Beef Bourguignon (Julia Child Recipe)

I reimagined a Traditional Beef Bourguignon from Julia Child and the meltingly tender beef, loads of vegetables, and creamy savory broth hide a few unexpected tricks I can’t wait to share.

I can’t resist a pot of Beef Bourguignon inspired by Julia Child. This isn’t just another Traditional Beef Bourguignon write up, its a slow simmer of deep flavors that wakes up your kitchen.

Think tender meat sinking into a creamy savory broth, and the little surprise of bacon or pancetta adding smoky richness, plus plenty of red fruit from a dry red wine. I keep wondering How To Serve Beef Bourguignon so every bite lands perfect, and honestly sometimes I mess up but it still tastes great.

If you like bold dinners you should make this and see what happens.

Ingredients

• Beef chuck: rich in protein and iron, filling but high in saturated fat.
• Bacon: adds smoky fat, boosts flavor, high sodium, use sparingly.
• Red wine: adds acidity and fruit notes, has antioxidants, alcohol cooks off.
• Carrots: sweet, add fiber and vitamin A, balance rich savory flavors.
• Mushrooms: umami, low calorie, meaty texture soaks up sauce flavors.
• Pearl onions: mild sweet bite when cooked, add velvet texture and sweetness.
• Garlic: pungent aroma, small amount adds depth and savory punch.
• Tomato paste: concentrated tomato umami, adds acidity and thicker body.
• Thyme and parsley: earthy fresh aromatics, brighten and lift heavy stew.

Ingredient Quantities

• 3 lb beef chuck, boneless
• 4 oz bacon or pancetta
• 1 bottle dry red wine, 750 ml, Burgundy or Pinot Noir
• 2 to 3 cups beef stock, low sodium preferred
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 2 tbsp cognac or brandy, optional
• 1 large onion
• 2 medium carrots
• 2 cloves garlic
• 18 to 24 pearl onions
• 8 oz cremini or button mushrooms
• 2 tbsp butter
• 2 tbsp olive oil or vegetable oil
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 parsley stalk for bouquet garni
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley chopped for garnish, optional

How to Make this

1. Cut 3 lb beef chuck into 2 inch cubes, pat very dry with paper towels, season with salt and pepper then toss lightly in the 2 tbsp all purpose flour to coat; chop 4 oz bacon into lardons, peel the 18 to 24 pearl onions (blanching 30 sec in boiling water helps the skins slip off), slice 1 large onion, cut 2 medium carrots into chunks, quarter 8 oz mushrooms, mince 2 cloves garlic and tie 3 sprigs fresh thyme, 1 parsley stalk and 1 bay leaf into a bouquet garni.

2. In a heavy Dutch oven heat about 2 tbsp olive oil or vegetable oil over medium heat, add the bacon and render until crisp; remove bacon with a slotted spoon and leave the fat in the pot.

3. Increase heat to medium high and brown the floured beef in batches in the bacon fat, don’t crowd the pan and get a deep brown crust, transfer browned pieces to a plate as you go.

4. Lower heat to medium, add the sliced onion and carrots to the pot and cook until they pick up color, stir in the minced garlic and 2 tbsp tomato paste and cook 1 to 2 minutes until the paste darkens a bit.

5. Return the beef and bacon to the pot, add 2 tbsp cognac or brandy if using and carefully flame it or simmer 30 seconds to burn off alcohol, then pour in the full 750 ml bottle of dry red wine and 2 to 3 cups beef stock so the meat is almost covered; add the bouquet garni, bring to a simmer.

6. Cover the pot and either place it in a 325°F oven for 2 1/2 to 3 hours or simmer very gently on the stovetop until the beef is fork tender, check once or twice and give it a gentle stir.

7. While the stew braises heat 2 tbsp butter with a little oil in a skillet and sauté the pearl onions and mushrooms until browned and caramelized, season lightly with salt and pepper, set aside.

8. When the beef is tender remove the bouquet garni, skim excess fat from the surface; if the sauce seems thin reduce it uncovered over medium high heat to a syrupy consistency, you can thicken a bit by whisking a small knob of butter into the sauce for shine.

9. Return the browned mushrooms and pearl onions to the pot and simmer 10 to 15 minutes so everything melds, taste and adjust seasoning with salt and freshly ground black pepper, stir in chopped fresh parsley just before serving for brightness.

10. Serve the Beef Bourguignon hot over mashed potatoes noodles or crusty bread, spoon lots of the creamy savory broth over everything and enjoy, leftovers get better the next day so don’t be shy about making extra.

Equipment Needed

1. Large Dutch oven or heavy ovenproof pot, 6 to 7 quart if you have one
2. Large skillet for browning mushrooms and pearl onions, nonstick or stainless
3. Sharp chef’s knife and small paring knife for trimming and peeling
4. Sturdy cutting board and paper towels for drying the beef
5. Slotted spoon and wooden spoon for stirring and skimming
6. Tongs and a spatula for turning and handling meat
7. Measuring cups and spoons plus a liquid measuring cup for wine and stock
8. Fine mesh strainer for skimming fat, and oven mitts to handle hot pots

FAQ

Beef Bourguignon (Julia Child Recipe) Substitutions and Variations

• Beef chuck: swap for boneless short ribs, a chuck roast cut into 1.5 inch cubes, or beef stew meat. Short ribs give a richer, more gelatinous sauce but they’ll need a bit longer braise; stew meat is fine if it’s well marbled.
• Bacon or pancetta: use salt pork, diced smoked ham, or a ham hock for deep porky flavor. If you avoid pork, add an extra tablespoon butter and a pinch of smoked paprika to mimic that smoky note.
• Dry red wine (750 ml): any dry red like Merlot, Cabs or a Cotes du Rhone works. For no alcohol replace the volume with beef stock plus 1 to 2 tablespoons red wine vinegar, or use 1/4 cup grape juice plus 1 tablespoon vinegar per cup of wine replaced.
• Pearl onions: substitute frozen pearl onions, shallots, or one large onion cut into large wedges. If using regular onion, brown them well first so they hold up and add sweetness to the stew.

Pro Tips

– Pat the beef really dry and let it rest in the fridge for a bit before searing. If the meat is wet it will steam instead of browning and you wont get that deep crust that makes the whole dish taste richer.

– Brown in small batches so the pan stays hot and the pieces dont touch. Crowding the pot gives gray, boiled looking meat not browned meat. Use the browned bits stuck to the bottom, scrape them up with the wine or stock to add huge flavor.

– Use a wine youd actually drink, not something super cheap, and reduce the sauce until it coats a spoon. Reducing concentrates the flavors and makes the sauce silky, just taste as you go so it doesnt get too salty.

– Sauté the mushrooms and pearl onions separately and add them at the end so they keep texture and color. Right before serving whisk in a small bit of cold butter and stir in fresh parsley for gloss and brightness, it lifts the whole stew.