Julia Child’s Beef Bourguignon: The Ultimate Classic French Beef Stew Recipe (Simplified!)
Experience the timeless elegance of French cuisine with Julia Child’s iconic Beef Bourguignon. This beloved classic transforms humble cuts of beef into tender, fall-apart chunks, luxuriating in a rich, deeply flavored red wine gravy. It’s more than just a meal; it’s an incredible culinary journey and a truly satisfying family dinner that embodies comfort and sophistication.
Julia Child’s Beef Bourguignon, or “Bœuf Bourgignon” as it’s known in French, holds a special place in the hearts of food lovers worldwide for a very good reason. This isn’t just another recipe; it’s an experience that encourages you to slow down, savor the process, and infuse every step with care and passion. Imagine sipping a glass of the same red wine you’re cooking with as you bring this masterpiece to life. While it may seem daunting at first glance, we promise you that every moment invested in its preparation is profoundly rewarding, culminating in a dish that is truly unforgettable.
To make this celebrated dish accessible to every home cook, we’ve carefully curated and included four distinct cooking methods in our recipe: the traditional oven braise, a convenient stovetop simmer, the effortless slow cooker, and the time-saving Instant Pot or pressure cooker. No matter your preferred kitchen appliance or schedule, you’ll find a method that suits your needs, and we guarantee that whichever you choose, the result will be a triumph of flavor that will leave your family and guests raving.
Mastering Beef Bourguignon: A Culinary Journey with Julia Child’s Legacy
Our rendition of Beef Bourguignon pays homage to Julia Child’s iconic recipe from her bestselling cookbook, *Mastering the Art of French Cooking*. This dish elevates a humble beef stew into a true culinary art form, yet it’s surprisingly achievable for any home cook. You absolutely do not need to be a seasoned chef to successfully recreate this masterpiece in your own kitchen. Julia Child’s genius lies in her ability to demystify complex French dishes, and our adapted recipe continues that tradition, ensuring a delightful cooking experience for everyone.
Over the decades, Julia’s Beef Bourguignon has been lovingly re-made countless times by families worldwide. It’s a remarkably forgiving recipe, which is a testament to its brilliant core structure. While we’ve taken the liberty to streamline a few steps from Julia’s original to make it a little easier and perhaps less intimidating for modern cooks, we approached these modifications with the utmost respect. The goal was to simplify without compromising the soul of this perfect dish. After all, when it comes to classic French cooking, the legacy of Julia Child is nothing short of legendary.
Indeed, Julia Child’s contribution to gastronomy is immense. Her meticulous yet approachable style made French cooking accessible and enjoyable, proving that extraordinary flavors could be achieved at home. We believe her unwavering dedication to quality and flavor shines through in every bite of this Beef Bourguignon.
Our Simplified Approach to Making Beef Bourguignon
Like many aspiring cooks, upon first encountering Julia Child’s original recipe in her legendary book, I admit I felt a pang of nervousness reminiscent of Amy Adams’ character, Julie, in *Julie & Julia*. The sheer number of steps and meticulous instructions felt overwhelming! So, I did what any good Bourguignon cook would do: I poured myself a glass of wine and embarked on a mission to follow, as faithfully as possible, at least one of Julia’s recipes. The dedication paid off handsomely; the results were nothing short of unbelievable. I can honestly say I had never enjoyed a stew as deeply and profoundly as I did that first homemade Beef Bourguignon.
However, the culinary journey didn’t end there. On subsequent attempts, I decided to experiment by streamlining a couple of steps, aiming to reduce the overall work and the pile of extra pots and pans. I also played with the proportions, adding a little more of this and that to enhance certain flavors. To my pleasant surprise, the results were just as spectacular, if not slightly more nuanced, with an added depth of flavor that elevated the dish even further. This iterative process led to the refined, simpler version you see here, designed to deliver maximum flavor with a more manageable approach.
What Changes Did We Make to Julia Child’s Classic?
Our goal was to retain the authenticity and incredible flavor profile of Julia Child’s Beef Bourguignon while making the process slightly more efficient and less intimidating for the home cook. Here’s a breakdown of the key adaptations we made and why:
- Bacon Preparation: Julia’s original first step involves simmering bacon rind and fat in water for 10 minutes, then removing it before lightly frying in oil. We found this step to be largely unnecessary for achieving crisp bacon and rich rendered fat. Instead, we skipped the pre-simmering and went straight to frying the bacon until it was perfectly crisp and browned. This simplification saves time and an extra pot, all while retaining that essential smoky flavor.
