Wine-Braised Julia Child’s Beef Bourguignon

Here is my version of Julia Child’s beef bourguignon, with tender beef braised in red wine, bacon, mushrooms, and pearl onions, creating a rich and comforting French stew.

This beef bourguignon has become our go-to dinner when I want to impress guests or treat my family to something special. It takes a few hours to make, but most of that time is hands-off braising, and the incredible smell that fills the house makes it all worth it.

What Kind of Beef Should I Use?

For beef bourguignon, you’ll want to use a tougher cut of meat that becomes tender and flavorful after slow cooking. Chuck roast is probably your best bet – it has great marbling and breaks down beautifully during the long braising process. Beef brisket also works well, though it can be a bit pricier, and regular stewing beef from the grocery store will do the job too. The key is choosing a cut with some fat and connective tissue, since that’s what melts down and creates all that rich, silky sauce. Whatever cut you choose, make sure to trim off any large pieces of external fat and cut the meat into roughly 2-inch chunks so they cook evenly.

Options for Substitutions

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

• Red wine: Don’t skimp on the wine quality here – it’s what makes bourguignon special. If you must substitute, use additional beef stock with 2 tablespoons of red wine vinegar, but the flavor won’t be quite the same.
• Beef brisket or chuck: Stick with these cuts or other tough, well-marbled beef like bottom round. These cuts break down beautifully during the long cooking process. Avoid lean cuts like sirloin as they’ll turn tough.
• Bacon: Pancetta works great as a substitute, or you can use thick-cut bacon if that’s what you have. In a pinch, salt pork will work too.
• Pearl onions: These can be a pain to peel, so feel free to use frozen pearl onions or just cut regular onions into larger chunks. The dish will taste just as good.
• Fresh herbs: If you don’t have fresh thyme and parsley, use about 1/3 the amount of dried herbs. Add dried herbs early in cooking, but save any fresh herbs for the end.
• White mushrooms: Baby bellas, cremini, or even mixed wild mushrooms work wonderfully here. Just keep them roughly the same size for even cooking.

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 medium-high heat until each piece develops a deep, caramelized crust, which can take 3-4 minutes per side.

Another common error is using cheap cooking wine instead of a bottle you’d actually drink, since the wine flavor concentrates during the long braising process and becomes the backbone of your sauce.

Don’t skip the flour step after browning your vegetables – this creates a roux that helps thicken the sauce naturally, and make sure to cook it for at least 2 minutes to eliminate any raw flour taste.

Finally, resist the urge to peek too often during the 2-3 hour braising time, as opening the pot releases heat and steam that’s essential for breaking down the tough connective tissues in the beef into tender, fall-apart pieces.

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 – they’re like little flavor sponges! Egg noodles or buttered rice also work beautifully if you want something a bit lighter, and they still capture every drop of that deep, savory gravy. Since this is such a hearty dish, I like to balance it out with something fresh and crisp, like a simple mixed greens salad with a light vinaigrette or some roasted green beans. Don’t forget a good crusty French bread on the side – it’s perfect for mopping up any sauce left in your bowl, and honestly, that’s the best part!

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 beautifully overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: This 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.

Warm Up: Gently reheat your bourguignon on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but the stovetop method keeps the beef nice and tender. If it seems a bit thick after storing, just add a splash of beef broth to loosen it up.

Preparation Time	30-45 minutes
Cooking Time	120-180 minutes
Total Time	150-225 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3400-3700
• Protein: 220-250 g
• Fat: 200-220 g
• Carbohydrates: 70-90 g

Ingredients

For the stew:

• 6 oz chopped bacon (cut into 1/4-inch pieces)
• 1 tbsp fresh parsley (chopped)
• 1 tsp fresh thyme (finely chopped, for best flavor)
• 1/2 tsp coarse salt
• 12 small pearl onions (optional, adds sweet depth)
• 3 cups red wine (such as pinot noir or merlot, reduce to 2 cups for milder flavor)
• 1 large white onion (diced into 1/2-inch pieces)
• 3 lb beef chuck or brisket (cut into 2-inch cubes)
• 2-3 cups beef stock (use more if less wine is used)
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour (I use King Arthur)
• 1 beef bouillon cube, crushed
• 1 large carrot (sliced 1/2 inch thick)
• 2 bay leaves
• 2 tbsp tomato paste
• 1 tbsp extra-virgin olive oil (I use Bertolli)
• 1/4 tsp ground pepper

For the mushrooms:

• Pinch coarse salt
• 2 tbsp unsalted butter (I prefer Kerrygold)
• 1 lb fresh mushrooms (white or brown, quartered)
• 2 cloves garlic, minced
• Pinch ground black pepper

For serving:

• 1 tbsp fresh parsley (chopped)

Step 1: Render Bacon and Brown the Beef

• 1 tbsp extra-virgin olive oil
• 6 oz chopped bacon
• 3 lb beef chuck or brisket

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the bacon pieces and cook for about 3 minutes until crispy and the fat is rendered, then transfer to a paper towel-lined plate.

