Go Back

Julia Child Beef Bourguignon

Julia Child beef bourguignon braises beef chuck slowly in red wine and beef stock until fork-tender. Pearl onions and browned cremini mushrooms finish the rich, savory sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the beef bourguignon
  • 4 cups water
  • 6 oz bacon thick-cut, cut into 1/4-inch pieces
  • 1 tbsp olive oil
  • 3 lb beef chuck boneless, cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 carrot large, cut into 1/2-inch slices
  • 1 yellow onion medium, diced
  • 2 tbsp all-purpose flour
  • 3 cups red wine dry, such as Pinot Noir
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 2 cloves garlic minced
  • 2 thyme fresh sprigs
  • 1 bay leaf
For the pearl onions
  • 1 tbsp butter unsalted
  • 1 tsp olive oil
  • 1 package (12 oz) pearl onions frozen, peeled, thawed and patted dry
  • 0.5 cup beef stock
  • 1 thyme fresh sprig
  • 1 bay leaf
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the mushrooms
  • 2 tbsp butter unsalted
  • 1 lb cremini mushrooms quartered
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 5 1/2- to 6-quart Dutch oven
  • 1 10-inch skillet
  • 1 12-inch skillet

Method
 

Braise the beef
  1. Bring the water and bacon to a boil in a medium saucepan.
  2. Simmer for 10 minutes.
  3. Drain and pat the bacon dry.
  4. Preheat the oven to 450°F.
  5. Heat the olive oil in a 5 1/2- to 6-quart Dutch oven over medium heat, add the bacon, and cook for 4–5 minutes.
  6. Transfer the bacon to a plate, leaving the fat in the pot.
  7. Pat the beef dry and season it with the salt and pepper.
  8. Brown the beef in batches in the Dutch oven for 2–3 minutes per side.
  9. Transfer each batch to the plate.
  10. Add the carrot and onion to the pot and cook over medium heat for 5 minutes, stirring occasionally.
  11. Return the beef and bacon to the pot, sprinkle with flour, and toss to coat.
  12. Bake uncovered for 4 minutes.
  13. Stir, then bake for 4 minutes more.
  14. Remove the pot from the oven and reduce the oven temperature to 325°F.
  15. Stir in the wine, stock, tomato paste, garlic, thyme, and bay leaf.
  16. Bring the mixture to a simmer on the stove.
  17. Cover the pot and braise in the oven for 2 1/2–3 hours, until the beef is fork-tender.
Cook the pearl onions
  1. Melt the butter with the olive oil in a 10-inch skillet over medium heat.
  2. Add the pearl onions and cook for 5–7 minutes, turning occasionally, until lightly browned.
  3. Add the stock, thyme, bay leaf, salt, and pepper.
  4. Cover and simmer over medium-low heat for 25–30 minutes, until the onions are tender and most of the liquid has evaporated.
  5. Discard the thyme and bay leaf.
Cook the mushrooms
  1. Melt the butter in a 12-inch skillet over medium-high heat.
  2. Add the mushrooms in two batches and cook each batch for 5–7 minutes until browned.
  3. Return all the mushrooms to the skillet and stir in the salt and pepper.
Finish the bourguignon
  1. Transfer the beef to a bowl with a slotted spoon.
  2. Strain the cooking liquid into a saucepan and discard the cooked vegetables and herbs.
  3. Skim excess fat from the liquid.
  4. Simmer the sauce for 5–10 minutes until lightly thickened.
  5. Pour the sauce over the beef in the Dutch oven.
  6. Fold in the pearl onions and mushrooms.
  7. Warm covered over low heat for 5 minutes before serving.

Notes

Pat the beef thoroughly dry before browning for better color. Refrigerate leftovers in an airtight container for up to 4 days; this dish freezes well for up to 3 months. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.