Ruth's Beef Bourguingnon

Ruth's Beef Bourguingnon

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Ruth Chronic


Similar to Julia Child's recipe.


★★★★★ 1 vote

40 Min
2 Hr


  • 1 large
    shoulder roast, cut into 2 inch cubes
  • 1 c
  • 1 large
    ziplock bag
  • 3 Tbsp
    cooking oil
  • 1 large
    onion, sliced
  • 1/2 c
    canned tomato sauce (about 4oz)
  • 2 c
    red wine (any dark red will do)
  • 2 c
    beef stock
  • 2 tsp
    course ground black pepper
  • 2 Tbsp
    garlic powder, or one large clove, crushed
  • 1 c
    sliced mushrooms (optional)
  • 3-4 medium
    carrots, cut into 2-3 inch cubes (optional)

How to Make Ruth's Beef Bourguingnon


  1. Heat oil in cast iron Dutch oven or other large ovenproof pot.
    Shake roast in flour in bag, a little at a time. Shake off excess flour a couple of pieces
    at a time between your hands. Place meat in oil and brown on two sides.
    Remove from oil and drain on paper towels until all meat is browned. Don’t try to brown
    all the meat at one time. Do it in batches, adding more oil if needed.
  2. After all meat has browned, add onion slices to remaining oil to pick up the drippings and
    flour off the bottom of the pan. Remove onion from pot and return meat to pot.
    Add onion on top of meat. Add remaining ingredients. Cover and cook in oven at 350degrees for 1-2hrs. Gravy will be thick enough to coat the back of a spoon.
  3. Serve over mashed potatoes with steamed veggies and warm bollio rolls or French bread on the side.

Printable Recipe Card

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