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Beef Bourguignon (Julia Childs Recipe)

Beef Bourguignon (Julia Childs Recipe)


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4.7 from 31 reviews

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

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.


Ingredients

Scale

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)
  • 23 cups (480720 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

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