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My family loves Beef Bourguignon Recipe just like Julia Child’s beef bourguignon! This traditional beef stew recipe is the perfect winter comfort food, full of tender, flavorful beef, smoky bacon, and a heavenly gravy.
Just one bite of our twist on Julia Child’s beef bourguignon recipe, and you will know you have the best beef stew recipe out there. It is truly drool-worthy and will make your house smell amazing!
You need to experience this rich beef stew at least once. But during a busy weeknight, I highly recommend our Easy Beef Stew in Instant Pot over Instant Pot Mashed Potatoes.
What is beef bourguignon?
Beef bourguignon, also known as boeuf bourguignon, bœuf bourguignon, or beef burgundy, is a traditional beef stew from the Burgundy region of France. It’s a popular French main course for its delicious burgundy sauce.
It’s essentially a simple beef stew recipe where the beef is braised low and slow in a red wine gravy, finished with mushrooms and onions.
Carrots, herbs, and smoky bacon add even more flavor to the stew, and the overall dish is rich and comforting. This boeuf bourguignon recipe will have you feeling warm and cozy inside and out!
Easy Beef Bourguignon Ingredients
The simple ingredients and seasonings that go into this French beef stew with red wine really bring it to life as it braises low and slow in a Dutch oven. You will not believe how flavorful this easy beef burgundy stew is!
For the beef stew recipe:
- 1 onion (large)
- 1 carrot (large)
- 6 slices smoked bacon
- 3 lb. chuck beef, cut into roughly 2-inch dice
- 2 Tbsp. olive oil (or a little more as needed)
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. all-purpose flour
- 2 cloves garlic crushed
- 3 cups red wine
- 2 cups beef stock (or a little more, as needed)
- 2 Tbsp. tomato paste
- 4 stems thyme
- 2 bay leaves
For onions and mushrooms:
- 20 pearl onions small, approx.
- 1 lb. white mushrooms (ideally relatively small)
- 3 Tbsp. unsalted butter, divided
- ½ cup beef stock
- 1 bay leaf
- 1 stem thyme
- 2 stems parsley
- 1 tsp. olive oil
Pearl onions, smoked bacon, and mushrooms add so much flavor to this intensely delicious easy beef stew recipe! We love sauteed mushrooms and onions in the beef stew for the depth they add as the stew slow-cooks in the oven.
Fresh herbs like thyme, bay leaves, and parsley also add a freshness to beef bourguignon that compliments the deep and hearty flavors of the beef, bacon, and tomato paste. This is a melt-in-your-mouth delicious French main dish!
How to Make Beef Bourguignon
- Slice 1 large onion, 1 large carrot, and 6 slices smoked bacon, and dice 3 lb. chuck beef, then pat dry. Preheat the oven to 450°F.
- Warm a Dutch oven over medium heat and cook the bacon for a couple of minutes until it is just starting to brown. Remove from pan.
- Add 2 Tbsp. olive oil to the pan and brown the beef chuck on all sides in batches. Remove from pan.
- Next, add the onion and carrot and cook until the onions are just soft.
- Return the beef and bacon back to the pan, add ¼ tsp. salt and pepper, and sprinkle over 2 Tbsp. all purpose flour. Stir to coat the beef, then place the pan in the oven for 4 minutes.
- Remove pan from oven, stir, then put back in for another 4 minutes. Remove pot from oven and reduce the heat to 325°F.
- Crush 2 cloves of garlic and add to the pan, stir to cook a little.
- Add 3 cups red wine, 2 cups beef stock, and 2 Tbsp. tomato paste, and stir gently. The liquid should fill just over the meat and vegetables. Add 2 bay leaves and 4 stems of thyme, then cover the pan and put in oven for 3-4 hours.
- During the final hour of cooking, prepare 20 small pearl onions and 1 lb. white mushrooms. Peel the onions and cut the mushrooms into quarters, trimming the stems as needed.
- Melt 1 ½ Tbsp. unsalted butter in a skillet and add the onions. Brown them for a few minutes then remove from heat to add ½ cup beef stock. Put back on heat, add 2 stems parsley, 1 stem thyme and 1 bay leaf (you can tie them together, or not, as you prefer). Cook for around 30-40 minutes until the stock has been absorbed by the onions and they are tender. Remove and discard the herbs, then remove onions from skillet and set aside.
- Clean out the skillet or use a separate one, and add the remaining 1 ½ Tbsp. butter and 1 tsp. olive oil for the mushrooms. Once the butter has melted and is starting to bubble, add the mushrooms. Toss to coat in the butter and cook a few minutes until the mushrooms start to brown. Set aside.
- Once the beef is fork tender, remove pan from oven. If there is a lot of liquid, strain it from the pot and simmer for a few minutes to reduce it.
- Add the liquid back to the pan, along with the pearl onions and mushrooms. Mix through, warm through a couple minutes on the stove, and serve.
Julia Child’s Beef Bourguignon
This recipe is based on Julia Child’s beef bourguignon recipe that first brought this delicious dish to a wider audience when it was featured in her classic book, “Mastering the Art of French Cooking“.
This is one of our all-time favorite Julia Child recipes for its amazing flavor! It’s become a popular French cuisine since then.
You may be familiar with Ina Garten’s Beef Bourguignon, too! That is also one of our favorite beef stew recipes.
It takes a bit of time to make, like any classic beef stew recipe. But the steps all help to add layers upon layers of flavor to this wonderful beef bourguignon. You will want to find every opportunity to make this easy beef stew!
