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Boeuf Bourguignon
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This ultimate version of Boeuf Bourguignon combines the uncompromising culinary logic of Julia Child’s classic masterpiece with modern kitchen clarity. By retaining essential flavor-building techniques—like simmering the lardons and roasting the flour—this recipe delivers a deeply layered, glossy, and fall-apart tender stew.
- Prep
- 30 min
- Cook
- 4 h
- Serves
- 7
- Updated
- Sep 10, 2026
Ingredients
18 items
The Base & Meat
- 6 oz bacon, cut into lardons
- 1 tbsp extra-virgin olive oil
- 3.5 to 4 lbs high-quality stewing beef, dried and cut into 2-inch chunks
- 1 large carrot, sliced into 1/2-inch rounds
- 1 large white onion, sliced
The Braising Liquid & Aromatics
- 2 tbsp all-purpose flour
- 3 cups dry red wine (Pinot Noir, Burgundy, or Merlot)
- 2.5 to 3 cups high-quality beef stock
- 1 tbsp tomato paste
- 4 to 6 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 bay leaf
- to taste Coarse salt and freshly cracked black pepper
The Traditional Bourguignon Garnish
- 18 to 24 pearl onions, peeled
- 3 tbsp butter
- 1/2 cup beef stock
- 1 lb fresh cremini or button mushrooms, quartered
- Fresh Italian flat-leaf parsley, finely chopped
Instructions
15 steps
Prep the Bacon and Sear the Beef
Simmer the bacon lardons in a small pot of boiling water for 10 minutes. Drain and thoroughly pat the bacon dry with paper towels.
Preheat oven to 325°F (160°C). Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Sauté bacon for 3–4 minutes until crisp. Remove with a slotted spoon and set aside, leaving fat in the pot.
Turn heat to medium-high. Dry beef chunks completely with paper towels. Sear in small batches until deeply browned on all sides. Transfer to the bowl with the bacon.
Sauté the Aromatics and Cook the Flour
In the same fat, add sliced carrot and onion. Sauté for 3–4 minutes until softened. Pour off excess fat.
Return beef and bacon to the pot. Toss with 1 teaspoon salt, 1/4 teaspoon pepper, and sprinkle with 2 tablespoons flour to coat.
Place uncovered Dutch oven in the 325°F (160°C) oven for 5 minutes. Stir to flip meat, then return for another 5 minutes to toast the flour.
The Long, Slow Braise
Return pot to stovetop over medium heat. Pour in 3 cups red wine and enough beef stock to barely submerge the meat.
Stir in tomato paste, garlic, thyme, and bay leaf. Bring to a simmer, scraping up browned bits from the bottom.
Cover tightly and place in the lower third of the 325°F (160°C) oven. Simmer for 3 to 3.5 hours until meat is fork-tender.
Prepare the Garnishes
Heat 1.5 tablespoons butter in a skillet. Sauté pearl onions for 10 minutes until browned. Add 1/2 cup beef stock, cover, and simmer for 15–20 minutes until tender and liquid evaporates.
Wipe skillet, heat remaining 1.5 tablespoons butter over high heat. Sauté mushrooms for 5–6 minutes until golden brown. Season with salt and pepper.
Perfecting the Silk Sauce
Place a colander over a large saucepan and strain the braising liquid from the Dutch oven.
Return beef, bacon, carrots, and onions to the Dutch oven. Discard bay leaf. Fold in prepared onions and mushrooms.
Skim fat from the strained sauce. Simmer over medium-high heat to reduce to about 2.5 cups, or until it coats the back of a spoon. Adjust seasoning.
Pour sauce over the meat and vegetables. Simmer for 2–3 minutes to marry flavors. Garnish with parsley before serving.