Now Reading: Beef Bourguignon (Julia Child Recipe)
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Beef Bourguignon (Julia Child Recipe)
Beef Bourguignon is an iconic French stew characterized by tender, fall-apart chunks of beef simmered slowly in a rich red wine gravy. This version adapts Julia Child’s original masterpiece from Mastering the Art of French Cooking, streamlining the process while maintaining the depth of flavor that makes the dish feel both fancy and comforting.
Whether you prefer stovetop, oven, slow cooker, or pressure cooker methods, the key is to build flavors in layers, using quality beef brisket or chuck steak for the most tender results. Once finished, the sauce should be glossy and thick enough to coat the back of a spoon, providing a decadent experience that pairs perfectly with mashed potatoes, rice, or noodles.
Also Read : Green Spinach Risotto
Beef Bourguignon (Julia Child Recipe)
7
servings15
minutes2
hours30
minutes480
kcalIngredients
1 tablespoon extra-virgin olive oil
6 ounces bacon (roughly chopped)
3 pounds beef brisket (trimmed of fat), chuck steak, or stewing beef (cut into 2-inch chunks)
1 large carrot (sliced 1/2-inch thick)
1 large white onion (diced)
6 cloves garlic (minced, divided)
1 pinch coarse salt
1 pinch ground pepper
2 tablespoons flour
12 pearl onions (small, optional)
3 cups red wine (Merlot, Pinot Noir, or Chianti)
2–3 cups beef stock
2 tablespoons tomato paste
1 beef bouillon cube (crushed)
1 teaspoon fresh thyme (finely chopped)
2 tablespoons fresh parsley (finely chopped, divided)
2 bay leaves
1 pound white mushrooms (fresh, quartered)
2 tablespoons butter
Directions
- Sear: Heat oil in a large Dutch oven and sauté bacon until crisp; remove and set aside. Sear beef in the remaining fat until browned on all sides, then remove to the dish with the bacon.
- Sauté: In the same pot, sauté carrots and diced onions until softened (about 3 minutes), then add 4 cloves of garlic and cook for 1 minute.
- Combine: Return beef and bacon to the pot, season, and sprinkle with flour; cook for 4–5 minutes to brown. Add pearl onions, wine, enough stock to barely cover the meat, tomato paste, bouillon, and herbs.
- Simmer: Bring to a simmer, then cover and cook in a 350°F (175°C) oven for 2–3 hours until the meat is tender.
- Mushrooms: In the last 5 minutes, sauté mushrooms in butter with the remaining 2 cloves of garlic until browned.
- Finish: Strain the sauce, simmer to thicken, then pour over the meat and vegetables before serving.
Notes
- Wine: Julia Child recommends a good quality Burgundy, but Pinot Noir or Merlot work well. If you prefer a milder sauce, reduce the wine to 2 cups and increase the stock to 3 cups.
- Resting: If the wine flavor seems strong immediately after cooking, let it rest for 15 minutes to allow the flavors to settle.
- Alternative Methods: This recipe can also be prepared using a stove top simmer, an Instant Pot (high pressure for 30 minutes), or a slow cooker (6 hours on high or 8 hours on low).
