{"id":49312,"date":"2024-11-11T11:11:00","date_gmt":"2024-11-11T01:11:00","guid":{"rendered":"https:\/\/cafedelites.com\/?p=49312"},"modified":"2026-02-22T19:07:03","modified_gmt":"2026-02-23T00:07:03","slug":"beef-bourguignon","status":"publish","type":"post","link":"https:\/\/cafedelites.com\/beef-bourguignon\/","title":{"rendered":"Beef Bourguignon (Julia Child Recipe)"},"content":{"rendered":"\n
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Tender, fall apart chunks of beef simmered slowly in a rich red wine gravy make this Beef Bourguignon<\/strong> the kind of dinner that feels a little bit fancy but completely comforting at the same time. Made famous by Julia Child, this classic French stew has earned its place in kitchens around the world. A proper Julia Child beef bourguignon is all about patience, building flavour in layers, and letting good ingredients do their thing. It is the sort of meal you cook with a glass of wine in hand, taking your time because every step truly matters.<\/p>\n\n\n\n

This beef bourguignon recipe stays true to those traditional roots while giving you flexibility. Whether you make it in the oven, on the stovetop, in your slow cooker, or turn it into an easy beef bourguignon in the pressure cooker, the result is the same. Tender beef, a glossy wine sauce, and a dish that tastes like it has been simmering in a French countryside kitchen all day.<\/p>\n<\/div>\n\n\n\n

\"Tender<\/figure>\n\n\n\n

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Beef Bourguignon<\/h3>\n\n\n\n

Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. You don’t need to be an experienced cook to try this in your kitchen at home.<\/p>\n\n\n\n

Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.<\/p>\n\n\n\n

Julia Child = Genius.<\/p>\n\n\n\n

\"A<\/figure>
How do you make a beef bourguignon?<\/h3>\n\n\n\n

I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could.<\/p>\n\n\n\n

The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.<\/p>\n\n\n\n

Trying it again and skipping only a couple of steps to attempt to cut down on some the work and washing extra pots; adding a little more of this and that, I have to say the results were just about the same but with a little added flavour.<\/p>\n\n\n\n

\"Bacon<\/figure>\n\n\n\n
\"Seared<\/figure>\n\n\n\n

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What did we do differently?<\/h3>\n\n\n\n