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.
Ingredients
Scale
Beef and Meat
- 3 lbs chuck roast, trimmed of fat and cut into 2 inch chunks
- 6 ounces bacon (about 5–6 slices), diced
Vegetables
- 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
Liquid and Seasonings
- 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
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
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Beef Bourguignon, Julia Child, French stew, braised beef, red wine stew, classic French recipe
