julia child boeuf bourguignon recipe

Written BySheba G Updated On
julia child boeuf bourguignon recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best julia child boeuf bourguignon recipe

I’ve been making Julia Child’s boeuf bourguignon recipe for years, and it’s still a staple in my household. This classic French dish is a crowd-pleaser, and I love how it’s easy to make and can be adapted to suit any occasion.

Whether I’m cooking for my family or hosting dinner parties, this recipe never fails to impress. The slow-cooked beef stew is tender, flavorful, and rich, with the perfect balance of acidity from the red wine and depth from the mushrooms.

My kids love it when I serve it with crusty bread or over egg noodles, and I appreciate how the leftovers are just as delicious the next day. As a bonus, this recipe is relatively healthy, with plenty of vegetables and lean beef to make it a guilt-free option for busy weeknights.

I’ve even served it at potlucks and parties, where it’s always a hit. With its long history and versatility in modern cooking, Julia Child’s boeuf bourguignon recipe is a timeless classic that will never go out of style.

Julia Child's Boeuf Bourguignon

Julia Child’s Boeuf Bourguignon

4.7 from 948 votes

A classic French beef stew braised in red wine with mushrooms, pearl onions, and bacon. This rich and hearty dish is slow-cooked to tender perfection for a comforting meal.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Stew

3 pounds beef chuck, cut into 2-inch cubes
6 ounces bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 large onion, sliced
2 carrots, sliced
3 cloves garlic, minced
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups beef broth
1 can (14.5 oz) diced tomatoes, drained
2 tablespoons tomato paste
2 bay leaves
4 sprigs fresh thyme
Salt and freshly ground black pepper to taste

For the Garnish

1 pound pearl onions, peeled
8 ounces mushrooms, quartered
2 tablespoons butter
1 tablespoon olive oil
Fresh parsley, chopped for garnish

👨‍🍳Directions

1Preheat oven to 325 degrees Fahrenheit.
2Pat the beef cubes dry with paper towels and season generously with salt and pepper.
3In a large Dutch oven over medium heat, cook the bacon pieces until crisp and the fat is rendered, about 8 minutes.
4Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the pot.
5Increase heat to medium-high and add the beef cubes in a single layer, working in batches to avoid crowding.
6Sear the beef on all sides until deeply browned, about 3 to 4 minutes per batch, then transfer to the plate with the bacon.
7Reduce heat to medium and add the sliced onion and carrots to the pot.
8Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes.
9Add the minced garlic and cook for 1 minute until fragrant.
10Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
11Add the diced tomatoes, tomato paste, bay leaves, and thyme sprigs.
12Return the bacon and beef to the pot, along with any accumulated juices.
13Bring the stew to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated oven.
14Braise for 2 to 2.
5 hours, until the beef is fork-tender and the sauce has thickened.
15While the stew braises, prepare the garnish.
16In a skillet over medium heat, melt the butter with the olive oil.
17Add the pearl onions and cook, stirring occasionally, until they are golden brown and tender, about 10 minutes.
18Remove the onions to a bowl.
19In the same skillet, add the quartered mushrooms and cook over medium-high heat until they release their liquid and become golden brown, about 5 to 7 minutes.
20Set the mushrooms aside with the onions.
21Once the stew is done, remove it from the oven and discard the bay leaves and thyme sprigs.
22Gently stir in the cooked pearl onions and mushrooms.
23Taste and adjust seasoning with salt and pepper.
24Serve hot, garnished with fresh parsley.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Slotted spoon
Skillet
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 45g

📝Notes

For best results, use a full-bodied red wine like Burgundy or Pinot Noir. The stew can be made a day ahead and reheated, which often enhances the flavor. Serve with crusty bread, mashed potatoes, or egg noodles.

Watch Video Of How Julia Child’s Boeuf Bourguignon Works

Julia Child’s boeuf bourguignon earns its spot in my rotation because it feeds a crowd, holds together on the stove, and tastes like I spent all day on it.

I make it for birthdays, Sunday dinners with my parents, and every holiday that packs the whole family into one room.

It works for any occasion simply because everyone leaves happy and I never have to worry about the timing.

❓ Frequently Asked Questions About Julia Child’s Boeuf Bourguignon

1. What is boeuf bourguignon?

Boeuf bourguignon is a classic French dish that originated in the Burgundy region. It’s a hearty beef stew made with red wine, onions, carrots, celery, and mushrooms. The name ‘boeuf’ means ‘beef’ in French.

2. How do you make Julia Child’s boeuf bourguignon recipe?

The recipe involves browning the beef in butter until it’s browned on all sides, then adding aromatics like onions and carrots to the pot. Next, you add red wine, beef broth, and herbs like thyme and bay leaves to create a rich flavor base.

3. Is boeuf bourguignon an easy recipe to make?

While it may seem intimidating due to its long cooking time, boeuf bourguignon is actually relatively easy to prepare. Simply brown the beef and cook the vegetables in advance before assembling the final dish.

4. Can I serve boeuf bourguignon with noodles or rice?

Yes! Boeuf bourguignon pairs well with egg noodles or rice for a filling meal.

5. How do you store leftovers of boeuf bourguignon?

You can store leftover boeuf bourguignon in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts