Julia Child’s Beef Bourguignon, also known as Boeuf à la Bourguignonne, is a classic French stew renowned for its rich, savory flavor and tender, fall-apart beef braised in red wine. This iconic dish, popularized by Julia Child in her seminal work Mastering the Art of French Cooking, is a culinary masterpiece that combines slow-cooked beef with bacon, onions, mushrooms, and herbs.
As long as I can remember, Julia Child has held a position of reverence in our family. My mother was obsessed with her PBS cooking series, The French Chef, her approachable demeanor, and no-apologies, matter-of-factness.
My mother gifted me her 1960s-era two-book set of Julia’s Mastering The Art of French Cooking, and while I’m not as obsessive as Julie Powell–cooking every recipe in MTAOFC, I’m every bit as starry-eyed about Julia Child and her importance to the cooking world.
Julia Child’s Boeuf Bourguignon recipe doesn’t take shortcuts, and neither did I. However, I’ve added options for braising the beef burgundy in the Instant Pot and Crock Pot and tips for removing excess fat. I’ve also re-ordered some steps to make more sense for busy cooks who don’t have all day to devote to one recipe.
This beef burgundy recipe isn’t complicated, but it takes time. I suggest doing the first part on a rainy day when the thought of leaving the house doesn’t even enter your mind. Give yourself over to the process, and I promise you’ll be rewarded with the most amazing flavors and life-affirming accolades.
