Name: Julia Child’s Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 lbs chuck roast, trimmed of fat and cut into 2 inch chunks; 6 ounces bacon (about 5-6 slices), diced; 2 large carrots, quartered and sliced; 1/2 yellow onion, diced; 3 cloves garlic, minced (divided as 2 cloves and 1 clove); 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, or Pinot Noir); 2 to 3 cups beef broth (about 2 3/4 cups used); 1/4 teaspoon fresh thyme leaves; 2 bay leaves; 4 tablespoons unsalted butter; 1 1/2 teaspoons coarse salt (divided); 1/2 teaspoon ground black pepper (divided); Fresh parsley and leftover thyme leaves for garnish; 1 to 2 tablespoons extra virgin olive oil, for sautéing as needed

Jump to Recipe

If you have ever dreamed of capturing the soul of French cooking in one dish, then Julia Child’s Beef Bourguignon is exactly what you need to try next. This classic stew, rich with tender beef braised slowly in full-bodied red wine alongside aromatic vegetables and earthy mushrooms, is a perfect celebration of depth and comfort. Julia Child’s Beef Bourguignon is not only a testament to meticulous technique; it’s a warm, satisfying embrace of flavors that will fill your kitchen with irresistible aromas and your heart with joy.

Julia Child's Beef Bourguignon Recipe - Recipe Image

Ingredients You’ll Need

While it may seem like a long list at first glance, the ingredients for Julia Child’s Beef Bourguignon are wonderfully straightforward, each playing a vital role in building the layers of taste, texture, and color in this iconic stew. From the silky pearl onions to the robust beef and fragrant herbs, every component is essential.

3 lbs chuck roast: Choose well-marbled beef for tender, juicy chunks that soak up all the flavors beautifully.
6 ounces bacon: Adds a smoky, savory punch and renders fat that’s perfect for sautéing vegetables.
2 large carrots: Provide sweetness and a pop of color while softening perfectly during the long cook.
1/2 yellow onion: Offers a sweet, pungent base flavor that melds seamlessly with herbs and wine.
3 cloves garlic: Imparts just enough garlicky warmth without overpowering the dish.
1 lb fresh cremini mushrooms: Earthy and meaty, they give the stew wonderful texture and flavor depth.
18 to 24 pearl onions: Their mild sweetness is a classic pairing with the rich beef and wine sauce.
1 tablespoon tomato paste: Provides color and a subtle acidity that balances the richness.
2 tablespoons all-purpose flour: Helps thicken the sauce to melt-in-your-mouth consistency.
3 cups full-bodied red wine: Burgundy, merlot, or pinot noir work beautifully to deepen the stew’s flavor.
2 to 3 cups beef broth: Adjust to cover the beef and build a savory background.
1/4 teaspoon fresh thyme leaves: Offers aromatic, herbaceous notes that lift the stew.
2 bay leaves: Infuse their distinct, subtle flavor throughout the slow-cooked sauce.
4 tablespoons unsalted butter: Key for sautéing mushrooms to golden perfection.
1 1/2 teaspoons coarse salt: Balances and enhances every ingredient.
1/2 teaspoon ground black pepper: Adds just a touch of heat and complexity.
Fresh parsley and leftover thyme leaves: Fresh herbs for garnish to brighten the final dish.
1 to 2 tablespoons extra virgin olive oil: Needed for sautéing bacon and vegetables with flavor.

How to Make Julia Child’s Beef Bourguignon

Step 1: Braise the Beef

Preheat your oven to 350 degrees Fahrenheit and get ready to develop those stunning deep flavors. Begin by rendering your diced bacon in olive oil until it crisps just a bit, which will form the flavorful foundation of your stew. Reserve the bacon but keep all the delicious fat in the pot, then brown your beef chunks in that luscious mixture of fat and oil. Searing the beef until all sides are richly browned guarantees that irresistible caramelized taste. Once browned, set the meat aside to make room for your vegetables.

