Irresistibly Tender Beef Bourguignon: Julia Child’s Classic Awaits

Course: Comfort Food

Cuisine: French

Keyword: Beef Bourguignon, classic stew, cozy recipe, Hearty Meal, homemade, Julia Child Recipe

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: servings

Calories: 500kcal

Indulge in Beef Bourguignon, Julia Child’s classic that warms the heart with tender beef and rich red wine sauce.

1 tablespoon Extra-virgin olive oil Can use canola or vegetable oil if preferred.
6 oz Bacon Adds depth of flavor; substitute with pancetta if desired.
3 lbs Beef brisket Substitute with chuck steak or stewing beef if needed.
1 large Carrot Use parsnip for an alternative flavor.
1 large White onion Yellow onion can be substituted.
6 cloves Garlic Fresh garlic preferred; adjust quantity to taste.
1 pinch Coarse salt Kosher salt as an alternative.
1 pinch Ground pepper Freshly ground black pepper recommended.
2 tablespoon Flour Use cornstarch slurry for a gluten-free option.
12 small Pearl onions Optional; shallots are a good substitute.
3 cups Red wine Merlot, Pinot Noir, or a Chianti are suggested.
2-3 cups Beef stock Use vegetable stock for a lighter variation.
2 tablespoon Tomato paste Can substitute with crushed tomatoes in equal amount.
1 cube Beef bouillon Omit for a vegetarian version or use vegetable bouillon.
1 teaspoon Fresh thyme Dried thyme (⅓ tsp) can be substituted.
2 tablespoon Fresh parsley For garnish; optional to omit.
2 leaves Bay leaves Provide depth; remove before serving.
1 lb White mushrooms Substitute with brown mushrooms or omit.
2 tablespoon Butter Can use olive oil as an alternative.

Preheat your oven to 350°F (175°C). While the oven warms, chop and prepare all ingredients—this will make the cooking process smooth and enjoyable.
In a large Dutch oven, heat a splash of olive oil. Cook the bacon until it's crisp and golden, then remove and set aside, keeping those lovely flavorful drippings in the pot.
Pat the beef brisket dry with paper towels, then sear it in the same pot until beautifully browned on all sides, about 3-4 minutes per side. Remove from pot and add to the bacon.
In the same pot, sauté the large chopped carrot and diced onion for about 3 minutes, stirring frequently. Add the minced garlic and cook for an additional minute.
Return the bacon and beef to the pot. Sprinkle the flour over the mixture and sauté for 4-5 minutes, stirring well to coat everything.
Mix in the pearl onions, red wine, beef stock, tomato paste, bouillon cube, thyme, and bay leaves. Bring everything to a gentle simmer.
Cover the pot and transfer it to the oven. Let your Beef Bourguignon bake for 2-3 hours or until the meat is tender and falling apart.
In the last 5 minutes of cooking, sauté the white mushrooms in butter with a dash of garlic until they’re golden brown and fragrant.
After baking, carefully remove the pot from the oven. Strain the sauce to remove solids, returning the tender beef to the pot. Stir in the mushrooms.
If the sauce is too thin, reduce it over medium heat or add a bit more stock. Serve hot, garnished with parsley.

Pair it with a crusty loaf of bread to soak up that delicious sauce! For richer taste, chill overnight and reheat before serving.