Weeknight Beef Bourguignon (Julia Child Inspired)
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Beef Bourguignon is one of those dishes that sounds fancy and complicated (and French!), it’s really it’s just beef stew’s French cousin. Usually, I’d sat aside a whole Sunday to make it while wearing pearls and channeling Julia Child. But we are busy people. So here’s my solution: break it down so you make it into 2 nights. First night prep, brown the beef and assemble everything, second night, slowly braise it while you sip on a glass of wine.
Beef Bourguignon – Easy as Pie
One of my favorite movies is Julia and Julia and I think about it every time I make a Julia Child recipe. I have to admit though, her recipes can be intimidating, which is why I will always find ways of simplifying them, which is the case here.
I make this beef stew many times, Remo loves, I love it, the pups love it! The trick to pulling it off during the week is to think ahead. Night one is the workhorse: prep everything, brown the beef and make the sauce. Night two is pure payoff: place it in the oven and let it braise slowly, pour yourself a glass of wine and sit back and enjoy!
Pro tip: do not rush the browning step, this is where all the flavor lives. Trust me!
Why You’ll Love My Beef Bourguignon Recipe
- All the Julia Child vibes without all the fuss.
- Weeknight doable. Break it down into 2 days!
- Flavor jackpot. The beef is so tender it melts in your mouth, the sauce is glossy and rich, and it tastes like something you’d get in a Parisian bistro.
- Leftovers are gold. Tastes even better the next day. You’ll have a lunch that makes coworkers jealous.
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. I usually just buy stewing beef, but chuck roast cut into chunks is also ideal. You want a well marbled beef, lean beef will dry out.
- Wine is optional. But I strongly recommend it. Use a dry red wine you’d actually drink like a cabernet, pinot noir or Burgundy. No need to spend a fortune, if it’s good enough for your glass, it’s good enough for the pot. I tested it with Merlot, Cab Sauv, and Pinot Noir, Pinot is my favorite.
- Browning is a must. Take your time and brown in batches. This is where all the flavor happens. If you crown the pan, you’re steaming the meat. Give it space to get that deep, crusty sear.
- Mushrooms and pearl onions. Pearl onions are traditional in beef bourguignon but if you can’t find them, regular onion works just as well. I used regular white mushrooms but cremini also work.
- Use the right pot. A Dutch oven is ideal, but if you don’t have one, use a heavy, oven-safe pot with a lid.
- Give yourself time. Browning takes patience, but trust me, it’s worth every second.
In a large Dutch oven or oven-safe skillet, cook the chopped bacon until it’s crispy and golden. Scoop it out and set it aside, don’t even think about draining that glorious bacon fat.
Add the stewing beef to the same pot in a single layer (no crowding!) and sear it on all sides until it’s deep brown and crusty. Work in batches, adding a little olive oil if needed.
Pro tip: This is where flavor is built, don’t rush it.
Once all the beef is browned, toss the chopped onion, carrot, pearl onions, and garlic into the pot. Cook for 3–5 minutes until they start to soften and your kitchen smells amazing.
Stir in the mushrooms, then sprinkle the flour over everything. Stir and let it cook for another 2 minutes, it’ll look messy, but it’s laying down the base for that rich, thick sauce.
Add the cooked bacon back into the pot, along with the tomato paste, bay leaf, thyme, wine, and beef broth. Stir it all together and bring it to a gentle boil. It should already smell like victory.
Cover the pot and transfer it to a 325°F oven. Cook for about 2½ hours, stirring every hour. Remove the lid for the last 30 minutes if you want the sauce to thicken up even more and concentrate the flavor (highly recommended).
Spoon it over mashed potatoes, noodles, or a big hunk of crusty bread. Pour yourself a glass of wine, pretend you’re in a tiny French village, and enjoy every bite.
Variations & Shortcuts
This recipe is already easier, but just in case:
- Slow Cooker: Brown first, then let it go low and slow for 8 hours.
- Instant Pot: Sauté and pressure cook for 45 minute.
- No Wine: Extra broth + balsamic vinegar or red wine vinegar will do the trick.
Frequently Asked Questions
What wine should I use?
Pinot Noir, Merlot, or Cabernet Sauvignon work beautifully. Don’t overthink it, just use something you’d drink.
What’s the difference between Beef Bourguignon and beef stew?
Bourguignon is braised in wine, which gives the sauce that glossy, deeply flavored finish.
Can I make this in a slow cooker or Instant Pot?
Yes, just don’t skip browning. That’s non-negotiable.
Can you make Beef Bourguignon ahead of time?
Yes!! As I mentioned, just follow the instructions up to and including step 5 the first night, then finish it off in the oven the second night.
Why is my Beef Bourguignon bitter?
You likely burned the garlic or the wine reduced too far. Fix it: Stir in a teaspoon of sugar or a knob of butter at the end to smooth out any bitterness.
Can you overcook Beef Bourguignon?
Yes, it is possible to go too far. Beef should be fork-tender, not falling apart into shreds. Overcooking can make it dry and stringy, even in all that gorgeous sauce. To avoid this, start checking for doneness after 2½ hours and pull it from the oven once the beef is tender but still holds its shape.
Serving Suggestions
This Beef Bourguignon demands carbs. Here’s what I love to serve it with:
Mashed Potatoes
Creamy Polenta
No-Knead Baguette
Red Sangria
Storage Tips
- Fridge: Up to 4 days. It gets better as it sits.
- Freezer: Up to 3 months, defrost overnight in the fridge.
- Reheat: Gently on the stove, adding a splash of broth if needed to loosen the sauce.
Try These Delicious Beef Recipes Next
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Beef Bourguignon
Video
Ingredients
- 1 tablespoon olive oil (optional)
- 8 slices bacon (thick cut, chopped)
- 3 pounds stewing beef (lean, cut into 1 inch pieces)
- 1 large onion (chopped)
- 1 large carrot (peeled and roughly chopped)
- 1 pound pearl onions (peeled)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (ground, or to taste)
- 4 cloves garlic (minced)
- 1 pound mushrooms (chopped)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme (fresh)
- 2 cups beef broth (low sodium or no sodium added)
- 3 cups red wine
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Instructions
- Add the bacon to a large Dutch oven or a heavy based pot that's oven safe and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. Add a bit of olive oil if needed, in between batches. I did 3 batches, but depends on the size of your pot.
- Add all the beef back to the pot. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes.
- Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme. Then pour in the red wine and beef broth. Bring to a boil.
- Preheat the oven to 325°F degrees while you're bringing the stew to a boil.
- Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour. I like to remove the lid half hour before finished cooking.
- Serve over cooked noodles or creamy mashed potatoes.
Notes
- Beef: Use stewing beef or chuck roast cut into chunks. Pat the beef dry with paper towels before browning, dry meat = better browning and more flavor. Skip lean cuts, they’ll dry out.
- Wine: Choose a dry red wine you’d actually drink. Burgundy is traditional, but Pinot Noir, Cabernet, or Merlot work perfectly.
- No pearl onions? Just chop a regular onion into bite-sized pieces, you’ll still get great flavor.
- Thicker sauce tip: Remove the lid for the last 30 minutes of oven time to let the sauce reduce naturally.
- 2 Night Version: Follow the instructions fully up to and including step 5 the first night, then finish it on the second night.
- Storage: Leftovers keep beautifully in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
