Indulge in the culinary masterpiece that is classic French beef bourguignon stew. This iconic dish, famously popularized by Julia Child, transforms humble ingredients into something extraordinary. Imagine incredibly tender beef braised in a rich, deeply flavored red wine gravy, studded with pearl onions, mushrooms, and bacon. This recipe delivers an incredible, comforting meal that promises to impress and satisfy with every savory bite.
Why You’ll Love This Beef Bourguignon Stew
- Rich, Deep, Complex Flavors: Long, slow cooking allows the ingredients to meld beautifully, creating an unparalleled depth of taste. Every spoonful of this beef bourguignon stew is a flavor revelation.
- Tender, Fall-Apart Beef: The braising process breaks down connective tissues, leaving you with incredibly succulent beef that effortlessly melts in your mouth. To truly understand how this transformation occurs, explore the culinary science of braising, which explains how moist heat converts tough collagen into tender gelatin. You will appreciate the melt-in-your-mouth texture.
- Impressive, Restaurant-Quality Dish: While the flavors are sophisticated, the steps for this classic bourguignon are straightforward. It’s perfect for entertaining or a special family dinner.
- Versatile Cooking Methods Available: Whether you prefer the oven, a slow cooker, or an Instant Pot, we provide clear instructions. Choose the method that best fits your schedule and kitchen setup for making this beef bourguignon.
- Comforting and Satisfying Meal: This hearty stew is the ultimate comfort food, warming you from the inside out. It’s truly a fulfilling and delightful dish.
Ingredients
Gathering quality ingredients is the first step to creating an authentic and delicious beef bourguignon stew. These components work together to build the rich flavor profile of this classic French dish.
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon (roughly chopped)
- 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)
- 1 large carrot (sliced 1/2-inch thick)
- 1 large white onion (diced)
- 6 cloves garlic (minced (divided))
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional, fresh or frozen)
- 3 cups red wine (like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine)
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bouillon cube (crushed)
- 1 teaspoon fresh thyme (finely chopped)
- 2 tablespoons fresh parsley (finely chopped, divided)
- 2 bay leaves
- 1 pound fresh white mushrooms (small or brown mushrooms, quartered)
- 2 tablespoons butter
Notes & Substitutions
For the best results, choose well-marbled beef cuts like brisket or chuck steak; stewing beef also works. The red wine is crucial; opt for a dry, medium-bodied wine like Merlot, Pinot Noir, or Chianti. If you prefer a non-alcoholic version, simply use extra beef stock in place of the wine. You can use fresh or frozen pearl onions for convenience. A crushed bouillon cube enhances the beefy flavor, and fresh herbs like thyme and parsley truly elevate the aroma and taste of your bourguignon.
Equipment
Having the right tools makes preparing this classic beef bourguignon a breeze.
- Large Dutch oven or heavy-based pot (at least 6-quart capacity)
- Slotted spoon
- Medium skillet or frying pan
- Colander
- (Optional) Slow cooker
- (Optional) Instant Pot or Pressure Cooker
Instructions
Creating this iconic beef bourguignon stew takes time, but the process is rewarding. Follow these detailed steps for a truly incredible meal, choosing your preferred cooking method.
Traditional Oven Method
- Prep Oven and Bacon: Preheat your oven to 325°F (160°C). In your large Dutch oven, heat the olive oil over medium-high heat. Add the chopped bacon and cook until crisp and browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sear Beef: Pat the beef chunks dry thoroughly. In batches, sear the beef in the hot bacon fat until deeply browned on all sides. Do not overcrowd the pot; this ensures a good crust. Remove seared beef and set aside with the bacon.
- Sauté Aromatics: Add the sliced carrots and diced white onion to the pot. Sauté for about 5-7 minutes until softened and lightly browned. Add half of the minced garlic and cook for another minute until fragrant. Season with a pinch of salt and pepper.
- Deglaze and Thicken: Sprinkle the flour over the vegetables and stir for 1 minute to coat. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
- Assemble Stew: Return the seared beef and cooked bacon to the Dutch oven. Stir in the beef stock, tomato paste, crushed bouillon cube, fresh thyme, and bay leaves. Ensure the beef is mostly submerged.
- Braise in Oven: Bring the stew to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is incredibly tender and easily pierced with a fork.
- Prepare Mushrooms and Finish: While the stew braises, melt the butter in a medium skillet over medium-high heat. Add the quartered mushrooms and remaining minced garlic. Sauté until the mushrooms are deeply browned and tender, about 8-10 minutes.
- Combine and Serve: Once the beef is tender, remove the bay leaves from the stew. Stir in the sautéed mushrooms and half of the fresh parsley. Taste and adjust seasoning as needed. Let the stew rest for 10-15 minutes before serving. Garnish with the remaining fresh parsley.
Slow Cooker Method
- Sear & Sauté: In a separate skillet, cook the bacon until crisp, then remove. Sear the beef in the bacon fat in batches until browned. Remove beef. Sauté carrots, onions, and half of the garlic in the same skillet until softened.
- Deglaze & Thicken: Deglaze the skillet with half a cup of red wine, scraping up bits. Whisk in the flour and cook for 1 minute.
