julia child beef bourguignon recipe

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The Best julia child beef bourguignon recipe

I started cooking Julia Child’s beef bourguignon about twelve years ago, after I found a used copy of Mastering the Art of French Cooking at a library sale. The recipe looked long and fussy, and the first time I made it I burned the onions. It still tasted good enough that I tried again the next month, and now it is the dish I make when I want a real dinner on the table without any fancy technique. There is nothing tricky in it. You brown the beef, cook the onions and carrots, add wine and stock, and then it goes in the oven for a few hours.

My family actually eats it, which is not always true when a dish has a French name. My husband likes his over mashed potatoes, my youngest picks out the carrots first, and the leftovers on day two taste better than the first night. I make it for Sunday dinner, for birthdays, and on ordinary weeknights when the weather turns cold and I want something that will simmer while I get other things done. It feeds a crowd and it holds up if people show up late.

It is not a light dish and I do not pretend it is, but it is a balanced one. Chuck roast brings a lot of protein and iron to the table, the carrots and onions add vegetables and fiber, and the long braise means you get deep flavor without a pile of butter or cream. Making it at home also means I control the salt and know exactly what went into the pot. I keep the seasoning moderate and put something green on the side, and it works as well for a normal Tuesday as it does for company.

Classic Beef Bourguignon

4.7 from 1368 votes

A hearty French braise of beef chuck simmered slowly in red wine with bacon, carrots, and aromatics until the meat is fork-tender. Pearl onions and buttery mushrooms go in near the end, and a small amount of flour-thickened braising liquid turns the pot into a glossy sauce.

Prep Time30 mins
Cook Time3 hrs 15 mins
Resting Time0 mins
Total Time3 hrs 45 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Beef and Marinade

3 lbs beef chuck, cut into 2-inch cubes
6 oz thick-cut bacon, cut into 1-inch lardons
1 large carrot, sliced into 1/2-inch rounds
1 yellow onion, thinly sliced
2 cloves garlic, crushed
1 bottle (750 ml) dry red wine, such as Pinot Noir
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon dried thyme

For the Braise

2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon unsalted butter

For the Garnish

1 lb pearl onions, peeled
1 lb cremini mushrooms, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley

👨‍🍳Directions

1Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Dry meat browns properly; wet meat steams.
2Set a Dutch oven over medium heat and cook the bacon lardons for 8 to 10 minutes, until crisp and the fat has rendered. Lift the bacon out with a slotted spoon and set aside, leaving the fat in the pot.
3Raise the heat to medium-high. Working in three batches so the pot is never crowded, brown the beef on all sides, about 4 to 5 minutes per batch. Transfer each batch to a plate as it finishes.
4Lower the heat to medium. Add the sliced carrot and onion to the fat and cook for 8 to 10 minutes, stirring, until softened and lightly browned at the edges. Stir in the crushed garlic and cook 30 seconds more, until fragrant.
5Return the beef and bacon to the pot, sprinkle the flour over the top, and stir for 2 minutes so the flour coats the meat and browns lightly. Stir in the tomato paste and cook 1 minute.
6Pour in the wine and beef stock, scraping the bottom of the pot with a wooden spoon to lift the browned bits. Add the bay leaf and thyme. The liquid should come about three-quarters of the way up the meat; add a splash of water if it does not.
7Bring to a bare simmer, then cover and transfer to a 325°F oven. Braise for 2 1/2 to 3 hours, until a cube of beef shreds easily under a fork. Check at the 2-hour mark and add water if the liquid has cooked down too far.
8While the beef braises, prepare the garnish. Melt 1 tablespoon of the butter with the olive oil in a skillet over medium heat and brown the pearl onions for 8 to 10 minutes, rolling them so they color evenly. Add 2 tablespoons water, cover, and cook 10 minutes more, until tender when pierced with a knife. Set aside.
9Wipe the skillet, melt the remaining 1 tablespoon butter over medium-high heat, and saute the mushrooms for 6 to 8 minutes, until they release their liquid and turn golden. Season with the salt and pepper and set aside.
10Lift the beef out of the pot with a slotted spoon and set it in a serving dish. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids. Skim the fat from the surface with a spoon.
11Simmer the sauce for 5 to 8 minutes to reduce slightly, until it coats the back of a spoon. Taste and adjust the salt. Stir in the butter for a little shine.
12Return the beef to the pot or a wide serving dish, add the pearl onions and mushrooms, and pour the sauce over the top. Scatter with chopped parsley and serve with boiled potatoes, buttered noodles, or crusty bread.

🔧Equipment

Large Dutch oven with a lid
Heavy skillet
Slotted spoon
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Fine-mesh strainer
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 34g💛Saturated Fat: 13g❤️Cholesterol: 150mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 48g

📝Notes

Choose a wine you would happily drink; the sauce concentrates whatever goes into the pot. Brown the beef in small batches and give each piece room, since the deep color on the meat is where most of the flavor comes from. The stew can be cooled and refrigerated for up to three days, and the flavor improves overnight. Reheat gently on the stovetop with a splash of stock, adding the mushrooms fresh so they do not turn soft. To make it ahead for company, complete the braise through the sauce step, refrigerate, then rewarm and finish with the garnish.

Watch Video Of How Classic Beef Bourguignon Works

Julia Child’s beef bourguignon is a dish I come back to whenever I need something that feels special but does not require me to babysit the stove all day. It works for Sunday dinners, holidays, or any gathering where you want everyone at the table to feel taken care of, and it holds up beautifully when you need to feed a crowd. If you are looking for a recipe that delivers every single time, this is the one I trust.

❓ Frequently Asked Questions About Beef Bourguignon

1. What cut of beef works best for Julia Child’s beef bourguignon?

Chuck is the classic choice. It comes from the shoulder, has enough connective tissue to turn silky during a long braise, and holds its shape after three hours in the oven. Look for a boneless chuck roast and cut it into roughly two-inch cubes yourself so the pieces are even. Round and stew meat labeled “stewing beef” will toughen rather than soften, so it pays to be picky here.

2. Do I really need to blanch the bacon before cooking it?

Yes, and it takes only a few minutes. Simmering the bacon in water for about 10 minutes pulls out excess salt and some of the smokiness that can overwhelm the wine. Drain it well, dry it briefly, and then brown it in the Dutch oven. If you skip this step, the finished stew can taste harsh and overly salty, especially if your bacon is heavily cured.

3. What wine should I use, and does it have to be Burgundy?

A dry, full-bodied red is what matters. Real red Burgundy is Pinot Noir, which gives the traditional flavor, but a decent Côtes du Rhône, Beaujolais, or California Pinot Noir works well and costs less. Avoid anything sweet or heavily oaked. Use a wine you would happily drink from a glass, since the sauce reduces and concentrates everything you pour in.

4. Can I make beef bourguignon ahead of time?

It is arguably better that way. Cook it fully, cool it quickly, and refrigerate for up to three days; the flavors meld and the fat rises and sets so you can lift it off cleanly before reheating. Gently rewarm on the stovetop over low heat, adding a splash of wine or stock if the sauce has tightened. Julia Child herself noted the dish improves overnight, which makes it a strong candidate for company cooking.

5. What should I serve with it?

Boiled potatoes are the traditional pairing, and they soak up the sauce without competing with it. Buttered egg noodles, mashed potatoes, or thick slices of crusty bread all work. Add something bright on the side, such as a simple green salad or steamed green beans, to cut through the richness. A glass of the same wine you cooked with is the natural finish.

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.

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