Beef Bourguignon Julia Child

Featured in Delicious Main Dish Recipes for Every Occasion.

This French favorite brings a hearty stew into the world of fine dining. Inspired by Julia Child’s version, the dish blends soft beef chunks, crisp bacon, carrots, onions, and garlic in a wine-rich sauce. Use slow cooking, an Instant Pot, stovetop, or oven to get fantastic results. Top with parsley and pair with rice, noodles, or mashed potatoes for an unforgettable plate.

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Updated on Tue, 06 May 2025 12:33:49 GMT
A bowl of rich stew with a spoon. Pin it
A bowl of rich stew with a spoon. | chefmelt.com

This hearty, long-cooked beef bourguignon turns basic beef cuts into a stunning French masterpiece right at home. After trying the traditional Julia Child method many times, I've tweaked it to make an easier version that keeps all the amazing taste while being more doable for everyday home cooking.

I first tried cooking this on a chilly Sunday when I wanted to wow some friends coming for dinner. It's now become my go-to dish for important gatherings, and everyone always asks me how I made it after just one taste.

Ingredients

  • Beef brisket or chuck steak: These tough, collagen-packed cuts turn wonderfully soft during slow cooking, giving you that melt-away texture
  • Bacon: Gives a smoky background flavor that starts the whole dish off right
  • Red wine: Try using Merlot or Pinot Noir. It softens the meat while making that rich, signature sauce
  • Pearl onions: These tiny treats soak up all the sauce and burst with sweetness in every bite
  • Fresh herbs: Parsley and thyme add a fresh kick against the rich flavors
  • Mushrooms: Go for cremini if you want stronger flavor or white button for something milder. Just make sure they're firm with no mushy parts
  • Beef stock: Homemade works best if you can manage it
  • Tomato paste: A small amount adds depth and helps the sauce thicken up
  • Butter: Makes the mushrooms luxurious and gives the whole dish a velvety finish

Step-by-Step Instructions

Prepare The Base:
Cook the bacon with olive oil until it turns golden and crispy, creating tasty fat for cooking the beef. These bacon pieces will be delicious hidden treasures in your finished meal. Don't rush this step - good fat rendering sets up the whole dish for success.
Sear The Beef:
Thoroughly dry your beef chunks with paper towels, then brown them in small batches until they get a deep color on all sides. Don't overcrowd the pan or they'll steam instead of sear. This browning creates the rich flavors that make this dish special.
Build The Flavor:
Cook carrots and onions in the same pot until soft, scraping up any stuck bits from the bottom. Add garlic until you can smell it, then put the beef and bacon back in. The veggies form the flavor base of your dish.
Create The Sauce:
Dust flour over everything in the pot, cooking a few minutes to get rid of the raw flour taste. Pour in wine, stock, tomato paste, bouillon, and herbs, then bring to a light simmer. This mixture will slowly turn into a smooth, rich sauce.
Slow Cook To Perfection:
Put it in the oven or keep it on the stove, simmering gently until your beef falls apart easily, around 2–3 hours. The slow cooking breaks down the tough beef parts while making the sauce more flavorful.
Prepare The Mushrooms:
Just before serving, cook mushrooms and garlic in butter until golden. Adding mushrooms at this late stage keeps them firm and tasty, not soft or lost in the sauce.
Finish The Sauce:
Strain the cooking liquid and boil it down if needed until it sticks to the back of a spoon. This step concentrates all the flavors and makes the perfect sauce that will stick nicely to each bite of meat.
A plate of food with meat and vegetables. Pin it
A plate of food with meat and vegetables. | chefmelt.com

My grandma always taught me to add a tiny bit of cognac when cooking the mushrooms. She said it was her hidden touch that turned this dish from great to incredible, and I've found she was absolutely right. It adds a subtle complexity that everyone notices but can't quite figure out.

Storage and Reheating

This beef dish actually gets better with time. Keep any leftovers in a sealed container in your fridge for up to 4 days, letting the flavors grow deeper. When it's cold, fat will form a solid layer on top, which naturally preserves it. Just scoop this off before warming if you want to.

To warm it up, heat it slowly on the stove over medium-low, adding a bit of beef stock if the sauce has gotten too thick. Don't use the microwave as it can make your meat tough and overcooked.

Serving Suggestions

While many people serve this with plain boiled potatoes, I think smooth, creamy mashed potatoes work best for soaking up all that amazing sauce. If you want something lighter, buttered egg noodles are great too.

Serve with a simple green salad that has a tangy dressing to balance the richness. Don't forget a loaf of crusty French bread for wiping your plate clean of every bit of that precious sauce.

The History Behind the Dish

Beef Bourguignon started as everyday food for regular folks in the Burgundy area of France, where they'd tenderize tough meat cuts by cooking them slowly in local wine. Julia Child made it famous in America through her cookbooks and TV shows, turning it from humble home cooking into fancy dinner party food.

