Slow-Cooked Beef Bourguignon Julia Child Recipe

I was well into my thirties before I attempted Julia Child’s beef bourguignon. It seemed too fancy, too French, too complicated for a regular Tuesday night. My idea of fancy cooking back then was adding wine to the spaghetti sauce.

But here’s what I learned after finally making it—beef bourguignon isn’t actually that hard. Yes, it takes time, but most of that is just letting it simmer while you do other things. Julia’s recipe breaks everything down into clear steps, and once you get the hang of browning the beef properly, the rest practically cooks itself.

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What Kind of Beef Should I Use?

For beef bourguignon, you want to choose a cut that gets tender and flavorful when braised slowly. Chuck roast, beef brisket, or stewing beef are your best bets since these tougher cuts have plenty of connective tissue that breaks down into rich, silky goodness during the long cooking process. Avoid lean cuts like sirloin or tenderloin – they’ll just dry out and become tough. When you’re at the butcher or grocery store, look for well-marbled meat with some fat running through it, and don’t worry if it looks a bit tough raw. Cut your beef into generous 2-inch chunks so they hold together well during the braising and give you those satisfying, fork-tender bites that make this dish so special.

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Options for Substitutions

This classic French dish has some room for flexibility, though certain ingredients are key to getting that authentic flavor:

• Red wine: The wine is really important here – it’s what makes beef bourguignon special. If you must skip it, use extra beef stock with 2 tablespoons of red wine vinegar, but know that the flavor won’t be quite the same.
• Beef brisket or chuck: Stick with tough, well-marbled cuts like chuck roast, bottom round, or short ribs. These need the long braising time to become tender. Avoid lean cuts like sirloin as they’ll dry out.
• Bacon: Pancetta or thick-cut ham work well as substitutes. In a pinch, you can skip it entirely and add an extra tablespoon of olive oil, though you’ll miss some of that smoky flavor.
• Pearl onions: These can be a pain to peel! Feel free to use frozen pearl onions or just cut a regular onion into large chunks. The dish will taste just as good.
• Fresh herbs: Dried herbs work fine – use about 1/3 the amount called for. So 1/3 teaspoon dried thyme instead of 1 teaspoon fresh.
• White mushrooms: Cremini, baby bella, or even shiitake mushrooms add great flavor. Just keep them in similar-sized pieces so they cook evenly.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with beef bourguignon is rushing the browning process – you need to sear the beef in small batches over high heat to get that deep, caramelized crust that builds the foundation of flavor for the entire dish. Don’t overcrowd the pan or the meat will steam instead of brown, which means you’ll miss out on all those tasty browned bits that make the sauce so rich. Another common error is using cheap wine or skipping the step of reducing it properly – since wine is a major flavor component, use something you’d actually drink and let it simmer down to concentrate the flavors before adding the stock. Finally, resist the urge to peek too often or cook it at too high a temperature; this stew needs low, slow braising for 2-3 hours to transform that tough beef into fork-tender perfection.

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What to Serve With Beef Bourguignon?

This rich, wine-braised beef practically begs for something to soak up all that incredible sauce, and mashed potatoes are my go-to choice every time. Creamy mashed potatoes or buttery egg noodles work perfectly to catch every drop of the savory gravy, while crusty French bread is great for wiping your bowl clean. I also love serving it over rice or with roasted root vegetables like carrots and parsnips that complement the earthy mushrooms and pearl onions already in the dish. A simple green salad with a light vinaigrette helps cut through the richness and rounds out this hearty meal beautifully.

Storage Instructions

Refrigerate: Beef bourguignon actually gets better with time! Store it in the fridge in a covered container for up to 4 days. The flavors really meld together overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: This hearty stew freezes like a dream for up to 3 months. Let it cool completely first, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can thaw just what I need for a cozy dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but I find the stovetop gives better results. If it seems a bit thick after reheating, just add a splash of beef broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 230-250 g
• Fat: 200-220 g
• Carbohydrates: 65-75 g

Ingredients

For the stew:

