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Julia Child's Beef Bourguignon

Julia Child's Beef Bourguignon
  • 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.
By Bev Cooks
Updated September 24, 2019

Ingredients

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

Steps

  • 1
    Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
  • 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.
  • 3
    Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  • 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 it now.
  • 5
    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.
  • 6
    Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
  • 11
    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.

  • 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.
  • Beef bourguignon is best served on a bed of carb-heavy starches, such as potatoes, rice or noodles. Garnish with parsley if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
970
Calories from Fat
560
Total Fat
62g
96%
Saturated Fat
24g
118%
Trans Fat
2g
Cholesterol
225mg
75%
Sodium
1070mg
44%
Potassium
1590mg
45%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
13%
Sugars
7g
Protein
74g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

  • 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 in the end, it will be unbelievably worth it. However, if you are looking for a shortcut, check out our Ready-in-40 Beef Bourguignon for Two.
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