comparing the boeuf bourguignon recipes of julia child and delia smith
When you think of boeuf bourguignon, one name immediately springs to mind: Julia Child. Julia made it her signature dish, the centrepiece of her very first episode of The French Chef, taking viewers through a detailed, step-by-step masterclass in French cooking. Delia, on the other hand, later offered a stripped-back “cheat” version designed for busy home cooks who wanted the flavour without the faff.
The two recipes share the same bones – beef, bacon, onions, mushrooms, red wine – but their approaches couldn’t be more different. Julia’s is a labour of love, with careful browning, separate garnishes, and three hours in the oven. Delia’s is weeknight-friendly: throw everything in one pot, let the oven do the work, and dinner is sorted.
Both dishes deliver comfort and flavour in their own way. Here’s how they compare, side by side.
Julia on the left; Delia on the right
Julia and Delia may have cooked the same dish, but their versions reflect who they were and the kitchens they spoke to. Julia’s boeuf bourguignon is all theatre and precision – a recipe that invites you to slow down, take your time, and revel in the process. It’s aspirational, almost a dinner party performance piece.
Delia’s is quite the opposite: no performance, no fuss, just straightforward comfort food that works reliably in the middle of a busy week. It’s pragmatic, pared back, and deeply British in its sensibility.
Put them side by side and you see more than just two beef stews. You see two philosophies of cooking, each valid, each beloved. One encourages us to aim high and explore; the other reassures us that simple, practical cooking is enough. And between them, they show just how much impact one recipe – and one cook – can have on the way a nation eats.
📖 The French Chef by Julia Child https://amzn.to/3Iquydz
📖 How to Cheat at Cooking by Delia Smith https://amzn.to/3InfpK2
Julia Child's Boeuf Bourguignon
Ingredients
- 150 g bacon cut into strips
- 1.2 kg lean diced beef stewing cut
- 1 tbsp plain flour
- 1 onion chopped
- 1 carrot chopped
- 1 bottle red wine
- 1 sprig thyme
- 1 bay leaf
- 12 small onions blanched and peeled
- 450 g mushrooms
- 500 ml rich beef stock
Instructions
- Prepare bacon and onions: Blanch the bacon briefly in water to mellow its flavour. Use the same water to blanch the small onions, then peel.
- Brown the beef: Pat the beef dry and brown in batches in a heavy pan. Avoid crowding so the meat sears rather than steams. Dust lightly with flour as you go.
- Build the base: Add the chopped onion and carrot, cooking until softened. Deglaze with plenty of red wine, scraping up the fond from the pan.
- Combine and cook: Return the beef and bacon to the pan. Add thyme, bay, and enough wine (plus stock if needed) to cover. Cover and cook in a low oven (140–150°C) for about 3 hours, stirring occasionally.
- Cook the garnishes:
- Mushrooms: sauté in butter until browned, set aside.
- Onions: simmer gently in butter and beef stock under a cartouche for 20–25 minutes until tender, set aside.
- When the beef is tender, check if the sauce needs thickening. Stir in the cooked onions and mushrooms, bring up to heat, and garnish with parsley to serve.
Video
Delia Smith's Boeuf Bourguignon
Ingredients
- 500 g diced beef stewing cut
- 200 g bacon chopped
- 250 g mushrooms
- 1 onion chopped
- 1 jar small onions in balsamic vinegar
- 1 tbsp cornflour
- 425 ml red wine
- 1 sprig thyme
- 1 bay leaf
Instructions
- In a casserole dish, mix together the beef, bacon, mushrooms, onion, garlic, jarred onions (with some of their balsamic liquid), thyme, bay, and flour. Combine with your hands.
- Pour in the red wine until the ingredients are just covered. Season with salt and pepper.
- Cover and place in a low oven (140°C) for about 3 hours.
- Garnish with parsley to serve.