What's great about this version is how it keeps the authentic taste while making it easier to cook. I've cut some corners but kept all the important stuff that gives you that perfect mix of homey comfort and fancy restaurant quality.

A plate of food with meat and vegetables. Pin it
A plate of food with meat and vegetables. | chefmelt.com

Frequently Asked Questions

→ What beef cuts work best?

Brisket is perfect for tender, flavorful bites. Chuck or stewing beef can also do the trick.

→ Can I skip the wine?

Sure, swap it for more beef stock! Though wine adds an extra depth to the flavor.

→ Is there a faster way to cook this?

Yes, an Instant Pot or Pressure Cooker can cut down the cooking time and still taste amazing.

→ Why not cook the mushrooms together?

Separately cooking mushrooms keeps them firm and enhances their buttery flavor when added later.

→ How should I serve this dish?

It’s excellent with mashed potatoes, noodles, or crusty bread to soak up all the goodness.

→ Can leftovers be stored and reheated?

Yes, keep them in the fridge and warm up slowly on medium-low heat—they’ll taste even better!

Beef Bourguignon Julia Child

Tender beef simmered in wine sauce, honoring Julia Child’s classic dish in a fresh way.

Prep Time
15 Minutes
Cook Time
180 Minutes
Total Time
195 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: ~

Ingredients

01 6 ounces of roughly chopped bacon
02 1 tablespoon of olive oil (extra-virgin)
03 3 pounds of chunked brisket, chuck steak, or stewing beef (2-inch pieces)
04 1 large diced white onion
05 1 large carrot, cut into 1/2-inch slices
06 6 garlic cloves, finely minced (split)
07 Salt (coarse) to taste
08 Pepper (ground) to taste
09 2 tablespoons of all-purpose flour
10 3 cups of red wine (Chianti, Merlot, or Pinot Noir; use 2 cups if you want a lighter sauce)
11 2-3 cups of beef broth (depending on the wine quantity used)
12 12 small pearl onions (optional)
13 2 tablespoons of tomato paste
14 1 teaspoon of finely chopped fresh thyme
15 1 beef bouillon cube, crushed
16 2 tablespoons of fresh parsley, chopped (separated)
17 2 bay leaves
18 2 tablespoons of butter
19 1 pound of white or brown mushrooms, roughly quartered

Instructions

Step 01

Get your oven ready by setting it to 350°F (175°C).

Step 02

Put olive oil into a big heavy pot or dutch oven on medium heat, toss in the bacon pieces, and cook for 3 minutes until it's golden and crisp. Scoop the bacon with a slotted spoon onto a plate.

Step 03

Blot the beef chunks dry with paper towels. In the same bacon fat, brown the beef pieces in batches on all sides, then transfer them to the bacon dish.

Step 04

Toss the onion and carrot into the leftover fat and cook them for about 3 minutes until tender. Add 4 of the minced garlic cloves and stir for another minute. Drain out the extra grease, then return the crispy bacon and browned beef to the pot. Sprinkle some salt (1/2 tsp) and pepper (1/4 tsp).

Step 05

Dust the flour over everything and stir it through. Cook it all together for about 4-5 minutes, stirring now and then until the mixture starts to color.

Step 06

Stir in the pearl onions (if you're using them), pour in the wine, and add just enough broth to cover the meat. Mix in the tomato paste, crushed bouillon cube, and your fresh herbs. Bring it all to a slow boil over the stove.

Step 07

Put on a lid, pop the pot into the lower rack of your oven, and cook it for 2-3 hours. Keep it at a low simmer throughout.

Step 08

With about 5 minutes left in oven time, melt the butter in a pan on medium heat. Add the last 2 minced garlic cloves and cook for 30 seconds until fragrant. Toss in the mushrooms and stir them around for 5 minutes. Add a pinch of salt or pepper if you'd like.

Step 09

Take the pot out of the oven and pour the contents into a colander sitting over a big bowl to save the liquid. Toss out the herbs.

Step 10

Put the drained veggies and beef back into the pot. Stir the sautéed mushrooms in with them.

Step 11

Simmer the saved liquid for 1-2 minutes, skimming off excess fat. Adjust the texture—if it's too thick, mix in a bit of broth. If it's too thin, boil it a little more.

Step 12

Pour the sauce back into the pot with the meat and vegetables. Heat everything for about 2-3 minutes. Garnish with the rest of the parsley and serve with mashed potatoes, noodles, or rice.

Notes

  1. Better wine makes the dish flavor pop more.
  2. Let the stew rest for about 15 minutes before serving to deepen its taste.
  3. Mushrooms taste best with a firmer texture when cooked fresh.

Tools You'll Need

  • Sturdy dutch oven or pot
  • A colander for straining
  • Medium pan or skillet
  • Slotted spoon to fish out items
  • Some paper towel sheets

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has bacon, so avoid if you can't consume pork.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 624
  • Total Fat: 25 g
  • Total Carbohydrate: 19 g
  • Protein: 59 g