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Classic Beef Bourguignon Recipe Julia Child Style Easy and Perfect

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A comforting and elegant classic French beef stew slow-cooked in red wine and beef stock, featuring tender beef, mushrooms, and pearl onions with rich, deep flavors.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil (grapeseed oil preferred)
  • 6 ounces pearl onions, peeled (frozen works fine)
  • 8 ounces cremini or white mushrooms, halved or quartered
  • 2 large carrots, sliced into 1/2-inch rounds
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Burgundy or pinot noir recommended)
  • 2 cups beef stock (homemade or low-sodium store-bought)
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish)
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. (10 minutes)
  2. Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 4-5 minutes per batch. Remove beef to a plate and set aside.
  3. In the same pot, add carrots and pearl onions. Cook for 5 minutes until they start to soften and caramelize slightly. Add mushrooms and garlic, cooking 3 more minutes until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes to caramelize.
  5. Pour in the red wine, scraping up browned bits from the pot bottom. Let the wine simmer for 5 minutes to reduce slightly.
  6. Return the browned beef to the pot. Add beef stock, bay leaves, and thyme sprigs. The liquid should just cover the meat and vegetables.
  7. Bring to a gentle simmer, then cover and transfer the pot to a preheated 325°F (160°C) oven. Cook for 2.5 to 3 hours until the beef is fork-tender. Stir gently once halfway through.
  8. Remove pot from oven. Mix 3 tablespoons flour with a bit of cold water to form a smooth slurry. Stir into the stew and simmer on the stovetop over medium heat for 5-10 minutes until sauce thickens. Adjust salt and pepper to taste.
  9. Discard bay leaves and thyme sprigs. Sprinkle chopped fresh parsley over the stew. Serve hot with crusty bread or creamy mashed potatoes.

Notes

Dry the beef thoroughly before searing to get a good crust. Brown beef in batches to avoid steaming. Use good quality dry red wine like Burgundy or pinot noir. Blanch pearl onions in boiling water for 1 minute then shock in ice water to peel easily. Let stew rest 15 minutes off heat to meld flavors. Leftovers improve overnight. For gluten-free, substitute flour with gluten-free blend and ensure beef stock is gluten-free. Slow cooker adaptation possible by cooking on low 6-8 hours after browning beef and sautéing vegetables.

Nutrition

Keywords: beef bourguignon, classic French stew, Julia Child recipe, slow-cooked beef, red wine stew, comfort food, beef chuck, pearl onions, mushrooms

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