This amazing traditional French meal is one of my favorites!  I can’t help but think of Julia Child because I learned so much from her. This is a dish that takes time.  Christmas time I love to make this for those I love! Push yourself to make Beef Bourguignon this holiday season, it won’t disappoint! You might just surprise yourself how enjoyable cooking can be! XOXOXOXO
BEEF BOURGUIGNON- Make your family think Julia Child is in the kitchen! This dish is so special!

beef bol 2



Cook Time 3 hours
Total Time 3 hours
Servings 6
Author The Food Nanny


  • 1 1/2 lb. boneless Top Sirloin cut into 2 inch cubes
  • Coarse salt
  • Fresh ground pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1/4 lb. thick-cut bacon diced
  • 3 cloves garlic minced
  • 2 cups red wine or Pomegranate juice
  • 1 bay leaf
  • 2 springs fresh thyme or 1 teaspoon dried
  • 1 1/2 cups beef broth
  • 1 Tablespoon tomato paste
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon fresh ground pepper
  • 4 fresh carrots peeled sliced 1/2 inch thick
  • 1/3 cup All Purpose Flour
  • 4 tablespoons unsalted butter at room temperature
  • 8 oz. pearl onions frozen and skinned
  • 1 Tablespoon butter
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 lb. white mushrooms quartered
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • salt to taste
  • fresh parsley
  • 1/3 cup grated Gruyere optional


  • Dry meat off with paper towels or the meat till not brown well. Sprinkle cubes of meat on both sides with coarse salt and fresh ground pepper.
  • In a large fry pan, stew pot, or Dutch oven brown the meat one minute per side in 2 Tablespoons olive oil and 1 Tablespoon butter over high heat. Remove, place on a plate as you finish browning. Repeat until all the meat is browned. Set aside.
  • In the same pan sauté bacon until crisp. Remove with a slotted spoon. Set aside on paper towels to drain. Drain all the grease from the pan except 1 Tablespoon.
  • Add minced garlic and sauté until you can just smell it.
  • Add 2 cups red wine, cooking wine or Pomegranate juice, bay leaf and thyme. Bring to a medium boil until all the crisp bits have been scraped from the bottom and sides of pan. Boil gently for 3 min.
  • Add 1 1/2 cups beef broth, tomato paste, salt and pepper. Cook gently for 4 to 5 min.
  • Return the beef and bacon to the pan. Add sliced carrots.
  • To make roux: mix together 1/3 cup flour and 4 Tablespoons unsalted butter (at room temp) with a spoon. Slowly stir this roux into the meat, stirring constantly. Bring to a boil, cook for 2 min. and turn off the heat.
  • Heat oven to 300 degrees.
  • Cover pan with tight lid or foil and place in the oven for 2 1/2 to 3 hours. Add water or more wine to thin down the sauce if desired.
  • The last 40 min. of cooking stir in the prepared pearl onions and white mushrooms.
  • In a small saucepan, cook the onions in 1 tablespoon butter, 1 tablespoon sugar, 1/4 teaspoon salt and 1 cup water until onions are browned and liquid is evaporated- about 5 min. Set aside.
  • Wipe out the pan. Add in 1 teaspoon unsalted butter, 1 teaspoon olive oil, the quartered mushrooms with a little salt and sauté until the mushroom liquid is gone and mushrooms are light brown.
  • Can top with Gruyere cheese
  • Serve with Food Nanny Mashed Potatoes.


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