Julia Child’s Classic Beef Stew (Boeuf Bourguignon) Recipe

This classic French beef stew, made famous by Julia Child, is slow-cooked in red wine with tender beef, mushrooms, onions, and herbs. It’s rich, flavorful, and the perfect comfort dish!

Ingredients:

For the Beef Stew:

• 3 lbs beef chuck, cut into 2-inch cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 6 oz bacon, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tablespoons all-purpose flour
• 3 cups red wine (Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• 2 bay leaves

For the Mushrooms & Onions:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 oz mushrooms, quartered
• 12 small pearl onions, peeled

For Serving:

• Fresh parsley, chopped
• Crusty bread or mashed potatoes

Instructions:

1. Prepare the Beef:

• Preheat oven to 325°F (163°C).
• Pat beef dry and season with salt & black pepper.

2. Brown the Bacon & Beef:

• In a Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
• In the same pot, add olive oil and brown beef cubes on all sides. Remove and set aside.

3. Sauté the Vegetables & Make the Base:

• Add carrots and chopped onions to the pot, cooking for 3-4 minutes until softened.
• Stir in flour, cooking for 1 minute until slightly golden.
• Return the beef and bacon to the pot. Stir in red wine, beef broth, tomato paste, garlic, thyme, and bay leaves.

4. Slow Cook the Stew:

• Cover and place in the preheated oven for 2 ½ to 3 hours, stirring occasionally.

5. Cook the Mushrooms & Pearl Onions:

• In a skillet, heat butter and olive oil over medium heat.
• Sauté mushrooms for 5 minutes until browned. Remove and set aside.
• In the same skillet, cook pearl onions until golden brown and tender.

6. Finish & Serve:

• Remove the stew from the oven and stir in the mushrooms and onions. Simmer for 10 more minutes.
• Garnish with chopped parsley and serve hot with mashed potatoes or crusty bread.

Tips:

• Use good-quality red wine for the best flavor.
• For extra depth, add a splash of brandy or Cognac.
• Let the stew sit overnight—it tastes even better the next day!