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Tender, fall apart chunks of beef simmered slowly in a rich red wine gravy make this Beef Bourguignon the kind of dinner that feels a little bit fancy but completely comforting at the same time. Made famous by Julia Child, this classic French stew has earned its place in kitchens around the world. A proper Julia Child beef bourguignon is all about patience, building flavour in layers, and letting good ingredients do their thing. It is the sort of meal you cook with a glass of wine in hand, taking your time because every step truly matters.
This beef bourguignon recipe stays true to those traditional roots while giving you flexibility. Whether you make it in the oven, on the stovetop, in your slow cooker, or turn it into an easy beef bourguignon in the pressure cooker, the result is the same. Tender beef, a glossy wine sauce, and a dish that tastes like it has been simmering in a French countryside kitchen all day.
Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. You don’t need to be an experienced cook to try this in your kitchen at home.
Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.
Julia Child = Genius.
How do you make a beef bourguignon?
I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could.
The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.
Trying it again and skipping only a couple of steps to attempt to cut down on some the work and washing extra pots; adding a little more of this and that, I have to say the results were just about the same but with a little added flavour.
What did we do differently?
Julia’s first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil. We skipped this and just went straight to frying until crisp and browned.
When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, then toss the meat and return to the oven for 4 minutes more. We skipped this also and opted to continue cooking over stove top. This didn’t make a difference.
I added a couple extra cloves of garlic feeling we missed that particular flavour and added more herbs into the stew.
Also, Julia prepares her pearl sized onions seperate from the Beef Bourguignon itself, adding them in near the end of cooking. My family completely skipped over the onions in their bowls, eating everything else and leaving them behind. So, the second time around, I added them in with all of the ingredients, saving a pot and stove top cooking time. The results were better for us. We saved the onions!
Lastly, Julia asks us to wash out the casserole and return the beef and bacon to it at the end of the recipe. This I couldn’t bring myself to do, wanting to keep every single lick of flavour in that pot.
I was left craving this the next day, so we made it again and again. No regrets.
What meat is best for beef bourguignon?
We tried this with a few cuts of beef: brisket, chuck steak and stewing beef (yes, the third time I made it was in our Instant Pot/Multi Cooker). Brisket yielded our favourite result.
The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever stewing beef you can find or have on hand.
Tips to an incredible Beef Bourguignon
Taste test: We taste tested it immediately after cooking and found that the wine was an extremely strong flavour in the gravy. PLEASE don’t worry or try to adjust it straight away! Let it rest for 15 minutes and the flavours begin to settle into each other. The wine flavour mellowed out and we LOVED it. If you’re serving it the next day, the flavours are even better.
Don’t skip the buttery garlic mushrooms. When I tried adding them in from the start, they had shrivelled up into nothingness by the end. They really are incredible added in fresh from the pan, plump and buttery. I couldn’t resist adding some garlic to them along with some salt and pepper. It added a lot more flavour to the end result.
Simmer the gravy.Please don’t skip this step. After straining the liquid, simmer it for a minute or two and watch the magic of a deliciously rich and glossy gravy thicken before your eyes. If the sauce is too thick, add a few tablespoons of stock at a time to thin it out. However, if the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon.
Which red wine is best for beef bourguignon?
Julia recommends a good quality burgundy for her Beef Bourguignon recipe. We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. It doesn’t need to be expensive, but try to get a good quality brand.
Worried about the amount of wine? Reduce it to 2 cups and up the stock to 3 cups (for oven and stove top methods only). If you don’t want to use wine, you can leave it out all together and use all beef stock. However, I cannot guarantee the flavour. The wine makes this incredible.
What do you serve with beef bourguignon?
Definitely Mashed potatoes! You can also serve it with plain rice or noodles. There is so much flavour in this, you need a fairly plain side to go with it.
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow cooker, Instant Pot/Pressure Cooker, stove top and the traditional oven method included! Easy to make – every step is worth it.
Ingredients
1tablespoonsextra-virgin olive oil
6ouncesbaconroughly chopped
3poundsbeef briskettrimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1carrotlarge, sliced 1/2-inch thick
1white onionlarge, diced
6clovesgarlicminced (divided)
1pinchcoarse salt
1pinchground pepper
2tablespoonsflour
12pearl onionssmall, optional
3cupsred winelike Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
2-3cupsbeef stock(if using 2 cups of wine, use 3 cups beef stock)
2tablespoonstomato paste
1beef bouillon cubecrushed
1teaspoonfresh thymefinely chopped
2tablespoonsfresh parsleyfinely chopped, divided
2bay leaves
1poundwhite mushroomsfresh, small or brown mushrooms ,quartered
2tablespoonsbutter
Instructions
TRADITIONAL OVEN METHOD:
Preheat oven to 350°F (175°C).
