What’s This All About?

Beef Bourguignon sounds fancy, right? Like something you’d order at a candlelit bistro in Paris. But thanks to Julia Child, this French masterpiece is totally doable in your own kitchen. It’s a rich, slow-cooked stew with chunks of beef, red wine, bacon, mushrooms, and onions. It simmers into this deep, savory hug-in-a-bowl that’s basically the best thing to ever happen to beef.

This version stays true to the spirit of Julia’s original, but we’re breaking it down step-by-step so it’s approachable, delicious, and (dare we say?) fun to make.

Why You’ll Love This Recipe

Ultimate comfort food – Tender beef, rich wine sauce, and cozy vibes for days.
Flavor-packed – Every ingredient pulls its weight for maximum taste.
Elegant but rustic – Great for impressing guests or just treating yourself.
Perfect for make-ahead – Tastes even better the next day!
Straight from Julia’s playbook – A true classic never goes out of style.

What You’ll Need

The Main Event:

6 oz bacon (thick-cut preferred), chopped
3 lbs beef chuck, cut into 2-inch cubes
Salt and pepper
2–3 tablespoons olive oil
1 large carrot, sliced
1 onion, chopped
2 tablespoons flour
3 cups red wine (Burgundy if you want to be traditional, but any dry red works)
2–3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf

For the Garnish:

1 lb pearl onions (frozen or fresh)
1 tablespoon butter
1 tablespoon olive oil
1/2 lb mushrooms, sliced or quartered
Fresh parsley, for serving

Let’s Get Cooking

Step 1: Brown the Bacon

In a large Dutch oven, cook the bacon over medium heat until crispy. Scoop it out and set aside—but keep the delicious bacon fat in the pot.

Step 2: Sear the Beef

Pat the beef dry (super important for browning), season with salt and pepper, and sear it in batches in the bacon fat. Don’t crowd the pan! Brown all sides, then transfer to a plate.

Step 3: Sauté the Veggies

In the same pot, add the onion and carrot. Sauté until soft, about 5 minutes. Then return the beef and bacon to the pot.

Step 4: Dust with Flour

Sprinkle the flour over everything and stir to coat. This helps thicken the sauce later. Pop it in the oven (uncovered) at 450°F for 4 minutes, stir, then bake another 4 minutes. It gives the meat a lovely crust.

Step 5: Add the Wine and Flavor

Lower the oven to 325°F. Pour in the wine and enough beef stock to just cover the meat. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven for 2.5 to 3 hours. The meat should be fork-tender and the sauce rich and dreamy.

Step 6: While That’s Happening—Make the Garnish

Sauté the pearl onions in butter and olive oil until golden. Then add a splash of stock or water, cover, and simmer for 20 minutes until tender.
In a separate pan, sauté the mushrooms until browned.

Step 7: Combine and Simmer

Once the stew is done, add the cooked onions and mushrooms. Simmer everything together on the stovetop for 10–15 minutes to let the flavors mingle.

Step 8: Serve It Up

Sprinkle with fresh parsley and serve with crusty bread, buttered noodles, or creamy mashed potatoes. And don’t forget a glass of that red wine you cooked with—you earned it!

Make It Your Own

Slow cooker shortcut: After searing the beef and sautéing the veggies, toss everything into your slow cooker and cook on low for 7–8 hours.
Gluten-free option: Skip the flour or use a gluten-free thickener at the end.
Vegetarian twist: Try a version with mushrooms, lentils, and vegetable stock for a cozy meatless meal.

Make-Ahead & Storage

Make ahead: Even better the next day—store in the fridge overnight and reheat gently.
Freeze it: Cools and freezes like a champ. Just thaw overnight before reheating.
Reheat like a pro: Low and slow on the stove or oven is best to keep that tender texture.