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

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Notes about this recipe

  • JLDuck on May 04, 2021

    A sensational recipe but requires dedication. You can cook the onions and mushrooms the day before helps. I allowed 3 small onions per serving. Allow 5 hours for preparation and cooking. A slow cook is essential.

  • 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.

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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.

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