- Beef and Veggie Browning: After adding the beef and vegetables, Julia suggests placing the casserole in the oven for 4 minutes, tossing the meat, and returning it for another 4 minutes to ensure even browning. We streamlined this by continuing the browning process over the stovetop. This approach yielded similarly excellent results, developing a beautiful crust on the beef and vegetables without the extra oven step.
- Enhanced Aromatics and Herbs: While Julia’s recipe is masterful, we felt a touch more garlic could elevate the overall aroma and depth of the stew. We added a couple of extra cloves of minced garlic and incorporated more fresh herbs directly into the stew. This subtle enhancement creates an even more fragrant and richly layered flavor profile that we absolutely adored.
- Pearl Onions Integration: Julia’s method for pearl onions involves preparing them separately and adding them near the end of the cooking process. In our household, this often meant the onions were overlooked or picked out. To ensure they were fully enjoyed and integrated into the dish, we added them along with the other ingredients from the beginning. This not only saved us an extra pot to wash and additional stovetop time but also resulted in beautifully tender, sweet pearl onions that absorbed the stew’s flavors, becoming an integral part of every spoonful. We truly “saved the onions!”
- Preserving Every Drop of Flavor: Finally, Julia’s recipe calls for washing out the casserole dish and returning the beef and bacon to it after straining the sauce. This was a step we simply couldn’t bring ourselves to do. We believe every bit of residual flavor and fond stuck to the bottom of the pot is precious. By not washing the pot, we ensured that every single “lick of flavor” remained, contributing to the ultimate richness and complexity of the final gravy.
These thoughtful adjustments allowed us to create a Beef Bourguignon that is not only deeply flavorful and true to its French roots but also more practical for today’s busy kitchens. The craving for this dish was so strong the next day, we ended up making it again and again. And we have absolutely no regrets!
Choosing the Best Beef Cut for Your Bourguignon
The choice of beef is crucial for achieving that signature fall-apart tenderness in Beef Bourguignon. We experimented with several cuts to find our favorite: brisket, chuck steak, and generic stewing beef. Each has its merits, but for us, **beef brisket** yielded the most exceptional results.
Brisket, with its rich marbling, cooked down beautifully, becoming incredibly tender and juicy, far surpassing the other cuts in our tests. Its inherent fat renders down, contributing immensely to the richness and succulence of the stew. However, don’t feel limited to brisket. Chuck steak is another fantastic option; it’s a well-marbled, flavorful cut that becomes wonderfully tender with long, slow cooking. If you’re using general stewing beef, look for cuts that are well-marbled and have some connective tissue, as these break down during the braising process, adding gelatinous body and flavor to the sauce.
Ultimately, the best meat for your Beef Bourguignon is the one you can find easily and afford. The magic of this dish lies in the low-and-slow cooking, which tenderizes even tougher cuts, making them melt-in-your-mouth delicious. Just ensure your beef is cut into roughly 2-inch chunks to ensure even cooking and a substantial bite in every spoonful.
Essential Tips for an Unforgettable Beef Bourguignon
Crafting the perfect Beef Bourguignon involves a few key steps and considerations that can truly elevate your dish from good to extraordinary. Pay attention to these tips for an incredible outcome:
- The Magic of Resting (Taste Test): It’s perfectly normal to taste the stew immediately after cooking and find that the red wine flavor is quite potent and perhaps a little overwhelming. Please, do not panic or attempt to adjust it right away! This is a crucial moment for patience. Allow the Beef Bourguignon to rest for at least 15 minutes off the heat. During this time, the flavors will meld and settle, and you’ll notice the wine flavor mellowing out beautifully, integrating into the rich gravy. If you’re serving it the next day (which we highly recommend!), the flavors will have deepened even further, becoming even more complex and harmonious.
- Don’t Skip the Buttery Garlic Mushrooms: While tempting to add everything at once, preparing the mushrooms separately is a game-changer. When we tried adding them from the start, they shriveled up into almost nothingness by the end of the long cooking process, losing their texture and much of their flavor. They truly shine when added fresh from the pan – plump, tender, and infused with buttery garlic goodness. We couldn’t resist adding some extra minced garlic to them, along with a generous pinch of salt and pepper. This simple step adds a vibrant burst of texture and an incredible depth of savory flavor to the final dish, complementing the rich beef and wine beautifully.
