Julia Child’s Beef Bourguignon Recipe
Inside: Julia Child’s step-by-step approach to making classic Beef Bourguignon, plus time-saving tips you’ll love.
Julia Child’s Beef Bourguignon recipe is legendary and deserves a spot on your dinner table at least once a year. This savory, delectable beef burgundy stew is rich and layered with tender chunks of braised beef, caramelized pearl onions, and sautéed mushrooms in a spectacularly silky red wine sauce. This is Julia Child’s Beouf Bourguignon from her infamous tome, Mastering The Art Of French Cooking. It’s a worldwide favorite for a reason.
As long as I can remember, Julia Child has held a position of reverence in our family. My mother was obsessed with her PBS cooking series, The French Chef, her approachable demeanor, and no-apologies, matter-of-factness.
My mother gifted me her 1960s-era two-book set of Julia’s Mastering The Art of French Cooking, and while I’m not as obsessive as Julie Powell–cooking every recipe in MTAOFC, I’m every bit as starry-eyed about Julia Child and her importance to the cooking world.
Julia Child’s Boeuf Bourguignon recipe doesn’t take shortcuts, and neither did I. However, I’ve added options for braising the beef burgundy in the Instant Pot and Crock Pot and tips for removing excess fat. I’ve also re-ordered some steps to make more sense for busy cooks who don’t have all day to devote to one recipe.
This beef burgundy recipe isn’t complicated, but it takes time. I suggest doing the first part on a rainy day when the thought of leaving the house doesn’t even enter your mind. Give yourself over to the process, and I promise you’ll be rewarded with the most amazing flavors and life-affirming accolades.
Ingredients:
- Beef Chuck Roast – this cut of meat requires a slow braise in order to be tender and it’s perfect in stews like Julia Child’s Boeuf Bourguignon.
- Bacon – This key ingredient flavors the beef burgundy in layers. We use the rendered fat for searing the meat and sweating the vegetables and the crispy bacon makes a delicious garnish.
- Olive Oil – also for searing and browning.
- Large Carrot – adds sweetness to the boeuf bourguignon.
- Onion – I used yellow onion for this, but you can also use a large white onion.
- Flour – I use all purpose, unbleached flour to thicken the burgundy gravy.
- Red Wine – (full bodied, like Burgundy) it doesn’t need to be an expensive wine, just something drinkable.
- Brown Beef Stock or Broth – you can use homemade or store-bought, but ensure it’s a low-sodium broth so that as the
- Tomato Paste – is concentrated to add umami richness to the beef burgundy gravy.
- Garlic – adds aromatics to the slow-braised French stew.
- Thyme – you can use fresh or dried thyme.
- Bay Leaves – have a menthol quality that is very subtle in the stew, but is a standard ingredient in many stews.
- Pearl Onions – You can use fresh pearl onions, but as a time-saver I used frozen Bird’s Eye pearl onions, which also cuts their braising time by half.
- Mushrooms – You can use button mushrooms, cremini, chanterelles or other wild mushrooms.
- Butter – to add richness to the pearl onions and mushrooms.
- Parsley – for a fresh green garnish, optional.
- Coarse Salt and Ground Pepper–for seasoning. I recommend kosher salt or sea salt and fresh ground black pepper to taste.
Step-by-step instructions: How to make Boeuf Bourguignon like Julia
- Crisp the chopped bacon in a heavy pot and transfer it to a paper towel-lined dish.
2. Cut the beef into 2-inch cubes. Dry the chunks and brown them in the bacon fat. Transfer to another dish.
3. Add the onions and carrots to the pot and cook until tender and browned, stirring occasionally.
4. Return the beef and bacon to the pot.
5. Sprinkle with flour and toss together until there are no dry floury bits left and the meat and veggies are coated.
6. Transfer the pot to a 450° oven for 4 minutes, stir and return to the oven another 4 minutes to give the meat a nice crust.
7. Add wine, beef stock, tomato paste, garlic, thyme and bay leaves. Cover the pot and braise in 325° oven for 2-3 hours.
8. Heat oil and butter in a skillet over medium-high heat. Add the pearl onions, crumbled bay leaf and the bundle of parsley and thyme. Cook for 2-3 minutes, then add the beef broth.
