Beef Bourguignon is the kind of dish that makes a kitchen feel warm and welcoming. It’s simple at heart: beef, wine, and time. The magic comes from careful browning, slow simmering, and a few flavor-boosting add-ins.
Julia Child made this French classic famous, and her approach still holds up—rich, deeply savory, and worth every minute. If you’re craving a cozy, elegant meal, this is the one to make.
What Makes This Special
Julia Child’s style is all about technique. Dry the beef, brown it properly, and build flavor step by step. This isn’t a quick stew; it’s a layered one that rewards patience.
The wine is not just a liquid—it’s the backbone of the sauce, with bacon, mushrooms, and pearl onions rounding it out.
The result is a glossy, velvety sauce that clings to the beef and vegetables. The stew tastes even better the next day, which makes it perfect for entertaining or meal prep. It’s a dish that feels fancy, but it’s built from humble ingredients.
Shopping List
- Beef chuck, 3 pounds, cut into 2-inch cubes
- Bacon, 6 ounces, cut into lardons
- Carrots, 3 medium, sliced into thick rounds
- Yellow onions, 2 medium, sliced
- Garlic, 4 cloves, minced
- Tomato paste, 2 tablespoons
- All-purpose flour, 2 tablespoons
- Red wine, 3 cups (Burgundy or a good Pinot Noir)
- Beef stock, 2–3 cups
- Bay leaves, 2
- Fresh thyme, 4–5 sprigs (or 1 teaspoon dried)
- Pearl onions, 1 pound (fresh or frozen)
- Cremini or button mushrooms, 1 pound, quartered
- Butter, 4 tablespoons, divided
- Olive oil, as needed
- Salt and black pepper
- Fresh parsley, chopped, for garnish
- Optional: Cognac or brandy, 2 tablespoons (for deglazing)
Instructions
- Prep and preheat: Heat the oven to 325°F (160°C).
Pat the beef very dry with paper towels. Season generously with salt and pepper.
- Cook the bacon: In a heavy Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
Keep the bacon fat in the pot.
- Brown the beef in batches: Add a little oil if needed. Sear the beef cubes on all sides until deeply browned. Don’t crowd the pan.
Remove to a plate as they brown.
- Soften vegetables: In the same pot, add sliced onions and carrots. Cook 5–7 minutes until lightly browned. Stir in garlic for 30 seconds.
- Build the base: Stir in tomato paste and cook 1 minute.
Sprinkle flour over the vegetables, stir, and cook another minute. This helps thicken the stew later.
- Deglaze and add liquids: Return the beef and bacon to the pot. If using, splash in cognac and let it sizzle.
Pour in the wine and enough beef stock to barely cover the meat. Scrape up browned bits from the bottom.
- Season and braise: Add bay leaves and thyme. Bring to a gentle simmer, cover, and transfer to the oven.
Braise for 2.5–3 hours, until the beef is very tender.
- Prepare the mushrooms and onions: While the stew cooks, brown the mushrooms in 2 tablespoons butter and a little oil over medium-high heat. Season with salt and pepper; set aside. In another pan, sauté the pearl onions in 1 tablespoon butter until lightly browned, then add a splash of stock or water, cover, and simmer 10 minutes until tender.
Set aside.
- Finish the stew: When the beef is tender, remove the pot from the oven. Skim excess fat from the surface. Stir in the mushrooms and pearl onions.
Simmer on the stovetop 10–15 minutes to meld flavors. Adjust seasoning with salt and pepper.
- Check the sauce: The sauce should be glossy and coat a spoon. If too thin, simmer uncovered to reduce.
If too thick, add a splash of stock.
- Serve: Garnish with chopped parsley. Serve with buttered potatoes, egg noodles, mashed potatoes, or crusty bread.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor improves by day two.
- Freeze: Freeze in portions for up to 3 months.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of stock or water if needed. Avoid boiling to keep the meat tender.
Health Benefits
- Protein-rich: Beef provides iron, zinc, and B vitamins that support energy and overall health.
- Vegetable nutrients: Carrots, mushrooms, and onions add fiber, antioxidants, and minerals.
- Balanced fat: Using bacon and butter adds flavor, so you can use modest amounts and still get a rich result.
- Customizable: You can trim excess fat from beef and skim the stew to reduce saturated fat while keeping the depth of flavor.
What Not to Do
- Don’t crowd the pan: If you pile in the beef, it steams instead of browns. Brown in batches for flavor.
- Don’t skip drying the beef: Moisture kills browning.
Dry surfaces mean deep sear and better sauce.
- Don’t rush the oven time: The connective tissue needs hours to transform into tenderness.
- Don’t use a thin, weak wine: Choose a dry, full-bodied red that you’d happily drink.
- Don’t forget to skim fat: Excess fat muddies the flavors and texture.
Alternatives
- Meat swaps: Use beef shin, short rib, or brisket instead of chuck. All work well for slow braising.
- Wine options: Burgundy is classic, but Pinot Noir, Côtes du Rhône, or a dry Merlot can work. Avoid sweet wines.
- Gluten-free: Skip the flour and reduce the sauce longer, or thicken with a cornstarch slurry at the end.
- Bacon substitute: Use pancetta or smoked turkey bacon.
If avoiding pork, add a teaspoon of smoked paprika for a hint of smokiness.
- Vegetable add-ins: Add parsnips or celery root in the last hour for extra depth without diluting the classic profile.
- Stovetop only: If you don’t have an oven, simmer on the stovetop at the gentlest bubble. Stir occasionally to prevent sticking.
FAQ
Can I make Beef Bourguignon a day ahead?
Yes, and it’s even better. Chill overnight, skim the fat, and reheat gently.
The flavors deepen and the sauce thickens slightly, giving you that restaurant-style finish.
What wine should I use?
A dry red with good acidity and moderate tannins works best. Burgundy is traditional, but Pinot Noir or Côtes du Rhône is great. Use something you’d drink, not cooking wine.
How do I keep the beef tender?
Choose a braising cut like chuck, brown it well, and cook low and slow until it yields easily to a fork.
Boiling or rushing the process will make it tough.
Can I make this in a slow cooker?
Yes. Brown the beef, bacon, and vegetables first on the stovetop, then transfer to a slow cooker with the wine, stock, and herbs. Cook on low for 7–8 hours.
Add mushrooms and onions in the last hour.
What should I serve with it?
Buttered noodles, mashed potatoes, roasted baby potatoes, or a crusty baguette. A simple green salad or steamed green beans balance the richness.
How do I thicken the sauce without flour?
Reduce the sauce uncovered until it coats a spoon, or use a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) added at the end and simmered briefly.
Can I leave out the bacon?
Yes. Replace the bacon fat with olive oil and add a pinch of smoked paprika for a subtle smoky note.
The stew will still be delicious and hearty.
Is there a non-alcoholic version?
Wine is central to the classic flavor, but you can use beef stock plus 1–2 tablespoons balsamic vinegar and a splash of grape juice for acidity and depth. Reduce the liquid longer to concentrate the flavors.
Final Thoughts
This is comfort cooking with a touch of elegance. Take your time with the browning and the slow braise, and let the ingredients do the work.
You’ll end up with meltingly tender beef in a sauce that tastes like it simmered in a French kitchen. Make it for a weekend dinner, and enjoy the leftovers even more the next day.
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