Julia's Beef Bourguignon (My Stovetop Version)

There are comfort food recipes, and then there is Julia Child's Beef Bourguignon. Tender beef, bacon, carrots and mushrooms simmer for hours in a deeply savory red wine sauce. It is rustic French cooking that feels completely luxurious, which is exactly why Beef Bourguignon has remained one of Julia Child's most famous recipes.

This stovetop Beef Bourguignon is my adaptation of the classic recipe from Mastering the Art of French Cooking. Julia finishes her Beef Bourguignon in the oven, but I keep mine covered in a Dutch oven on the stovetop at a very low simmer. The result is the same kind of fork-tender beef and glossy Burgundy wine sauce, with a method that fits the way I naturally cook.

If you watched Julie & Julia, this is the recipe. It is the dish Julie Powell famously attempts while cooking her way through Julia Child's cookbook, and it has become almost as memorable as the movie itself. Beef Bourguignon sounds formal, but at heart it is a slow-cooked French beef stew made from humble ingredients and plenty of patience.

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Cooking With the Experts: Julia Child's Beef Bourguignon

For this episode of Cooking With the Experts, I pulled out Mastering the Art of French Cooking, the landmark cookbook Julia Child wrote with Louisette Bertholle and Simone Beck. Published in 1961, the book helped introduce generations of American home cooks to traditional French techniques.

That is what I love about cooking from the experts. These cookbooks are not meant to sit untouched on a shelf. They are meant to be opened, cooked from, splattered a little and adapted to the way we actually live.

Julia Child's Beef Bourguignon gave home cooks permission to attempt a dish that once sounded like restaurant food. My version honors the important parts of her method: properly browned beef, bacon, red wine, aromatics and a long, slow cook. I simply keep the Dutch oven on the stovetop rather than transferring it to the oven, and I leave out the pearl onions entirely.

If you enjoy learning the stories behind iconic recipes, visit the Julia Child Foundation to read more about her life and lasting influence on American cooking.

What Is Beef Bourguignon?

Beef Bourguignon, also called Boeuf Bourguignon or Beef Burgundy, is a classic French beef stew. The name refers to Burgundy, the French region traditionally associated with the wine used in the dish.

The recipe began as a practical way to turn a tougher cut of beef into a tender meal. Beef was slowly braised in wine until the connective tissue softened and the cooking liquid reduced into a rich sauce. It was humble food long before it became a symbol of French cooking.

The ingredients are familiar: chuck roast, bacon, onion, carrots, garlic, mushrooms, tomato paste, beef broth and dry red wine. What makes a Beef Bourguignon recipe special is not a rare ingredient. It is the process. Browning the beef deeply, cooking the tomato paste and giving the stew enough time create the flavor.

Why This Stovetop Beef Bourguignon Works

My stovetop Beef Bourguignon keeps the luxurious flavor of the classic while making the cooking process feel more natural for an everyday home kitchen.

• Chuck roast becomes exceptionally tender. This affordable cut has enough marbling and connective tissue to benefit from a long, slow simmer.
• Bacon builds the first layer of flavor. The rendered bacon fat becomes the base for browning the beef and vegetables.
• A full bottle of dry red wine creates the sauce. The wine reduces as the stew cooks, leaving a rich, savory flavor rather than a sharp wine taste.
• Everything simmers in one Dutch oven. After the mushrooms are browned separately, they are folded into the same pot before serving.
• It is even better the next day. This is an ideal make-ahead dinner for holidays, Sunday supper or entertaining.
• There are no pearl onions. A diced yellow onion cooks into the stew and provides plenty of flavor without adding another ingredient or preparation step.

The Best Dutch Oven for Beef Bourguignon

A heavy Dutch oven is the most important piece of equipment for this stovetop Beef Bourguignon recipe. Cast iron holds steady heat, which helps the stew maintain a gentle simmer without scorching the sauce.

I recommend a 6 to 7-quart enameled cast-iron Dutch oven. It gives you enough room to brown three pounds of chuck roast in batches and still comfortably hold the wine, broth and vegetables.

My Favorite 7 Quart Dutch Oven Under $70

Choose a pot with a heavy lid that fits well. During the three-hour stovetop braise, the lid keeps the cooking liquid from evaporating too quickly. You will still want to check the Beef Bourguignon every 45 minutes and add a splash of beef broth if the liquid drops below the meat.

