Julia Childs-inspired beef bourguignon recipe with easy-to-follow instructions. Delicious chunks of beef, pearl onions, and mushrooms in a bacon-infused wine sauce. It’s amazing!
Table of Contents
Beef bourguignon is a French stew made famous by Julia Child. Her love for classic techniques and wine is exquisitely displayed in this recipe. However, I made a few simple substitutions to modernize the ingredients and methods, but don’t worry. The rich flavors are not lost!
The beef and bacon first cook on the stovetop to develop gorgeous colors and textures. The cooking is completed at a consistent temperature in the oven allowing the stew to braise for over an hour. This process completely changes the taste of the meat while developing a savory red wine sauce to pour generously on top.
When making a stew or braise, use a heavy-bottomed pot with thick walls and a tight-fitting lid like a large dutch oven. I use a large Le Creuset enameled cast iron saucer that can hold at least 6 quarts. This type of cookware material holds heat well and makes it easy to sear the beef at high temperatures. It will need to be strong enough to place in the oven to complete the braising process.
Using the bacon in different ways
Add bacon to a large pot and cook until crispy, then remove the pieces with a slotted spoon for braising later. The rendered bacon fat sears the beef and sautes the vegetables. Compared to using a more neutral fat like olive oil, this step takes the dish’s flavor to another level. The characteristic smoky flavor of the bacon nicely balances the acidity of the wine and the richness of the beef.
Note: Julia Child’s original recipe uses a large chunk of bacon cut into lardons or ¼-inch thick sticks. For convenience, I use thick-sliced bacon cut into ½-inch wide strips.
The best meat to use
Boneless beef chuck, which comes from the shoulder of the cow, is recommended. This cut of beef tends to have a good amount of marbling and connective tissue that retains flavor as it simmers. You only need to season it with salt and pepper to enhance the savory taste. Other options include rump roast, sirloin tip, top round, or bottom round.
Like my classic beef stew recipe, a good rule of thumb for serving size is about 1 pound of beef trimmed of excess fat per two people. Dry the surface with a paper towel to remove excess moisture before searing to prevent steaming and to ensure it gets browned on all sides.
Choose a full-bodied, dry, fruity, and young red wine from France, like Beaujolais (top pick), Burgundy Cotes du Rhone, or Bordeaux-St. Emilion. Nearly an entire 750-milliliter bottle is used in this recipe, leaving just a splash to enjoy as you prep.
Since wine is a flavoring agent in the dish, it should be something you would enjoy drinking, so a mid-range priced wine below $20 works well. For Italian wine lovers, a Chianti or Pinot Noir are winners.
Wine makes the stew cook faster
When you combine wine with another watery liquid, like beef stock, it lowers the boiling point. Science! Three cups of red wine and two cups of beef stock reduce the boiling point from 212ºF (100ºC) to about 173ºF (78ºC). This makes the volatile compounds in the alcohol evaporate quicker.
Using this combination also means that more water vapor will be generated, allowing for better heat transfer inside the covered pot and, thus, faster cooking. This technique provides an advantage in moderate oven temperatures of 350ºF (177ºC) to keep the braise at a consistent simmer and ready in under 2 hours.
Thickening the sauce
The sauce thickens in two ways; by using flour and by reduction. All-purpose flour adds an initial light thickening power before the long simmer. Cassava flour is a good 1:1 gluten-free substitute for adding body instead of wheat flour.
When the sauce is later separated from the meat and vegetables, it’s important to skim the fat that floats to the surface after braising. The sauce then simmers to a more pourable consistency that clings to the meat.
Can you overcook beef bourguignon?
Yes, there’s a balance of time and temperature to ensure that the meat doesn’t overcook and dry, yet the vegetables, like carrots and onions, soften but don’t break down. For this recipe, at least an hour, typically 1 ½ hour, is needed for simmering the liquid.
Cooking coarse cuts of beef with an abundance of connective tissue like chuck thrive under low and slow cooking times, like stewing. This is because the longer the beef cooks between 160 to 180ºF (71 to 82ºC), the more collagen is converted to soft gelatin, which makes it much easier to chew.