9. Bring to a boil, reduce the heat to a simmer and braise until the liquid has mostly evaporated and the onions are golden.
10. Heat a skillet over medium-high heat and add olive oil and butter. Once the butter stops foaming, add the mushrooms to the skillet. Don’t crowd them. Instead, give them room in the pan to give up their liquid and brown.
11. Remove Julia’s boeuf bourguignon from the oven and stir it. You’ll see how the sauce has come together, and the beef has cooked through.
12. Use a pair of tongs to transfer the beef cubes to a shallow dish. Place a mesh sieve over a large bowl and pour the sauce and vegetables into the sieve to strain the sauce. Press on the solids to ensure you get all of the liquids. Discard the solids. Transfer the beef back to the sauce, and cool to room temperature. Refrigerate for several hours or overnight.
13. Use a spoon to skim away the congealed fat that floats and solidifies at the surface. I find this a much more effective way to skim fat as it stays in solid clumps, and it’s easier to identify than when it’s in a liquid state because it turns bright orange.
14. Add the cooked onions and sauteed mushrooms back to the boeuf bourguignon. Transfer to the oven to heat for one additional hour… This extra hour will concentrate and thicken the sauce and ensure the beef is fork tender.
Pro-Tips:
- Cooking in the oven creates a slow-even braise, but you can also simmer the stew on top of the stove. You’ll want to stir it occasionally so nothing sticks to the bottom of the pot.
- Julia’s recipe doesn’t call for chilling overnight, but I do it for two reasons: 1. It makes removing the additional fat that comes from the rendered bacon and beef easier. 2. It allows the flavors to marry and gives the stew more depth of flavor.
Swaps and variations:
- Swap bacon rind or lardons of pancetta instead of bacon.
- If you don’t have fresh thyme use dried (about 1 teaspoon thyme).
FAQs
To do it like Julia, use an enameled Dutch oven to go seamlessly from the stovetop to the oven and, finally, to the table. They keep the meal warm (even at the table) because they’re made of cast iron, which holds heat remarkably well.
Some Dutch oven brands can be prohibitively expensive (Le Creuset and Staub). However, you can buy off-brand varieties at Homegoods, Marshall’s and TJMaxx for a fraction of the price–keep your eyes peeled because they sometimes have those fancy brands too.
Yes, this is one area in which Instant Pot excels.
You’ll still need to follow all of the steps, but instead of placing the flour-coated beef in the oven to crisp, just set the Instant Pot to sauté and cook, stirring occasionally, until it starts to create a fond (those crispy, caramelized bits).
Then, instead of slowly braising the boeuf bourguignon, cook the beef for about 1 hour at high pressure. When the meat is tender, follow the rest of the recipe.
Slow cookers are wonderful for evenly braising tougher cuts of meat and work brilliantly on the chunks of chuck roast called for in Julia’s Boeuf Bourguignon recipe.
The only difference is that you’ll need to start with another skillet over the stovetop to crisp the bacon, brown the beef and sauté the carrots and onions.
Transfer the meat and vegetables to your slow cooker and braise on high for 3 hours or low for 6-8. Then, follow the rest of the recipe as written.
Make ahead:
- There are several steps in Julia’s Beef Bourguignon recipe that can and should be done ahead of time, including braising the beef for two to three hours, and individually braising the pearl onions and carrots.
- Cool each to room temperature and refrigerate in an airtight container (or, in the case of the beef burgundy, just refrigerate the pot you’re cooking it in.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5-7 days.
Reheating:
- Reheat leftovers over medium heat in a covered heavy saucepan or pot until hot and fragrant.
Freezing:
- This red wine beef stew freezes well and can be stored for 2-3 months, well-wrapped in a freezer-safe container.
What to serve with Julia Child’s boeuf bourguignon recipe
- Boiled Potatoes – This is the way Julia recommends serving with her beef burgundy stew.
- Buttered Noodles are another good option. I would go with wide egg noodles and spoon the beef burgundy and sauce over them.
- Steamed Rice – Julia offered this as a suggestion, but I have to disagree here. In my mind rice and stew have nothing in common. I’d save the rice for a beef stir fry.
