Chuck roast cubes brown deeply then braise tender in Burgundy red wine with bacon lardons, pearl onions, and mushrooms—3-hour Dutch oven classic feeds 6 under $25, ultimate French comfort, bistro dinner mastery.
Introduction
Easy Beef Bourguignon captures Julia Child’s Boeuf Bourguignon mastery: bacon fat sears beef golden while full-bodied Burgundy reduces silky coating fall-apart chunks, caramelized pearl onions, buttery mushrooms. Tomato paste depth, thyme bouquet garni perfume—one-pot French perfection.
Simplified Julia technique: sear, oven braise, sauté garnishes separate. Perfect date nights, winter Sundays, dinner parties. Make-ahead flavors deepen overnight.
What Makes Julia’s Bourguignon Special
Bacon lardons render fat flavor base vs oil neutral. Chuck roast marbling tenderizes braise. Burgundy wine acidity tenderizes balances richness. Flour oven-crust seals juices. Pearl onions braise buttery golden. Mushrooms high-heat sauté preserve texture. Herb bouquet slow-infuses.
Dual cooking: high-heat crust, low-slow tenderness. Every spoonful beef succulence, wine silkiness, onion sweetness, mushroom earthiness.
Texture perfection: fork-tender beef, silky sauce, crisp garnishes.
Essential Ingredients
Bourguignon Base
- 3 lbs chuck roast, 2-inch cubes
- 6 oz bacon, lardons
- 1 onion, sliced
- 1 carrot, sliced
- 2 tbsp flour
- 3 cups Burgundy red wine
- 2-3 cups beef stock
- 1 tbsp tomato paste
- 2 garlic cloves, mashed
- Herb bouquet (4 parsley, 2 thyme, 1 bay)
Garnishes
- 18 pearl onions
- 1 lb mushrooms, quartered
- 1½ tbsp butter + oil each
Step-by-Step Instructions
Bacon Fat Base
Dutch oven: bacon lardons crisp render fat. Remove bits, beef cubes dry sear batches deep brown. Veggies soften onion-carrot. Beef/bacon return, flour toss, 450°F oven 4 minutes x2 crust.
Wine Braise Magic
Reduce 325°F. Wine + stock cover, tomato paste, garlic, herbs. Simmer covered 2½-3 hours fork-tender.
Pearl Onions Golden
Skillet butter-oil: pearl onions, herb bouquet, sugar pinch, broth cover simmer tender golden evaporated.
Mushrooms Buttery
High-heat butter-oil: mushrooms toss golden no crowding, season aside.
Silky Finish
Skim fat, garnishes fold, simmer 3 minutes sauce cling. Parsley sprinkle.
Pro Tips for Success
Dry beef cubes = deep sear no steam.
Burgundy/Pinot Noir full-bodied essential.
Bacon thick-cut flavor.
Pearl onions blanch peel easy.
Mushrooms high-heat preserve shape.
Overnight chill = easy fat skim.
Room-temp braise even.
Serving Suggestions
Buttered noodles sauce mop.
Mashed potatoes pool.
Crusty baguette sopping.
Green beans almonds.
Roasted carrots honey.
Bistro plating: wide bowls.
Variations and Customizations
Chuck shoulder stew meat.
Beef short ribs luxury.
Pearl onions frozen shortcut.
Cremini mushrooms earthier.
White wine coq au blanc.
Instant Pot: 45 minutes high.
Gluten-free: cornstarch slurry.
Why Perfect for Julia Style
45 minutes active—braise hands-off.
Feeds 6 generously; $20-25 bistro half.
Make-ahead 2 days richer.
Wine aromas French countryside.
High protein comfort satiating.
Scales dinner parties effortlessly.
Conclusion
Easy Beef Bourguignon proves Julia Child brilliance needs Burgundy basics: seared chuck + bacon + pearl onions braise 3-hour tenderness feeding gatherings effortlessly under $25. Oven crust + separate garnishes delivers Mastering perfection simplified.
Wine reduction + buttery mushrooms ensures bistro authenticity consistently scaling family or holidays. Herb perfume elevates instant. Sear tonight—discover Bourguignon redefines stew mastery.