- Assemble & Cook: Transfer seared beef, bacon, sautéed vegetables, remaining red wine, beef stock, tomato paste, bouillon, thyme, and bay leaves to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until beef is very tender.
- Finish: Sauté mushrooms and remaining garlic in butter separately. Stir them into the slow cooker during the last 30 minutes of cooking. Remove bay leaves and stir in parsley before serving this wonderful beef bourguignon.
Instant Pot / Pressure Cooker Method
- Sear & Sauté: Use the SAUTE function on your Instant Pot. Cook bacon until crisp, remove. Sear beef in batches until browned, remove. Add carrots, onions, and half of the garlic to the pot; sauté until softened.
- Deglaze & Thicken: Pour in 1 cup of red wine, scraping the bottom of the pot to deglaze. Whisk in the flour and cook for 1 minute.
- Assemble & Cook: Return beef and bacon to the pot. Add remaining red wine, beef stock, tomato paste, bouillon, thyme, and bay leaves. Secure the lid and set to HIGH pressure for 45 minutes.
- Release & Finish: Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Sauté mushrooms and remaining garlic in butter in a separate pan. Remove bay leaves, stir in mushrooms and parsley. Thicken the sauce with a cornstarch slurry if desired before serving your pressure cooked beef bourguignon.
Pro Tips & Troubleshooting
- Don’t Overcrowd the Pot: When searing beef, work in batches. Overcrowding lowers the pan temperature, steaming the meat instead of browning it.
- Achieve Deep Browning: Browning the beef and vegetables creates a rich, complex flavor base for your beef bourguignon stew. Don’t rush this step.
- Taste and Adjust Seasoning: Always taste your stew before serving. Add more salt, pepper, or a splash of wine if needed to balance the flavors.
- Do Not Skip Sautéing Mushrooms Separately: Sautéing mushrooms separately in butter gives them a beautiful texture and deeper flavor. Adding them directly to the stew makes them watery.
- Ensure Sauce Thickens Properly: If your sauce is too thin, create a slurry with a tablespoon of cornstarch mixed with cold water. Stir it into the simmering stew and cook until thickened.
- Rest Stew for Deeper Flavors: Let the finished stew rest for 10-15 minutes off the heat before serving. This allows the flavors to meld and deepen further.
Serving, Storage & Variations
Serving Suggestions
Serve your classic beef bourguignon stew over a bed of creamy mashed potatoes for the ultimate comfort. Plain white rice or wide egg noodles also make excellent accompaniments, soaking up all that incredible sauce. Don’t forget a fresh, crusty baguette to sop up every last drop. A simple green salad provides a nice fresh contrast to the richness.
Storage
Store any leftover beef bourguignon stew in an airtight container in the refrigerator for up to 3-4 days. This dish often tastes even better the next day as the flavors continue to deepen. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Variations
Feel free to customize your beef bourguignon stew. Try adding different root vegetables like parsnips or small potatoes during the last hour of cooking. For an extra layer of flavor, include a splash of brandy or cognac when you deglaze the pot. To make it gluten-free, simply skip the flour and thicken the sauce at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Nutrition
Enjoying a hearty serving of this delicious beef bourguignon stew offers a satisfying meal. The approximate nutritional values per serving can vary based on specific ingredients and portion sizes.
| Nutrient | Approximate Value per Serving (1/8 recipe) |
|---|---|
| Calories | 550 |
| Total Fat | 30g |
| Saturated Fat | 12g |
| Cholesterol | 120mg |
| Sodium | 850mg |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sugars | 6g |
| Protein | 45g |
FAQ
What kind of beef is best for beef bourguignon?
Chuck steak, beef brisket, or other stewing beef cuts with good marbling are ideal. These cuts become incredibly tender and flavorful with long, slow cooking, perfect for a hearty beef bourguignon stew.
What red wine is best for beef bourguignon?
A dry, medium-bodied red wine like Merlot, Pinot Noir, or a dry Chianti works wonderfully. Avoid sweet wines as they can alter the savory balance of the stew.
Can I make beef bourguignon without alcohol?
Yes, you can substitute the red wine entirely with an equal amount of good quality beef stock. This will still yield a delicious and rich stew.
How long does beef bourguignon last in the fridge?
Properly stored in an airtight container, your homemade beef bourguignon will last for 3-4 days in the refrigerator. It often tastes even better the next day.
Can beef bourguignon be frozen?
Absolutely! This stew freezes beautifully for up to 3 months in freezer-safe containers. Thaw it in the refrigerator overnight before gently reheating.
Is beef bourguignon difficult to make?
While it has several steps and a longer cooking time, making beef bourguignon is not difficult for beginners. The process is forgiving, and the steps are straightforward.
Conclusion
Julia Child’s Classic Beef Bourguignon Stew remains a testament to timeless French cuisine. While Julia Child undeniably popularized the dish, the rich history of Beef Bourguignon traces back to humble peasant origins in the Burgundy region. Its enduring appeal lies in the way simple ingredients are transformed into a dish of profound flavor and comfort. This rich, deeply satisfying stew, with its tender beef and savory gravy, is perfect for cozy nights or impressive gatherings. We encourage you to embrace the joy of slow cooking and create this iconic beef bourguignon in your own kitchen.