Julia Child's 1961 Beef Bourguignon uses Burgundy wine that costs more than the beef—the alcohol burns off, minerals stay.
Beef Bourguignon
Indulge in a bowl of Beef Bourguignon, where succulent chunks of beef simmer in a luscious red wine sauce, infused with aromatic herbs and earthy mushrooms. This hearty dish is the ultimate cozy companion as the chill of fall sets in, promising warmth and flavor in every bite. Perfect for a family gathering or a special night in, you’ll find yourself reaching for this classic recipe again and again!
The Story
This Burgundian masterpiece was actually invented by accident in 14th century France when peasants discovered that slow-cooking tough beef in cheap local wine transformed shoe leather into silk—then Julia Child dragged it kicking and screaming into 1960s American kitchens, where suburban housewives armed with Le Creuset pots turned medieval peasant survival food into the ultimate dinner party power move.
Regional Twist
In Lyon's bouchons, they swap the mushrooms for wild cèpes and add a slug of marc de Bourgogne brandy alongside the red wine, creating a boozy knockout punch.
Prep
30
min
Cook
120
min
Serves
6
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 lbs (907 g) beef chuck
- 2-3 carrots
- 1 lb (454 g) double-smoked bacon
- 1 ½ cups (355 ml) mushrooms
- 2 onions
- 1 cup (237 ml) pearl onions
- 2 sprigs rosemary
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- bay leaves (to taste)
- 3 cups (710 ml) beef stock
- oil (to taste)
- 2 cups (473 ml) red wine
- salt & black pepper (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Season beef with salt and pepper. Sear until browned, then remove.
- 2
Render bacon until crisp. Remove, keeping the fat.
- 3
Sauté onions and carrots in the same pot. Add tomato paste and cook briefly.
- 4
Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer.
- 5
Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours).
- 6
Continue cooking until beef is tender and sauce is rich.
💡 Pro Tips
- ✓Sear beef chuck at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to create Maillard reactions that form the flavor base for your braising liquid.technique400-450°F surface temp
- ✓Cook tomato paste for 60-90 seconds until it darkens and becomes fragrant - this caramelizes the sugars and concentrates umami compounds that will deepen your sauce.timing60-90 seconds
- ✓Braise at exactly 325°F oven temperature to maintain gentle simmering at 185-190°F liquid temp - higher temps break down collagen too quickly, making meat stringy instead of tender.technique325°F oven, 185-190°F liquid
- ✓Add mushrooms and pearl onions after 90 minutes of braising so they retain texture - they only need 30-45 minutes to absorb flavors without becoming mushy.timing90 minutes, then 30-45 minutes
- ✓Use a 3:1 ratio of beef stock to red wine for optimal flavor balance - too much wine creates excessive acidity that overpowers the beef's natural richness.ingredient3:1 ratio
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