Why I Love This Recipe
I love this recipe because it captures the soul of French cuisine—simple ingredients elevated through technique and patience. The depth of flavor achieved by slowly simmering beef in red wine, combined with the sweetness of caramelized onions and the earthiness of mushrooms, creates a dish that’s both hearty and elegant. It’s a culinary experience that brings warmth and satisfaction with every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 ounces bacon, cut into lardons
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3 pounds beef chuck, cut into 2-inch cubes
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1 carrot, sliced
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1 onion, sliced
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Salt and freshly ground black pepper
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2 tablespoons all-purpose flour
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3 cups red wine (preferably Burgundy)
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2½ to 3 cups beef stock
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1 tablespoon tomato paste
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2 cloves garlic, mashed
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1 bay leaf
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½ teaspoon thyme
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18 to 24 small pearl onions
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1 pound fresh mushrooms, quartered
Directions
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Preheat the oven to 450°F (230°C).
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In a large Dutch oven, sauté the bacon over medium heat until browned. Remove and set aside.
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Pat the beef dry and sear it in the bacon fat until browned on all sides. Remove and set aside with the bacon.
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In the same fat, sauté the sliced carrot and onion until softened.
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Return the beef and bacon to the pot. Season with salt and pepper, then sprinkle with flour and toss to coat.
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Place the pot uncovered in the oven for 4 minutes. Toss the meat again and return to the oven for another 4 minutes.
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Reduce the oven temperature to 325°F (160°C).
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Add the wine, enough stock to barely cover the meat, tomato paste, garlic, bay leaf, and thyme. Bring to a simmer on the stovetop.
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Cover the pot and place it in the oven. Simmer for 2½ to 3 hours, or until the meat is tender.
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While the meat is cooking, prepare the onions and mushrooms. Sauté the onions in butter until browned, then add a bit of stock and simmer until tender. Sauté the mushrooms in butter until browned.
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When the meat is tender, remove the pot from the oven and place it on the stovetop. Add the cooked onions and mushrooms to the stew. Simmer for 15 minutes.
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Skim off any excess fat and adjust seasoning as needed.
Servings and Timing
This recipe yields approximately 6 servings. Preparation time is about 30 minutes, with a cooking time of 3 to 3½ hours, totaling around 4 hours from start to finish.
Variations
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Vegetable Additions: I sometimes add parsnips or turnips for extra depth.
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Wine Choices: While Burgundy is traditional, I use Pinot Noir or Côtes du Rhône as alternatives.
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Herb Enhancements: Adding fresh rosemary or parsley can elevate the flavor profile.
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Serving Options: I serve it over mashed potatoes, buttered noodles, or crusty French bread.
Storage and Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the stew on the stovetop over low heat, adding a splash of stock or water if needed to loosen the sauce. This dish also freezes well; I cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months.
FAQs
Can I make this dish ahead of time?
Yes, I often prepare it a day in advance. The flavors deepen overnight, making it even more delicious when reheated.
What type of beef is best for this recipe?
I use beef chuck for its marbling and flavor, which becomes tender and succulent after slow cooking.
Is it necessary to use Burgundy wine?
While traditional, I find that any good-quality dry red wine works well. The key is to use a wine I enjoy drinking.
Can I use frozen pearl onions?
Yes, I use frozen pearl onions when fresh are unavailable. I thaw and drain them before sautéing.
How do I thicken the sauce if it’s too thin?
I simmer the stew uncovered on the stovetop to reduce the liquid. Alternatively, I mix a small amount of flour or cornstarch with cold water and stir it into the simmering stew until it reaches the desired consistency.
Conclusion
Julia Child’s Boeuf Bourguignon is more than just a recipe; it’s a culinary journey that celebrates the art of French cooking. By embracing the process and savoring each step, I create a dish that’s rich in flavor and steeped in tradition. Whether for a special occasion or a comforting meal at home, this stew never fails to impress and satisfy.
Print
Julia Child’s Boeuf Bourguignon
- Total Time: 4 hours
- Yield: 6 servings
Description
This iconic French beef stew features tender beef braised in red wine with mushrooms, pearl onions, and bacon—just like Julia Child’s timeless recipe.
Ingredients
6 ounces bacon, cut into lardons
3 pounds beef chuck, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
3 cups red wine (preferably Burgundy)
2½ to 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
½ teaspoon thyme
18 to 24 small pearl onions
1 pound fresh mushrooms, quartered
Butter (for sautéing onions and mushrooms)
Instructions
Preheat oven to 450°F (230°C).
In a Dutch oven, sauté bacon until browned. Remove and set aside.
Pat beef dry and sear in bacon fat until browned on all sides. Remove and set aside.
Sauté carrot and onion in the same fat until softened.
Return beef and bacon to pot. Season with salt and pepper. Sprinkle with flour and toss to coat.
Place uncovered in oven for 4 minutes. Toss meat and return for another 4 minutes.
Reduce oven to 325°F (160°C).
Add wine, enough stock to barely cover meat, tomato paste, garlic, bay leaf, and thyme. Bring to a simmer on stovetop.
Cover and transfer to oven. Braise for 2½ to 3 hours until meat is fork-tender.
Meanwhile, sauté pearl onions in butter until browned. Add a splash of stock and simmer until tender.
Sauté mushrooms in butter until browned.
Add onions and mushrooms to the stew. Simmer for 15 minutes.
Skim fat, adjust seasoning, and serve.
Notes
Use beef chuck for the best texture after long braising.
Pinot Noir or Côtes du Rhône can replace Burgundy wine.
Fresh herbs like rosemary or parsley can enhance flavor.
Serve over mashed potatoes, egg noodles, or crusty bread.
Frozen pearl onions are a convenient alternative—thaw before sautéing.
- Prep Time: 30 minutes
- Cook Time: 3½ hours
- Category: Main Course
- Method: Braised / Oven-Baked
- Cuisine: French
