What’s the best pot or vessel to make Julia Child’s boeuf bourguignon in?

Use an enameled Dutch oven to go seamlessly from the stovetop to the oven and to the table; cast iron holds heat remarkably well.

Can I make beef burgundy in the Instant Pot?

Yes. Use the sauté function to brown the meat and vegetables, then cook the beef for about 1 hour at high pressure.

Can I make Julia’s beef bourguignon in a Crock Pot or slow cooker?

Yes. Brown the bacon, beef, carrots, and onions in a skillet first, then transfer to the slow cooker and braise on high for 3 hours or low for 6-8 hours.

What cut of beef is best for beef bourguignon?

Chuck roast is the classic choice as it has enough fat and connective tissue to become fork-tender during a long braise.

How long does beef bourguignon take?

Plan on 4-5 hours start to finish, though most of this is hands-off oven time. Active cooking is about 45 minutes.

Can I make beef bourguignon ahead of time?

Absolutely. It is often better the next day. Braise it, refrigerate overnight to skim the fat, and then finish the final hour in the oven before serving.

What wine should I use for beef bourguignon?

A full-bodied red is traditional. For an alcohol-free version, use a high-quality alcohol-free red wine substitute or beef broth mixed with a small amount of red grape juice.

Is beef bourguignon the same as beef burgundy?

Yes, boeuf bourguignon is the French name and beef burgundy is the English name for the same dish.

Classic French-Style Beef Stew With Rich Burgundy Flavor

Name: Classic French-Style Beef Stew with Rich Burgundy Flavor
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: French
Ingredients: 6 ounces smoked beef bacon, sliced crosswise 1/4″ thick; 1 tablespoon olive oil; 2-3 pounds beef chuck roast, cut into 2 inch cubes; 1 carrot, peeled and sliced; 1 small onion, peeled and sliced; 1 teaspoon kosher salt; ¼ teaspoon pepper; 2 tablespoons flour; 2½ cups alcohol-free red wine substitute (or beef broth with a touch of red grape juice); 2-3 cups beef stock; 1 tablespoon tomato paste; 2 cloves garlic, mashed; 5-6 sprigs thyme, tied in kitchen string; 2 bay leaves; 6-7 ounces frozen pearl onions, thawed; 1 tablespoon butter; 1 tablespoon olive oil; 4 sprigs parsley; 3-4 sprigs thyme; ½ bay leaf; ½ cup beef broth; 1 pound white mushrooms, stems removed, quartered; 2 tablespoons butter; 1 tablespoon olive oil; Chopped parsley for garnish

This hearty beef stew utilizes a slow-braising technique to create tender meat and a velvety sauce. It is a timeless dish that relies on layering flavors through careful browning and a long simmer.

List of ingredients

6 ounces smoked beef bacon – sliced crosswise into 1/4 inch thick pieces for smoky depth.
1 tablespoon olive oil – used for initial searing.
2-3 pounds beef chuck roast – cut into 2 inch cubes for optimal braising.
1 carrot – peeled and sliced into rounds.
1 small onion – peeled and sliced.
1 teaspoon kosher salt – for seasoning the meat.
1/4 teaspoon pepper – for basic seasoning.
2 tablespoons all-purpose flour – used to thicken the final sauce.
2.5 cups beef broth mixed with 2 tablespoons red wine vinegar – a non-alcoholic substitute for red wine.
2-3 cups beef stock – low sodium broth to control salt levels.
1 tablespoon tomato paste – adds concentrated umami and color.
2 cloves garlic – mashed to release oils.
5-6 sprigs fresh thyme – tied together with kitchen string.
2 bay leaves – adds a subtle herbal note.
6-7 ounces frozen pearl onions – thawed for convenience.
1 tablespoon butter – for glazing the onions.
1 tablespoon olive oil – for glazing the onions.
4 sprigs parsley – part of the onion aromatic bundle.
3-4 sprigs thyme – part of the onion aromatic bundle.
1/2 bay leaf – for the onion braise.
1/2 cup beef broth – for simmering the onions.
1 pound white mushrooms – stems removed and quartered.
2 tablespoons butter – for sautéing mushrooms.
1 tablespoon olive oil – for sautéing mushrooms.
Fresh chopped parsley – for final garnish.

