Few dishes embody the soul of French cooking quite like Julia Child’s Beef Bourguignon. Featured in her seminal cookbook Mastering the Art of French Cooking, this beloved recipe transformed humble stew into something extraordinary — rich, aromatic, and irresistibly elegant.
Each bite reveals hours of slow-cooked perfection: tender beef simmered in Burgundy wine with smoky bacon, sweet pearl onions, and buttery mushrooms. It’s rustic yet refined, the kind of dish that fills both your kitchen and your heart with warmth.
Perfect for dinner parties, cozy weekends, or any time you crave an old-world classic, this recipe proves why Julia’s name remains synonymous with culinary mastery.
Why Everyone Will Love This Recipe
- Melt-in-your-mouth beef: Braised slowly for deep, luxurious flavor.
- Aromatic wine sauce: Enriched with garlic, herbs, and tomato paste.
- Authentic French technique: Julia’s step-by-step method ensures perfection.
- Comfort meets sophistication: Perfect for cozy nights or elegant gatherings.
Ingredients
For the Stew
- 6 oz. bacon, cut into lardons (thick strips)
- 1 tbsp olive oil
- 3 lbs lean stewing beef, cut into 2-inch cubes
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp flour
- 3 cups red wine (Bordeaux, Burgundy, or Chianti)
- 2–3 cups beef stock (unsalted and defatted)
- 1 tbsp tomato paste
- 2 garlic cloves, mashed
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
For the Braised Onions
- 18–24 white pearl onions, peeled
- 1½ tbsps unsalted butter
- 1½ tbsps olive oil
- ½ cup beef stock
- Salt and freshly ground pepper
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs parsley
For the Sautéed Mushrooms
- 1 lb mushrooms, quartered
- 2 tbsps unsalted butter
- 1 tbsp olive oil
How to Make Julia Child's Beef Bouirguignon
- Cut bacon into lardons and simmer with the rind in water for 10 minutes. Drain, pat dry, and set aside.
- Preheat oven to 450°F (230°C). In a large Dutch oven, sauté the bacon in olive oil until lightly browned. Remove with a slotted spoon.
- Pat the beef cubes dry and brown them in the same fat, a few pieces at a time. Remove to the plate with the bacon once seared on all sides.
- In the remaining fat, sauté the onion and carrot until softened. Pour off any excess grease, then return the beef and bacon to the pot.
- Add salt, pepper, and sprinkle with flour. Toss to coat, then place the uncovered casserole in the oven for 4 minutes. Toss again and roast for another 4 minutes to create a light crust.
- Reduce oven temperature to 325°F (160°C).
- Stir in the wine and enough beef stock to just cover the meat. Add tomato paste, garlic, thyme, bay leaf, and the reserved bacon rind. Bring to a simmer on the stovetop, cover, and place in the oven.
- Cook for 3–4 hours, until the beef is fork-tender.
- While the beef cooks, melt butter and oil in a skillet. Add pearl onions and sauté for 10 minutes, rolling them so they brown evenly. Add stock, herbs, and seasoning. Cover and simmer for 40–50 minutes, until tender and caramelized. Set aside.
- In a clean skillet, melt butter and olive oil over high heat. Add mushrooms and sauté for 5 minutes, tossing until golden. Remove from heat and set aside.
- Once the beef is tender, strain the sauce through a sieve into a saucepan. Return the beef and bacon to the casserole, discarding the vegetables and herbs.
- Distribute the onions and mushrooms over the beef. Skim fat from the sauce and simmer until slightly thickened — it should lightly coat the back of a spoon.
- Taste and adjust seasoning. Pour the sauce over the meat and vegetables.
- If serving immediately, simmer gently on the stove for 2–3 minutes.
Otherwise, cool completely, cover, and refrigerate. Reheat slowly before serving, basting the beef in its sauce.
Serving Suggestions
Serve Julia Child’s Beef Bourguignon over buttered noodles, creamy mashed potatoes, or crusty French bread. Garnish with chopped parsley and a glass of red wine — preferably the one you cooked with.
How to Store
Store leftovers in the fridge in an airtight container for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of stock or wine to loosen the sauce.
How to Freeze
Cool completely before transferring to airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely — Julia herself recommended it! The flavor improves after resting overnight.
What wine is best for beef bourguignon?
Choose a full-bodied red wine like Burgundy, Bordeaux, or Chianti for depth and richness.
Can I skip the bacon?
You can, but the smoky flavor adds essential complexity — a true hallmark of Julia’s version.
How do I thicken the sauce?
Simmer the strained sauce gently until it reduces to the perfect velvety consistency.
What’s the best cut of beef to use?
Look for chuck roast or stewing beef with some marbling — it becomes tender and flavorful after long, slow cooking.
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