Blog Posts by Tressa Hurley

  • Boeuf Bourguignon

    Boeuf Bourguignon

    Boeuf Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions. This is a family favorite recipe, from Julia Child's Boeuf Bourguignon in her book Julia's Kitchen Wisdom.

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    • 6 oz bacon
    • 2 to 3 Tbsp olive oil
    • 4 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
    • Salt and freshly ground pepper
    • 2 cups sliced onions
    • 1 cup sliced carrots
    • 1 bottle of red wine (pinot noir works best for this)
    • 2 cups beef stock or canned beef broth
    • 1 cup chopped tomatoes, fresh or canned
    • 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
    • Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
    • 24 pearl onions
    • Chicken stock
    • Butter
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