step-by-step instructions

Prepare the Base: Preheat your oven to 450°F. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the smoked beef bacon and cook until lightly browned and fragrant, then remove with a slotted spoon and set aside in a shallow bowl.
Brown the Beef: Pat the beef chuck cubes dry with paper towels to ensure a good sear. Brown the meat in the bacon fat in batches, ensuring not to crowd the pan, then transfer the browned beef to the bowl with the bacon.
Sauté Aromatics: Add the sliced carrot and onion to the same pot. Cook, stirring occasionally, until they are lightly browned and crisp-tender.
Combine and Coat: Return the browned beef and bacon to the pot. Stir in the salt and pepper, then sprinkle the flour over the mixture. Toss thoroughly until all meat and vegetables are well coated and no dry flour remains.
Oven Crust: Place the uncovered Dutch oven into the 450°F oven for 4 minutes. Stir the contents, then return it to the oven for another 4 minutes to create a light crust on the meat.
Slow Braise: Reduce the oven temperature to 325°F. Stir in the beef broth and vinegar mixture, additional beef stock (enough to barely cover the meat), tomato paste, mashed garlic, thyme bundle, and bay leaves. Cover tightly and braise in the oven for 2-3 hours until the beef is tender.
Glaze Pearl Onions: Tie the parsley and thyme into a bundle. In a separate pan, heat 1 tablespoon butter and 1 tablespoon olive oil. Add pearl onions and cook until lightly browned. Add the herb bundle, 1/2 bay leaf, and 1/2 cup beef broth. Simmer on medium-low, covered, for 20 minutes until the liquid evaporates and onions are glazed.
Sauté Mushrooms: Heat olive oil and butter in a skillet. Add mushrooms in batches, allowing them room to brown without crowding. Once browned, transfer them to a bowl with the pearl onions.
Refine the Sauce: Remove the tender beef from the pot using a slotted spoon. Strain the remaining sauce and vegetables through a mesh sieve into a bowl, pressing the solids to extract all liquid. Discard the solids and return the beef to the strained sauce.
Chill and Degrease: Cool the stew to room temperature, then refrigerate for several hours or overnight. This allows the fat to solidify on top for easy removal.
Final Finish: Preheat the oven to 325°F. Skim the solidified fat from the surface and discard. Stir in the glazed pearl onions and sautéed mushrooms.
Final Braise: Place the pot back in the oven for 1 to 1.5 hours to further concentrate the sauce and ensure the meat is fork-tender. Garnish with fresh parsley before serving.

Optimizing Your Cooking Process

Searing Meat in Small Batches

When browning the beef, avoid adding all the meat to the pot at once. Crowding the pan lowers the temperature, causing the meat to steam in its own juices rather than sear. This prevents the Maillard reaction, which is essential for the deep, savory flavor of the final stew.

Ensuring Proper Sauce Thickness

The flour coating step is critical for the viscosity of the sauce. Make sure the flour is evenly distributed and cooked during the brief high-heat oven phase. This removes the raw flour taste and creates a stable emulsion that thickens as the stew braises.

Managing the Fat Content

Braising beef chuck and using smoked beef bacon introduces a significant amount of rendered fat. Chilling the stew overnight is the most effective way to remove this excess. Once the fat has solidified into a bright orange layer, you can simply lift it off with a spoon for a cleaner, silkier sauce.

Achieving the Perfect Mushroom Texture

Mushrooms release a large amount of water when cooked. To get a golden-brown sear instead of a boiled appearance, use high heat and cook them in batches. Do not add salt until they have browned, as salt draws out moisture prematurely.

