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Perfect Beef Bourguignon Recipe Julia Child Classic Easy Steps

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A classic French stew featuring tender beef slow-cooked in red wine with fresh herbs, mushrooms, and bacon, delivering rich, comforting flavors perfect for cozy dinners.

Ingredients

Scale
  • 3 pounds beef chuck, cut into 2-inch cubes
  • 750 ml (about 3 1/4 cups) dry red wine (Burgundy or Pinot Noir)
  • 2 cups beef broth, preferably low sodium
  • 2 medium carrots, peeled and sliced diagonally
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz bacon, diced
  • 8 oz cremini or button mushrooms, quartered
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Prep your ingredients: cut beef into 2-inch cubes, peel and slice carrots diagonally, dice onions, mince garlic, quarter mushrooms, and dice bacon (15 minutes).
  2. Heat 1 tablespoon olive oil in a heavy-bottomed Dutch oven over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving fat in the pot (5 minutes).
  3. Increase heat to medium-high. Brown beef cubes in batches without overcrowding until a deep golden crust forms. Remove browned beef and set aside (15-20 minutes).
  4. Add remaining olive oil if needed. Sauté onions and carrots until softened and starting to caramelize. Add garlic and cook for 1 minute, stirring constantly (8 minutes).
  5. Return beef and bacon to the pot. Sprinkle flour over the mixture and stir well to coat. Cook for 2 minutes to cook out raw flour taste (1 minute).
  6. Pour in red wine and beef broth, scraping the bottom of the pot to lift browned bits. Add tomato paste, thyme sprigs, and bay leaves. Bring to a gentle simmer (5 minutes).
  7. Cover pot partially and simmer gently on stovetop or in a 325°F (160°C) oven for 2.5 to 3 hours, stirring every 30 minutes and adding broth if sauce thickens too much.
  8. While stew simmers, melt butter in a skillet over medium heat. Sauté mushrooms until golden and juicy. Set aside (10 minutes).
  9. Once beef is tender, stir in sautéed mushrooms. Adjust seasoning with salt and pepper. Remove thyme stems and bay leaves before serving (5 minutes).

Notes

Brown beef in batches to develop a deep crust for flavor. Do not overcrowd the pan. Simmer gently to keep beef tender. Sauté mushrooms separately to retain texture. Adjust sauce thickness by simmering uncovered or adding broth. For gluten-free, substitute flour with almond or rice flour. For dairy-free, replace butter with olive oil or vegan margarine. Slow cooker adaptation: after browning, cook on low 6-8 hours.

Nutrition

Keywords: Beef Bourguignon, French stew, slow-cooked beef, red wine stew, classic French recipe, Julia Child, comfort food, easy beef stew

Find it online: https://flurpchef.com/perfect-beef-bourguignon-recipe-julia-child-classic-easy-steps/