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Beef Bourguignon Julia Child Recipe
Marigold Voss

Beef Bourguignon (Julia Child Recipe)

A classic French Beef Bourguignon inspired by Julia Child’s iconic recipe, featuring tender beef slowly braised in red wine with mushrooms, onions, and herbs. Rich, deep, and comforting, this dish is perfect for special dinners or weekend cooking.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 People
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs Beef chuck cut into 2-inch cubes
  • 4 oz Bacon thick-cut, diced
  • 1 tbsp Olive oil as needed
  • 1 cup Onion chopped
  • 2 cups Carrots sliced
  • 2 cloves Garlic minced
  • 2 tbsp Tomato paste concentrated
  • 2 tbsp Flour for thickening
  • 3 cups Red wine dry Burgundy or Pinot Noir
  • 2 cups Beef broth low sodium
  • 1 tsp Thyme dried
  • 1 leaf Bay leaf whole
  • 12 oz Mushrooms sliced
  • 1 cup Pearl onions peeled
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste

Equipment

  • 1 Dutch oven Heavy, oven-safe
  • 1 Large skillet For browning
  • 1 Slotted spoon For removing beef
  • 1 Cutting board Meat and vegetable prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Cook diced bacon in a Dutch oven until crisp and remove with a slotted spoon.
  3. Brown beef cubes in bacon fat in batches until well seared.
  4. Remove beef and sauté onions and carrots until lightly browned.
  5. Add garlic and tomato paste and cook briefly.
  6. Stir in flour and cook for 1 minute.
  7. Return beef and bacon to the pot.
  8. Pour in red wine and beef broth until meat is just covered.
  9. Add thyme and bay leaf and bring to a simmer.
  10. Cover and transfer to oven to braise for 2½ hours.
  11. Sauté mushrooms and pearl onions separately until golden.
  12. Add mushrooms and onions to stew during the last 30 minutes.
  13. Remove bay leaf, adjust seasoning, and serve hot.

Video

Notes

  • This dish tastes even better the next day.
  • Use a good-quality dry red wine for best flavor.
  • Serve with mashed potatoes, buttered noodles, or crusty bread.
  • Skim excess fat from the surface before serving if needed.