Julia Child’s Beef Bourguignon

By Melissa

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on Apr 15, 2025

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Julia Child’s Beef Bourguignon is the ultimate cozy dinner! Tender, fall-apart chunks of beef simmered in a rich red wine sauce with bacon, vegetables, and herbs—a classic French dish that’s surprisingly simple to make at home and worth every step!

A blue Dutch oven filled with julia child’s beef bourguignon sits on a wooden board, with a bowl of mixed green salad and a plate of butter in the background. Slices of bread are visible beside the pot.


 

🥘 One of the best things about homemade beef stew is that it actually improves with time, making it perfect for entertaining – prepare everything in advance and simply reheat when guests arrive!

Table of Contents

2 Tips For Making Julia Child’s Beef Bourguignon

  1. Master the Meat Searing: Take your time browning the beef in batches – don’t overcrowd the pan! Properly seared meat develops a rich crust that contributes tremendous flavor to the final dish. Pat the meat dry with paper towels before searing to get better browning.
  2. Try Making It Ahead: This dish actually improves with time so I suggest making it a day ahead. Let it cool completely, then refrigerate overnight. The flavors will combine beautifully, and you’ll also have the added advantage of being able to easily remove any solidified fat from the surface before reheating.
Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Julia Child once said that anyone can cook in the grand manner if they just have a little patience.

This beef bourguignon proves her point beautifully – a dish that transforms humble ingredients into something truly extraordinary through careful technique and unhurried cooking.

Whether you’re serving it for a special occasion or simply treating your family to an exceptional meal, this recipe delivers French comfort food at its absolute finest—and it’s homemade!

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Julia Child’s Beef Bourguignon

By: Melissa Griffiths
Tender, fall-apart chunks of beef simmered in a rich red wine sauce with bacon, vegetables, and herbs—this Beef Bourguignon is the ultimate cozy dinner. It’s a classic French dish that’s surprisingly simple to make at home, and every step is worth it!
Prep: 40 minutes
Cook: 4 hours
Total: 4 hours 40 minutes
Servings: 8 people
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Ingredients 

  • 6 ounces bacon, roughly chopped
  • 3 pounds beef brisket, chuck roast, or stewing beef, cut into 2-inch chunks and trimmed of fat
  • 1 large carrot, sliced ½-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup small pearl onions
  • 3 cups red wine, Merlot, Pinot Noir, or Chianti; use 2 cups for a milder sauce
  • 2 to 3 cups beef stock, use 3 cups if using 2 cups of wine
  • 2 tablespoons tomato paste
  • 1 teaspoon bouillon base or granules
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped (divided)
  • 2 bay leaves
  • 1 pound white mushrooms, quartered
  • 2 tablespoons butter
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Instructions 

Preheat the Oven

  • Preheat your oven to 350°F (175°C).

Cook the Bacon

  • In a large Dutch oven, add the bacon and cook for about 3-5 minutes, until browned and crisp. Remove with a slotted spoon and set aside.

Brown the Beef

  • Pat beef chunks dry with paper towels. Working in batches, sear them in the hot bacon fat until browned on all sides. Transfer to the plate with the bacon.

Sauté Vegetables

  • In the same pot, sauté the carrots and onion for 3 minutes until softened. Add 4 cloves of garlic and cook for 1 more minute.
  • Drain off excess fat, leaving about 1 tablespoon in the pan.

Build the Stew Base

  • Return the bacon and beef to the pot. Season with salt and pepper. Sprinkle over the flour, stir well, and cook for 4–5 minutes to slightly brown the flour.
  • Add the pearl onions, wine, and enough beef stock to barely cover the meat. Stir in tomato paste, bouillon, thyme, 1 tablespoon parsley, and bay leaves.
  • Bring the mixture to a gentle simmer on the stove.

Oven Braise

  • Cover the Dutch oven with a lid and place it in the lower part of your oven. Let it simmer slowly for 2.5 to 3 hours, or until the meat is fall-apart tender.