Step 2: Sauté Vegetables and Build the Base

Into the remaining fat, toss your quartered carrots and diced onion to sauté until the carrots soften and onions become translucent, adding a lovely sweetness and depth to your Bourguignon. Stir the beef and bacon back in, season with salt and pepper, and sprinkle on some flour to thicken the sauce later. Tomato paste adds complexity and richness as you cook it briefly until it browns slightly, releasing its full flavor. Deglaze the pan with a few tablespoons of wine, scraping up all those savory browned bits stuck to the bottom — pure flavor gold right there!

Step 3: Simmer with Wine and Broth

Pour in the rest of your chosen red wine and enough beef broth to cover the mixture entirely, along with pearl onions, minced garlic, thyme, and bay leaves. Bring everything to a gentle simmer and then cover the pot to move it into the oven. The slow braise for 2 1/2 to 3 hours softens the beef until it practically melts in your mouth, and the wine and broth develop into a luscious, deeply flavorful sauce.

Step 4: Sauté the Mushrooms

While your beef is nearing the end of its tenderizing journey, heat butter in a skillet over medium-high heat and sauté the cremini mushrooms with salt and pepper until they release their juices and gently brown. Just before finishing, add a bit of garlic to infuse them with even more aroma. These mushrooms bring a meaty texture that perfectly complements the tender beef.

Step 5: Assemble the Final Dish

Remove the beef mixture from the oven and strain the sauce through a sieve into a saucepan to remove solids and bay leaves. Skim off excess fat from the top, then simmer to thicken the sauce into a beautifully velvety coating. Return the mushrooms to the beef pot, pour the rich sauce over everything, and simmer together briefly to marry all those fantastic flavors. This final step brings you one tantalizing step closer to tasting true French comfort.

How to Serve Julia Child’s Beef Bourguignon

Garnishes

Fresh chopped parsley and a few leftover thyme leaves sprinkled over the top add just the right amount of bright herbal contrast to the stew’s richness. It brings a fresh finish and a pop of inviting color that makes the dish look as wonderful as it tastes.

Side Dishes

This dish is famously satisfying served over creamy mashed potatoes or buttered egg noodles, which soak up the luscious sauce beautifully. For a lighter balance, simply offer a crisp green salad or buttered green beans alongside to cut through the richness.

Creative Ways to Present

If you’re eager to dress it up for guests or family, present Julia Child’s Beef Bourguignon in rustic individual ramekins or shallow bowls with fresh herb sprigs laid artfully on top. You can even spoon it into hollowed-out crusty bread bowls for a fun, cozy twist that feels extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Because the flavors deepen even more with time, reheated Julia Child’s Beef Bourguignon often tastes even more spectacular the next day.

Freezing

This stew freezes well for up to 3 months. Portion it out into freezer-safe containers or heavy-duty zip-top bags with sauce to ensure no dryness upon thawing. When ready, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. Adding a splash of beef broth or water can help loosen the sauce if it’s thickened too much after chilling or freezing.

FAQs

What cut of beef is best for Julia Child’s Beef Bourguignon?

Chuck roast is ideal because its marbled fat breaks down during slow cooking, yielding tender, flavorful beef. Stewing beef can also be used but make sure it has some fat content for richness.

Can I use a different type of wine?

Absolutely. While Burgundy is classic, rich Pinot Noir, Merlot, or even a Cabernet Sauvignon work wonderfully. Just choose a dry, full-bodied red wine you enjoy drinking!

Do I need to peel pearl onions?

Peeling pearl onions is traditional but can be tedious. To speed the process, blanch them briefly in boiling water, then plunge into ice water—the skins will slip off easily.

Is it okay to make this dish in advance?

Definitely! In fact, Julia Child’s Beef Bourguignon tastes better the next day as the flavors develop over time. Simply reheat slowly on the stove before serving.

Can I substitute fresh mushrooms if I can’t find cremini?