Working in batches to avoid crowding the pan, add the beef cubes to the hot fat and brown them on all sides, about 3-4 minutes per batch.

This browning step is crucial for developing deep, savory flavors in the final dish.

Transfer each batch to a separate plate as it finishes.

Step 2: Build the Aromatic Base with Vegetables

• 1 large carrot
• 1 large white onion
• 4 cloves garlic, minced
• 1/2 tsp coarse salt
• 1/4 tsp ground pepper
• 2 tbsp all-purpose flour
• Cooked bacon from Step 1
• Browned beef from Step 1

In the same pot with the rendered fat, add the sliced carrot and diced onion, cooking for about 3 minutes until they begin to soften and pick up some color from the pan.

Add the minced garlic and cook for another minute until fragrant.

This creates the flavor foundation for your braise.

Return the cooked bacon and beef to the pot, then sprinkle with salt and pepper.

Dust with the flour and stir continuously for 4-5 minutes to coat everything evenly and allow the flour to toast slightly, which will help thicken and enrich the sauce.

Step 3: Build the Braising Liquid

• 3 cups red wine
• 2-3 cups beef stock
• 2 tbsp tomato paste
• 1 beef bouillon cube, crushed
• 12 small pearl onions
• 1 tsp fresh thyme
• 1 tbsp fresh parsley
• 2 bay leaves

Pour in the red wine, using the full 3 cups for deeper flavor or reducing to 2 cups if you prefer a milder taste.

Add the beef stock (use the higher amount if you’ve reduced the wine), then stir in the tomato paste and crushed bouillon cube until well combined.

Add the pearl onions if using, along with the fresh thyme, parsley, and bay leaves.

Bring the liquid to a simmer on the stovetop for about 2 minutes, stirring occasionally to ensure the tomato paste and bouillon are fully dissolved and distributed throughout.

Step 4: Braise in the Oven

• Braising mixture from Step 3

Cover the pot with a lid or heavy-duty foil and transfer it to a preheated 350°F (175°C) oven.

Braise for 2-3 hours, depending on the tenderness of your beef and your oven’s characteristics.

I like to check the pot around the 1.5-hour mark just to ensure the liquid is simmering gently—you want a slow, steady cook, not a rolling boil.

The beef is done when it’s fork-tender and practically falling apart.

While the beef braises, you can prepare the mushroom garnish in the next step.

Step 5: Prepare the Mushroom Garnish

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lb fresh mushrooms
• Pinch coarse salt
• Pinch ground black pepper

About 30 minutes before the beef finishes braising, melt the butter in a large skillet over medium-high heat.

Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown.

Add the quartered mushrooms and cook for about 5 minutes, stirring occasionally, until they’re golden and have released their moisture.

Season with a pinch of salt and pepper.

I prefer using Kerrygold butter here because its rich flavor complements the earthiness of the mushrooms beautifully.

Keep the mushrooms warm on the side.

Step 6: Finish and Degrease the Sauce

• Braised mixture from Step 4
• Mushroom garnish from Step 5

When the beef is tender, remove the pot from the oven and carefully pour the contents through a fine-mesh colander set over a large bowl, reserving the braising liquid and discarding the bay leaves.

Return the beef and vegetables to the pot.

Let the reserved liquid sit for a minute or two, then use a spoon or fat separator to skim off any excess fat from the surface.

This step is important for achieving a silky, refined sauce without greasiness.

Pour the degreased sauce back over the beef and vegetables, then gently fold in the cooked mushrooms from Step 5.

Step 7: Final Simmer and Serve

• 1 tbsp fresh parsley
• Combined mixture from Step 6

Place the pot on the stovetop over medium heat and bring everything to a gentle simmer for 2-3 minutes, allowing the flavors to meld and the sauce to coat the beef and vegetables beautifully.

Taste and adjust seasoning as needed.

Ladle the beef bourguignon into serving bowls, making sure to distribute the sauce, vegetables, and mushrooms evenly.

Garnish generously with fresh chopped parsley just before serving for a bright, fresh finish that cuts through the richness of the dish.