Wow your friends and family with Julia Child's world renowned Beef Bourguignon recipe that will make any get together unforgettable. This fork tender, fall apart beef simmered in a rich red wine flavored sauce is easier to make than you think and 100% worth the wait. Bon appetit!
Julia Child's Beef Bourguignon is not just any stew - in my humble opinion it's THE stew. Yes it might take time to make, and have a couple extra steps like straining that delectable sauce out to thicken it up before serving, but it is ABSOLUTELY worth it. A labor of love if you will.
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Why You (And Everyone At Your Table) Will Love It
Speaking of love, why will you love it? Apart from being absolutely, decadently rich, and delicious? Well, beef bourguignon is actually a lot easier to make than you think! That long cooking time is mostly hands off, just letting the beef do its thing in the oven. Plus, the feeling of accomplishment that you'll have when you make this dish is second to none. I mean, you made a Julia Child recipe, and not only that, you nailed it! Applause deserved. Oh and also, everyone you serve it to will remember it forever. It's the ultimate dinner party dish!
What I Changed
As stated in the recipe card, I adapted Julia Child's beef bourguignon from her Mastering the Art of French Cooking cookbook. After some thorough testing, I made a couple tweaks here and there to help simplify the cooking process.
- Bacon lardons - Julia uses a large chunk of bacon that she cuts into strips. She also saves the rind and adds it later on in the cooking process. I simply diced strips of bacon, sauteed it, and removed it to a bowl for later to use with the beef.
- Beef browning - I went for a stove top option. Instead of browning the beef in a casserole dish in the oven and turning it over, I opted to add the beef to the pot on the stove and saute it until browned. Then I removed it to the same bowl as the bacon. Much simpler!
- Pearl onions - I prefer to add the pearl onions in before the long tenderizing process in the oven. Julia adds them with her mushrooms at the end but I felt it was simpler (and tasted better!) to add them with the wine and broth, allowing them to really soak up the flavors of the stew.
- Mushrooms - I doubled the amount of mushrooms and sauteed them in butter with a little garlic, salt and pepper for extra yums!
Tips and Tricks
Firstly, pop open that cork and pour yourself a glass of the red wine you use to cook up this fabulous dish 😎! Make sure it's a full-bodied, somewhat fruity wine. I used a merlot.
Secondly, take your time browning the beef. Don't rush the process! Try to let each piece develop a deep, rich crust before moving on the next step in the recipe.
Finally, just remember patience is key. Allow your beef bourguignon to braise in the oven for at least 2 ½ hours, if not 3 hours. This will help the dish develop that deep, rich flavor it's so famous for as well as tenderize the beef.
Serving Suggestions and Pairings
There are two important pairings with a beef bourguignon. First, a delicious starch 🥔. Second, a nice glass of red wine 🍷.
Traditionally, beef bourguignon is served with a hearty starch of some sort. Buttery mashed potatoes is ALWAYS an excellent choice, but fluffy white rice or a pasta like farfalle or some wide egg noodles (also tossed in butter) would be delicious. Julia Child does suggest if you'd like more veggies to serve it with buttered peas. My favorite is those mashed potatoes though, hands down.
Now about that wine. Just like the wine you use to cook this decadent main course, you'll want a full-bodied red. Beef Bourguignon is traditionally cooked with a Burgundy wine so you can't go wrong there, but a fruity Merlot, Cabernet, or Pinot Noir will also complement the rich flavors of the stew.
Commonly Asked Questions About This Recipe
Absolutely! For best results, make it up to 24 hours in advance. Here is a direct quote from Mastering the Art of French Cooking by Julia Child:
"For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce."
This is a a great option for busy hosts who want to have a delicious meal ready to go when guests arrive!
Traditionally, Burgundy wine is used for Beef Bourguignon, as it hails from the region of the same name in France. However, any red medium to fulI-bodied red wine with a "fruity" undertone will do! I actually used a Merlot, but cabernets and pinot noirs work equally well.
Yes! In fact, it tastes even better the day after it's cooked. Don't you love when that happens? After cooking, place your beef bourguignon in an airtight container once cooled. It can be kept in the refrigerator for up to 4 days, and in the freezer up to 3 months.
Have another question that wasn't answered here? Leave it in the comments section!
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Julia Child's Beef Bourguignon
- Total Time: 3 hours 50 minutes
- Yield: Serves 4 to 6 1x
Description
Wow your friends and family with Julia Child's world renowned Beef Bourguignon recipe that will make any get together unforgettable. This fork tender, fall apart beef simmered in a rich red wine flavored sauce is easier to make than you think and 100% worth the wait!