Ingredient Substitutions and Alternatives

Choosing the Right Cut of Beef

Beef chuck roast is the ideal choice because its high connective tissue and fat content break down into gelatin during the long cook. Avoid lean cuts like sirloin or eye of round, as they will become tough and dry when subjected to a multi-hour braise.

Using Different Thickening Agents

If you need to avoid wheat flour, you can use a cornstarch slurry or arrowroot powder. Stir the starch into a small amount of cold water and whisk it into the simmering sauce during the final hour of cooking until the desired thickness is reached.

Vegetable Alternatives for Pearl Onions

If frozen pearl onions are unavailable, you can use small shallots or cut a white onion into small wedges. Shallots provide a similar sweetness and structure, though they may require a shorter glazing time to avoid overcooking.

Adjusting the Acidity Profile

The red wine vinegar provides the necessary acidity to balance the richness of the beef. If you prefer a different flavor profile, a splash of pomegranate juice or a small amount of lemon juice added at the end can provide a similar brightening effect.

Serving Recommendations

Classic Potato Pairings

Boiled potatoes are the traditional accompaniment, as they soak up the rich sauce without competing with the flavors. Alternatively, a smooth mashed potato bed allows the stew to sit comfortably on the plate, creating a cohesive meal.

Using Grains and Noodles

Wide egg noodles are an excellent choice for those who prefer a pasta base. The ribbons of pasta catch the sauce effectively. For a gluten-free option, steamed basmati rice or a creamy polenta porridge provides a neutral base that highlights the beef.

Complementary Side Dishes

A crisp green salad with a sharp vinaigrette acts as a palate cleanser between rich bites of beef. Steamed green peas or glazed carrots also add a pop of color and nutritional balance to the plate.

Bread Selection for Dipping

A crusty French baguette or a sourdough loaf is essential for mopping up the remaining sauce. Warm the bread in the oven for a few minutes before serving to enhance the experience.

Storage and Maintenance

Refrigeration and Shelf Life

Store the finished stew in an airtight container in the refrigerator for up to 5 to 7 days. The flavors often continue to develop and deepen after the first 24 hours, making leftovers taste even better than the initial batch.

Best Reheating Methods

To reheat, place the stew in a heavy-bottomed pot over medium-low heat. Add a splash of beef stock or water if the sauce has thickened too much during storage. Cover the pot to maintain moisture and heat until the stew is steaming.

Freezing Instructions

This stew freezes exceptionally well for up to 3 months. Place it in freezer-safe containers or vacuum-seal bags, leaving a small amount of headspace for expansion. Thaw slowly in the refrigerator before reheating on the stovetop.

Make-Ahead Strategy

You can complete the initial braise and the vegetable preparations a day or two in advance. Store the beef and the glazed vegetables in separate containers, then combine them for the final hour of braising just before you plan to serve the meal.

Troubleshooting and FAQ

Why is my sauce too thin?

If the sauce remains watery after the final braise, you can simmer it uncovered on the stovetop for 15 to 20 minutes to reduce the liquid. Alternatively, whisk in a small amount of cornstarch slurry to thicken it instantly.

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker, but you must still brown the meat and sauté the vegetables in a skillet first. Transfer everything to the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours before finishing the sauce refinement steps.

Can this be made in a pressure cooker?

A pressure cooker can significantly reduce the braising time. Follow the browning steps using the sauté function, then pressure cook the beef for about 60 minutes. Proceed with the sauce straining and final oven finish as written.

What if the beef is still tough after braising?

Toughness usually means the connective tissue hasn’t fully broken down yet. Return the pot to the oven for another 30 to 60 minutes; beef chuck requires a specific internal temperature to reach the ‘fork-tender’ stage.

How do I prevent the onions from falling apart?

Avoid over-stirring the pearl onions during the glazing process. Let them sit undisturbed for a few minutes at a time to develop a brown crust, and ensure the simmering liquid is just barely bubbling rather than boiling rapidly.