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice or noodles.
To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Notes
STOVE TOP BEEF BOURGUIGNON:
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:
Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER BEEF BOURGUIGNON:
In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Made this for Sunday dinner yesterday with a full bottle of Pinot Noir and a couple of cups of bone broth. Used the traditional oven method, setting the temperature to 305°F and leaving it in for about 3 1/2 hours. Reduced the liquid in a cast iron skillet. Served the finished dish over mashed cauliflower, which made this incredibly delicious meal reasonably low-carb too. Took your advice and used brisket; the piece I bought was close to twice the weight the recipe called for so the other half is brining in corned beef spices now.
The recipe was straightforward and preparation was easy. I plan on making this dish many more times. Thanks for your efforts!
Pretty tasty recipe. I cooked in the InstantPot. I cooked the bacon and browned the meat in a separate pan because I’ve had problems in the past with stuff stuck to the bottom causing problems with the pressure cycle working correctly. I also deglazed the pan I cooked the meat in with the wine. I used a chuck roast and even though I did a 20 minute release (waited 20 minutes after the 30 minute cycle), I thought the meat could have cooked a little more. It was cooked but not all the fat was rendered down which may be a pressure cooker thing. Also, it seemed more of the wine flavor comes through this way and definitely I had twice as much liquid/gravy as normal, but, I’m not complaining about lots of gravy! But, overall this a great way to cook a pot roast much faster than the normal 3 1/2 hours in the oven experience. Thanks!
Love this! Used the slow cooker option and it was delicious. I sautéed all the aromatics briefly and also added mushrooms — perfect to bring the flavors out.
I plan on making this in the slow cooker this weekend and after reading all the comments I have two questions:
1. I purchased packaged stew meat but from all the comments it seems like brisket is the way to go. Will my meat not be tender if I use stew meat? I just hate having it go to waste since I purchased nearly 3lbs of it, but I also don’t want to put all this effort and come out with chewy dry meat.
2. The comments also indicate that the broth was not very thick in the slow cooker. Should I reduce the amount of wine and beef stock if cooking in a slow cooker? Add another tablespoon of flour? Or a combination of both?
Thanks!
I’ve been cooking your recipe for about a year, my husband is French and I’ve cooked various recipe over the years but he likes this the most and so it is our go to Bourguignon recipe now. Just wanted to say thank you.
This recipe was incredibly flavorful! I followed this recipe exactly as written (oven + brisket) but I ended up with only 3/4 cup of the gravy. Any idea on what could have went wrong? Perhaps cooking at a lower temperature?
Made the Oven version, got a Noir from Aldi and used 2 cups of Wine and 3 of broth. It took 1.5 hours from prep start to placing in Oven and another 3.5 at 350. It was well worth it, did not strain as gravy was great. Stirred and check about every hour. Hubby approved which is extremely difficult for “pot roast”, left out the mushrooms as I don’t like them, but the overall flavor was amazing! Thank you!
I made this last night and it was by far the best I’ve ever made. I prepared in a Crock-Pot. I accidentally got beef broth instead of stock but I used roasted beef “Better Than Boullion” instead of bouillon cubes and also added the seasoned vegetable version to make up for it. Talk about a happy accident – it definitely did the trick and will prepare this way next time! After 8 hours in the pot, I thought the broth was a little too runny so I scooped out most of the broth into a separate pot, added a little flour and let thicken then added back into the Crock-Pot and it was perfect. This served 10 people (some going back for seconds). This meal made a birthday celebration even better! This recipe is a keeper and now wondering if it’s too soon to make again this weekend! 😉
I agree with the other reviewers.
Halved the recipe, made the stove-top version and it turned out amazing (2.5–2.75 hours) This is a recipe that can be trusted…I will try out some more.
Cheers from the Netherlands!
I made this last night and it was the best meal I’ve ever eaten (no hyperbole here!). My husband agreed. I used a beautifully marbled chuck, and reduced the temp; I cooked it for 4 hours at 300, withholding the carrots until an hour before it would be done (though I did sauté them earlier with the onions). Speaking of carrots, I used 3 instead of 1. I served this on top of creamy, buttery mashed potatoes, and for dessert we had your apple crumble, which was also fabulous. We had this for Canadian Thanksgiving, because who needs turkey when you can have beef bourguignon! Thanks for the wonderful recipe.
