Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon - Boeuf à la Bourguignonne) from Mastering the Art of French Cooking, Volume One (page 315) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon for beef stock. See recipe for recommended cuts of stewing beef.

  • Tinala523 on December 26, 2025

    When I saw the price for tenderloin ($30+ per pound!) I decided to make this. I bought prime chuck, beautifully marbled, and it was fantastic! I served it for Christmas dinner with homemade spatula, peas, and homemade sourdough rolls. A lot of work, but to die for! They were fighting for leftovers! You can't lose with our Julia!!

  • anya_sf on December 28, 2021

    I followed the recipe as closely as I could and even found slab bacon with the rind still on. My only change was to use frozen pearl onions, which only needed 10 min or so to cook. This was wonderful. Next time I may streamline a bit (use unblanched, sliced bacon, skip the straining step, make ahead to simplify skimming the fat).

  • Beebopalulu on December 02, 2019

    A classic for a reason

  • ashallen on October 12, 2019

    This is a delicious stew - tender beef chunks in a thick, delicious sauce that's very well balanced between deep beefy flavors and lightly acidic fruit wine flavors. The mushroom and onion garnish is delicious, too, but if you're looking to reduce effort (and the number of pans dirtied), it can be skipped - the stew is still delicious without it. Some variations I've tried: thick-cut bacon vs. salt pork doesn't seem to make much difference, dark chicken stock (from roasted parts) has subbed well for beef stock, frozen pearl onions have subbed well for fresh. As some other reviewers have mentioned, this recipe takes some time and dirties enough pans that I always felt like it should make twice as much stew as it does (though that might also be because it's so delicious). I've recently switched over to using Cook's Illustrated's "Modern Beef Burgundy" recipe which yields a similarly (or more?) delicious stew using an approach that require significantly less effort and mess.

  • e_ballad on November 24, 2018

    I understand that this is a fairly iconic recipe for Julia Child, so I’m reticent to post that this was pretty underwhelming. It’s not too difficult to put together & is a great make-ahead recipe, but the overall result wasn’t especially notable.

  • Delys77 on October 31, 2011

    Delicious and not actually that difficult. It is relatively involved but not complicated and the end result is very very nice. 3 Lbs of beef makes 6 good sized servings

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Reviews about this recipe

  • Fine Cooking

    The recipe is not difficult, but it does fill the sink with a plethora of pans, skillets, bowls and sieves... All of which was forgotten with the first taste of this magnificently complex sauce.

    Full review
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