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The first sound of beef hitting a hot Dutch oven should be a steady sizzle, not a quiet simmer. That bit of browning gives Julia Child Beef Bourguignon its deep, savory base, while a long, gentle braise turns boneless chuck tender enough to break apart with a fork. The wine and broth become a rich sauce around it, with bacon, carrots, and onions tucked into every spoonful.

I like that this dish gives each ingredient the time it needs. The beef takes its time in the oven, while the pearl onions and mushrooms get their own turns in a skillet and join the pot near the end. That keeps their flavor distinct instead of letting them disappear into the braise. Set the Dutch oven on the table and the finished stew is all tender beef, rounded wine sauce, and vegetables with a little character left in them.

Why the Pearl Onions and Mushrooms Stay Out of the Braising Pot

The beef needs a long stretch in the oven to soften, but that same time would be hard on the smaller vegetables. Pearl onions cooked alongside the chuck for hours would lose their shape, and mushrooms would give up their liquid into the sauce instead of keeping the browned, concentrated flavor you want from them. Cooking them separately lets each part land at the right texture.

There’s a useful contrast in the finished pot: the beef and its cooking vegetables make the deep, slow-cooked base, while the onions and mushrooms bring a more distinct bite. The onions simmer in a little broth until tender, then the mushrooms brown in butter after their own moisture cooks away. Stirring both into the braise only at the end gives them time to warm through and share their flavor without asking them to withstand the entire cooking time.

What Chuck, Dry Wine, and Cremini Bring to This Bourguignon

• Boneless beef chuck — Its marbling and connective tissue suit a long braise; leaner beef tends to lose its tenderness over hours in the oven. Trim it and cut even cubes so the pieces finish at roughly the same time.
• Thick-cut bacon — It renders savory fat for browning the beef and adds a smoky note to the sauce. A standard grocery-store thick-cut bacon works well here; cut it into narrow strips so it browns evenly.
• Dry red wine — Wine gives the braising liquid its characteristic depth and a little acidity. Pinot Noir fits well, and an inexpensive dry bottle is fine; a sweet wine would push the sauce in the wrong direction.
• Frozen pearl onions — They’re already peeled and keep their shape through their separate skillet cooking. Thaw them before cooking so they brown and soften on schedule rather than starting frozen.
• Cremini mushrooms — Their earthy flavor holds up beside the wine and beef. Choose firm mushrooms without damp, soft spots; halve small ones and quarter larger ones so the pieces cook at a similar pace.
• All-purpose flour — Tossing it with the browned beef gives the sauce body as it braises. Regular all-purpose flour is the right fit for this method, since it coats the meat before its short oven step.
• Unsalted butter — It gives the onions and mushrooms a rich, rounded finish, while unsalted butter leaves the seasoning in your hands. Use fresh butter rather than a spread, which won’t brown the vegetables the same way.

How to Build the Braise and Finish the Vegetables Separately

Blanch the Bacon, Then Brown the Beef

Preheat the oven to 450°F. Cover the bacon with water in a medium saucepan, bring it to a boil, and simmer for 10 minutes; drain it and pat it very dry. Heat 1 tablespoon olive oil in a 6- to 7-quart oven-safe Dutch oven over medium heat, brown the bacon for 2 to 3 minutes, and transfer it to a plate. Pat the seasoned beef dry and brown it in batches with the remaining oil, turning the cubes until their sides have color, about 3 to 4 minutes per batch.

Cook the Vegetables and Toast the Flour

Add the carrot and chopped onion to the Dutch oven and stir them over medium heat until lightly browned, about 5 minutes. Return the beef and bacon to the pot, sprinkle in the flour, and toss until the meat is coated. Set the uncovered pot in the 450°F oven for 4 minutes, stir, then return it for another 4 minutes. The brief oven step should leave the flour coating the meat rather than sitting in a wet layer at the bottom.

Bring the Wine to a Simmer Before Braising

Take the pot out of the oven and lower the oven temperature to 325°F. Stir in the wine, 2 cups beef broth, tomato paste, garlic, thyme, and bay leaf, then bring the liquid to a gentle simmer on the stovetop. Cover the pot and transfer it to the oven. Braise for 2 1/2 to 3 hours, until a fork slips into the beef easily; if it still feels firm, give it more time rather than turning up the heat.

Simmer the Pearl Onions Until Tender

Melt 2 tablespoons butter in a 12-inch skillet with a lid over medium heat. Add the pearl onions, season them with the remaining salt and pepper, and shake the skillet occasionally as they brown lightly, about 5 to 7 minutes. Pour in the reserved 1/2 cup beef broth, cover, and simmer for 20 to 25 minutes, until the onions are tender. Uncover and simmer for 2 to 4 minutes, until most of the liquid has evaporated, then move the onions to a plate and wipe the skillet dry.

