Beef Bourguignon

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

1. Pot selection
2. Using the bacon in different ways
3. The best meat to use
4. Wine selection
5. Wine makes the stew cook faster
6. Thickening the sauce
7. Can you overcook beef bourguignon?
8. Cook the mushrooms separately
9. Storing and freezing
10. What to serve with this
11. FAQ
12. Beef Bourguignon Recipe

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.

Pot selection

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.

Wine selection

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

FAQ