Beef Bourguignon is a classic French stew with tender beef in a rich red wine sauce and buttery mushrooms. This version stays true to Julia Child’s beloved recipe, with a few simplified steps along the way.
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About This Recipe
Julia Child’s Beef Bourguignon is a decadent, slow-braised French beef stew layered with rich, savory flavor. Tender chunks of beef gently simmer in a red wine sauce with carrots, onions, bacon, and herbs until they’re melt-in-your-mouth tender.
It’s truly a labor of love! Over the years, I’ve made a few adjustments to create a slightly simplified version of Julia’s beloved French classic, that still delivers every bit of that deep, luxurious flavor. Every bite is rich, comforting, and absolutely worth the time it takes! If you love Julia’s timeless French recipes, try Julia Child's Coq au Vin or the even more show-stopping Julia Child's Cheese Souffle.
A few years ago, I had the honor of participating in an international online celebration of Julia Child hosted by Alfred A. Knopf, where bloggers from around the world cooked through her recipes. That experience taught me so much about French technique and deepened my appreciation for Julia’s timeless approach to food, and inspired me to create a collection of The Best Julia Child Recipes.
Recipe Updates & Simplifications
I've made beef bourguignon quite a few times and found that there are a few steps from the classic recipe that can certainly be simplified.
- Skip the bacon boil: Julia’s original method has you boil and then sauté the lardons. I skip the boiling step and simply render the bacon directly in the pan, which gives the stew a lovely smoky depth.
- Streamlined flour step: Instead of roasting the beef after dusting it with flour, I coat it lightly before browning — less fuss, same great texture.
- One pan for mushrooms and onions: Julia cooks mushrooms and pearl onions separately, but I combine them for ease. They still get beautifully browned and soak up all that gorgeous red wine flavor.
- A splash of cognac: This isn’t in Julia’s original version, but I love the subtle depth it adds — and the little flare moment when you flambé it!
Every time I make this, I’m reminded why it’s one of the most iconic recipes in the world: it’s indulgent, comforting, and unforgettable.
📋 Ingredients
Here’s what you’ll need to make this luxurious French beef stew:
- Beef stew meat: Look for beef chuck roast and buy it in one large piece and cut it into cubes. That way the pieces are uniform and brown evenly.
- Bacon: Julia calls for lardons, but I use regular bacon cut into pieces. Cook it until the fat renders and some pieces start to crisp, but don’t overdo it, you’ll want that flavorful bacon fat for searing the beef.
- Mushrooms: Button or cremini mushrooms both work great. I prefer to quarter them instead of slicing, as they hold their shape and give the stew a heartier feel.
- Pearl onions: I highly recommend frozen pearl onions that are already peeled and cook much faster. If you can only find fresh ones, peel them and sauté or braise in butter and red wine for 20–30 minutes before adding.
- Red wine: Use a medium to full-bodied dry red wine that you enjoy drinking, such as Burgundy, Côtes du Rhône, or Cabernet Sauvignon and avoid anything sweet.
- Cognac (optional): Not in Julia’s original recipe, but I love the subtle sweetness that it adds and pairs beautifully with the mushrooms and herbs.
- Herbs: A few sprigs of fresh thyme and a couple of bay leaves, tied together with kitchen twine for easy removal later.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Beef: Chuck roast is ideal, but if you have another cut labeled “stew beef,” it’ll work as long as it’s well-marbled.
- Wine-free version: You can replace the wine with a mix of beef broth and a splash of balsamic vinegar for depth.
- Pork-free: Skip the bacon and use a tablespoon of butter or olive oil for browning. You’ll lose the smoky note, but it’ll still be delicious.
- Add-ins: For a rustic twist, add a handful of baby potatoes or chopped parsnips during the last hour of braising.
⏲️ Instructions
Season and flour the beef: Pat the beef dry and season with salt and pepper and lightly coat with flour.
Cook the bacon: Render the bacon until some pieces are crisp and the fat has melted.
Sear the beef: Brown the beef in batches, on all sides, making sure to not overcrowd the pan.
Sauté the vegetables: Cook the onions, carrots, and garlic until softened and lightly golden. Add tomato paste and cook for another minute.
Add cognac and deglaze with wine: Pour in the cognac (and carefully flambé), then add red wine scraping up the browned bits and let the wine reduce.
Combine and braise: Add the beef, bacon, herbs, and broth back to the pot. Bring to a simmer, cover, and transfer to the oven to slow-braise.
After braising: After about 2 hours, the beef should be fork-tender and the sauce thickened. Skim off any excess fat on top if needed.
Sauté mushrooms and pearl onions: In a separate pan, cook mushrooms and pearl onions in butter, wine and herbs until onions are tender.
Combine and finish: Stir the mushrooms and onions into the stew and toss gently to combine.
Serve and enjoy: Serve the stew over mashed potatoes and garnish with fresh parsley. A glass of red wine on the side doesn’t hurt either.
📍 Recipe Tips
- Dry the beef well: Use paper towels to pat the beef cubes completely dry, this ensures a good sear.
