Boeuf Bourguignon – A J&P Favvo!


‘A La Jean’
– ingredients more towards the more complex, Carl Butler and Julia Child
– full packages (whole package of bacon, whole bag of carrots, whole package of mushrooms, of tomato paste, a wine bottle,…), hate waste and “left-overs” sitting in refrigerator
– process/directions also towards Carl and Julia, due to ingredients, but incorporating ideas from NY Times (e.g. use fat from bacon for browning onions and meat, with a little help of oil as needed)

(Jean = ‘Johan in French’ and mind is in France when doing this, and with all personality disorders, including sporadically identifying himself as Swedish, Finnish, French, Spanish, ok more Mexican/Latin-America, …), here it IS definitely ‘Jean’, Oh La La). Initially recorded on the A J&P Favvo form on 2015-07-15.

(Sorry, table-formatting in WP and current theme is terrible on mobile devices and thus recommend viewing this on tablet or larger screen.)

Carl Butler NY Times ‘A La Jean’, J&P  History Julia Child Anthony Bourdain
1 kilo kalopskött 1 ½ pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry ☐ Around 2 lbs lean stew meat Once started including meat it was likely left-overs Meat, Yes Meat, Yes
1 1/2 hg bacon 3 ½ ounces thick-cut bacon, diced ☐ 6-12 oz turkey bacon OR thicker real sliced bacon Yes, garnish ingredients Bacon, Yes (No bacon)
1 morot
(no carrot) ☐ A bag of carrots (I take ‘a bit more’) Yes, key ingredients Carrots, Yes Carrots, Yes
1 gul lök
3 ounces onions or shallots, chopped ☐ 1 onion Yes, key ingredients Onions, Yes Onions, Yes
1/2 flaska rött vin
(No stock in Butler’s)
·   1 ¼ cups any type of stock, hot
·   1 ¼ cups red wine
☐ 2 cup+ H2O
☐ 1 meat bouillon cube
☐ ½-1 bottle of wine! All to make sure to cover ingredients
Yes, key ingredients
– beef stock, AND
– red wine, often burgundy
– beef stock
– Wine (3 cups=1 bottle)
☐ 1 cup red burgundy wine (such as pinot noir),
☐ Water
☐ (opt) Demi-glace
1 msk tomatpuré (no tomato paste) ☐ 1 tbsp tomato paste, often take whole (small) can Not sure about tomato paste… Tomato paste, Yes (No tomato paste)
2 hg champinjoner  ounces mushrooms, diced ☐ 1 pgk/16 oz whole mushrooms Yes, garnish ingredients Mushrooms, Yes (No mushrooms)
12 smålökar (‘3 ounces onions or shallots, chopped’ above) ☐ Some 12 shallots, whole Yes, garnish ingredients White pearl onions (No shallots, more onions)
1 msk vetemjöl Scant 1/4 cup flour ☐ 1 tbsp flour Possibly Flour, Yes all-purpose flour
salt & peppar Black pepper, Salt ☐ Yep, black pepper, Salt Absolutely, at least over time Salt n Pepper, Yes Kosher salt,
3 vitlöksklyftor (no garlic) ☐ 3 garlic cloves Yes, garnish ingredients Garlic cloves, Yes Garlic clove, Yes
1/2 tsk timjan
1 lagerblad
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together) ☐ Thyme (I often use fresh Rosemary as we have lots of…),
☐ parsley,
bay leaf
Yes, key ingredients Thyme, Bay Leaf (& Parsley but for the onions) 1 bouquet garni
Chopped fresh flat-leaf parsley, for garnish
Smör (Actually, no butter is used) 0 (zero) or 1 tbsp for meat if use turkey bacon, otherwise use fat from bacon for meat Yes (No, oil’s ’nuff)
1 tablespoon oil Yeah, some for mushrooms and shallots Yes Oil, Yes



Carl Butler (1929-2010)

På svenska, metriska mått (‘In Swedish, metric measurements’)

The recipe it all started with for J&P, from one of our favorite Swedish chefs – Carl Butler (1929-2010).

  • 5-6 personer)
  • 1 kilo kalopskött
  • 1 1/2 hg bacon
  • 1 morot
  • 1 gul lök
  • 1/2 flaska rött vin
  • 1 msk tomatpuré
  • 2 hg champinjoner
  • 12 smålökar
  • 1 msk vetemjöl
  • salt & peppar
  • 3 vitlöksklyftor
  • 1/2 tsk timjan
  • 1 lagerblad
  • smör
  • olja

Julia Child (1912-2004)

For Americans, among the more well-known promotors of the French cuisine in the US is/was Julia Child, an American cooking teacher, author, and television personality  (1912-2004).

Julia Child’s (from

  • 6 slices bacon, cut into lardons
  • 3 1/2 tablespoons extra-virgin olive oil
  • 3 pounds stewing beef, cut into 2-inch chunks
  • 1 large carrot, sliced
  • 1 large white onion, sliced
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 3 cups red wine, like a chianti
  • 2 1/2 to 3 1/2 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves smashed garlic
  • 1/2 teaspoon thyme
  • 1 crumbled bay leaf
  • 18 to 24 small pearl onions
  • 3 1/2 tablespoons butter
  • 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  • 1 pound fresh white mushrooms, quartered

Anthony Bourdain (1956-2018)

We are for artistic freedom and freedom of speech so… Guess he could call it a bourguignon but for us more bourguignon-puritans simply have to point out:

  • No bacon!
  • No shallots!
  • No mushrooms!

(Have made it – of course – and it’s Ok as long as more viewed as  meat stew but you will be disappointed when missing the bacon, shallots, and mushrooms, this variant is NOT A J&P Favvo and in our view hard to call it a Boeuf Bourguignon.)

Anthony Bourdain‘s Boeuf Bourguignon

  • 2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil, divided
  • 4 medium onions, halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup red burgundy wine (such as pinot noir)
  • 6 medium carrots, peeled and cut into 1-inch pieces
  • 1 clove garlic
  • 1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley)
  • Water
  • Demi-glace (optional; see headnote)
  • Chopped fresh flat-leaf parsley, for garnish