Julia Child’s Beef Bourguignon Recipe

With cooler temperatures outside, I have fragrant slow cooker recipes on the mind. And nothing is more savory and comforting than a classic stew, such as Julia Child’s beef bourguignon recipe. This inspired me to dust off my vintage Julia Child cookbook again as I had done previously with the Coq Au Vin recipe. Beef bourguignon is similar to coq a vin when it comes to the key ingredients, because, you know, the French love bacon, butter, and Beaujolais. A delicious trio, indeed.

What Is Beef Bourguignon?

Beef bourguignon, also called beef Burgundy, is beef stewed in red wine, often from the Burgundy region of France. Typically the beef is braised in an enameled cast iron dutch oven and accompanied with carrots, onions, and fresh herbs. Then, to top if off, it is garnished with mushrooms, onions, and bacon. While the ingredients are simple, there are a lot of steps to a beef bourguignon recipe. Trust me, though, the flavors are worth it!  

Beef Bourguignon Cooking Tips

When you’re getting close to being ready to serve, give yourself some time (about 30-40 minutes) to prep the mushroom and onion garniture. This one little extra step adds a ton of flavor, so it’s definitely worth the time. The reason you don’t want to add them into the slow cooker is that mushrooms and small onions cook quicker than beef. And you want them to retain some texture. Plus, browning them in a saute pan adds flavor. For the onions, look for boiler onions if you can find them. Julia Child’s Beef Bourguignon recipe called for pearl onions, but boiler onions are easier to peel.

Slow Cooker Beef Bourguignon

Typically beef bourguignon is simmered slowly in a deep casserole dish, like Le Creuset. But in the interest of simplicity, I adjusted Julia Child’s beef bourguignon recipe for a slow cooker. Julia did say, after all, that an “electric skillet or kettle” is acceptable too. I also added fingerling potatoes to the recipe to make it a bit more hearty of a meal. This dish is perfect for a dinner party as it makes the house smell wonderful, is a substantial enough recipe to feed a crowd, and will wow your guests with flavor.

Beef Bourguignon Recipe: Step-By-Step

First, gather and prep the ingredients for this beef Bourguigon recipe. Here’s what you’ll need:

• 6-8 ounces of bacon
• 3 lbs lean stewing beef cut into 2 inch chunks
• 18-20 ounces fingerling potatoes
• 2-3 cups Beaujolais, Burgundy, or other young red wine
• 2 cups beef stock
• 1 Tbsp tomato paste
• 2 – 3 garlic gloves, minced
• 1 1/2 Tbsp thyme
• 1 bay leaf
• 1 lb fresh mushrooms
• 2 1/2 Tbsp butter
• 18-24 small white onions (boiler or pearl)
• salt and pepper to taste
• cooking oil

In addition to a slow cooker, you’ll also need a large skillet to brown the meats. Some slow cookers and multi-cookers have a sear/saute function, but you’ll still want to use a skillet so you can pour out some of the fat. In addition to a skillet, you’ll also need a small pot of water to flash boil the onions to help remove the skins. I know, I know, this seems like a lot of dishes for a beef Bourguignon recipe. This is definitely more of a Sunday supper than a quick weeknight meal. But, again, trust me (no … trust Julia Child!) the layering of flavors are worth it.

Prepare The Beef and Bacon

Dry beef on paper towels and set aside. Season with salt and pepper.

Brown the bacon in a large skillet, then remove the bacon and set it aside on a plate.

In the same skillet, add a little oil and set the heat to medium high. When almost smoking, brown the beef, a few pieces at a time to not crowd the pan. Turn beef frequently to brown on all sides.

As the beef is cooking, place the beef as it is browned into the slow cooker pot.

Pour browning fat out of the skillet, then pour in about a cup of the red wine to scrape up all the flavorful brown bits from the bottom of the pan. Then pour the wine from the skillet (and the remaining 2 cups) over the beef in the slow cooker.

Next add the bacon, potatoes, garlic, bay leaf, and 1/2 tsp thyme (the rest you’ll use for garnish) over the beef in the slow cooker pot.

Pour 1 cup of beef stock into a measuring cup and mix in the Tbsp of tomato paste until well blended. 

Then pour all the beef stock, including the cup mixed with the tomato paste into slow cooker.

Simmer the beef stew slowly for 4 to 8 hours. (4 hours if you have your slow cooker on a high setting, 6-8 hours if you have your slow cooker on a low setting).

While the beef is cooking, or any convenient time before serving the beef Bourguignon, prep the onion and mushroom garnish. Wash the mushrooms, trim the stems, and cut the mushrooms into quarters.

Heat a 1/2 tablespoon of oil and 1 1/2 tablespoons of butter in a skillet until butter foam begins to subside. Then add mushrooms and toss over high heat for 3-4 minutes to lightly brown the mushrooms. Remove and set into a side dish.

Bring a medium pot of water to a boil, then carefully add the onions. Boil for 20-30 seconds to loosen the skins.

Remove onions from water with a strainer or slotted spoon, set aside on a cutting board, and let cool for a minute. Carefully peel the skin from the onions, and using a paring knife, pierce a cross about 1/4 inch deep in the root ends.

Place the onions in one layer into the same sauce pan used for the mushrooms. Add about a tablespoon of butter, season with salt and pepper, and cook until the butter has melted. Then add enough water to come halfway up the pan, cover and simmer for 20 minutes or until the onions are tender.

You can serve the Beef Bourguignon directly from the slow cooker, or place into a serving dish. Mix the onions together with the mushrooms and pour over the beef stew. Sprinkle with fresh thyme and serve.

You’ll Also Love

• Julia Child’s Coq Au Vin
• Guinness Beef Stew
• Irish Brown Bread

 

Originally posted 2017. Updated 2023.