The Best Beef Bourguignon Recipe: Julia Child’s Classic Gem

Hearty beef bourguignon captures the soul of classic French comfort cooking with its rich, wine-infused depths.

Slow-simmered meat melts into tender perfection, creating a symphony of rustic flavors.

Chunky vegetables nestle between succulent beef pieces, absorbing the deep burgundy sauce.

Mastering this iconic dish connects you to generations of culinary tradition.

Robust red wine transforms ordinary ingredients into an extraordinary meal.

Curious cooks can unlock the magic of this timeless recipe with patience and passion.

Alternative Flavors For Classic Beef Bourguignon

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or plant-based meat alternatives like seitan or tempeh, maintaining the rich wine-based sauce and classic vegetable components.
• Low-Carb Adaptation: Swap pearl onions and carrots with lower-carb vegetables like cauliflower and zucchini, using cauliflower mash instead of traditional potato sides.
• Lamb Bourguignon: Substitute beef with tender lamb shoulder, keeping the same cooking technique and wine-based braising method for a slightly gamier flavor profile.
• Gluten-Free Version: Use cornstarch or arrowroot powder instead of wheat flour for thickening, ensuring all ingredients are certified gluten-free and serving with gluten-free side dishes like cauliflower rice.

Sides To Pair With Beef Bourguignon

• Rustic French Table Setting: Create a charming French countryside atmosphere with a checkered tablecloth, rustic ceramic plates, and vintage wine glasses to enhance the authentic Beef Bourguignon experience.
• Wine Pairing Paradise: Complement the rich beef stew with a full-bodied red Burgundy wine, such as a Pinot Noir or Côtes du Rhône, to elevate the classic flavors and bring out the dish's deep, complex taste.
• Hearty Side Symphony: Serve alongside creamy mashed potatoes, buttery egg noodles, or crusty French bread to soak up the delicious sauce, creating a complete and satisfying meal that warms the soul.

Storage Guidelines For Beef Bourguignon Leftovers

• Store beef bourguignon in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish is completely cooled before sealing to prevent bacterial growth.
• Transfer the cooled beef bourguignon to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 2-3 months. Label with the date for easy tracking.
• Thaw overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally to prevent sticking. Add a splash of beef stock if the sauce seems too thick.

FAQs

• What type of beef works best for Beef Bourguignon?

Chuck roast or beef chuck is ideal because it’s tough, affordable, and becomes incredibly tender after slow cooking.

• Why is browning the meat so important in this recipe?

Browning creates a rich, caramelized exterior that develops deep flavor through the Maillard reaction, which adds complexity to the dish’s overall taste.

• Can I substitute red wine with something else?

You can use beef broth or non-alcoholic red wine, but traditional red burgundy wine provides the most authentic flavor profile for this classic French dish.

• Do I need any special cooking equipment to make Beef Bourguignon?

A heavy-bottomed Dutch oven or a large pot works best, but you can also use an Instant Pot, slow cooker, or traditional oven method depending on your kitchen equipment.

Classic Beef Bourguignon By Julia Child

• Savor Classic French Comfort: Dive into a rich, hearty dish that brings the warmth of traditional French countryside cooking right to your table.
• Master Flexible Cooking Methods: Whether you prefer oven, Instant Pot, or slow cooker, this recipe adapts to your kitchen setup without compromising flavor.
• Transform Tough Cuts into Tender Delights: Magically turn less expensive beef cuts into melt-in-your-mouth meat through slow cooking and careful preparation.
• Impress with Gourmet Simplicity: Wow dinner guests with a restaurant-quality meal that looks sophisticated but requires straightforward cooking techniques.

Ingredients For Julia Child’s Beef Bourguignon

• Beef: A tender cut of meat that forms the heart of this classic French stew.
• Bacon: Adds a rich, smoky flavor and helps to develop the base of the dish.

• Onions, Pearl Onions: Provide a sweet and delicate flavor to the stew.
• Carrots: Add sweetness and depth to the overall taste of the dish.
• Garlic: Brings a pungent and aromatic element to the recipe.

• Red Wine: Provides a deep, complex flavor profile to the bourguignon.
• Beef Stock: Creates a rich, savory base for the sauce.
• Tomato Paste: Adds depth and a slight tangy undertone to the dish.
• Salt and Pepper: Essential seasonings that enhance the overall flavor.

• Fresh Herbs (Thyme, Bay Leaf): Contribute an aromatic and earthy note to the stew.
• Flour: Helps to thicken the sauce and create a smooth consistency.

• Mushrooms: Provide an earthy, umami flavor to the final dish.
• Butter: Adds richness and helps to sauté the mushrooms.
• Fresh Parsley: Offers a fresh, bright garnish to the finished stew.

Cooking Instructions For Beef Bourguignon Classic

Step 1: Sizzle Bacon and Prepare Base

In a large Dutch oven, heat oil over medium heat.

Crisp up bacon until golden brown.

Transfer bacon to a separate dish using a slotted spoon.

Keep the delicious bacon fat in the pot for the next steps.

Step 2: Brown the Beef

Pat beef dry with paper towels.

Sear beef in batches in the hot bacon fat until each piece develops a rich, dark crust.

Move browned beef pieces to the dish with bacon.

Step 3: Create Flavor Foundation

• Carrots
• Diced onions
• Minced garlic

Cook until vegetables soften and become fragrant.

