Recipe

Julia Child Inspired Beef Bourguignon

Tender beef simmered in red wine with bacon, mushrooms, and pearl onions for a rich, glossy, very French stew that still feels totally doable at home.

By Matt Campbell

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4.8

A Dutch oven filled with beef bourguignon, showing tender beef chunks in a glossy red wine sauce with mushrooms and pearl onions, on a warm kitchen counter with soft natural light

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Beef bourguignon is the kind of dish that makes your kitchen smell like you have your life together, even if you are wearing sweatpants and using a wooden spoon that has seen things. It is deep, cozy, and built on simple moves that add up: crisp bacon, serious browning, and a slow simmer in red wine until the beef gives up and becomes butter.

This is a Julia Child inspired version that sticks to the soul of the original while keeping the instructions clear and the ingredients attainable. You do not need fancy chef magic. You just need time, a good pot, and permission to taste as you go.

Quick note on “inspired”: This version uses tomato paste and an optional splash of Worcestershire, and it is written for a straightforward stovetop simmer. The goal is the same: tender beef and a glossy, wine-rich sauce.

A neatly arranged set of beef bourguignon ingredients on a kitchen counter, including cubed beef chuck, bacon, carrots, onions, garlic, tomato paste, red wine, beef stock, mushrooms, pearl onions, thyme, and bay leaf

Why It Works

Big flavor, not complicated flavor: Browning the beef and cooking the tomato paste builds a base that tastes like it simmered all day, because it did.
Silky sauce without guesswork: A little flour plus a steady simmer thickens the wine and stock into that glossy, spoon-coating gravy.
Separate sauté for mushrooms: Cooking them in a hot pan keeps them browned and meaty, not pale and watery.
Better tomorrow energy: Like most braises, it tastes even richer after a night in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The fat will rise and firm up on top. You can leave it (it protects the stew) or lift some off before reheating.

Freeze: Freeze up to 3 months in freezer containers or bags laid flat. Thaw overnight in the fridge.

Reheat: Warm gently in a pot over medium-low heat, stirring occasionally, until hot. Add a splash of stock or water if the sauce tightens up.

Make-ahead tip: If you know you are making it ahead, cook the stew fully, chill, then reheat and add the mushrooms and pearl onions at the end so they stay perky.

Common Questions

What cut of beef is best for beef bourguignon?

Beef chuck is the move. It has the connective tissue that melts into tenderness during a long braise. Avoid lean stew meat if you can, because it can dry out and stay kind of chewy.

Do I have to use Burgundy wine?

No. Burgundy is traditional, but at home, use a dry red you would actually drink. Pinot Noir is classic and lovely. Merlot can be great too. In general, any dry red works. Skip super sweet reds.

Can I make this in a slow cooker?

Yes, with one non-negotiable: still brown the beef and bacon first. Then add everything except the mushrooms and pearl onions. Cook on low 8 hours. Sauté mushrooms and warm the onions separately and stir them in at the end.

Why is my sauce bitter or too wine-forward?

A few fixes: simmer it a little longer uncovered to mellow the wine, add a small knob of butter at the end, and make sure your bacon is not burnt and your fond is browned, not black. If it still tastes sharp, you can stir in a little tomato paste, but start small (like 1 teaspoon) and taste as you go.

Can I do this without flour?

You can. The sauce will be thinner, but still delicious. If you want gluten-free thickening, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in near the end, simmering 2 to 3 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven (5 to 7 quarts) with lid
Sheet pan (for air-drying the beef, optional but helpful)
Large skillet (for mushrooms and onions)
Fine mesh strainer (optional for a super smooth sauce)
Wooden spoon and tongs
Chef’s knife and cutting board

The first time I made beef bourguignon, I treated it like a test. Timers, notes, stress. The second time, I treated it like a hangout: music on, wine poured (for the pot and for me), and I let the browning take as long as it needed. That is when it clicked. This dish is not hard, it is patient. And once you get that glossy sauce and those cozy carrots and onions swimming around tender beef, you will understand why Julia made everyone fall in love with French cooking in the first place.