Julia Child's Master Recipe for Beef Bourguignon in Red Wine

Indulge in the timeless elegance of **Julia Child’s Master Recipe for Beef Bourguignon in Red Wine**, a culinary classic that transforms simple ingredients into a French-inspired masterpiece. This hearty dish features tender chunks of beef chuck roast, rich bacon, and earthy mushrooms, all slow-simmered in a luxurious red wine and beef stock sauce infused with aromatic thyme, garlic, and a touch of tomato paste. Perfected with tender pearl onions and a golden crust from oven-browning, this comforting stew develops deep, layered flavors during its 3-hour cooking process. Serve it over creamy mashed potatoes, buttered noodles, or crusty bread to truly savor the soul-warming essence of traditional French cuisine. Ideal for dinner parties or a special weekend meal, this recipe is a celebration of time-honored technique and bold, robust flavors.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 6 ounces Bacon
• 1 tablespoon Olive oil
• 3 pounds Beef chuck roast (cut into 2-inch cubes)
• 2 Carrots (peeled and sliced)
• 1 Onion (sliced)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)
• 2 tablespoons All-purpose flour
• 3 cups Red wine (dry, such as Burgundy or Pinot Noir)
• 2 cups Beef stock
• 1 tablespoon Tomato paste
• 2 cloves Garlic (minced)
• 1 sprig Thyme (fresh, or 1/2 teaspoon dried)
• 1 Bay leaf
• 1 pound Pearl onions (peeled)
• 2 tablespoons Butter
• 1 pound Mushrooms (sliced)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

In a large Dutch oven, heat the olive oil and cook the bacon over medium heat until browned. Remove it with a slotted spoon and set aside.

Step 3

Pat the beef cubes dry with paper towels to ensure they brown properly. In batches, sear the beef in the bacon fat until browned on all sides. Remove and set aside.

Step 4

Add the sliced carrots and onion to the pot, and cook for 5 minutes until slightly softened.

Step 5

Return the beef and bacon to the pot. Sprinkle with salt, pepper, and flour. Toss everything to coat evenly.

Step 6

Transfer the pot to the preheated oven (uncovered) for 4 minutes. Remove, stir, and return to the oven for another 4 minutes to develop a crust.

Step 7

Reduce the oven temperature to 325°F (163°C).

Step 8

Deglaze the pot by adding the red wine and scraping up browned bits from the bottom. Then add the beef stock, tomato paste, minced garlic, thyme, and bay leaf.

Step 9

Bring the mixture to a simmer on the stovetop. Cover the pot and place it in the oven. Cook for 2 1/2 to 3 hours, or until the beef is fork-tender.

Step 10

While the beef cooks, prepare the pearl onions and mushrooms. In a skillet, melt 1 tablespoon of butter and sauté the pearl onions until golden and slightly tender, about 10 minutes. Set aside.

Step 11

In the same skillet, melt the remaining 1 tablespoon of butter and sauté the mushrooms until browned. Set aside.

Step 12

Once the beef is done, strain the cooking liquid into a saucepan. Simmer to thicken and adjust the seasoning if needed.

Step 13

Stir in the pearl onions and mushrooms into the beef mixture before serving.

Step 14

Serve hot, garnished with fresh thyme if desired, over mashed potatoes, buttered noodles, or crusty bread.

Nutrition Facts

Serving size	(4016.1g)

Amount per serving	% Daily Value*
Calories	5643.3

Total Fat 372.6g	0%
Saturated Fat 145.4g	0%
Polyunsaturated Fat 12.5g
Cholesterol 1254.8mg	0%
Sodium 8194.8mg	0%
Total Carbohydrate 125.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 49.0g
Protein 347.1g	0%

Vitamin D 63.4IU	0%
Calcium 471.2mg	0%
Iron 44.7mg	0%
Potassium 8786.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 26.5%

Carbs: 9.6%