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.

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.

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.


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Head to the blog for the full list of ingredients and instructions for this Beef Bourguignon recipe!