Brown the Mushrooms and Finish the Pot

Melt the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the mushrooms and stir occasionally as they brown; their released liquid should evaporate, which takes about 8 to 10 minutes. Remove and discard the thyme stems and bay leaf from the beef, then stir in the onions and mushrooms. Warm the covered stew over low heat for 5 minutes before serving, just until the vegetables are hot and the sauce is settled around them.

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Julia Child Beef Bourguignon

Julia Child beef bourguignon braises beef chuck in red wine until fork-tender, then finishes it with buttery pearl onions and browned mushrooms. The oven-braised method builds a rich sauce with bacon, thyme, and beef broth.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 900

Ingredients Equipment Method Notes

Ingredients

  

For the beef and braising liquid

• 2 cups water
• 6 oz bacon thick-cut, cut into 1/4-inch strips
• 2 tbsp olive oil divided
• 3 lb beef chuck boneless, trimmed and cut into 2-inch cubes
• 1.5 tsp kosher salt divided (1 teaspoon for the beef and 1/2 teaspoon for the onions)
• 0.5 tsp black pepper divided (1/4 teaspoon for the beef and 1/4 teaspoon for the onions)
• 1 carrot medium, peeled and sliced
• 1 yellow onion medium, chopped
• 3 tbsp all-purpose flour
• 3 cups dry red wine such as Pinot Noir
• 2.5 cups beef broth divided (2 cups for the beef and 1/2 cup for the onions)
• 1 tbsp tomato paste
• 2 cloves garlic minced
• 3 sprigs fresh thyme
• 1 bay leaf

For the pearl onions and mushrooms

• 5 tbsp unsalted butter divided (2 tablespoons for the onions and 3 tablespoons for the mushrooms)
• 1 lb pearl onions frozen, thawed and patted dry
• 1 lb cremini mushrooms halved if small or quartered if large

Equipment

• 1 6- to 7-quart oven-safe Dutch oven
• 1 12-inch skillet with a lid

Method

 

Braise the beef

1. Preheat the oven to 450°F.
2. In a medium saucepan, cover the bacon with 2 cups water, bring to a boil, and simmer for 10 minutes.
3. Drain the bacon and pat it very dry.
4. Heat 1 tablespoon olive oil in a 6- to 7-quart oven-safe Dutch oven over medium heat.
5. Add the bacon and cook until lightly browned, 2 to 3 minutes, then transfer it to a plate, leaving the fat in the pot.
6. Pat the beef very dry and season it with 1 teaspoon salt and 1/4 teaspoon pepper.
7. Add the remaining 1 tablespoon oil and brown the beef in batches, turning to brown the sides, about 3 to 4 minutes per batch; transfer it to the plate.
8. Add the carrot and chopped onion to the pot and cook, stirring, until lightly browned, about 5 minutes.
9. Return the beef and bacon to the pot, sprinkle with the flour, and toss to coat.
10. Set the uncovered pot in the oven for 4 minutes, stir, then bake for another 4 minutes.
11. Remove the pot from the oven and reduce the oven temperature to 325°F.
12. Stir in the wine, 2 cups beef broth, tomato paste, garlic, thyme, and bay leaf, then bring to a gentle simmer on the stovetop.
13. Cover the pot and braise in the oven until the beef is fork-tender, 2 1/2 to 3 hours.
14. Remove the pot from the oven and keep it covered.

Make the onions

1. Melt 2 tablespoons butter in a 12-inch skillet with a lid over medium heat.
2. Add the pearl onions, season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, shaking the skillet occasionally, until lightly browned, 5 to 7 minutes.
3. Add the reserved 1/2 cup beef broth, cover, and simmer until the onions are tender, 20 to 25 minutes.
4. Uncover and simmer until most of the liquid has evaporated, 2 to 4 minutes, then transfer the onions to a plate and wipe the skillet dry.

Sauté the mushrooms

1. Melt the remaining 3 tablespoons butter in the skillet over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until browned and their released liquid has evaporated, 8 to 10 minutes.

Finish the bourguignon

1. Remove and discard the thyme stems and bay leaf from the beef.
2. Stir in the onions and mushrooms, then warm over low heat for 5 minutes before serving.

Notes

For the best browning, pat the beef thoroughly dry and brown it in batches. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a gluten-free all-purpose flour blend in place of the flour.