I made a Beef Bourguignon with meltingly tender beef, heaps of vegetables, and a silky savory broth that tastes like a restaurant memory and begs the question of how something this rich could start from scratch.

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I adore Beef Bourguignon because it turns blunt beef into something outrageously deep and unapologetic. I love the way bacon adds a smoky backbone and the wine brings dark fruit and firm tannins to the pot.

But it’s not about nostalgia; it’s about texture and contrast, fork-tender beef, glossy mushrooms, punchy carrots, sweet pearl onions, all singing together in a sauce that refuses to be timid. I’m obsessed with that moment when the kitchen smells like serious dinner.

Simple, bold, and utterly satisfying. I will never stop making it, for real.

Ingredients

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Beef: hearty protein, gives the stew its meaty, comforting backbone.
Bacon: salty fat, adds crunchy, smoky little pockets of joy.
Oil: helps brown meat without burning, neutral cooking base.
Butter: adds silkiness and that slightly nutty, cozy richness.
Flour: thickens the sauce so it clings to every bite.
Red wine: deep, fruity backbone that adds warmth and complexity.
Beef stock: boosts savory depth and keeps the sauce hearty.
Tomato paste: basically, a concentrated tang that brightens the stew.
Onions: sweet and savory backbone, softening into caramel goodness.
Carrots: sweet, earthy bites that add color and texture.
Pearl onions: little sweet pops that contrast the rich meat.
Mushrooms: meaty chew and earthiness, soak up the sauce.
Garlic: punches up aroma, gives subtle spicy warmth.
Cognac: optional boozy spark — flames off, leaves deep flavor.
Bouquet garni: fresh herb bundle that adds subtle green notes.
Salt and pepper: basic seasoning that makes everything sing.
Parsley: fresh finish, brightens the heavy, rich dish.

Ingredient Quantities

3 to 4 lb (1.4 to 1.8 kg) beef chuck, trimmed and cut into 2 inch cubes

6 oz (170 g) bacon, cut into lardons

2 tablespoons vegetable oil or olive oil

2 tablespoons unsalted butter

2 tablespoons all purpose flour

1 bottle (750 ml) full bodied dry red wine, Burgundy or Pinot Noir preferred

2 to 3 cups (480 to 720 ml) beef stock or broth, low sodium

1 tablespoon tomato paste

2 medium onions, sliced or chopped

4 medium carrots, sliced on the diagonal into 1/2 inch pieces

12 to 18 small pearl onions, peeled (or 1 large onion cut into chunks)

8 oz (225 g) cremini or button mushrooms, trimmed and left whole or halved

2 to 3 cloves garlic, minced

2 tablespoons cognac or brandy, optional for flambe and extra flavor

1 bouquet garni: 3 sprigs fresh thyme, 1 bay leaf, 1 sprig parsley, tied together

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped for garnish

How to Make this

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1. Pat the beef cubes dry and season generously with salt and pepper. In a large Dutch oven heat 1 tablespoon oil over medium high heat and brown the beef in batches so it gets a deep crust, remove to a plate as each batch is done.

2. In the same pot add the bacon lardons and cook until browned and slightly crisp, scoop them out with some of the fat left behind.

3. Turn the heat down to medium, add the remaining oil and 1 tablespoon butter, add the sliced onions and carrots and cook until softened and starting to color, about 6 to 8 minutes. Add the minced garlic and cook 30 seconds more.

4. Push the vegetables to the side, melt the remaining tablespoon of butter in the cleared space and sprinkle the flour over everything; stir and cook 2 minutes to remove raw flour taste and help the sauce thicken.

5. Return the beef and bacon to the pot, pour in the whole bottle of red wine and bring to a simmer, scraping up the brown bits from the bottom. Add 2 to 3 cups beef stock as needed to just cover the meat, then stir in the tomato paste and the bouquet garni. Season with a bit more salt and pepper.

6. If using, warm the cognac in a small cup, carefully ignite with a long match and pour it into the pot to flame, or just stir it in for flavor if you dont want to flambé. Bring everything to a gentle simmer.

7. Cover the pot partially and simmer very gently on the stove or in a 325°F oven for 2 to 3 hours, until the beef is fork tender and the sauce is rich and reduced. Check occasionally and add a bit more stock if it looks too dry.

8. While the stew is finishing, heat a skillet with a little butter and saute the mushrooms until golden; in another pan sauté the peeled pearl onions in butter until nicely caramelized. Set both aside.

