When you think of classic French dishes, Boeuf Bourguignon is one that stands out.
This rich, hearty beef stew, originally from the Burgundy region of France, has become a symbol of comforting, home-cooked French food.
Thanks to Julia Child and her book Mastering the Art of French Cooking, this dish has also gained global popularity.
Julia Child’s Beef Bourguignon recipe has earned its legendary status because it’s more than just a stew—it’s an exercise in careful technique and patience that results in the most flavorful, tender beef you can imagine.
Every step, from browning the meat to the long, slow braise, contributes to the deep layers of flavor that make this dish unforgettable.
In this post, I’ll walk you through her famous recipe and answer some of the most frequently asked questions to help you master it.
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Julia Child’s Beef Bourguignon Recipe
This recipe, while slightly time-consuming, is straightforward and yields amazing results.
Here’s how to make the perfect Beef Bourguignon following Julia Child’s trusted method.
Ingredients for Best Beef Bourguignon Recipe:
- 6 oz bacon (cut into lardons)
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1 large carrot, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 3 cups Burgundy or Pinot Noir wine
- 2-3 cups beef stock
- 1 tbsp tomato paste
- ½ tsp dried thyme
- 1 bay leaf
- 2 tbsp flour
- 4 tbsp butter
- 12 small pearl onions
- 1 lb mushrooms, quartered
- Salt and pepper to taste
Instructions for Best Beef Bourguignon Recipe:
- Preheat the oven to 450°F (230°C).
- Cook the bacon: In a large Dutch oven (this is the one I use) or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pan, and set the bacon aside.
- Brown the beef: Dry the beef with paper towels to ensure a good sear. Brown the beef in the bacon fat, working in batches to avoid crowding. Once the beef is browned on all sides, remove it and set it aside with the bacon.
- Cook the vegetables: In the same pot, add the sliced carrots and onions. Cook for 5-7 minutes until lightly browned. Add the minced garlic and cook for an additional minute.
- Combine and bake: Return the beef and bacon to the pot. Sprinkle the flour over the mixture and toss to coat. Place the pot in the oven uncovered for 4 minutes, stir, and return to the oven for another 4 minutes. This helps give the stew a beautiful crust.
- Add liquids: Reduce the oven to 325°F (160°C). Stir in the wine, tomato paste, thyme, and bay leaf. Add enough beef stock to just cover the meat. Bring the mixture to a simmer on the stovetop, then cover the pot and transfer it back to the oven. Braise for 2½ to 3 hours, until the meat is fork-tender.
- Prepare the pearl onions and mushrooms: While the stew is cooking, melt 2 tablespoons of butter in a skillet. Add the pearl onions and sauté until golden brown. Set aside. In the same skillet, sauté the mushrooms until golden. Set aside with the onions.
- Finish the dish: Once the beef is tender, remove the pot from the oven. Stir in the sautéed onions and mushrooms. Simmer on the stovetop for 10 minutes to marry the flavors.
- Serve: Serve the Beef Bourguignon with boiled potatoes, buttered noodles, or crusty bread to soak up the delicious sauce. Garnish with fresh parsley.
Tips for Success
- Dry the Meat: Always pat the beef dry before searing. This helps ensure a nice brown crust, which adds deep flavor to the stew.
- Use Good Wine: Since wine is a central component of this dish, use a decent quality Burgundy or Pinot Noir. It doesn’t have to be expensive, but it should be drinkable.
- Don’t Rush the Process: Beef Bourguignon benefits from slow cooking. Give yourself enough time to allow the flavors to develop fully.
- Make It Ahead: This dish tastes even better the next day as the flavors meld. Consider making it the night before for maximum flavor.
What to Serve with the Best Beef Bourguignon
Here are some of the best side dishes to serve with Beef Bourguignon:
- Buttered Noodles
- Mashed Potatoes
- Crusty French Bread
- Rice Pilaf
- Roasted Vegetables
- Polenta
- Cauliflower Mash
- Green Beans Almondine
- Cucumber Salad
- Simple Green Salad with Vinaigrette
These sides balance the richness of the stew and complement its deep flavors perfectly!
FAQs:
1. Can I use a different cut of beef for this recipe?
Yes! Julia Child recommends using chuck roast for Beef Bourguignon because it becomes tender during slow cooking. You can also use beef brisket or round roast, though chuck offers the best balance of flavor and tenderness.
2. What wine should I use for Beef Bourguignon?
The recipe traditionally calls for Burgundy wine, but you can substitute it with a good Pinot Noir. Choose a wine that you would enjoy drinking, as it adds a lot of flavor to the dish.
3. Can I make this recipe in advance?
Absolutely! In fact, Beef Bourguignon often tastes even better the next day, once the flavors have had more time to meld. You can reheat it on the stovetop or in the oven at a low temperature.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. You can also freeze Beef Bourguignon for up to 3 months—just thaw it overnight in the fridge before reheating.
5. Can I make Beef Bourguignon in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the meat and vegetables, transfer everything to the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the sautéed onions and mushrooms during the last hour of cooking.
6. What side dishes pair well with Beef Bourguignon?
Traditional side dishes include boiled potatoes, buttered noodles, or crusty French bread. You can also serve it with roasted vegetables or a simple green salad to balance out the richness of the stew.
7. Can I substitute ingredients in the recipe?
Yes, you can make small substitutions. For example, if you don’t have pearl onions, you can use shallots or small white onions. You can also use beef broth instead of stock, though stock offers more depth of flavor.
This Post was all about the Best Beef Bourguignon Recipe
Making Julia Child’s Beef Bourguignon is more than just cooking—it’s an experience that lets you indulge in the art of French cuisine.
The recipe may take some time, but it rewards you with layers of rich, savory flavors that are well worth the effort.
Whether you’re cooking for a special occasion or just treating yourself, this dish is sure to impress and satisfy.
Bon appétit!
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