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Beef Bourguignon

Featured in: Warm and Comforting Bowls

Let me share this incredible French beef stew that's pure comfort food perfection! The chunks of beef get so tender they practically melt in your mouth after simmering in this amazing red wine gravy alongside crispy bacon bits, earthy mushrooms, and sweet pearl onions that soak up all those rich flavors. What I love most is how flexible it is - you can make it the traditional way in the oven for that classic slow-cooked taste, quickly in the Instant Pot when you're short on time, or let it simmer all day in the slow cooker filling your house with the most incredible aroma. Each method creates the most amazing depth of flavor!
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Updated on Tue, 14 Jan 2025 21:00:01 GMT
A white bowl filled with a hearty beef stew containing chunks of meat, carrots, onions, mushrooms, and garnished with fresh parsley. Pin it
A white bowl filled with a hearty beef stew containing chunks of meat, carrots, onions, mushrooms, and garnished with fresh parsley. | tastygusto.com

My take on Julia Child's Beef Bourguignon brings the magic of French cooking right to your kitchen. The beef gets so tender it practically melts and that wine gravy is absolutely divine. I love making this on weekends when I can take my time stirring sipping wine and letting those amazing aromas fill my kitchen.

What Makes This Recipe Special

I've simplified Julia's classic recipe without losing any of its soul. Whether you want to use your oven slow cooker or stovetop this dish turns out beautifully every time. It's become my go to recipe when I want to impress but don't want to stress about perfect technique.

Everything You Need

  • Beef: I love using brisket or chuck they turn so tender and juicy.
  • Red Wine: A good burgundy or Pinot Noir makes all the difference.
  • Bacon: Adds this amazing smoky flavor to everything.
  • Garlic and Herbs: Fresh garlic and thyme create such wonderful depth.
  • Pearl Onions: These little gems add such lovely sweetness.
  • Carrots and Mushrooms: For color flavor and texture.
  • Beef Stock: Creates the most incredible gravy with the wine.

Let's Get Cooking

Starting with Bacon
Get your bacon nice and crispy then set it aside. That bacon fat is liquid gold for searing the beef.
Getting Those Veggies Ready
Cook your carrots onions and garlic in the same pan sprinkle in flour to help thicken everything later.
Creating the Stew
Now everything goes in the pot beef bacon veggies wine stock and those fragrant herbs.
Time to Simmer
Let it cook low and slow until that beef is falling apart and those flavors become magical.
The Final Touch
Make sure your gravy is just right then serve it up with something to soak up all that goodness.
A bowl of braised beef stew with tender chunks of meat, carrots, pearl onions, and mushrooms in a rich, savory broth. Pin it
A bowl of braised beef stew with tender chunks of meat, carrots, pearl onions, and mushrooms in a rich, savory broth. | tastygusto.com

My Kitchen Secrets

Let your stew rest before serving the flavors get even better. If your gravy needs adjusting just add stock to thin it or simmer to thicken. I always add mushrooms near the end so they stay plump and perfect.

Picking Your Wine

You don't need an expensive bottle a nice $20 burgundy or Pinot Noir works beautifully. Just avoid anything too cheap the wine really makes this dish special. It adds layers of flavor you just can't get any other way.

Serving Your Masterpiece

I love serving this over creamy mashed potatoes they soak up all that amazing gravy. Plain rice or buttered noodles work wonderfully too. Don't forget some crusty bread and maybe a glass of that wine you cooked with.

How I Made It Easier

I've streamlined Julia's original recipe to make it more approachable. Everything cooks in one pot which means less cleanup and all those flavors stay right where they belong. The onions cook right in the stew saving time without sacrificing any of that classic taste.

A hearty dish of tender beef brisket cooked with carrots, onions, and herbs in a rich gravy. Pin it
A hearty dish of tender beef brisket cooked with carrots, onions, and herbs in a rich gravy. | tastygusto.com

Frequently Asked Questions

→ What type of wine works best?
A medium-bodied red wine like Merlot, Pinot Noir, or Chianti works best. For a milder sauce, use less wine and more beef stock to compensate.
→ Can I make this ahead of time?
Yes, this dish actually improves with time. Make it a day ahead, let it cool completely, and refrigerate. Reheat gently over medium-low heat for about 10 minutes before serving.
→ Which cooking method is best?
The traditional oven method produces the most consistent results, but all methods work well. Choose based on your time and equipment - slow cooker for hands-off cooking, Instant Pot for speed.
→ What cut of beef should I use?
Brisket, chuck steak, or stewing beef work best. Cut into 2-inch chunks and make sure to brown well for the best flavor.
→ Why do we cook mushrooms separately?
Cooking mushrooms separately in butter allows them to brown properly and develop better flavor. They would steam instead of brown if added directly to the stew.

Beef Bourguignon

Tender beef chunks slowly simmered in red wine with bacon, mushrooms, and pearl onions. A classic French dish with multiple cooking methods provided.

Prep Time
15 Minutes
Cook Time
180 Minutes
Total Time
195 Minutes

Category: Soups & Stews

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (8 servings)

Dietary: Low-Carb

Ingredients

01 1 tablespoons extra-virgin olive oil.
02 6 ounces bacon, roughly chopped.
03 3 pounds beef brisket or chuck, cut into 2-inch chunks.
04 1 large carrot, sliced ½-inch thick.
05 1 large white onion, diced.
06 6 cloves garlic, minced (divided).
07 2 tablespoons flour.
08 12 small pearl onions (optional).
09 3 cups red wine.
10 2-3 cups beef stock.
11 2 tablespoons tomato paste.
12 1 beef bouillon cube.
13 1 teaspoon fresh thyme.
14 2 tablespoons fresh parsley.
15 2 bay leaves.
16 1 pound fresh mushrooms.
17 2 tablespoons butter.

Instructions

Step 01

Sauté bacon in olive oil until crisp and browned, about 3 minutes. Remove and set aside.

Step 02

Pat beef dry and sear in batches in bacon fat until browned. Remove to plate with bacon.

Step 03

Sauté carrots and onions until soft, add garlic. Drain excess fat leaving 1 tablespoon.

Step 04

Return meat and bacon to pot. Season with salt and pepper. Add flour and cook 4-5 minutes.

Step 05

Add pearl onions, wine, stock, tomato paste, bouillon, and herbs. Bring to simmer.

Step 06

Cover and cook in 350°F oven for 2-3 hours until meat is tender.

Step 07

Sauté remaining garlic and mushrooms in butter until browned.

Step 08

Strain sauce, reduce if needed, combine with meat and mushrooms. Adjust seasoning.

Notes

  1. Can be made ahead and reheated next day.
  2. Multiple cooking methods provided (oven, stovetop, Instant Pot, slow cooker).
  3. Sauce should coat back of spoon when ready.

Tools You'll Need

  • Dutch oven or heavy pot.
  • Colander.
  • Large skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 624
  • Total Fat: 25 g
  • Total Carbohydrate: 19 g
  • Protein: 59 g