Ingredients for Julia Child-Inspired Beef Bourguignon

Chuck roast

Chuck roast is the best beef for Beef Bourguignon because it becomes tender and silky during a long braise. Buy a whole roast and cut it into large 2-inch cubes yourself. Packaged stew meat is often cut too small and unevenly.

If you have another chuck roast waiting in the freezer, my Texas Terlingua Chuck Roast Chili and Slow Cooker Birria Beef Tacos are two completely different ways to put it to work.

Thick-cut bacon

Bacon adds salt, richness and a subtle smoky flavor. Cook it first, remove the crisp pieces and leave the rendered fat in the Dutch oven for browning the beef.

Dry red wine

Pinot Noir is a natural choice because Burgundy's best-known red wines are made from Pinot Noir. You can also use Merlot, Côtes du Rhône or another dry, medium-bodied red wine that you enjoy drinking.

Avoid bottles labeled cooking wine. The flavor becomes concentrated while the Beef Bourguignon simmers, so begin with a wine that tastes good in the glass.

The Best Wine Glasses for Full-Bodied Red Wines

Onion, carrots and garlic

A diced yellow onion, thick pieces of carrot and fresh garlic form the aromatic base of this French beef stew. I do not use pearl onions in my Beef Bourguignon. The yellow onion softens into the sauce and gives the finished dish all the savory sweetness it needs.

Tomato paste and flour

Tomato paste adds concentration and depth without making the stew taste like tomatoes. Let it cook until it changes from bright red to a darker brick color. Flour lightly thickens the red wine sauce and gives it that glossy finish.

Cremini mushrooms

Mushrooms are cooked separately in butter and folded into the Beef Bourguignon near the end. Browning them first gives them better flavor and keeps them from becoming watery in the stew.

Fresh thyme, bay leaves and parsley

Fresh thyme and bay leaves gently season the braising liquid. Remove the stems and leaves before serving, then finish with chopped parsley for a little freshness and color.

How to Make Beef Bourguignon on the Stovetop

1. Render the bacon

Place your Dutch oven over medium heat and cook the bacon until it is browned and the fat has rendered. Remove the bacon with a slotted spoon, but leave the fat in the pot.

2. Brown the beef in batches

Pat the chuck roast cubes completely dry and season them with kosher salt and black pepper. Add the beef to the Dutch oven in a single layer, leaving space between every piece.

This is not the moment to rush. Crowding the pot traps steam and prevents the beef from browning. Work in three batches and let each piece develop a deep brown crust. Those browned bits left on the bottom of the pot will eventually become part of the red wine sauce.

3. Build the vegetable base

Cook the diced yellow onion and carrots in the same Dutch oven until the onion softens and begins to turn golden. Add the garlic, followed by the tomato paste. Let the tomato paste cook for a full two minutes so its flavor deepens.

4. Add the flour, wine and broth

Return the browned beef and bacon to the pot. Sprinkle the flour over everything and stir for two minutes.

Pour in the red wine and scrape the bottom of the Dutch oven to release the browned bits. Add the beef broth, fresh thyme and bay leaves. The liquid should nearly cover the beef.

5. Simmer the Beef Bourguignon low and slow

Bring the liquid to a gentle simmer, cover the Dutch oven and reduce the heat to low. The surface should barely bubble. Cook the stovetop Beef Bourguignon for approximately three hours, checking it every 45 minutes.

If the liquid drops below the meat, add a small amount of beef broth. The Beef Bourguignon is ready when a piece of chuck roast gives way easily under a fork.

6. Brown the mushrooms

Near the end of the cooking time, melt butter in a large skillet and brown the cremini mushrooms. Continue cooking until their released liquid has evaporated. Fold the mushrooms into the finished stew, remove the thyme stems and bay leaves, and taste before adding any additional salt.

Stovetop Beef Bourguignon vs. Julia Child's Oven Method

Julia Child's Beef Bourguignon in Mastering the Art of French Cooking is braised in the oven. Oven heat surrounds the Dutch oven evenly, which makes it a wonderful traditional method.

I make my Beef Bourguignon on the stovetop because I like keeping the pot where I can see it and stir it occasionally. The key is maintaining the lowest possible simmer. If the sauce boils aggressively, the beef can tighten and the liquid may reduce too quickly.

