How to Make Authentic Boeuf Bourguignon Like the French Do

Speak to anyone about the best French food dishes or the most well-known ones, and you’ll hear Boeuf Bourguignon. Or, as my Mum loves to say, beef stew. Somehow, though, beef stew doesn’t sound as appetizing as Boeuf Bourguignon. And you need to pronounce it in the same way Julia Child did on her cooking shows to really pack a punch.

Have you ever tried to cook an authentic Boeuf Bourguignon? There are quite a few steps involved to transform into something rich, hearty, and unforgettable. From the type of wine to the way you treat your carrots, every step counts.

We’re going back to the roots of this dish. You’ll learn where it came from, what makes it authentically French, and how to cook it better than the version that made Julia famous. Ready to discover the story behind this famous recipe?

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Julia Child’s Boeuf Bourguignon

To get myself in the mood to cook an authentic boeuf bourguignon, I decided to watch the movie Julie & Julia the night before to inject a little Julia magic into my mind. What a great movie, Meryl Streep is just fabulous as Julia Child.

I debated whether to use Julia’s full recipe from “Mastering the Art of French Cooking”, which is legendary, as we know.

In the end, I decided against it as there were just so many steps. Instead, I went for a more simplified version, leaving out a few steps to make it a little less daunting, and it was just as yummy

The Story Behind Boeuf Bourguignon

Well, as you might have guessed, it originated from Burgundy and was originally a peasant dish.

It was a way to use up tough cuts of meat by popping them in a pot and leaving them to stew in their juices, along with some wine, of course.

Often, these big pots would simmer over a fire for a week or more. Different vegetables were thrown in along with other scraps, and the longer it stewed, the better it tasted.

And don’t forget, drinking ale and wine, even for breakfast, was quite common years ago, as the water was contaminated. So putting it in the cooking wasn’t a stretch.

The earliest version of the dish dates back to the 15th century, known as “bouilli de bœuf à la bourguignonne”. However, the first Boeuf Bourguignon recipe was not published until the 19th century by Auguste Escoffier.

I enjoy cooking with wine. Sometimes, I even put it in the food.

Julia child

Cooking Your Boeuf Bourguignon

What cut of meat is best for Boeuf Bourguignon?

Contrary to what you might think, the most expensive cut of meat is not the best for this dish.

In fact, I was informed by my French butcher that the less expensive cuts of meat are better suited for this dish. They don’t break down as quickly and are better when cooked for a long period of time.

In France, you can usually get Boeuf Bourguignon packs from one of the meat aisles. I usually go to the butcher and tell him what I’m making.

That way, I know I’m getting the best meat for the dish.

If in doubt, opt for a cut such as chuck, which comes from the shoulder, as it contains more fat, which is ideal for slow cooking. Brisket also works well.

Which is the best wine to use for Boeuf Bourguignon?

Traditionally, a good quality burgundy is used for this dish. I used a Pinot Noir, which worked well; however, any full-bodied red wine can be used.

Just remember to get a wine you enjoy drinking. The rule of thumb is that if you don’t enjoy drinking it, don’t cook with it.

As Julia Child said, “As you get older, you shouldn’t waste time drinking bad wine.”

Take your time when cooking Boeuf Bourguignon

The key to a good Boeuf Bourguignon is time. Allow yourself time to make this dish, and definitely start the day before.

This dish is not one you make in a hurry, but once most of the ingredients are in the slow cooker, you can leave it to its own devices.

The Boeuf Bourguignon Marinade

As I said, the day before you want to eat this dish is the day you start. It all begins with the marinade.

If you don’t do this, you’ll have an overpowering taste of wine, which isn’t great, so don’t miss this step out.

First things first, pour the full bottle of wine into a large pot. Quarter two large onions, roughly chop two of the carrots into thirds, and put them into the pot.

Then add in two peeled & chopped garlic cloves and the bouquet garni. Bring it to a boil for around ten minutes, then set it aside to cool.

If your meat isn’t already diced, then cut it into 5cm cubes and add it to a dish.

Once the marinade has cooled, pour it over the meat, cover it, and refrigerate overnight. Preferably allowing at least 8 hours in there.

📌 TOP TIP: Sauté both the mushrooms and pearl onions in butter and add them right at the end, just before serving.

Serving Beef Bourguignon

This dish for me is the perfect French comfort food on a cold winter’s evening. So it’s mashed potatoes all the way with a helping of green beans sautéed in butter on the griddle.

Trust me, butter is the only way to go with this. If you aren’t a lover of green beans, the butter makes them taste good.

“With enough butter, anything is good.” – Julia Child

Bon appétit et merci beaucoup!