Cook the mushrooms separately
Mushrooms soak up water and significantly shrink in size when cooking for a long time, like in a stew. For the best contrast in texture, it’s best to stir them into the dish right before serving or serve them on the side.
I prefer to keep the mushrooms large by cutting them into quarters instead of slices. Then saute them in butter, olive oil, and just a sprinkle of salt. The dry heat adds a golden color while the milk solids in the butter lightly brown and provide nutty notes.
Storing and freezing
This recipe can be made two days in advance if desired. Leftovers should be cooled entirely first, then placed in an airtight container and stored for up to 3 days in the refrigerator. You can also freeze individual containers for up to 1 month.
Reheat on the stove or microwave for about 2 to 3 minutes for small amounts. Add more water, beef broth, or stock to loosen the sauce if needed.
What to serve with this
- Mashed potatoes
- Steamed rice
- Buttered egg noodles
- Steamed asparagus
Beef bourguignon is a type of beef stew. Stews can be made with or without wine. Bourguignon is always made with red wine, often a Burgandy, from a region in France known for its wine production.
Yes, the meat and vegetables can cook on the stovetop. Once you add the liquid, cover and cook on medium-low to low heat to maintain a gentle simmer. Please note that the stovetop can create uneven pockets of warmth, so check and stir every 20 to 30 minutes to distribute the energy, adjusting the heat as needed.
It refers to the Burgundy (or Bourgogne) region in eastern France. It’s a popular area between Paris and Lyon, famous for its delicious wine. Beef bourguignon is a french stewed dish cooked with red wine, like Burgundy.
Use two types of onions
Two types of onions are in this recipe, sliced yellow onions and pearl onions. I like to add tiny pearls because they have a nice flavor and hold their shape after cooking. However, they can be a little tricky to peel. For a quick method, trim off the roots and blanch in hot water for 30 seconds. Transfer to an ice bath, then squeeze them out of their papery skin.
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- 3 pounds boneless beef chuck, fat trimmed and cut into 2" cubes
- 1 ¼ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 6 ounces thick-cut bacon, cut into ½" thick slices
- 2 cups carrots, peeled, cut into ¾" thick slices
- 1 cup yellow onion, cut into ¼" thick slices
- 24 pearl onions, peeled
- ½ teaspoon chopped thyme
- 1 bay leaf, dried or fresh
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 3 cups red wine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound white mushrooms, washed, dried and quartered
- 1 tablespoon chopped parsley
- Preheat Oven – Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).
- Prepare Beef – Thoroughly dry the surface of the beef with paper towels. Cut into 2-inch thick cubes, then season with salt and pepper and set aside. If needed, dry again before adding to the pan.
- Saute Bacon – Heat a large dutch oven over medium heat. Add bacon and saute until crisp, about 6 to 7 minutes. Use a spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.
- Cook Beef – Heat bacon grease over medium-high heat. Once the fat is hot, add beef to the pan in a single layer, and work in two batches. Sear the meat on each side until browned, about 1 to 2 minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon. Repeat with remaining beef.
- Cook Vegetables – Turn the heat down to medium and add the carrots, sliced onions, and pearl onions to the pan. Saute until the onions are lightly browned and tender, 10 minutes.
- Make Sauce – Add the thyme and bay leaf, and saute for 30 seconds. Add the garlic, and saute for 30 seconds. Add the tomato paste and saute for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock. Add in the wine, this will help the flour thicken the sauce.
- Cook in Oven – Add in the browned beef and bacon, and bring the liquid to a simmer for 5 minutes. Cover and carefully transfer the pot to the oven. Cook until the meat is very tender, about 1 ½ to 1 ¾ hours.
- Saute Mushrooms – Meanwhile, prepare the mushrooms. Heat a large skillet over medium heat. Add olive oil and butter. Once hot and bubbling, add the mushrooms. Saute until tender and lightly browned, 5 minutes. Sprinkle with ¼ teaspoon salt, and cook for 2 minutes.