Try making this classic boeuf bourguignon recipe at home for a comforting family dinner on a chilly night. Nothing beats winding down with a hearty bowl of beef stew after a long or cold day!
Classic recipes such as our Steak Diane are a perfect family meal to enjoy around the family table.
Tips to Make the Best Beef Burgundy Recipe
- Don’t skip searing: Searing the beef at the beginning really helps lock in the juices and adds flavor to the dish. It’s just like searing a great steak. The short cook at high heat effectively adds a crust, which adds even more flavor.
- You can use just wine: If you prefer, you can use just wine rather than a combination of wine and stock. However, using both adds a certain level of flavor to the dish.
- Use a full-bodied red wine: Use a good, full-bodied red wine for this dish, as the wine you choose does impact the flavor of the final dish. We recommend a nice cabernet or pinot noir.
- Avoid overcooking the onions and mushrooms: Cooking the pearl onions and mushrooms separately might seem like an unnecessary extra step, but it stops them from overcooking, so I recommend it!
- Why pearl onions? The pearl onions become wonderfully sweet and tender cooked in the beef broth and add such a great flavor to the stew.
- Where to find pear onions: If you have trouble finding whole pearl onions, check the prepared foods area of your grocery store, as you may find them ready-peeled as I did. You can even pick up frozen pearl onions and defrost them prior to cooking.
- Browning the mushrooms: Sometimes, particularly if the mushrooms are a little crowded in the pan, they can release a lot of liquid after they absorb the butter and oil. If this is the case, increase the heat a little and stir regularly to help the moisture evaporate. After that, the mushrooms should start to brown.
What to Serve with Beef Bourguignon
Beef bourguignon goes well with starchy sides to absorb all the wonderful flavors of the burgundy sauce. So, for example, mashed potatoes, our easy rice recipe, or cheesy orzo pasta are all great choices!
If you are looking for a lower-carb option, try a side with cauliflower rice instead.
Don’t forget some delicious sprouted spread to dip into the delicious gravy!
More easy beef recipes, perfect for winter:
📌 Save this recipe on Pinterest for later!
Easy Beef Bourguignon Recipe
Ingredients
- 1 onion (large)
- 1 carrot (large)
- 6 slices smoked bacon
- 3 lb chuck beef cut into roughly 2 inch dice
- 2 tablespoon olive oil (or a little more as needed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon all purpose flour
- 2 cloves garlic crushed
- 3 cups red wine
- 2 cups beef stock (or a little more, as needed)
- 2 tablespoon tomato paste
- 4 stems thyme
- 2 bay leaves
For onions and mushrooms
- 20 pearl onions small, approx
- 1 lb white mushrooms (ideally relatively small)
- 3 tablespoon unsalted butter divided
- ½ cup beef stock
- 1 bay leaf
- 1 stem thyme
- 2 stems parsley
- 1 teaspoon olive oil
Instructions
Preparing the stew
- Slice 1 large onion, 1 large carrot, and 6 slices smoked bacon, and dice 3 lb. chuck beef, then pat dry. Preheat the oven to 450°F.
- Warm a Dutch oven over medium heat and cook the bacon for a couple of minutes until it is just starting to brown. Add a little oil if needed. Remove from pan, set aside.
- Add 2 Tbsp. olive oil to the pan and brown the beef chuck on all sides in batches. Remove from pan.
- Next, add the onion and carrot and cook until the onions are just soft. Remove excess fat and add oil as necessary if browning too quickly.
- Return the beef and bacon back to the pan, add ¼ tsp. salt and pepper, and sprinkle over 2 Tbsp. all-purpose flour. Stir to coat the beef, then place the pan in the oven for 4 minutes.
- Remove pan from oven, stir, then put back in for another 4 minutes. Remove pot from oven and reduce the heat to 325°F.
- Crush 2 cloves of garlic and add to the pan, stir to cook a little.
- Add 3 cups red wine, 2 cups beef stock, and 2 Tbsp. tomato paste, and stir gently. The liquid should fill just over the meat and vegetables. Add 2 bay leaves and 4 stems of thyme, then cover the pan and put in oven for 3-4 hours.
For sauteed onions and mushrooms
- During the final hour of cooking, prepare 20 small pearl onions and 1 lb. white mushrooms. Peel the onions and cut the mushrooms into quarters, trimming the stems as needed.
- Melt 1 ½ Tbsp. unsalted butter in a skillet and add the onions. Brown them for a few minutes then remove from heat to add ½ cup beef stock. Put back on heat, add 2 stems parsley, 1 stem thyme and 1 bay leaf (you can tie them together, or not, as you prefer).
- Cook for around 30-40 minutes until the stock has been absorbed by the onions and they are tender. Remove and discard the herbs, then remove onions from skillet and set aside.
- Clean out the skillet or use a separate one, and add the remaining 1 ½ Tbsp. butter and 1 tsp. olive oil for the mushrooms. Once the butter has melted and is starting to bubble, add the mushrooms. Toss to coat in the butter and cook a few minutes until the mushrooms start to brown. Set aside.
- Once the beef is fork-tender, remove pan from oven. If there is a lot of liquid, strain it from the pot and simmer for a few minutes to reduce it. Add the liquid back to the pan, along with the pearl onions and mushrooms. Mix through, warm through a couple minutes on the stove, and serve.
Notes
- This dish is best cooked in a large cast iron Dutch oven for easy transition between the stove and oven.
- If you need a smaller quantity, you can halve the recipe and keep everything else the same. Please note, this will make less burgundy sauce, so you may want to add slightly more liquid as it cooks. You won’t need to reduce down the sauce at the end when making a smaller quantity.
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