Have you ever seen "Julie and Julia" by Nora Ephron?

This movie is based on two true stories, about real-life women who never met, Julia Child and Julie Powell.

Julia Child, expatried in France in 1949 decides to learn the art of French cooking. As for Julie, she decides to create a blog in 2002 in New York  "Julie and Julia, 524 recipes in 365 days" following Child's cookbook "Mastering the art of French cooking". What a great challenge!

I just watched it recently. When I saw Julie cooked a French Boeuf Bourguignon. I think : I haven't cooked a Boeuf Bourguignon in a long time!

I couldn't wait to find my Boeuf Bourguignon's recipe, and buy what I needed.

It's really not complicated to make. You just need time (6 to 8 hours) and a slow-cooker. If you do not have a slow-cooker, you can also prepare it in a Dutch oven, with excellent results.

For a dinner party, it's a great idea! 

If your guests are late, your meal can wait one more hour.

My kids enjoyed eating a Boeuf Bourguignon!   


  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck, cut into 1-inch pieces
  • 8 ounces thick-cut bacon (5-6 slices) diced 
  • 2 cups carrots, cut into thin pieces about 4-inches in length
  • 2 stalks celery, sliced
  • 1 small yellow onion, peeled and diced
  • 14 1/2 ounce can diced tomatoes, undrained
  • 1 cup white button mushrooms, chopped
  • 1 cup dry red wine
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon fresh basil, minced
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup water
  • 2 tablespoons flour


Add the oil to the stoneware and heat over low heat, increasing the temperature to medium after a few minutes.  Do not use on high heat. On my electric stove, I have to use the heat diffuser. 

Once the oil is hot, sear 5 or 6 pieces of beef at a time on all sides, turning each piece as it browns. Repeat with the remaining beef until  it has all been browned. Do the same with the bacon. Return all of the beef and the bacon to the stoneware and transfer the stoneware to the heating base unit. Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil and pepper. Cover and cook on High setting for 2 to 4 hours or on Low setting for 5 or 8 hours.

Thirty minutes before serving, combine the water and the flour in a small bowl until smooth. Turn the heat setting to High. Gradually add the flour and water to the soup and stir until the sauce thickens, about 3 to 5 minutes. Heat through and serve. Make 8 servings.

You can serve the Boeuf Bourguignon with pasta, potatoes or carrots.

Bon appétit!!!