- Perfecting the Gravy – Simmer for Silkiness: This step is absolutely non-negotiable for achieving a restaurant-quality sauce. After you’ve separated the liquid from the solids (following the traditional oven method), don’t just pour it back! Take a moment to simmer the strained liquid for a minute or two. This brief simmering allows the sauce to reduce slightly and, more importantly, transforms it into a lusciously rich, glossy, and perfectly thickened gravy right before your eyes. If, after simmering, your sauce is too thick, gradually whisk in a few tablespoons of beef stock until it reaches your desired consistency. Conversely, if it’s too thin, return it to medium heat and gently boil for about 10 minutes, allowing it to reduce and concentrate until it’s just right.
Following these tips will ensure you’re left with approximately 2 1/2 cups of a perfectly balanced sauce, rich and thick enough to generously coat the back of a spoon, creating an incredible base for your tender beef.
Selecting the Perfect Red Wine for Beef Bourguignon
The red wine is the heart and soul of Beef Bourguignon, lending it its distinctive rich flavor and deep color. Julia Child herself recommended a good quality Burgundy for her recipe, and we concur that quality matters. You don’t need to break the bank, but choosing a wine you enjoy drinking is a good rule of thumb, as its characteristics will be concentrated in your stew. We personally love cooking with **Pinot Noir**, often using a bottle in the $15-$25 range. Other excellent choices include a dry Merlot or a Chianti.
These wines are ideal because they offer a balance of fruitiness, acidity, and tannins that can stand up to the richness of the beef and bacon without overpowering the dish. Avoid anything too sweet or overly tannic, as these qualities can become exaggerated during the long cooking process.
If you’re concerned about the amount of wine, you can easily adjust it: reduce the wine to 2 cups and increase the beef stock to 3 cups (this modification is primarily for the oven and stovetop methods where more liquid might be needed). For those who prefer to cook without alcohol, you can omit the wine entirely and use only beef stock. However, we must advise that the distinctive, incredible depth of flavor that makes Beef Bourguignon so unique largely comes from the wine. While a stock-only version will still be a tasty beef stew, it won’t quite capture the authentic essence of this classic French dish.
What to Serve with Beef Bourguignon
With its rich, savory gravy and tender beef, Beef Bourguignon is a meal in itself, but it truly shines when paired with simple, comforting sides that can soak up every last drop of that incredible sauce. Our top recommendation is undeniably creamy mashed potatoes! Their smooth texture and mild flavor provide the perfect counterpoint to the robust stew.
Beyond mashed potatoes, other excellent choices include plain steamed rice or wide egg noodles. The goal is to choose a relatively plain side that won’t compete with the complex flavors of the Bourguignon but will rather act as a sponge for the magnificent gravy. A crusty baguette is also a must-have for soaking up any remaining sauce directly from the bowl. For a touch of freshness, consider a simple green salad with a light vinaigrette.
Watch How to Make Beef Bourguignon!
Prefer to see the cooking process in action? We’ve got you covered! Check out our step-by-step video guide to making this incredible Beef Bourguignon:
Discover More Delicious Beef Recipes:
If you love cooking with beef, explore some of our other favorite hearty and flavorful beef dishes:
Hearty Cabbage Soup With Beef
Robust Beef Chili
Juicy Slow-Cooked Beef Brisket
Classic French Dip Sandwich
Tender Balsamic Pot Roast
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Beef Bourguignon
Ingredients
- 1 tablespoons extra-virgin olive oil
- 6 ounces bacon roughly chopped
- 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
- 1 carrot large, sliced 1/2-inch thick
- 1 white onion large, diced
- 6 cloves garlic minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 pearl onions small, optional
- 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bouillon cube crushed
- 1 teaspoon fresh thyme finely chopped
- 2 tablespoons fresh parsley finely chopped, divided
- 2 bay leaves
- 1 pound white mushrooms fresh, small or brown mushrooms ,quartered
- 2 tablespoons butter
Instructions
TRADITIONAL OVEN METHOD:
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Preheat oven to 350°F (175°C).
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Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
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Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
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In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
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Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
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Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
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In the last 5 minutes of cooking time, prepare your mushrooms:
Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
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Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
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Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
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Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
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You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
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Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
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If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
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To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Notes
- In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
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Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
- In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
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In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
- Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
- Garnish with parsley and serve with mashed potatoes, rice or noodles.
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Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
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Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
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Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
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Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
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After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
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While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
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Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
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Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
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In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
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Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
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Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
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Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
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In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
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Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.