Go Back
–+ servings
Slow-Cooked Beef Bourguignon Julia Child Recipe

Ultimate Slow-Cooked Beef Bourguignon Julia Child Recipe Bliss

Discover the ultimate Slow-Cooked Beef Bourguignon recipe inspired by Julia Child, blending tender beef, rich wine, and vegetables for a comforting and elegant dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp extra-virgin olive oil can substitute with vegetable oil
  • 6 oz bacon adds smokiness; can use pancetta
For the Meat
  • 3 lb beef brisket or chuck avoid lean cuts
For the Vegetables
  • 1 large carrot chop into ½ inch thick slices
  • 1 large white onion yellow onion can be substituted
  • 6 cloves garlic fresh is preferred, powdered can be used
  • 12 small pearl onions optional; substitute with regular diced onions
  • 1 lb mushrooms quartered; any variety works
For Flavoring
  • ½ tsp coarse salt adjust to taste
  • ¼ tsp black pepper freshly ground is best
  • 2 tbsp all-purpose flour consider gluten-free version
  • 2-3 cups beef stock homemade is ideal
  • 2-3 cups red wine e.g., Merlot, Pinot Noir, or Chianti
  • 2 tbsp tomato paste can be omitted for less tang
  • 1 cube beef bouillon liquid beef broth can be used
  • 1 tsp fresh thyme substitute with ½ tsp dried thyme
  • 2 bay leaves remove before serving
For the Finishing Touch
  • 2 tbsp unsalted butter can substitute with oil
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your ingredients.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven, add diced bacon and sauté until crisp, about 5-7 minutes.
  3. Pat the beef dry, cut into chunks, and brown in the Dutch oven in batches for about 4-5 minutes per side.
  4. Sauté chopped carrot and onion in the same pot until softened, then stir in minced garlic.
  5. Return beef and bacon to the pot, season with salt and pepper, and toss with flour.
  6. Add red wine, enough beef stock to cover the meat, tomato paste, bouillon, thyme, and bay leaves, then simmer.
  7. Cover the Dutch oven and braise in the oven for 2-3 hours until beef is tender.
  8. Sauté mushrooms in butter until browned, then set aside.
  9. Strain the stew, discard bay leaves, and return the solids to the pot with the broth.
  10. Fold in sautéed mushrooms, adjust consistency and seasoning as necessary before serving.
  11. Serve in bowls, garnished with parsley, alongside mashed potatoes or bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 1000mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

This dish improves with time. Consider making it a day ahead for better flavor.

Tried this recipe?

Let us know how it was!