Ingredients
- 3 lbs chuck roast, trimmed of fat and cuz into 2 inch chunks (stewing beef also works)
- 6 ounces bacon (about 5-6 slices), diced
- 2 large carrots, quartered and sliced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 lb fresh cremini mushrooms, quartered
- 18 to 24 pearl onions
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups full bodied red wine (burgundy, merlot, pinot noir)
- 2 to 3 cups beef broth
- ¼ teaspoon fresh thyme leaves
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1 ½ teaspoons coarse salt
- 1 /2 teaspoon ground black pepper
- Fresh parsley, leftover thyme leaves to garnish
- 1 to 2 tablespoons extra virgin olive oil, for sauteing as needed
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Instructions
Braise the Beef (AKA Make the Stew)
- Preheat oven to 350˚F. In a dutch oven or a large braiser, heat 1 tablespoon of olive oil over medium high heat. Add bacon and cook 8-10 minutes until it is just starting to turn crispy, stirring frequently. Using a slotted spoon, remove bacon to a bowl and set aside (no paper towel! Save all those juices).
- Pat the beef dry. Add to the pot and cook in the bacon fat until browned on all sides. Remove to the same bowl as the cooked bacon. Drain excess grease until a thin layer remains (about 1 to 2 tablespoons).
- Add the carrots and yellow onion to the pot and saute in the fat until carrots are softened and onions start to become translucent, about 4 to 5 minutes.
- Add beef and bacon back to the pot. Sprinkle with 1 teaspoon of the salt, ¼ teaspoon of the pepper, and the flour. Stir in tomato paste, and toss to coat. Cook for 2 to 3 minutes, until tomato paste starts to brown.
- Pour two tablespoons of the wine in to the pot and scrape off browned bits on the bottom.
- Pour in remaining wine and just enough beef broth cover the mixture (I used about 2 ¾ cups). Stir in pearl onions, 2 of the minced garlic cloves, bay leaves and thyme leaves and bring to a simmer.
- Once simmering, cover the pot and place in the center of the preheated oven. Cook for 2 ½ to 3 hours, until beef falls apart when pierced with a fork.
Saute the Mushrooms
- In the last 10 minutes of cooking time for the beef mixture, melt the butter over medium high heat in a large skillet.
- Add the mushrooms and remaining ½ teaspoon of salt and ¼ teaspoon pepper. Saute until they start to release their juices and have slightly browned, about 4 to 5 minutes.
- Add the garlic and saute for 30 seconds to 1 minute, until fragrant. Remove from heat and keep warm.
Assemble the Boeuf Bourguignon
- Remove the beef mixture from the oven. Carefully drain the sauce out of the braiser or dutch oven through a colander/large sieve into a medium sized saucepan. Remove the bay leaves from the beef mixture and discard. Set braiser or dutch oven aside, covered, and keep warm.
- Over medium heat, bring the saucepan to a simmer and cook for about 5 minutes, skimming any fat on top, until somewhat thickened (similar to the consistency of a thin gravy).
- Add the mushroom mixture to the beef mixture. Pour the thickened sauce over the beef mixture and simmer an additional 3 to 5 minutes.
- Add salt and pepper to taste. Garnish with fresh parsley and any remaining thyme. Serve with some mashed potatoes, buttered noodles, or fluffy rice. Bon appetit!
Notes
This dish is an excellent recipe to make ahead of time. If doing so, for best results, cook up to 24 hours in advance. Let it cool, cover, and refrigerate until ready to serve. When ready, gently heat up on the stove for about 10 to 15 minutes, stirring frequently, until warmed through. If the liquid is too thick, add a splash of beef broth a tablespoon at a time. Also remember to taste test for salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Stew
- Method: Braising
- Cuisine: French
Zoe says
Love that you can make this the day before! It was delicious!!
Hilary P. says
Excellent recipe. I had to use frozen pearl onions and shiitake & baby Bella mushrooms. Also used Merlot wine. Will definitely make this recipe again. Thank you!!!😋❤️
Beth says
I am planning to make this in a couple of weeks for a family gathering. My questions are about the pearl onions. I plan to use frozen ones and am wondering if I should defrost them before adding. Also, if I add them to the beef before it goes into the oven, will they fall apart, or should I just wait and add them at the end with the mushrooms? Thanks so much!