Main Dish

Boeuf Bourguignon a la Julia Child

Pellegrini Wine Company

4055 West Olivet Road
Santa Rosa, CA 95401

Originally a French peasant's meal, boeuf Bourguignon was brought into the hearts and homes of Americans by Julia Child. Here is a stovetop recipe for this classic dish. The rich and elegant beef stew pairs exceptionally well with our Hurst Vineyard Pinot Noir. Sip, savor and enjoy!

  • 1/2 pound thick-cut bacon, cut into matchsticks
  • 2 pounds beef rump roast, cut into 1-inch cubes
  • Salt and freshly ground pepper, to taste
  • 2 yellow onions, cut into 1/4-inch dice
  • 1 pound carrots, cut into 1/2-inch pieces
  • 5 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 bottle Pinot Noir
  • 4 cups beef stock
  • 2 bay leaves
  • 6 fresh thyme sprigs
  • 6 cloves
  • 2 allspice berries
  • 1 pound mushrooms, cut into 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • Roasted potatoes, egg noodles, white rice or a crusty baguette for serving


In a large Dutch oven over medium-low heat, cook the bacon, stirring occasionally, until crispy and the fat is rendered. Using a slotted spoon, transfer the bacon to a bowl, leaving the bacon fat in the pan. Reserve the bacon for serving.

Season the beef with salt and pepper. Increase the heat to medium-high. Working in batches if needed (don't overcrowd the pot), add the beef and cook until browned on all sides. Transfer to a plate.

Reduce the heat to medium and add the onions, carrots and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions start to turn translucent, then add the garlic and return the beef to the pot. Cook for 5 to 7 minutes, then stir in the flour, coating the meat and vegetables evenly. Cook, stirring, until the smell of raw flour is gone, about 5 minutes more.

Pour half a glass of wine for yourself to drink. Gradually add the remaining wine to the pot in 5 or 6 additions, fully dissolving the flour before adding more wine. This will result in optimal texture of the sauce. Gradually add the stock, using the same method as the wine.

Place the bay leaves, thyme, cloves and allspice on a small piece of cheesecloth. Tie with butcher's twine, leaving about 12 inches of excess twine to allow for easy removal. Add the herb bundle to the stew. Bring to a gentle boil and give a final stir. Reduce the heat to medium-low, cover and simmer for 1 hour.

After 1 hour, stir in the mushrooms. Cover and cook until the beef is tender but not stringy, 30 to 45 minutes more. Remove and discard the herb bundle. Remove the pot from the heat and stir in the butter. Let the stew cool slightly, then adjust the seasoning with salt and pepper.

Serve the stew with roasted potatoes, egg noodles, white rice or a crusty baguette. Top each portion with a few matchsticks of the bacon.