Go Back
–+ servings
Beef Bourguignon (Julia Child Recipe)

Irresistibly Tender Beef Bourguignon: Julia Child's Classic Recipe

Experience the comfort of Beef Bourguignon, Julia Child's classic recipe perfect for gatherings, brimming with rich flavors and tender beef.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Comfort Foods
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons extra-virgin olive oil Provides rich flavor and serves as the cooking fat.
  • 6 ounces bacon Adds smokiness and depth; can substitute with pancetta.
  • 3 pounds beef brisket, chuck steak, or stewing beef Cut into 2-inch chunks.
  • 1 large carrot Adds sweetness and texture.
  • 1 large white onion Foundation for flavor; can substitute with yellow onion.
  • 6 cloves garlic Reserve some for later mushroom preparation.
  • coarse salt & ground pepper To taste.
  • 2 tablespoons flour Thickens the sauce.
  • 12 pearl onions Optional; adds a gourmet touch.
  • 3 cups red wine Merlot, Pinot Noir, or Chianti.
  • 2-3 cups beef stock Adjust according to wine usage.
  • 2 tablespoons tomato paste Enhances umami flavor.
  • 1 beef bouillon cube Crushed; concentrates flavor.
  • 1 teaspoon fresh thyme Finely chopped; can substitute with dried thyme.
  • 2 bay leaves Introduces depth to flavor.
For the Mushrooms
  • 1 pound mushrooms Quartered; can use button or cremini mushrooms.
  • 2 tablespoons butter Used for sautéing; olive oil can replace for dairy-free.
For Garnish
  • 2 tablespoons fresh parsley Finely chopped; can swap with other herbs like chives.

Equipment

  • Dutch oven

Method
 

Main Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large Dutch oven, heat oil and sauté bacon until crisp. Remove and set aside.
  3. Sear beef in batches in the remaining bacon fat until browned all over. Set aside.
  4. Sauté carrots and onions until softened. Add minced garlic and cook until fragrant.
  5. Return bacon and beef to the pot. Season with salt and pepper, then sprinkle with flour. Mix well.
  6. Add pearl onions, red wine, and beef stock until the meat is barely covered. Stir in tomato paste and herbs.
  7. Simmer on the stove, then cover and transfer to the oven. Cook for 2-3 hours until beef is tender.
  8. Prepare mushrooms: Sauté in butter with garlic until browned. Set aside.
  9. Strain sauce from the meat mixture, returning beef to the pot and adding mushrooms back in.
  10. Thicken sauce if necessary. Adjust seasonings before serving. Garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 30mgIron: 3mg

Notes

Serve with crusty bread to soak up the sumptuous gravy. Preparing a day in advance enhances flavors.

Tried this recipe?

Let us know how it was!