Last updated on March 28th, 2018 at 04:01 pm
This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it’s comforting and heavenly and a must try!
With the super cold weather we’ve been having, one of my favorite things to make for dinner are stews and soups. My version of beef bourguignon takes Julia Child’s classic French recipe and simplifies it a bit. I wanted this to be simple enough for anyone to make and all in one pot. The one thing that is required is to slowly cook this for 2 to 3 hours, until the beef is super tender and melts in your mouth.
MY LATEST VIDEOSBeef Bourguignon also known as beef Burgundy because it originates from the Burgundy region in France. It is a very popular and classic French recipe.
Traditionally the dish is made with lardons which are cubes of pork fat, but I made it here with thick cut bacon instead. The bacon is fried first, then the beef is browned in the bacon fat. This will give your stew a deep and savory flavor which we crave, the kind that makes you want to lick your plate clean.
Usually the mushrooms and onions are cooked separately but you all know I love my one pot dishes, so I cooked everything together. I could not tell the difference; the flavors are still all there in this incredible beef stew.
This Beef Bourguignon really is simple to make once all your prep work is done, the hardest part is waiting for it to cook in the oven. You do want to cook it for the full 2 1/2 hours because that’s what makes the beef super tender, so tender it will melt in your mouth.
I love serving this beef stew over noodles but I have served it with mashed potatoes as well. It’s such a comforting dish perfect for a cold winter night like we’re having here.
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This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it's comforting and heavenly and a must try!
- 1 tbsp olive oil
- 8 slices bacon thick cut, chopped
- 3 lbs stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 lb pearl onions peeled
- 1/2 tsp salt or to taste
- 1/2 tsp pepper ground, or to taste
- 4 cloves garlic minced
- 1 lb mushrooms chopped
- 2 tbsp all-purpose flour
- 3 cups red wine
- 2 cups beef broth low sodium or no sodium added
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tbsp thyme fresh
Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
Preheat the oven to 325 F degrees while you're bringing the stew to a boil.
Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
Serve over cooked noodles or creamy mashed potatoes.
Which wine works best: Beef Bourguignon is typically made with a red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon. You want a red wine that has enough tannins to counter the rich and tender stewed beef.
Slow Cooker Beef Bourguignon: I would still follow all the steps up to step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
Instant Pot Beef Bourguignon: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the "meat/stew" button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.
Nutrition: Nutritional information does not include noodles or mashed potatoes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Enjoyed this immensely. Served with crunchy French bread.
This recipe looks delicious. I’m not a fan of beef broth. Can you recommend anything as a replacement?
I suppose you could use chicken broth or vegetable broth, but if you don’t want to use any broth at all, you could just add water.
I have this in my crock pot and it doesnt seem to be thickening
You could always whisk a bit more flour with some of the liquid from the stew and add it back to the pot, that should thicken it nicely.
This was so delicious and well worth the extra prep work! I made mine int he crock pot and it turned out perfect.
Delicious! My doesn’t-much-care-for-meat daughter raved about this dish. I added about five more carrots and sauteed the mushrooms separately to be added on the side due to mushroom haters and my son’s allergy.
Having this for dinner. My house smells so good. I added two extra carrots. Anyway, I cannot wait to serve this. I have tried several of your recipes and they have been delicious. Thank you. I would like to make your chocolate chip cookie recipe, but I know I will have no portion control, so I will wait till I lose a few more pounds.
Ha, I know all about no portion control. 🙂
I cooked it and it was great but I personally would add at least 3 carrots to this dish to make it a little fuller.
Jan. 17, 2-18
Jo, I made this bourguignon dish last night. I followed it to the letter, but nowhere in the final steps was it mentioned when to put the beef and bacon in. Fortunately, I’m not a novice cook so knew when to add both. I scoured the directions over and over just to make sure I had not overlooked anything.
The dish is very good, tasty and my husband liked it too. I will recommend this to my family and friends. I’m a 72 year old grandma and found it too labor intensive. That’s on me. Was so good on a cold evening. Maybe my husband can make it.
I have enjoyed your other recipes and your blog, reading about your trips and where and what foods to eat. Love your blog, keep up the good work!
Oh it’s in step 4, I had initially forgot it but added it a couple days ago. It is a labor intensive recipe, which is why I tried to simplify it as much as possible. Glad you liked it though. 🙂
The instructions do not tell when to add the beef and bacon back in the pot.
Oops, there now, good thing there’s a video. 🙂
Yes I did see it in the video! Made this last night and it was absolutely delicious!! It was a lot of prep work, but well worth it. Will try it in the instant pot next time 🙂 Thanks for another great recipe!!
My pleasure!
I cooked Julia Child’s Beef Bourguignon for Christmas a few years ago and it was delicious! I love the fact that you simplified it, I also prefer using less pans when cooking, nobody ever seems to help with the dishes… 🙂
I know, right? We’ll just have to work harder on getting others to do the dishes. 🙂
Wonderful! Have always wanted to make this dish and love the scene of it being prepared in the movie Julue&Julia.
Supreme comfort to be sure. Your other recipes listed at the bottom of the page look delicious also. Thank you for this recipe. Will take a photo when able.
Oh I love that movie! Please do, and share it on facebook on instagram with me. 🙂