9. When the beef is tender, remove the bouquet garni and stir in the mushrooms and pearl onions. If the sauce needs thickening, simmer uncovered a few minutes or whisk in a small slurry of flour or a pat of butter and adjust salt and pepper to taste.

10. Serve the Bourguignon hot, sprinkled with chopped fresh parsley and with crusty bread, mashed potatoes, or buttered noodles. Leftovers get even better the next day.

Equipment Needed

1. Large Dutch oven (heavy-bottomed, oven safe)
2. Large skillet for mushrooms and another skillet or pan for pearl onions
3. Sharp chef’s knife and cutting board
4. Tongs and slotted spoon
5. Wooden spoon or sturdy spatula for stirring
6. Measuring cups and spoons
7. Small cup or ladle for warming/adding cognac and a long match or lighter if you flambé
8. Kitchen thermometer or instant-read (optional, but helpful)
9. Oven mitts and a fine-mesh strainer or slotted spoon for removing bouquet garni

FAQ

Q: Can I use a different wine or skip wine altogether?

A: You can use any full bodied dry red like Cabernet or Merlot if you dont have Burgundy or Pinot Noir, but avoid sweet wines. If you skip wine, replace with extra beef stock and 1/4 cup red wine vinegar or a splash of balsamic to add acidity. The wine gives depth though, so the dish wont taste quite the same.

Q: How do I thicken the sauce if it stays too thin?

A: Remove meat and veggies, simmer uncovered to reduce and concentrate the sauce. To speed it up, whisk 1 to 2 tablespoons flour or cornstarch with cold water and add a little at a time until you reach desired thickness. For a richer finish, mash a few cooked carrots into the sauce.

Q: Can I make this ahead and reheat it later?

A: Yes, it actually tastes better the next day because flavors meld. Cool completely, refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove over low heat so the meat stays tender, and add a splash of stock or water if it seems dry.

Q: Why do I brown the beef and bacon first?

A: Browning creates caramelized bits that add deep, savory flavor to the stew. The browned bits left on the pan get deglazed with wine and become the backbone of the sauce. If you skip browning the result will be flatter.

Q: Do I have to peel pearl onions, and any quick trick?

A: Peeling looks fancy but you can skip if pressed for time by using regular onions cut into chunks. If you want peeled pearls fast, blanch in boiling water 30 seconds then plunge into ice water and squeeze the skins off with your fingers.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. For slow cooker, brown beef and bacon first, then combine everything and cook on low 6 to 8 hours. For Instant Pot, use Sauté to brown, then pressure cook 35 to 40 minutes with natural release. In both cases brownings and reductions still help the best flavor.

Beef Bourguignon (Julia Child Recipe) Substitutions and Variations

Beef chuck (3 to 4 lb): beef short ribs (braise longer), brisket, or stew meat from top round or sirloin tip; if you want something leaner use boneless chuck roast cut into cubes. they all work, but cooking time varies.
Bacon (6 oz): pancetta, smoked pancetta, salt pork, or diced smoked ham; prosciutto can work in a pinch but add it later so it doesnt turn mushy.
Full bodied dry red wine (Burgundy/Pinot Noir): Merlot, Cabernet Sauvignon, or Zinfandel; for non alcoholic swap use extra beef stock plus 1 tablespoon red wine vinegar or 1 tablespoon balsamic per cup to mimic acidity.
Cremini/button mushrooms (8 oz): shiitake, baby portobello, or dried porcini (rehydrate in warm water and reserve soaking liquid); if you want a meatier bite use halved large creminis or small quartered portobellos.

Pro Tips

1. Brown the beef in dry batches, dont crowd the pan — you want a deep crust. If the meat steams it wont develop that rich flavor; wipe the pot between batches if theres too much fond or burnt bits.

2. Cook the bacon first and reserve some fat, but dont over crisp it; a bit of chew and rendered fat give more body to the sauce. If you prefer less salt, rinse the bacon quick and pat dry before frying.

3. Use the wine youd actually drink, and dont skimp on quality. Boil the wine a minute or two after adding to cook off the alcohol and concentrate flavor, then add stock to just cover the meat so it reduces to a silky sauce.

4. Finish off with mushrooms and pearl onions sauteed separately until golden, then fold them in only near the end. They keep texture that way and wont turn to mush after long braising.