- Reduce Sauce – When the beef is done cooking, transfer the meat and vegetables to a medium bowl. Bring the sauce to a rapid simmer over medium heat. As the fat rises to the surface, use a spoon to skim off the excess fat. Reduce the sauce until it can lightly coat the back of a spoon, about 2 to 2 ½ cups. The sauce will thicken as it cools—taste and season with more salt and pepper as desired.
- To Serve – Return the meat, vegetables, and mushrooms to the pan, and stir to warm. Garnish with chopped parsley.
- Wine Selection: Chose a full-bodied, dry, fruity red wine from France, like Burgundy Cotes du Rhone, Beaujolais, or Bordeaux-St. Emilion.
- Make it Gluten-free: Substitute all-purpose flour with arrowroot flour (starch/powder) Bob’s Red Mill recommended.
- Side Dish Suggestions: Mashed potatoes, rice, or noodles.
- Storing: Store in an airtight container in the refrigerator for up to one week. Freeze in a resealable plastic bag for up to 3 months, and defrost before using.
- Reheating: Cover and microwave on high in 30-second intervals, stirring in between, until hot. Alternatively, warm on the stovetop over medium heat until hot.
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17 Comments Leave a comment or review
Can this be adapted to a slow cooker? Otherwise it is a “weekend only” dish.
Jessica Gavin says
Yes, you can cook the beef in the slow cooker. Do all the steps on the stovetop, then add to the slow cooker for simmering. I would try cooking on “High” setting for 4 hours or “Low” setting for 8 hours. I would still cook the sauce on the stove stop so it properly reduces.
I loved Julie and Julia movie! And this recipe is really great, but it seemed so complicated in the movie. I would love to make it one day 🙂 Thanks for sharing!
Heather Watkins says
I made this recipe last weekend and it was quite good! The carrots were perfect! I didn’t have as much sauce as the recipe suggested. Between step 4 and 5 I was a little confused as step 4 says to cook bacon grease over Medium Heat, then Step 5 says to turn the temp down to Medium. Should I have turned it up to sear the beef?
Yes, I noted the same confusion. I think the bacon should be cooked at medium high (especially on an electric stove). Mine took much longer than the recipe time to crisp. I would also cook the beef on medium high.
Jessica Gavin says
Hi Heather! I adjusted the recipe to say sear the beef on medium-high. If you need to turn up the heat for the bacon you can as well, but I kept the recipe at medium heat, just cook longer if needed.
Michele Hyson says
SUCH an amazing recipe! Thank you so much!
Can this recipe be adapted for a slow cooker?
Jessica Gavin says
Yes, you can make the beef bourguignon in a slow cooker. I would do all of the steps on the stovetop until you reach step 7. Transfer the ingredients to the slow cooker and cook until the beef is super tender. About 8 hours on low heat, or 6/7 hours on high. I would also reduce the sauce on the stovetop for a thicker consistency. Make the mushrooms on the stovetop separately for better texture. Let me know how it goes!
Laura Casey says
This is 1 of my most favorite recipes, matter of fact I change my dinner menu tonight, to make this! My husband is at the store getting a nice 3 lb Chuck roast…..
Love the idea of cooking the mushrooms separately.
Perfect for our current winter temps!
Jessica Gavin says
I’m so happy to hear that you enjoy the beef bourgignon!
Cynthia Reifsnyder says
Made recipe as is for the 2 of us. I think the leftovers are even better! Served it over Rice. You almost can’t believe it is chuck. Company worthy!
Jessica Gavin says
I love having leftover beef, I agree that it tastes so good!
Lyle Caswell says
I made this for my family and they loved it. It serves alot of people, we had another family over and it fed everybody. I served it over mashed potatoes, but the left overs we served over rice and it was just as good if not better. It is an involved recipe to say the least, but alot of fun to make. Thanks Jessica for another great recipe.
Jessica Gavin says
Great job, Lyle! I’m happy to hear that it was a good-sized stew to share with family.
Hello Jessica, I would like to try this recipe! My husband doesn’t like mushrooms. Would the taste or texture be compromised if I leave the mushrooms out? Let me know; thank you!
Jessica Gavin says
You can leave out the mushrooms from the stew. It adds a nice chew and umami flavor, but it’s ok to leave out.