child's recipe in Mastering the Art of French Cooking (1961) introduced this dish to America and remains the most reliable version ever published. It has not been improved upon.
What to Expect
Boeuf bourguignon transforms a kitchen. The smell after two hours of braising is the best reason to cook at home. The dish served in the same pot it cooked in, at a French farmhouse table, is what all the effort is for.
Why Try It
This is French country cooking at its most honest — a cheap cut of beef made extraordinary by time and wine.
Insider Tips
- Use the full bottle of Burgundy. Reducing the wine quantity produces a thinner sauce.
- The lardons must be blanched first to remove excess salt — this step is often skipped and always regretted.
- Make it the day before — it improves significantly overnight.
