Boeuf Bourguignon Recipe

I revisited Julia Child Beef Bourguignon and found one unexpected ingredient swap that changes how the dish comes together and why it works.

I always get weirdly proud when a pot of Boeuf Bourguignon finally says hello. The first time I cooked beef chuck I thought I ruined dinner, but that dark red wine pulled everything into this stubborn, deep thing that kept surprising me.

Its not saccharine or soft, its bold and a little rough around the edges, and that edge is exactly why I go back. People worship Julia Child Beef Bourguignon and Ive heard the blunt praise in Beef Bourguignon Anthony Bourdain, and both made me want to try harder.

I still mess up sometimes, but somehow it forgives me.

Ingredients

• Beef chuck: rich in protein and iron it becomes meltingly tender after long cooking.
• Bacon adds savory fat and salt boosts umami and caramelized depth.
• Full bodied red wine brings acidity tannins and fruity complexity to the sauce.
• Carrots add natural sweetness fiber and color balancing the rich meat flavors.
• Mushrooms soak up sauce lend earthy umami and meaty texture.
• Pearl onions get sweet and tender give little bursts of mild onion flavor.
• Herb bundle adds subtle thyme and bay notes without overpowering the stew.
• Garlic gives savory depth and a warm aromatic lift when slowly cooked.

Ingredient Quantities

• 3 pounds beef chuck
• Salt and freshly ground black pepper, to taste
• 3 tablespoons all purpose flour
• 6 ounces bacon or pancetta
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrots
• 4 cloves garlic
• 2 tablespoons tomato paste
• 1 bottle 750 ml full bodied red wine (Burgundy or Pinot Noir preferred)
• 2 to 3 cups beef stock
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, parsley stems)
• 12 to 20 small pearl onions
• 10 ounces cremini or button mushrooms
• 2 tablespoons unsalted butter
• 1 to 2 tablespoons Cognac or brandy, optional
• Fresh parsley, optional for garnish

How to Make this

1. Preheat oven to 325F. Cut 3 pounds beef chuck into 1 1/2 inch cubes, pat very dry with paper towels, season well with salt and freshly ground black pepper, then toss with 3 tablespoons all purpose flour, shake off excess flour.

2. Slice 6 ounces bacon or pancetta into lardons and cook in a heavy Dutch oven over medium heat until fat renders and bacon is crisp, remove bacon with a slotted spoon and set aside but keep the fat in the pot; add 2 tablespoons olive oil if the pan looks dry.

3. In batches brown the floured beef in the bacon fat, do not crowd the pan or it will steam, about 3-4 minutes per side until deep brown, remove each batch and set aside with the bacon.

4. Add the chopped large onion and 3 medium carrots (cut into chunks) to the pot, cook until softened and starting to brown, stir in 4 cloves minced garlic and 2 tablespoons tomato paste and cook another minute to sweeten the paste and scrape up all the brown bits.

5. If using 1 to 2 tablespoons Cognac or brandy, add it now, tilt the pan and scrape, let the alcohol sizzle off for 30 seconds, then pour in the full bottle 750 ml full bodied red wine (Burgundy or Pinot Noir), bring to a simmer and reduce 3-5 minutes scraping the bottom.

6. Return the beef and bacon to the pot, add 2 to 3 cups beef stock just to cover the meat, tuck in the bouquet garni (2 sprigs thyme, 1 bay leaf, parsley stems), bring to a bare simmer, cover and braise in the oven 2 to 2 1/2 hours or until the beef is fork tender (you can simmer on the stovetop on very low if you prefer).

7. While the beef cooks, prep the pearl onions and mushrooms: blanch 12 to 20 small pearl onions in boiling water 1 minute, shock in ice water and slip off skins, then in a skillet melt 1 tablespoon unsalted butter and sauté the onions until lightly caramelized and glazed; in a separate pan melt the other tablespoon butter and brown 10 ounces cremini or button mushrooms until their moisture has evaporated and they get color.

8. When the beef is tender, remove the pot from oven, skim excess fat from the surface, discard the bouquet garni, then add the sautéed pearl onions and mushrooms to the stew and simmer gently on the stove uncovered 20-30 minutes so the sauce reduces and everything comes together.

9. Taste and adjust salt and pepper, if you want a glossy finish stir in a small knob of butter, finish with chopped fresh parsley if using, serve hot with mashed potatoes, buttered noodles or crusty bread.

Equipment Needed

1. Large heavy Dutch oven, ovenproof (5–6 qt) for browning and braising
2. Chef’s knife, youll use it to cube the beef and chop veg
3. Cutting board
4. Tongs for turning and lifting the meat
5. Slotted spoon for removing bacon and skimming fat
6. Wooden spoon or heatproof spatula to scrape up browned bits
7. Skillet or sauté pan for the pearl onions and mushrooms
8. Measuring cups and spoons for flour, oil, stock etc.
9. Large bowl with ice water and a colander for blanching and shocking the onions
10. Paper towels and oven mitts for patting meat dry and handling hot cookware

FAQ

Boeuf Bourguignon Recipe Substitutions and Variations

• Bacon or pancetta: use salt pork or smoked ham for the pork fat and flavor. For a closer cure try guanciale if you can find it. Want it vegetarian? toss in smoked tempeh or coconut “bacon” and add a splash of soy sauce to make up for the savory punch.
• Full bodied red wine: non alcoholic option is equal parts unsweetened grape juice and a tablespoon or two of red wine vinegar or balsamic. Or use a good non alcoholic red wine. If you prefer less alcohol but same depth use 2 cups beef stock plus 1 cup chicken stock and 1 tablespoon tomato paste.
• Beef stock: use strong chicken stock plus a teaspoon of beef bouillon or Worcestershire sauce if that’s all you got. Vegetable stock plus a little soy sauce or miso also works if you want a lighter, earthy version.
• Cremini or button mushrooms: swap in shiitake or portobello for more meaty texture, or rehydrated dried porcini for intense umami. If you must skip mushrooms, bump up the carrots and add a spoon of soy sauce or miso to keep the savory depth.

Pro Tips

– Pat the beef bone dry and chill it 20 to 30 minutes before cutting if you can, it makes cleaner cubes and way better browning; toss with just enough flour to coat, shake off the rest so the crust wont gum up.
– Brown in hot batches, dont crowd the pot, and save the rendered bacon fat for searing. Deglaze right after browning with the cognac or a splash of wine and scrape the fond, then reduce the wine a bit before adding the meat back so the sauce concentrates.
– Add stock only to barely cover the meat and braise low and slow until fork-tender. Check at about 90 minutes, skim excess fat once, then finish uncovered to tighten the sauce so you dont end up with a thin broth.
– Sauté the pearl onions and mushrooms separately and fold them in near the end so they keep texture. For a glossy, clingy sauce whisk in a cold knob of butter or a small paste of flour and butter, and know the stew tastes even better the next day after resting.