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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Are there any considerations to be made when doubling the recipe? Having a dinner party for a major contributor and cannot screw it up! Serving 10.
I don’t think you need to worry about doubling the recipe — just make sure you have a large enough pot.
Hi again Lisa, so just to clarify. For the night before, strain the sauce, pour back over meet, cool then refrigerate? Next day warm meat and then do mushrooms/onions the day we will eat ? Thanks!
Exactly!
Hi, I am planning to make this for my wife’s 50th. If I do this the day before, do I still follow the straining and simmer part. Then do I pour gravy over meat and then refrigerate?
Also is 1 carrot really enough to serve 6?
Thank you!
This was delicious! But I must be slow because it took me double the preparation time—cutting up the meat, vegetables, braising, etc…
It’s definitely a labor of love!
I’m glad you enjoyed it. Yes, there’s definitely some prep involved, but worth it, I think.
Worth every second. It’s a simple recipe and I’m sure Julia could do it in her sleep. Guests and family may not realize how much love you put into the dish but who cares? I know and YOU know. I find it very gratifying and make it often. One of my supreme comfort foods.
What is the reason for all of the straining ? Only to put the liquid back in the pot ultimately….??
I’m a fan of not straining. It makes it more rustic and hearty. The original onions largely dissolve into the sauce.
“Detritus”! So much classier then “debris”!
I’m not a mushroom person – so do you think it would be okay to leave out that step, or put them in and just eat around? The mushrooms are the only reason I have not made this yet. Thoughts?
Sure, you can leave out the mushrooms.
I just want to say I’m very impressed with the way you explained the recipe and showed a lot of pictures throughout this page! I’ve made this many times, but happy to come across a page with pictures and a great story! (I lived in Phoenix as a child but have lived in Northern Illinois most of my life – so a cold front is very different up North hahahaha!)
I saw some questions about wine – I personally prefer to cook this recipe with a younger wine like Pinot Noir and have a Merlot when its time to eat it. As was mentioned you can usually get good bottles like $10-12 – definitely worth spending the money for a good one when cooking in my opinion.
Thank you for having something for me to follow when cooking this amazing meal this evening! I really appreciate it!
I am making this for a post Christmas meal. What would you suggest to use in place of the red wine in this recipe for those who cannot consume alcohol?
Thank you
How large is an average serving? Trying to plan my side dishes. Thank you kindly.
Figure on 2 cups of the stew per person.
I’m not a Winer so when you mention rich bodied wine, what exactly is that kind of wine. Thank you I can’t wait to make this. Looks beautiful.
I usually go with a Pinot Noir, Cabernet Sauvignon or even a Merlot for around $10-$12.
Look at that beautiful fond! Fantastic recipe.
Awesome. I only changes I made were adding garlic at tail end of onions and carrots browning. Think garlic should have 30-60 secs cooking in oil to bring out flavor. Also added herbs with flour for same reason. Also liked idea on adding carrots later with pearl onions. Those at the beginning add flavor, but are pretty mushy after being brazed for so long. Like carrots and a minor bit of crunch is good. But this true to best of this recipe. Some recipes skip the step, but I think cooking beef mix and flour for 8 minutes before adding liquids helps a bunch. Love meals that taste better the day after.
Hi, wonderfully detailed recipe! What adjustments do you recommend if I need to use a slow cooker? Thank you!
I would braise the beef in your slow cooker 3-4 hours on high after searing it in a separate skillet.
What size Dutch Oven or stockpot is best to use? I am serving 12 people so will need to make 2 batches.
Thanks!
At least 5-6 quart, but go with the largest you have.
Haha. I can appreciate the weather reference… I live in Phoenix, AZ. I will turn my A/C WAY down just to cook a meal like this. For effect, of course. I have never made Julia’s Beef Bourguignon but it is on my list. Perhaps this weekend! Great post!
If you’re from Phoenix, then you know what I’m talking about… Let me know if you make the stew!
Just wondering, if you ever thought of layering the flavor with salt and pepper? I’ve been doing that, as I feel it adds to the overall depth of flavor.
Thanks for your question! Regarding seasonings, you’re right, layering the food with salt and pepper can bring a deeper flavor to the end dish. I sometimes add pinches of salt and pepper throughout my cooking, but not overly so — as it has a direct correlation to high blood pressure, so I try to be cautious about how much I use. I actually prefer fresh herbs and spices, but sometimes a dish just needs salt. I get it.
We made it again! Twice in a month!!!
Oh my…so good! Perfection!!! We made it the same way and it turned out beautifully! Thanks for recipe!
Glad you enjoyed it, Shannon!
I’m attempting this today. Can’t wait to see what happens! I used to live in Florida. I live in California, now. But in the valley. The high is 57° and low is 36°! I could use some Florida weather right now.
You’d enjoy it — it was mid-70’s all day today. Windows open!
Hope you enjoy the Boeuf Bourguignon!
I just watch the movie Julia and Julia it’s inspiring to want to to cook french cuisine bon appetit!!
One of my favorite movies! Especially since I’m a food blogger!