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

Designed by Freepik

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.

Related Posts :-

Where to Buy a Fondue Set: Discovering The Living Styles

There are not many things that match the happiness of sharing a fondue meal with[...]

Simple Cucumber Pickles

This recipe for pickled cucumbers makes a delicious and zesty side dish with just a[...]

Mastering Culinary Artistry: Exploring Jamie Oliver’s Essential Cookware Collection

The delicate dance of tastes, methods, and tools that goes into creating spectacular dishes out[...]

The Best Reusable Coffee Cups

The first sip of freshly brewed coffee is incomparable, but the shame of single-use cups[...]

Classic Shakshuka

Nothing compares to enjoying a traditional shakshuka for brunch. Shakshuka is essentially a thick, spicy[...]

Saucepan Mastery: Exploring Circulon’s Sauciers and Sauce Pans

Circulon's Sauciers and Sauce Pans have an external nonstick coating in addition to an interior[...]

How To Use A Steamer SaucePan

In the realm of culinary exploration, the steamer saucepan stands out as a versatile and[...]

How To Care For Your Global Knives

Global knives, renowned for their exceptional quality and precision, have become a favorite among chefs[...]