Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Make it a day ahead, chill, and reheat slowly on the stove or in a slow cooker for a relaxed serving.

Can I use a different cut of beef?

You can, but remember that cuts like sirloin or tenderloin will not benefit from braising in the same way. Choose a cut with marbling and connective tissue for the best texture and flavor.

How do I thicken the sauce if it is too thin?

Simmer it uncovered to reduce and concentrate. If you need a quick fix, whisk a small amount of flour or cornstarch with cold water and stir into the simmering sauce a little at a time until it thickens.

Can I use canned pearl onions?

Yes. If time is short, canned or jarred pearl onions work in a pinch. Rinse them to remove syrup and gently sauté in butter before adding to the stew.

What wine should I serve with the meal?

Serve the same wine you used in the sauce, if possible. A medium-bodied red like Pinot Noir or a light Burgundy pairs nicely with the rich flavors of the stew. These answers come from a kitchen that has taught me patience and the joy of small tricks that make a dish sing. I trust them because they have fed neighbors, children, and tired hands for years.

Beef Bourguignon (Julia Child Recipe)

Name: Beef Bourguignon (Julia Child Recipe)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut bacon, diced; 2 tablespoons olive oil (if needed); Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 bottle (750ml) dry red wine (Burgundy preferred); 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

A classic French stew featuring fork-tender beef, aromatic vegetables, and rich red wine sauce, perfect for gatherings.

Ingredients

Scale

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred)
2 cups beef broth, preferably low-sodium
2 bay leaves
4–5 fresh thyme sprigs (or 1 teaspoon dried)
3–4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

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Instructions

Heat a Dutch oven over medium heat. Cook bacon until crispy and golden. Remove and set aside, leaving fat in the pot.
Pat beef cubes dry and season with salt and pepper. Brown in batches in the bacon fat until a caramelized crust forms, about 12-15 minutes.
Add onions and carrots to the pot, cooking until softened, about 8 minutes. Stir in tomato paste and garlic, cooking for 1 minute. Add flour and cook for 2 minutes.
Pour the red wine into the pot, scraping the bottom to incorporate the browned bits. Add broth, herbs, beef, and bacon, ensuring the liquid nearly covers the meat.
Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 2 to 2½ hours until beef is fork-tender.
Sauté pearl onions in butter until golden, about 15 minutes. Sauté mushrooms until browned, about 10 minutes.
Remove bay leaves and herb stems, fold in sautéed onions and mushrooms, and let rest for 10 minutes before serving.
Serve over mashed potatoes, noodles, or polenta, garnished with parsley.

Notes

Letting the stew rest before serving enhances flavor. The dish can be made ahead and tastes even better the next day.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 600mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg