Beef Bourguignon Julia Child

Tender beef slowly simmered with wine and aromatics transforms into a special dinner you will want to linger over at the table. Julia Child’s beef bourguignon was the first recipe that made me feel like a confident home cook and even after tweaking steps for simplicity, it never fails to impress guests or family. Letting the pot bubble away fills the house with the most comforting scent and there is nothing more satisfying than seeing everyone scoop up every last rich bite.

I first tried this dish on a rainy weekend when I needed a kitchen adventure and it instantly made me feel more skilled my family now requests it whenever the weather turns chilly

Ingredients

• Beef brisket or chuck roast: look for marbling for the most tender result ask your butcher for stew cuts with some fat
• Good quality red wine: Pinot Noir or an affordable Burgundy wine gives the most aromatic depth no need to splurge on expensive bottles
• Beef stock: adds savory richness opt for low sodium and taste as you go
• Bacon: smoky flavor infuses every bite cut into thick lardons if possible
• Pearl onions: sweet pockets of flavor use fresh or frozen ones for ease
• Carrots: bring color and slight sweetness choose firm bright carrots with no cracks
• Button or cremini mushrooms: add earthiness and soak up the sauce pick mushrooms with closed caps for best texture
• Tomato paste: creates concentrated umami flavor use a squeeze from a fresh tube for ease
• Fresh garlic: lifts the dish’s aroma use plump cloves for best flavor
• Herbs: fresh thyme parsley and bay leaves bring a classic French note tuck a bouquet garni into the pot for easy removal
• Butter and olive oil: for browning and richness choose good quality for deeper flavor

Step-by-Step Instructions

Brown the Bacon:

Fry bacon pieces in a large Dutch oven over medium heat for about 8 minutes until crisp and deep golden this will provide fat for browning and base flavor

Sear the Beef:

Season beef chunks well dry them with paper towels then brown in batches in the hot bacon fat on all sides allow time for a deep crust this step is key for a complex sauce do not overcrowd the pan

Sauté the Vegetables:

After removing the beef add chopped onions and carrots into the pot cooking on medium until onions turn translucent and edges brown scrape the fond at the bottom as you go for added flavor

Add Aromatics and Tomato Paste:

Mix in minced garlic tomato paste and a spoon of flour stir constantly for two minutes to toast flavors and make a light roux this thickens the sauce

Deglaze and Combine with Wine:

Pour in red wine scraping up all brown bits on the pot base simmer for five minutes so alcohol cooks off and liquid reduces just a tad for a concentrated wine base

Add Stock and Simmer:

Return beef bacon and any juices to the pot add enough beef stock to cover everything tuck in herbs simmer very gently covered on low for about three hours turn beef pieces halfway through for even braising

Prepare Onions and Mushrooms:

While the stew simmers sauté mushrooms in butter with a sprinkle of salt until golden and plump cook pearl onions in a pan with butter until lightly browned

Finish the Stew:

Stir the mushrooms and onions into the braised beef for the final thirty minutes this keeps them tender and flavorful adjust the sauce’s thickness by simmering uncovered at the end if needed sauce should coat the back of a spoon

Let Rest and Serve:

Allow the finished stew to rest for fifteen minutes off the heat before serving this mellows the flavors serve over mashed potatoes noodles or with a thick slice of crusty bread

My favorite part is how the wine transforms ordinary beef into something with layers of flavor I still remember my partner’s face the first time he tasted the gravy and we both went back for seconds every time

Storage Tips

Store leftovers in a well sealed container in the fridge for up to four days The flavor only deepens If freezing let cool completely and use a freezer safe container Freezer life is about three months Thaw in the refrigerator before gentle reheating For reheating warm the stew slowly over low heat so the meat stays tender and the sauce doesn’t separate

Ingredient Substitutions

No wine use all beef stock but the flavor will be less complex Turkey bacon can be swapped in for pork if needed If you can’t find pearl onions roughly chop a large white onion and add earlier in the process You can use cremini mushrooms or even quartered white mushrooms depending on what is fresh and available

Serving Suggestions

Spoon over buttery mashed potatoes or try wide egg noodles for a classic comfort food approach Sometimes I add a handful of peas or top with fresh parsley to brighten the plate For a celebration serve it with a light green salad and crusty bread to mop up every bit of the sauce

A Bit of French Culinary History

Beef bourguignon is a rural French dish from Burgundy where wine and cattle farming are celebrated This stew was traditionally made to use tough cuts of meat and transform them with slow cooking and red wine Julia Child made it loved worldwide by showing how food can connect cultures and make everyday cooks feel special in their own kitchens

Common Recipe Questions

→ What beef cut works best?

Brisket is recommended for its tenderness after slow cooking, but chuck steak or stewing beef are also excellent options.

→ Which wine is ideal for this dish?

A good quality Burgundy or Pinot Noir brings out the deepest flavors, though any robust red wine can be used.

→ How can I thicken the sauce?

Simmer the strained cooking liquid until reduced to a rich, glossy consistency that coats the back of a spoon.

→ Are mushrooms added at the start?

No, they are best sautéed separately and stirred in at the end for maximum flavor and texture.

→ What sides complement this meal?

Mashed potatoes, plain rice, or buttered noodles pair perfectly, soaking up the delicious gravy.

→ Can I skip the wine?

Stock can replace wine, but the unique richness of the dish comes from the depth red wine provides.