Yes, baby bella mushrooms (which are essentially cremini) are perfect, but you could also use button mushrooms or a mix of wild mushrooms for added complexity.

Final Thoughts

Julia Child’s Beef Bourguignon is more than just a stew — it’s a culinary experience that rewards patience and attention to detail with every velvety bite. Whether you are cooking for a special occasion or simply craving a cozy dinner, this dish promises satisfaction and smiles all around. So don’t hesitate; bring a little bit of French magic into your kitchen and savor the rich tradition of Julia Child’s timeless recipe.

Julia Child’s Beef Bourguignon Recipe

★★★★★

5.3 from 27 reviews

Author: Jack
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

Julia Child’s Beef Bourguignon is a classic French stew that features tender braised beef cooked slowly in a rich red wine sauce with bacon, pearl onions, mushrooms, and aromatic herbs. This hearty and comforting meal showcases deep, complex flavors and a melt-in-your-mouth texture, perfect for a special dinner or cozy family meal.

Instructions

Braise the Beef (Make the Stew)
Preheat your oven to 350°F. Heat 1 tablespoon olive oil in a Dutch oven or large braiser over medium-high heat. Add diced bacon and cook for 8-10 minutes until just starting to crisp, stirring frequently. Remove bacon with a slotted spoon to a bowl and save the rendered fat.
Brown the Beef
Pat the beef chunks dry. Add them to the pot with bacon fat and cook until browned on all sides. Remove the beef to the same bowl as the bacon. Drain excess grease, leaving 1-2 tablespoons in the pot.
Sauté Vegetables
Add carrots and diced yellow onion to the pot. Sauté in the remaining fat until carrots soften and onions become translucent, about 4-5 minutes.
Combine Meat and Seasonings
Add the browned beef and cooked bacon back into the pot. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, and the flour. Stir in tomato paste and toss to coat everything evenly. Cook 2-3 minutes until tomato paste begins to brown.
Deglaze with Wine
Pour 2 tablespoons of wine into the pot, scraping up browned bits from the bottom to add flavor.
Add Liquids and Aromatics
Pour in the remaining wine and enough beef broth to just cover the mixture (about 2 3/4 cups). Stir in pearl onions, 2 minced garlic cloves, bay leaves, and fresh thyme leaves. Bring the mixture to a simmer.
Braise in Oven
Cover the pot and place it in the center of the preheated oven. Cook for 2 1/2 to 3 hours, until the beef is tender and falls apart easily when pierced with a fork.
Sauté Mushrooms
During the last 10 minutes of cooking, melt butter in a large skillet over medium-high heat. Add quartered mushrooms, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until mushrooms release their juices and brown slightly, about 4-5 minutes. Add the remaining 1 minced garlic clove and sauté 30 seconds to 1 minute until fragrant. Remove from heat and keep warm.
Prepare Sauce
Remove the beef mixture from the oven. Strain the sauce through a colander into a medium saucepan, discarding the bay leaves. Set the Dutch oven aside covered and keep warm.
Thicken Sauce
Bring the strained sauce to a simmer over medium heat. Skim any fat from the surface and cook for about 5 minutes until the sauce thickens to a gravy-like consistency.
Combine and Finish
Add the sautéed mushroom mixture to the beef in the Dutch oven, then pour the thickened sauce over everything. Simmer together for an additional 3-5 minutes to meld flavors before serving.

Notes

Use a full-bodied dry red wine such as Burgundy, Merlot, or Pinot Noir for the best flavor.
Patting the beef dry before browning helps achieve a better sear and flavor.
Render the bacon fat carefully and use it for sautéing vegetables to add rich taste.
Pearl onions can be peeled ahead of time by blanching in boiling water for 1 minute then shocking in ice water.
Cooking times may vary depending on oven and meat thickness; the beef should be fork-tender.
This dish improves in flavor if allowed to rest overnight and reheated gently.
Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: French