- Mashed Potatoes – This is definitely my choice. Create a well in a mound of mashed potatoes and spoon the beef, vegetables and wine sauce into and over the spuds. Bliss.
- Cauliflower Purée – If you’re cutting back on carbs, a good cauliflower mash is a great substitute for potatoes.
- Creamy Polenta – I know that Julia’s recipe is a classic french stew, so polenta might seem an odd choice, but soft cooked cornmeal, with plenty of butter and cream will go perfectly alongside this boeuf bourguignon recipe.
- French Bread – from a good French bakery.
- Buttered peas – Julia recommends serving peas on the side, but in all honestly, if you want peas, I’d just mix a cup of frozen peas into the bourguignon right before serving.
- Green Salad – I always like to serve a green salad with rich hearty stews like this. A good vinegary dressing and vibrant greens are a great palate cleanser between indulgent bites of the burgundy stew.
You should also have a good of red wine to enjoy alongside the beef bourguignon. Julia recommends “a full bodied young red wine such as Beaujolais, Côtes du Rhône, Bordeaux St.-Émilion or Burgundy. I’ll add to that a fruity Pinot Noir, like Meiomi is one of my favorites.
More hearty braises and stews you’ll love:
- Braised Lamb Shanks
- Classic German Beef Goulash
- Hatch Chile Chopped Pork
- Homestyle Dutch Oven Pot Roast
- Dutch Oven Beef Stew
- Irish Stout Braised Chicken Thighs
- Louisiana Cajun Red Beans and Rice
- Irish Lamb Stew
- Hoppin’ John
- Turkey and White Bean Chili
- Braised Veal Shanks
- Extra Stout Beef Carbonnade
- Green Chili Stew
- Hearty Pork Ragout
- Veal Osso Buco
- Coq Au Vin for two
Julia Child’s Boeuf Bourguignon
INGREDIENTS:
For the Beef
- 6 ounces bacon sliced crosswise 1/4″ thick pieces
- 1 tablespoon olive oil
- 2-3 pounds beef chuck roast cut into 2 inch cubes
- 1 carrot peeled and sliced
- 1 small onion peeled and sliced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons flour
- 2½ cups red wine full bodied
- 2-3 cups beef stock or low sodium broth
- 1 tablespoon tomato paste
- 2 cloves garlic mashed
- 5-6 sprigs thyme tied in kitchen string
- 2 bay leaves
For the Onions
- 6-7 ounces frozen pearl onions (thawed) If you use fresh, blanch the onions in the skins, cool and peel them, and then proceed with the recipe. Fresh pearl onions may need to braise longer than frozen.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs parsley
- 3-4 sprigs thyme
- ½ bay leaf
- ½ cup beef broth or stock
For the Mushrooms
- 1 pound white mushrooms stems removed, quartered
- 2 tablespoons butter
- 1 tablespoon olive oil
Garnish
- chopped parsley
DIRECTIONS:
FOR THE BEEF BOURGUIGNON:
- Preheat the oven to 450°.
- In a large Dutch oven, heat 1 tablespoon olive oil until glistening over medium-high heat. Add 6 ounces bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.
- Use several paper towels to dry2-3 pounds beef chuck roast (if they're not dry, they won't brown) and add them in batches to the Dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the meat has been browned.
- Add 1 carrot and 1 small onion to the Dutch oven and saute them, stirring occasionally until lightly browned and crisp-tender.
- Return the beef, bacon and any drippings to the dutch oven. Add 1 teaspoon kosher salt and ¼ teaspoon pepper and stir to combine. Sprinkle 2 tablespoons flour and stir until the meat and vegetables are well coated. Put the Dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice light crust).
- Reduce the oven temperature to 325°.
- Add 2½ cups red wine to the pot and 2-3 cups beef stock or enough to barely cover the meat. Stir in 1 tablespoon tomato paste, 2 cloves garlic, 5-6 sprigs thymeand 2 bay leaves. Cover the pot tightly with a lid and place back in the oven. Braise for 2-3 hours or until the beef is tender.
- While the beef is cooking, prepare the onions and mushrooms.
