Bourguignon beef (easier than Julia Child’s)

Bourguignon beef is one of the French favorite dish.

And for a good reason, you throw all the ingredients, and let cook slowly one hour before enjoying this warm French stew.

For 6 people – 20 min prep – 1h cooking


  • 3 lb beef for Bourguignon cut into coarse cubes (or beef cheek)
  • 10 slices smoked diced bacon
  • 2 lb of carrots
  • 1 onion
  • 2 cloves garlic
  • 1 bottle of red wine
  • 3 tablespoons of flour
  • 1 big pinch of salt
  • 3 or 4 pinches of pepper
  • 2 lb of mushrooms


  1. Peel the carrots, onion, garlic cloves. 
  2. Rinse the carrots and cut them into slices; chisel the onion; cut the garlic in small dices. Set aside.
  3. Rinse the mushrooms, slice them and set aside.
  4. In a little bowl, dilute the flour with a little bit of water. Set aside.
  5. Heat your dutch oven to medium heat and brown the bacon. 
  6. When it’s golden brown, drain, discard the cooking fat and set aside.
  7. In the same pan, cook at high temperature the pieces of beef on all sides and wet with wine.
  8. Add carrots, garlic, onion, mushrooms, bacon and flour-water mixture. Mix and bring to a boil.
  9. Then, cook on low heat for at least 1 hour under cover, regularly stirring.
  10. Serve with boiled potatoes.

Et voilà!

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