• 1 tbsp extra-virgin olive oil
• 6 oz bacon, roughly chopped
• 3 lb beef brisket (or chuck or stewing beef), cut into 2-inch pieces
• 1 large carrot, sliced 1/2-inch thick
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 2 tbsp all-purpose flour
• 12 small pearl onions (optional)
• 2-3 cups beef stock (depending on amount of wine used)
• 2 to 3 cups red wine (such as merlot, pinot noir, or chianti)
• 2 tbsp tomato paste
• 1 beef bouillon cube, crushed
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 2 bay leaves

For the mushrooms:

• 1 lb fresh white or brown mushrooms, quartered
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste

Step 1: Prepare Ingredients and Sear the Bacon and Beef

• 1 tbsp extra-virgin olive oil
• 6 oz bacon, roughly chopped
• 3 lb beef brisket (or chuck or stewing beef), cut into 2-inch pieces

Preheat your oven to 350°F (175°C).

Heat the extra-virgin olive oil in a large Dutch oven or heavy-based pot over medium heat.

Sauté the roughly chopped bacon for about 3 minutes, until crisp and browned.

Using a slotted spoon, transfer the cooked bacon to a large dish and set aside.

Pat dry the beef brisket pieces with paper towels.

In batches, sear the beef in the hot oil and bacon fat until browned on all sides, then remove to the dish with the bacon.

Step 2: Sauté Vegetables and Build the Base

• 1 large carrot, sliced 1/2-inch thick
• 1 large white onion, diced
• 4 cloves garlic, minced
• beef and bacon from Step 1
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 2 tbsp all-purpose flour

In the remaining oil and bacon fat, sauté the sliced carrot and diced white onion until softened, about 3 minutes.

Add 4 cloves of minced garlic and cook for 1 minute more.

Drain the excess fat, leaving about 1 tablespoon in the pot.

Return the seared beef and cooked bacon from Step 1 to the pot.

Season with coarse salt and black pepper.

Sprinkle with all-purpose flour, toss everything well, and cook for 4-5 minutes to brown the flour and build flavor.

Step 3: Deglaze, Assemble, and Braise in Oven

• 12 small pearl onions (optional)
• 2 to 3 cups red wine (such as Merlot, Pinot Noir, or Chianti)
• 2-3 cups beef stock (depending on amount of wine used)
• 2 tbsp tomato paste
• 1 beef bouillon cube, crushed
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 2 bay leaves
• beef, bacon, vegetables from Step 2

Add the pearl onions to the pot.

Pour in the red wine and enough beef stock to barely cover the meat.

Add the tomato paste, crushed beef bouillon cube, chopped fresh thyme, parsley, and bay leaves.

Bring everything to a simmer on the stove.

Cover, transfer to the lower part of the preheated oven, and simmer gently for 2 to 3 hours.

The meat should become fall-apart tender.

Adjust the oven heat as needed to ensure the liquid simmers very slowly.

I like to check the liquid level halfway through and add a splash of stock if it looks a little dry.

Step 4: Prepare and Sauté the Mushrooms

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lb fresh white or brown mushrooms, quartered
• salt and black pepper, to taste

During the last 5 minutes of the meat’s cooking time, prepare the mushrooms.

In a medium-sized skillet or pan, heat the unsalted butter over medium heat.

When the butter foams, add the remaining 2 cloves of minced garlic and cook until fragrant, about 30 seconds.

Add the quartered mushrooms to the pan and cook for 5 minutes, shaking the pan occasionally to ensure all the mushrooms are coated in butter and browned.

Season with salt and pepper to taste.

Once cooked, set aside.

Step 5: Strain, Assemble, and Finish the Dish

• mushrooms from Step 4
• cooked beef and vegetables from Step 3
• sauce from casserole

Place a colander over a large pot (doing this in your sink makes it much easier).

Remove the casserole from the oven and carefully pour its contents into the colander to separate the sauce from the solids.

Discard the herbs.

Return the beef mixture and vegetables from the colander back into the Dutch oven or pot.

Add the sautéed mushrooms from Step 4 over the meat.

Remove any fat from the sauce and simmer for a minute or two, skimming off additional fat as needed.

You should have about 2 1/2 cups of sauce—thick enough to coat a spoon lightly.

If the sauce is too thick, add a few tablespoons of beef stock.

