Go Back

Julia Child Beef Bourguignon

Julia Child beef bourguignon braises beef chuck in red wine until fork-tender, then finishes it with buttery pearl onions and browned cremini mushrooms. The sauce is simmered until it lightly coats a spoon for a rich, classic French dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the beef and braising liquid
  • 6 oz bacon thick-cut, cut into 1/4-inch pieces
  • 4 cup water
  • 3 tbsp olive oil divided
  • 3 lb beef chuck boneless, trimmed and cut into 2-inch cubes
  • 1 carrot large, sliced
  • 1 yellow onion medium, sliced
  • 2 tsp kosher salt divided
  • 1 tsp black pepper freshly ground, divided
  • 2 tbsp all-purpose flour
  • 3 cup dry red wine such as Burgundy or Pinot Noir
  • 3 cup beef stock divided
  • 1 tbsp tomato paste
  • 2 cloves garlic minced
  • 1.5 tsp dried thyme divided
  • 2 bay leaves divided
For the pearl onions
  • 1 lb pearl onions fresh, peeled
  • 3 tbsp unsalted butter divided
For the mushrooms
  • 1 lb cremini mushrooms halved or quartered if large

Equipment

  • 1 2-quart saucepan
  • 1 6-quart Dutch oven
  • 1 12-inch skillet

Method
 

Braise the beef
  1. Heat the oven to 450°F.
  2. In a 2-quart saucepan, bring the water to a boil.
  3. Add the bacon and simmer for 10 minutes; drain and pat the bacon dry.
  4. Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium heat.
  5. Add the bacon and cook until lightly browned, 2 to 3 minutes; transfer it to a plate.
  6. Pat the beef dry and brown it in batches in the Dutch oven, about 2 to 3 minutes per side.
  7. Transfer the browned beef to the plate.
  8. Add the carrot and sliced yellow onion to the pot and cook, stirring, for 5 minutes.
  9. Spoon off excess fat, leaving a thin film in the pot.
  10. Return the beef and bacon to the pot.
  11. Season with 1 teaspoon salt and 1/4 teaspoon pepper, sprinkle with the flour, and toss to coat.
  12. Bake uncovered at 450°F for 4 minutes, then toss the meat.
  13. Bake for another 4 minutes.
  14. Stir in the wine, 2 1/2 cups beef stock, tomato paste, garlic, 1 teaspoon thyme, and 1 bay leaf.
  15. Bring to a simmer on the stovetop and cover the Dutch oven.
  16. Reduce the oven to 325°F and braise for 2 1/2 to 3 hours, until the beef is fork-tender.
Brown-braise the pearl onions
  1. While the beef braises, heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
  2. Add the pearl onions and cook, stirring often, until golden, 8 to 10 minutes.
  3. Add the remaining 1/2 cup beef stock, 1/2 teaspoon thyme, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Cover and simmer for 25 to 30 minutes, until the onions are tender and most of the liquid has evaporated.
  5. Remove the bay leaf.
Sauté the mushrooms and finish the bourguignon
  1. In the same skillet, sauté the mushrooms in two batches over medium-high heat, using 1 tablespoon butter and 1/2 tablespoon olive oil per batch, until browned, 4 to 5 minutes per batch.
  2. Season the batches with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. Transfer the beef and bacon to a bowl with a slotted spoon.
  4. Strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing on the vegetables.
  5. Discard the vegetables and herbs, then skim the fat from the liquid.
  6. Simmer the sauce over medium heat for 5 to 10 minutes, until lightly thickened and able to coat a spoon.
  7. Return the beef and bacon to the Dutch oven.
  8. Add the pearl onions and mushrooms, then pour the sauce over everything.
  9. Simmer gently for 5 minutes before serving.

Notes

Pat the beef thoroughly dry before browning to encourage a good sear. Refrigerate leftovers for 3 to 4 days; freezing is suitable. Reheat gently with a splash of beef stock if the sauce has thickened.