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Boeuf Bourguignon, a classic French beef stew made famous in the movie Julie & Julia.

Although the name might sound fancy, the process is easy and the result is simply divine. Tender chunks of beef are slow-cooked in red wine with bacon, carrots, onions, and mushrooms, creating a rich and flavorful dish that’s perfect for a cozy dinner.

This version is adapted for practicality while keeping all the traditional flavor—no need for complicated steps. Just simple, hearty ingredients and a bit of patience.

French beef stew Boeuf Bourguignon with carrots, mushrooms, and pearl onions served potato mash.

Easy Boeuf Bourguignon – French Beef Stew Recipe

This famous Boeuf Bourguignon from the movie Julie & Julia, brings French comfort food to your table in a simplified, approachable version using everyday ingredients.

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Prep Time 15

Cook Time 3 20

Course Main Course

Cuisine French

Servings 4 people

Calories 550 kcal

Equipment

1 cast iron pot with lid

Ingredients

600 g chick steak
3 slices bacon
3 carrots
1 onion
3 garlic cloves
2 tbsp flour
1 tbsp tomato paste
500 ml beef stock
1 cube beef stock
2 cups red wine
pearl onions
2 bayleaf
parsley
1 tbsp butter
200 g button mushroom
salt and pepper to taste

Instructions

Add olive oil and bacon to a cast iron pot and cook until crisp on the edges.
Remove and set aside.
Add chopped carrots and onions and fry until onions are translucent.
Add minced garlic and fry for a few minutes.
Remove and set aside.
Add beed cut in cubes and fry until sealed.
Return the carrots, onions and also add the pearl onion.
Add flour, season with salt and pepper, mix and fry for a few minutes.
Add red wine, beef stock, crumble and sock cube crumbled.
Add one generous tbsp of tomato paste, chopped parley and bayleaf.
Cover and cook on medium low for about 3 hours so liquid reduces.

Prepare the mushrooms

When 15 minutes left on the timer cook the mushrooms in a separate pan.
Add butter and chopped mushrooms seasoned with salt to tase.
Set aside.
Check the pot. Meat should be breaking easily with a fork and carrots should have some firmness to it.
Remove and strain the liquid.
In a separate pot reduce the liquid to about half on high.
It should take about 10 minutes or until the liquid coats the back of a spoon.
Return the liquid to the pot with beef, add mushrooms and bacon.
Cook for a few minutes.

Video

Notes

For the red wine you can use Shiraz or Burgundy.

If you prefer the oven method instead of the stove, you can follow the same steps but cook in the oven on low for about 8 hours.

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