Cook the Mushrooms

  • In the last 5 minutes of oven time, melt butter in a skillet over medium heat. Add the remaining 2 cloves of garlic and cook until fragrant, about 30 seconds.
  • Add the mushrooms and sauté for about 5 minutes, shaking the pan occasionally. Season with salt and pepper to taste. Set aside.

Strain & Finish the Sauce

  • Remove the pot from the oven. Set a colander over a large bowl or clean pot and strain the stew, reserving the liquid.
  • Discard the bay leaves and herbs. Return the beef and vegetables to the Dutch oven and top with the cooked mushrooms.
  • Skim off any fat from the surface of the reserved sauce and simmer it for 1–2 minutes. You should have about 2½ cups of thick, glossy sauce that lightly coats the back of a spoon.
  • If the sauce is too thick, stir in a splash of stock.
  • If too thin, simmer it on the stove for 5–10 minutes until reduced.
  • Season to taste with more salt and pepper if needed. Pour the sauce back over the beef and vegetables.

Serve

  • Simmer gently on the stove for 2–3 minutes to reheat. Garnish with the remaining fresh parsley and serve hot with mashed potatoes, buttered noodles, or crusty bread.

Make-Ahead Option

  • To make ahead, allow the dish to cool completely, then cover and refrigerate. Reheat gently the next day over medium-low heat, simmering for 10-20 until heated through (stirring very often and keeping the lid on; you can add a splash of beef broth as needed while reheating so that it doesn't get too thick).

Notes

Straining The Fat: This is Julia Child’s recipe and I wanted to write it as she has it written. That being said. I often do not strain the sauce and remove the fat. I’ll often just cook the whole dish in the oven for an extra 10-20 minutes with the lid off to reduce the sauce a bit without having to strain it. If you are using an extra fatty cut of chuck roast you might end up with too much fat but honestly it’s so good with the fat not strained.
Classic Sides: I always serve this over mashed potatoes AND with a side of homemade baguettes (easier than you’d think!). I think the mashed potatoes help cut some of the richness and make it a complete meal but the bread is the perfect side to mop up all that delightful sauce. 
My Wine To Broth Ratio: I don’t cook with a lot of wine and so I normally only make this with the 2 cups of red wine and the rest beef broth.
Pearl Onions: You can find pearl onions in the frozen section of most large grocery stores with the other frozen vegetables and they are way easier to use than raw (you don’t have to peel the tiny onions!).
How I Handle The Long Cook Time: Buy the good beef for this recipe and cook it until it is fall apart tender. I almost always cook it the full 3 hours, let it cook another 20 minutes with the lid off, and then place the lid back on and just leave it in the hot oven until I’m ready to serve it.
I normally prepare the dish in the early afternoon and then just let it cook away. It’s such a great dish to serve on special occasions and it’s nice that you can clean up the mess before everyone gets here. All that is left at the end is cooking the mushrooms and stirring them in!

Nutrition

Serving: 1serving, Calories: 520kcal, Carbohydrates: 13g, Protein: 47g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 134mg, Sodium: 889mg, Potassium: 1222mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1531IU, Vitamin C: 8mg, Calcium: 47mg, Iron: 5mg
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Recipe FAQs

What cut of beef works best for beef bourguignon?

Chuck roast or beef brisket are ideal choices for this dish because they have plenty of connective tissue that breaks down during the long cooking process, resulting in meltingly tender meat. Avoid leaner cuts like sirloin which can become tough and dry.

Can I make beef bourguignon without wine?

While wine is traditional and provides distinctive flavor, you can substitute with additional beef stock plus 1-2 tablespoons of red wine vinegar for acidity. However, the dish will lack some of its signature depth. Julia’s recipe notes you can use just 2 cups of wine (instead of 3) for a milder sauce if you prefer.

Can beef bourguignon be frozen?

Yes! Cool the finished dish completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of beef broth to maintain the proper consistency.

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