If it’s too thin, boil it for 10 minutes until it reaches the desired consistency.

Taste and adjust the seasoning with salt and pepper.

Pour the sauce over the meat and vegetables.

Step 6: Reheat, Garnish, and Serve

• 1 tbsp fresh parsley, chopped (for garnish)

If serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or noodles, if desired.

I love to serve this with creamy mashed potatoes because they soak up the sauce so well!

If serving the next day, allow the casserole to cool completely, cover it, and refrigerate.

Reheat gently over medium-low heat for about 10 minutes, occasionally basting the meat and vegetables with the sauce.

Slow-Cooked Beef Bourguignon Julia Child Recipe

Delicious Slow-Cooked Beef Bourguignon Julia Child Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the stew:

• 1 tbsp extra-virgin olive oil
• 6 oz bacon, roughly chopped
• 3 lb beef brisket (or chuck or stewing beef), cut into 2-inch pieces
• 1 large carrot, sliced 1/2-inch thick
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 2 tbsp all-purpose flour
• 12 small pearl onions (optional)
• 2-3 cups beef stock (depending on amount of wine used)
• 2 to 3 cups red wine (such as Merlot, Pinot Noir, or Chianti)
• 2 tbsp tomato paste
• 1 beef bouillon cube, crushed
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 2 bay leaves

For the mushrooms:

• 1 lb fresh white or brown mushrooms, quartered
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)
• salt and black pepper, to taste

Instructions

 

• Preheat your oven to 350°F (175°C). Heat the extra-virgin olive oil in a large Dutch oven or heavy-based pot over medium heat. Sauté the roughly chopped bacon for about 3 minutes, until crisp and browned. Using a slotted spoon, transfer the cooked bacon to a large dish and set aside. Pat dry the beef brisket pieces with paper towels. In batches, sear the beef in the hot oil and bacon fat until browned on all sides, then remove to the dish with the bacon.
• In the remaining oil and bacon fat, sauté the sliced carrot and diced white onion until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for 1 minute more. Drain the excess fat, leaving about 1 tablespoon in the pot. Return the seared beef and cooked bacon from Step 1 to the pot. Season with coarse salt and black pepper. Sprinkle with all-purpose flour, toss everything well, and cook for 4-5 minutes to brown the flour and build flavor.
• Add the pearl onions to the pot. Pour in the red wine and enough beef stock to barely cover the meat. Add the tomato paste, crushed beef bouillon cube, chopped fresh thyme, parsley, and bay leaves. Bring everything to a simmer on the stove. Cover, transfer to the lower part of the preheated oven, and simmer gently for 2 to 3 hours. The meat should become fall-apart tender. Adjust the oven heat as needed to ensure the liquid simmers very slowly. I like to check the liquid level halfway through and add a splash of stock if it looks a little dry.
• During the last 5 minutes of the meat’s cooking time, prepare the mushrooms. In a medium-sized skillet or pan, heat the unsalted butter over medium heat. When the butter foams, add the remaining 2 cloves of minced garlic and cook until fragrant, about 30 seconds. Add the quartered mushrooms to the pan and cook for 5 minutes, shaking the pan occasionally to ensure all the mushrooms are coated in butter and browned. Season with salt and pepper to taste. Once cooked, set aside.
• Place a colander over a large pot (doing this in your sink makes it much easier). Remove the casserole from the oven and carefully pour its contents into the colander to separate the sauce from the solids. Discard the herbs. Return the beef mixture and vegetables from the colander back into the Dutch oven or pot. Add the sautéed mushrooms from Step 4 over the meat. Remove any fat from the sauce and simmer for a minute or two, skimming off additional fat as needed. You should have about 2 1/2 cups of sauce—thick enough to coat a spoon lightly. If the sauce is too thick, add a few tablespoons of beef stock. If it’s too thin, boil it for 10 minutes until it reaches the desired consistency. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the meat and vegetables.
• If serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or noodles, if desired. I love to serve this with creamy mashed potatoes because they soak up the sauce so well! If serving the next day, allow the casserole to cool completely, cover it, and refrigerate. Reheat gently over medium-low heat for about 10 minutes, occasionally basting the meat and vegetables with the sauce.