Both methods rely on the same principle: gentle heat over several hours. Whether the Dutch oven is in the oven or on the stove, time is what turns chuck roast into tender Beef Bourguignon.

If you want to explore Julia's original techniques and the recipes that shaped American home cooking, Mastering the Art of French Cooking deserves a permanent place in your cookbook collection.

[AMAZON AFFILIATE LINK: Mastering the Art of French Cooking, second natural placement]

What to Serve With Beef Bourguignon

Serve Beef Bourguignon over creamy mashed potatoes, buttered egg noodles or wide pappardelle. A loaf of crusty French bread is also essential for getting every bit of the red wine sauce from the bowl.

Because the stew is rich, keep the rest of the meal simple. A green salad, roasted green beans or haricots verts provide a fresh contrast.

For a full dinner-party menu, begin with my Marinated Castelvetrano Olives and finish with Classic Tiramisu. It feels like a beautiful night in without requiring a complicated menu.

For an easier weeknight dinner with some of the same savory comfort, try my French Onion Chicken and Rice or Creamy Boursin Chicken Stroganoff.

Make-Ahead, Storage and Freezing Instructions

Beef Bourguignon is one of the best make-ahead meals because the flavor improves overnight. Prepare the entire recipe, let it cool and refrigerate it in a covered container for up to three days.

Reheat it slowly on the stovetop over low heat. If the sauce has thickened too much in the refrigerator, stir in a splash of beef broth.

To freeze Beef Bourguignon, cool it completely and transfer it to an airtight freezer-safe container. Freeze for up to three months. Thaw it overnight in the refrigerator before reheating gently on the stove.

Tips for the Best Beef Bourguignon

• Dry the beef thoroughly before browning it.
• Cut the chuck roast into large, even pieces.
• Brown the beef in batches and give each piece room in the pot.
• Cook the tomato paste until it darkens.
• Use a dry red wine you would be happy to drink.
• Keep the stovetop heat low enough to maintain a very gentle simmer.
• Brown the mushrooms separately and add them at the end.
• Wait until the stew has reduced before making the final salt adjustment.
• Make it a day ahead when possible.

Frequently Asked Questions About Beef Bourguignon

What is the best cut of meat for Beef Bourguignon?

Chuck roast is the best choice. Its marbling and connective tissue break down during the long cooking time, producing tender beef and a full-bodied sauce. Brisket and boneless short ribs can also work, but lean cuts are more likely to become dry.

Can I make Beef Bourguignon without wine?

You can replace the wine with additional beef broth and add a small amount of red wine vinegar or balsamic vinegar for acidity. It will make a flavorful beef stew, but red wine is the defining ingredient in traditional Beef Bourguignon.

Why is my Beef Bourguignon meat still tough?

It usually needs more time. Keep the pot covered at a low simmer and check the beef again after 30 to 45 minutes. Chuck roast becomes tender only after its connective tissue has had enough time to break down.

Can I cook Julia Child's Beef Bourguignon on the stovetop?

Yes. After browning the beef and building the red wine sauce, cover the Dutch oven and keep it at a very gentle stovetop simmer for approximately three hours. Check it every 45 minutes and add broth if needed.

Does Beef Bourguignon have to include pearl onions?

No. Julia Child's classic preparation includes small onions, but they are not necessary for a deeply flavored Beef Bourguignon. My version uses one diced yellow onion in the base of the stew and does not include pearl onions, because I do not like them.

Can Beef Bourguignon be made in advance?

Yes, and it is often better the next day. Refrigerating the finished stew overnight allows the flavors to settle and makes it easy to remove any excess fat before reheating.

The Ultimate Luxury Comfort Food

Julia Child's Beef Bourguignon has all the emotional pull of a recipe that has lived in cookbooks, kitchens and movies for generations. It is the unforgettable dish from Julie & Julia, but it is also a pot of beef stew made from ordinary ingredients and cooked with care.

That combination is what makes it special. Beef Bourguignon feels worthy of Christmas Eve, a dinner party or a milestone, but it is just as welcome on a quiet Sunday at home. Put on some music, open Mastering the Art of French Cooking and give the pot the afternoon it deserves.

As Julia would say, bon appétit!