Julia Child's Beef Bourguignon

julia child's beef bourguignon Entree
Two bowls of beef bourguignon with two beverages
  • Prep 45 min
  • Total 6 hr 0 min
  • Servings 4

There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why. MORE+ LESS-

Updated July 2, 2019


slices bacon, cut into lardons
3 1/2
tablespoons extra-virgin olive oil
pounds stewing beef, cut into 2-inch chunks
large carrot, sliced
large white onion, sliced
pinch coarse salt and freshly ground pepper
tablespoons Gold Medal™ all-purpose flour
cups red wine, like a chianti
2 1/2
to 3 1/2 cups beef stock
tablespoon tomato paste
cloves smashed garlic
teaspoon thyme
crumbled bay leaf
to 24 small pearl onions
3 1/2
tablespoons butter
herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
pound fresh white mushrooms, quartered


Hide Images
  • 1
    Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
    Bacon lard simmering in water
  • 2
    Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
    Bacon sauteeing in Dutch oven
  • 3
    Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
    Beef searing in Dutch oven
  • 4
    Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain.
    Sliced carrots and onions sauteeing in Dutch oven
  • 5
    Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain.
    Sliced carrots, onions and beef in Dutch oven
  • 6
    Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  • 7
    Remove pot from oven; toss beef and place back in the oven for 4 more minutes.
  • 8
    Remove the pot from the oven and reduce the heat to 325°F.
  • 9
    To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
    Pearl onions and herbs in saute pan
  • 10
    In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.
  • 11
    Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
    Mushrooms cooking in butter in saute pan
  • 12
    Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
    Ingredients for beef burguignon cooking in Dutch oven
  • 13
    Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
    Two bowls of beef bourguignon with two beverages
  • 14
    Garnish with parsley and serve with potatoes, rice or noodles.

Expert Tips

  • No need to break the bank with lean, pricey meat. The lower heat and slower cook time will break down tougher cuts of beef resulting in fork-tender meat.
  • Don’t skip out on searing the beef before adding it to the stew. This step is crucial to the rich, deep beef flavor you crave.
  • Don’t rush this already quick-cooking beef bourguignon recipe. If the meat isn’t given enough time to simmer, your beef could turn out tough and chewy.
  • Save the remaining tomato paste by scooping it in tablespoon increments on a parchment paper-lined cookie sheet and freezing. Once frozen, toss them in a resealable food-storage plastic freezer bag in the freezer; use within three months.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you've always wanted to make Julia Child's beef bourguignon but never had the guts, then we're here to help. You've read the book and watched the movie, so the only thing that's left is to master her classic dish. In all honesty, this will take some time. But, it's totally worth it. You'll make this UNBELIEVABLE stew and you won't be able to stop dreaming about it. It's THAT good. So, here it is! While the stew simmers, pour yourself a few glasses of red wine, and watch Julie and Julia. And eat cheese. And crackers. But save your appetite for stew OR I WILL TURN THIS CAR AROUND. Tighten your apron strings. This one is a doozie. OKAY, READY!? Now, this is important. Pat your meat dry! Or else it won't brown. When you're searing the meat you may have to do it in batches. When you brown the pearl onions in some butter with some beef stock and herbs, it will take a good while. Slow cooking, baby. It's why it tastes so good. Garnish your gorgeous masterpiece with parsley and serve with potatoes. Or pasta! Or even rice! Thank you, Julia.

© 2019 ®/TM General Mills All Rights Reserved

Rate and Comment