Emile Henry’s Classic Recipe: Time-Honored Beef Bourguignon

Warming meals are excellent for this time of year, when the weather drops. The renowned chef, novelist, and television personality Julia Child made the traditional beef bourguignon popular, so it really doesn’t require an introduction. This hearty and comforting stew is made with succulent meat and well cooked veggies simmered in a robust red wine sauce. It is a French recipe. It’s a great complement to spectacular holiday dinner parties as well as informal weekday dinners.

For best results with slow cooking, use a stockpot with higher rims for this beef bourguignon dish. An alternative would be to use a stewing pot, which has lower rims for simpler serving and a more enticing display on your table. We used an emile henry stewpot for our preparation because we like the way it warms the stew uniformly and dresses up the dinner table.

This amazing stew is from Burgundy, France, and receives its name from there. Although steak bourguignon tastes great by itself, it may also be combined with pasta or other side dishes. Serve it with mashed potatoes, green beans, and tagliatelle to wow your visitors. Alternatively, have a cozy meal with warm, freshly made French bread after a hard day.

Emile Henry's Classic Recipe Time-Honored Beef Bourguignon

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Takes 35 minutes for preparation; takes 2 hours for cooking


  • One bottle of full-bodied red wine
  • 1kg or 2¼ pounds of braised beef (neck, chuck, shank, etc.)
  • Three carrots and one onion
  • Meals: 200g/7 oz smoked belly
  • Four berries of juniper
  • one garlic clove
  • 1 bay leaf
  • 1 sprig thyme
  • 100ml (3¼ fl. oz) or ½ cup of oil
  • Two tablespoons (? cup) of flour
  • freshly ground pepper and fine salt
  • Optional:Button mushrooms, 200g/7 ounce


The Day Before:

  1. Cut the meat into pieces that are about 3 cm (1 in) in size after trimming off the fat.
  2. Chop the carrots and onions. Chop the belly into little bits.
  3. Transfer all the ingredients into a big bowl, cover with the red wine, stir in the juniper berries, and refrigerate for about 12 hours to allow the flavors to mingle.


  1. After draining, pat the meat dry. In a stewpot, heat the oil and brown the meat chunks. Season with salt and pepper.
  2. Transfer the solid marinade ingredients into the stewpot and turn down the heat to low (or medium on an induction cooktop).
  3. Crush the garlic, mix in the thyme and bay leaf, and then mix in the flour. Blend well.
  4. After adding the marinade liquid, simmer the mixture. Cover and bake at 200°C (400°F, gas 6) for about 2 hours in a preheated oven.
  5. With freshly made tagliatelle, serve hot.
  6. Optional: Add the quartered, gently pan-fried mushrooms after the meat has come out of the oven.

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