Drain excess fat, leaving just a thin layer.

Step 4: Season and Coat

Return bacon and beef to the pot.

Season with salt and pepper.

Sprinkle flour over the meat, tossing to coat evenly.

Cook for 4-5 minutes to develop a golden color.

Step 5: Build the Liquid Base

• Pearl onions
• Red wine
• Stock
• Tomato paste
• Herbs

Bring to a gentle simmer, ensuring meat is just barely covered with liquid.

Step 6: Slow Cook to Perfection

Cover the pot and transfer to a preheated oven at 350°F.

Let it cook for 2-3 hours until meat becomes incredibly tender.

Step 7: Prepare Mushroom Finale

In a separate skillet, melt butter.

• Garlic
• Mushrooms

Cook until mushrooms are golden and buttery.

Step 8: Refine the Sauce

Strain the cooking liquid through a colander, separating sauce from solids.

Return meat to the pot and add mushrooms.

Adjust sauce consistency by simmering or adding stock.

Step 9: Final Touch and Serving

Taste and adjust seasoning.

Garnish with fresh parsley.

Serve over mashed potatoes, rice, or noodles.

Step 10: Make-Ahead Magic

Can be prepared a day in advance.

Reheat gently, basting meat with sauce before serving.

Helpful Hints For Beef Bourguignon Perfection

• Select well-marbled, tough cuts like chuck roast or brisket that become tender when slow-cooked, ensuring rich flavor and melt-in-your-mouth texture.
• Always thoroughly dry beef with paper towels before searing to achieve perfect golden-brown crust and prevent steaming instead of browning.
• Build depth by searing bacon first, then beef, and finally vegetables, using the same pan to capture and intensify delicious caramelized bits.
• Monitor sauce thickness during cooking, adding stock if too thick or reducing over medium heat if too thin to achieve perfect coating texture.
• Let beef bourguignon cool completely before refrigerating, then allow to come to room temperature and gently reheat to maintain optimal tenderness and flavor.

Beef Bourguignon (Julia Childs Recipe)

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4.7 from 31 reviews

• Total Time: 3 hours 45 minutes
• Yield: 6 1x

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Description

Rich beef bourguignon celebrates classic French culinary artistry, combining tender braised beef with robust red wine sauce. Hearty comfort awaits you in this legendary dish that brings Paris kitchen magic directly to your dining table.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 3 pounds (1.36 kg) beef brisket, trimmed of fat (chuck steak or stewing beef cut into 2-inch chunks)
• 6 ounces (170 grams) bacon, roughly chopped

Vegetables and Aromatics:

• 1 large carrot, sliced ½-inch thick
• 1 large white onion, diced
• 12 small pearl onions (optional)
• 1-pound (454 grams) white mushrooms, fresh (small or brown mushrooms, quartered)
• 6 cloves garlic, minced

Liquids, Seasonings, and Other Ingredients:

• 3 cups (710 ml) red wine (Merlot, Pinot Noir, or Chianti)
• 2–3 cups (480–720 ml) beef stock
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) tomato paste
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) flour
• 2 tablespoons (30 ml) fresh parsley, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 bay leaves
• 1 beef bouillon cube, crushed
• 1 pinch coarse salt
• 1 pinch ground pepper

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Instructions

1. Preheat oven to 350°F, preparing for a classic French stew preparation.
2. In a large Dutch oven, crisp bacon over medium heat until golden brown, then transfer to a separate dish.
3. Pat beef dry and sear in batches within the bacon-infused oil, creating a rich caramelized exterior on each piece.
4. Sauté carrots and onions in remaining fat until softened, then add garlic and cook briefly.
5. Return bacon and beef to the pot, season with salt and pepper, then dust with flour to create a thickening base.
6. Pour in wine and stock, ensuring meat is barely submerged. Add tomato paste, bullion, and herbs.
7. Cover and transfer to oven, allowing the stew to simmer slowly for 2-3 hours until meat becomes incredibly tender.
8. During final cooking stage, prepare mushrooms by sautéing in butter with garlic until beautifully browned.
9. Strain the cooking liquid through a colander, separating sauce from meat and vegetables.
10. Return meat to pot, add mushrooms, and refine sauce by skimming excess fat.
11. Adjust sauce consistency by reducing or adding stock until it coats a spoon smoothly.
12. Taste and season accordingly, ensuring balanced flavor profile.
13. Gently reheat before serving, allowing flavors to meld completely.
14. Garnish with fresh parsley and accompany with traditional side dishes like mashed potatoes or noodles.
15. For make-ahead preparation, cool completely, refrigerate, and reheat gently the next day.

Notes

• Choose high-quality, well-marbled beef chuck roast for maximum tenderness and rich flavor.
• Pat meat completely dry before searing to achieve perfect golden-brown crust and develop deep caramelization.
• Use a robust, full-bodied red wine like Burgundy or Pinot Noir to enhance the dish’s complex flavor profile.
• Slow cooking is crucial for breaking down tough meat fibers, creating melt-in-your-mouth texture and intense taste.
• Separate mushroom cooking prevents them from becoming soggy, maintaining their delicate texture and preventing watery sauce.
• Allow dish to rest overnight for deeper, more developed flavors that improve with time.
• Low and slow cooking method guarantees tender meat that falls apart effortlessly.
• Season gradually and taste throughout cooking to build balanced, nuanced flavor layers.

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 110 mg