Made this for Sunday dinner yesterday with a full bottle of Pinot Noir and a couple of cups of bone broth. Used the traditional oven method, setting the temperature to 305°F and leaving it in for about 3 1/2 hours. Reduced the liquid in a cast iron skillet. Served the finished dish over mashed cauliflower, which made this incredibly delicious meal reasonably low-carb too. Took your advice and used brisket; the piece I bought was close to twice the weight the recipe called for so the other half is brining in corned beef spices now.
The recipe was straightforward and preparation was easy. I plan on making this dish many more times. Thanks for your efforts!
Pretty tasty recipe. I cooked in the InstantPot. I cooked the bacon and browned the meat in a separate pan because I’ve had problems in the past with stuff stuck to the bottom causing problems with the pressure cycle working correctly. I also deglazed the pan I cooked the meat in with the wine. I used a chuck roast and even though I did a 20 minute release (waited 20 minutes after the 30 minute cycle), I thought the meat could have cooked a little more. It was cooked but not all the fat was rendered down which may be a pressure cooker thing. Also, it seemed more of the wine flavor comes through this way and definitely I had twice as much liquid/gravy as normal, but, I’m not complaining about lots of gravy! But, overall this a great way to cook a pot roast much faster than the normal 3 1/2 hours in the oven experience. Thanks!
Love this! Used the slow cooker option and it was delicious. I sautéed all the aromatics briefly and also added mushrooms — perfect to bring the flavors out.
I plan on making this in the slow cooker this weekend and after reading all the comments I have two questions:
1. I purchased packaged stew meat but from all the comments it seems like brisket is the way to go. Will my meat not be tender if I use stew meat? I just hate having it go to waste since I purchased nearly 3lbs of it, but I also don’t want to put all this effort and come out with chewy dry meat.
2. The comments also indicate that the broth was not very thick in the slow cooker. Should I reduce the amount of wine and beef stock if cooking in a slow cooker? Add another tablespoon of flour? Or a combination of both?
Thanks!
I’ve been cooking your recipe for about a year, my husband is French and I’ve cooked various recipe over the years but he likes this the most and so it is our go to Bourguignon recipe now. Just wanted to say thank you.
This recipe was incredibly flavorful! I followed this recipe exactly as written (oven + brisket) but I ended up with only 3/4 cup of the gravy. Any idea on what could have went wrong? Perhaps cooking at a lower temperature?
Made the Oven version, got a Noir from Aldi and used 2 cups of Wine and 3 of broth. It took 1.5 hours from prep start to placing in Oven and another 3.5 at 350. It was well worth it, did not strain as gravy was great. Stirred and check about every hour. Hubby approved which is extremely difficult for “pot roast”, left out the mushrooms as I don’t like them, but the overall flavor was amazing! Thank you!
I made this last night and it was by far the best I’ve ever made. I prepared in a Crock-Pot. I accidentally got beef broth instead of stock but I used roasted beef “Better Than Boullion” instead of bouillon cubes and also added the seasoned vegetable version to make up for it. Talk about a happy accident – it definitely did the trick and will prepare this way next time! After 8 hours in the pot, I thought the broth was a little too runny so I scooped out most of the broth into a separate pot, added a little flour and let thicken then added back into the Crock-Pot and it was perfect. This served 10 people (some going back for seconds). This meal made a birthday celebration even better! This recipe is a keeper and now wondering if it’s too soon to make again this weekend! 😉
I agree with the other reviewers.
Halved the recipe, made the stove-top version and it turned out amazing (2.5–2.75 hours) This is a recipe that can be trusted…I will try out some more.
Cheers from the Netherlands!
I made this last night and it was the best meal I’ve ever eaten (no hyperbole here!). My husband agreed. I used a beautifully marbled chuck, and reduced the temp; I cooked it for 4 hours at 300, withholding the carrots until an hour before it would be done (though I did sauté them earlier with the onions). Speaking of carrots, I used 3 instead of 1. I served this on top of creamy, buttery mashed potatoes, and for dessert we had your apple crumble, which was also fabulous. We had this for Canadian Thanksgiving, because who needs turkey when you can have beef bourguignon! Thanks for the wonderful recipe.