FOR PEARL ONIONS:
- Tie 4 sprigs parsley and 3-4 sprigs thyme into a bundle with kitchen string. In a large enameled pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat until the foam has subsided from the pan. Add 6-7 ounces frozen pearl onions and cook until they are lightly browned. Add the herbs, ½ bay leaf and ½ cup beef broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 20 minutes–until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.
FOR THE MUSHROOMS:
- In a large skillet heat ½1 tablespoon olive oil and 2 tablespoons butter until the foam from the butter begins to subside. Add half 1 pound white mushrooms to the pan and cook until browned. They will first absorb the oil, and then begin to brown… do not crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl as the onions.
- Continue with the remaining mushrooms, by heating the remaining ½ tablespoon oil and 1 tablespoon butter until the foam subsides, adding the mushrooms and then browning them evenly. Transfer mushrooms to the bowl and set aside.
- When the meat is tender, use a slotted spoon to transfer it to a bowl — Set a strainer over a medium bowl and strain the vegetables and broth through the strainer. Press lightly on the vegetables to get as much sauce from them as possible without pushing through the solids. Transfer the beef back to the pot and pour the sauce over the beef. Add the mushrooms and onions (I saved a few carrots too, because I love them).
- Cool the beef bourguignon to room temperature and transfer to the refrigerator to chill for several hours or overnight.
- The next day, heat the oven to 325° F. Skim the excess fat off the top of the stew and discard.
- Place the pot back into the oven and braise for 1-1½ hours.
- Garnish with fresh thyme and/or chopped parsley and serve with crusty bread and a good red wine.
RECIPE VIDEO:
NUTRITION:
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Julia Childs beef bourg is the best, the ultimate, all others are copies, or variations!
I had this at a friend’s house served on rice and it was fantastic!
We’ve made this so many times and have never strained it! So rich and absolutely luxurious! We serve over mashed potatoes!
It was tasty!
made it and it turned out amazing!!!
Not gonna lie – it’s a bit of an effort, but so worth it. Made this for our 35th wedding anniversary and it was a hit.
Love the recipe, but the whole point of having green peas — is their bright green color and fresh garden taste and — ON THE SIDE — is to add that spring garden dimension.
Looks delicious, I am planning to make this recipe later on this week. However, this game I want to add small quartered potatoes to the pot. Thinking about cooking them how are you in a little beef stock/broth and adding them to the pot. Do you think that will work? About how long should I cook them, I don’t want them to be mushy. Just a thought. Just feels like potatoes potatoes should go in this dish.
If the potatoes are small, it shouldn’t take more than 10-15 minutes.
All of my grocery stores are out of fresh thyme. I’m freaking out that I have to use dried. It’s going to be a lot different. How much dried thyme should I use?
I used a tablespoon in the main pot and a teaspoon in the onions! I haven’t been able to get fresh time in forever! I live in California.
You can use dried thyme, but it’s more potent than fresh, so cut the amount by about half.
What size Dutch oven should I use, is a 5 or 6 quart big enough for this recipe?
Go with the 6 quart, unless you have something larger. I prefer 8 quarts, so there’s room.
I’m unable to get frozen pearl onions, what can I substitute, if anything?
You can use fresh pearl onions – just blanch and shock them, then peel them before adding to the stew.
I’m having a heck of a time finding pearl onions..any suggestions? Finallt ordered a jar from Amazon. I’ve never saw a fresh pearl onion in any grocery store in my area and no frozen..help!
Try chopped white onions, whole shallots (small) or cippolini onions.
Don’t forget to put SIX cloves into one of the onions. It’s like the bay leaf. Not sure what it does, but makes the flavor TREMENDOUS! I put this in every stew, so it consume I make.
Fabulous recipe and photos! Question – if i were to serve this to someone allergic to gluten, could i sub 2 tbsp of flour for a tsp or so of corn starch slurry? Would love to bring this to christmas dinner. Thanks!!
I would think a cornstarch slurry would work fine.
One word: Kuzu… We know it was Kudzu. It’s perfect, makes things glossy, gluten free and blends wow nicely. Look it up on Amazon. It isn’t cheap but lasts a long time.
Made this today for the French stop our summer culinary trip around the world. It was super and, while time consuming, it wasn’t as hard to make as I expected.
It was super! Thanks for the great pictures and directions. They helped a lot!