- Use the bacon fat: After cooking the bacon, brown the beef right in that flavorful fat.
- Work in batches: Don’t overcrowd the pan. You may need to sear the beef in 2–3 batches for a nice crust.
- Cognac safety tip: If using a gas stove, turn the flame off before adding the cognac. Then carefully light it with a long lighter to flambé, if you like. (It’s mostly for show, you can also just let it simmer and reduce naturally.)
- If using fresh pearl onions: Peel and braise them in red wine and butter for 20–30 minutes before adding to the stew.
- Give it time: This stew needs at least 2 hours in the oven for the beef to tenderize and the sauce to reduce.
- Skim excess fat (if needed): As the stew rests, some of the fat may rise to the surface. Use a spoon to remove any extra.
Serving Suggestions
Beef Bourguignon is rich, hearty and doesn’t need much alongside it. However, I love serving it over a bed of creamy garlic mashed potatoes or mashed parsnips (like the ones in my braised short ribs recipe).
A simple green salad with a light vinaigrette balances all that richness beautifully.
For wine, pour a glass of the same red you used in the stew, such as a Burgundy, Côtes du Rhône, or Cabernet Sauvignon. It’s the perfect match!
More Beef Recipes to Try
Julia Child’s Beef Bourguignon
LittleFerraroKitchen.com
Equipment
Ingredients
For the stew:
- 6 ounces bacon cut into ¼-inch pieces
- 2-21/2 pounds beef stew meat cut into 2-inch cubes
- Salt and pepper
- ½ cup all-purpose flour for dusting
- 3 medium carrots peeled and sliced into ½-inch pieces
- 1 small yellow onion thinly sliced
- 2 cloves garlic finely chopped
- 1 tablespoon tomato paste
- ¼ cup Cognac
- 2 cups red wine
- 2 ½ - 3 cups low-sodium beef stock add more if needed
- 4-5 sprigs fresh thyme
- 2 bay leaves
For the braised mushrooms and onions:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound button or cremini mushrooms quartered
- 1 cup frozen pearl onions
- ½ cup red wine
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper
Instructions
- Preheat the oven to 350°F, This gives the oven a head start once the pot goes in.
- Cook the bacon: Preheat the oven to 350°F. Place a Dutch oven over medium heat, add the bacon, and cook until the fat renders. Remove the bacon with a slotted spoon and set aside.
- Sear the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Lightly dust with flour. Increase the heat to medium-high and sear the beef in batches until browned on all sides, about 2–3 minutes per side. Set aside with the bacon.
- Sauté the vegetables: In the same pot, add the carrots and onions. Cook for about 5 minutes, until softened. Stir in the garlic and cook for another minute, then add the tomato paste and cook for one more minute.
- Deglaze with Cognac: Turn off the heat if using a gas stove. Carefully pour in the Cognac and ignite with a long lighter or match to burn off the alcohol (optional, but fun!). Once the flame subsides, scrape up the browned bits from the bottom of the pot.
- Add the liquids and herbs: Return the beef and bacon to the pot. Pour in the wine and enough beef stock to just cover the meat. Add the thyme and bay leaves, season with salt and pepper, and bring to a gentle simmer.
- Braise in the oven: Cover and transfer the pot to the oven. Lower the temperature to 325°F and cook for 2½–3 hours, until the beef is fork-tender and the sauce has reduced by about a quarter.
- Prepare the mushrooms and onions: While the stew cooks, heat butter and olive oil in a skillet over medium heat. Add the mushrooms and cook until browned and their moisture evaporates, about 10 minutes. Add the pearl onions, wine, thyme, bay leaf and a pinch of salt and pepper. Simmer until the wine has reduced and the onions are tender.
- Combine and serve: When the beef is done, remove the bay leaves and thyme stems. Skim any excess fat from the top if needed. Stir in the mushroom and onion mixture, sprinkle with fresh parsley, and serve.
Notes
- Dry the beef well: Pat the beef cubes completely dry before searing for the best crust.
- Use the bacon fat: Brown the beef right in that flavorful bacon fat for extra depth.
- Work in batches: Don’t overcrowd the pan, sear the beef in 2–3 batches for even browning.
- Cognac tip: If using a gas stove, turn off the flame before adding the Cognac. Light carefully to flambé, or simply let it simmer to reduce.
- Fresh pearl onions: If using fresh instead of frozen, peel and braise them in red wine and butter for 20–30 minutes before adding.
- Slow and steady: The stew needs at least 2 hours in the oven for the beef to become tender and the sauce to thicken.
Laura says
I'm confused why you set the oven at 350 at the beginning? Then you lower the temp to 325 when you put the dutch oven of goodness into the oven, but I'm not seeing where you're using the oven at all before that? Am I missing something?? Thanks 🙂
Samantha Ferraro says
Hi Laura! Thanks for asking! The initial 350°F is to give the oven and heavy Dutch oven a head start, then it’s lowered to 325°F for a gentle, slow braise once the pot goes in. That said, you can absolutely preheat straight to 325°F and cook it entirely at that temperature. I’ve updated the instructions to make that clearer. Thanks for catching it!