Julia Child’s Beef Bourguignon

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.

4.74 from 45 votes

A classic French beef stew with tender beef, a rich red wine sauce, and buttery herbed mushrooms. This version stays true to Julia Child’s beloved recipe, with just a few simplified steps.

Prep Time30

Cook Time2 30

Total Time3

Course: Main Course

Cuisine: French

Keyword: beef bourguignon recipe, French beef stew, Julia child beef bourguignon, Julia child beef bourguignon recipe, Julia childs beef bourguignon

Servings: servings

Calories: 494kcal

Author: Samantha Ferraro

Cost: $30

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

US Customary - Metric

Instructions

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.

Nutrition