Updated 10/17/2023 :: Today I am sharing my slightly streamlined and simplified riff on a French country classic. This is my spin on Julia Child’s Beef Bourguignon recipe, which is utterly delicious. I honestly can’t think of a better meal to serve on a cold night. With it’s rich, wine-laced sauce, hearty mushroom and beef content, and of course – the bacon – it just hits all the right notes. We’ve got a complete and total crowd pleaser here, folks … every single time. Read on for a little bit more about this fantastic and dare I say – essential – recipe, or just jump ahead to the recipe itself.

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What is Beef Bourguignon?

Beef bourguignon or “bœuf bourguignon,” also referred to as Beef Burgundy, and “bœuf à la Bourguignonne,” is a French-style beef stew where cuts of beef are braised in a gravy of red wine, often red Burgundy, and beef stock. The stew is most often seasoned with carrots, onions, garlic, and a “bouquet garni,” which is a collection of traditional fresh herbs, bound together with kitchen string and added to the pot for lots of extra flavors and depth. The most famous version is, undoubtedly, Julia Child’s Beef Bourguignon.

The dish is typically topped with buttery pearl onions, mushrooms, and bacon. In my recipe, I’ve taken the liberty of adding some celery and red bell pepper to the mix, because I love the flavors that both add to the gravy, and any chance I can find to sneak extra veggies into dinner is a chance I’m going to take.

What is the difference between Beef Bourguinon and Beef Stew?

There are so many similarities between the two, absolutely. And one might even say that Julia Child’s Beef Bourguignon is just a type of beef stew – a very boozy one. The ample amount of red wine present in Beef Bourguignon (also called Beef Burgundy) is really, to me, the prime differentiating factor.

In fact, I had beef stew last night, made by my mother-in-law, and it was wonderful. But there wasn’t any red wine in it, this creating the line of clear demarkation between the two. There are other smaller differences as well – the Bouquet Garni, being one. This is a bundle of fresh herbs that is tied together and tossed in the pot of Beef Bourguignon to deeply flavor the gravy/braising liquid.

In my recipe today, in the name of keeping it easy and reducing fussiness, we’ll just toss in some bay leaves and fresh thyme sprigs and call it good.

Why do we cook the mushrooms and onions separately?

The coolest thing about Julia Child’s classic version of this stew is the way the pearl onions and mushrooms are treated. Rather than cooking them right in the stew, as would be the case in an ordinary beef stew recipe, we’ll saute them on the stovetop in some nutty browned butter (this is my twist). This serves to really enhance their flavors AND textures, making them the very best versions of themselves. Brown butter (buerre noisette) is such a special thing, and the depth of flavor it adds to these two humble veggies turns them into something ultra luxe – something befitting such an iconic dish. It’s like we’re passing them the mic for a sec, to allow them to crush a perfect,harmonious duet before rejoining the group.

Consider the mic dropped.

What is the best type of beef for Beef Bourguignon?

In my opinion, for what that’s worth, I don’t think there’s a definitive answer to this question. There’s no right or wrong, really. The best beef is really what you like and can afford. I use regular stew meat most often, as it is most affordable and works beautifully. I also really enjoy using brisket, because the fat content makes for one luscious sauce in the end.

But you can use chuck, brisket, stew meat, or ANY SLOW COOKING CUT YOU LIKE. Chefs the world over have their preferences, and things can get really difficult-sounding when you begin digging into old recipes. But in the name of freedom and all that is holy – please just use what you like.

What are pearl onions?

Pearl onions are such a classic addition to Beef Bourguignon, and I absolutely love them for the pop of allium-sweet flavor and texture they add to the stew.

Pearl onions are also referred to as button onions (adorable), baby onions (makes sense), cocktail onions (cheers), or in the UK – “silverskin” onions. This, as you might guess, is due to the ample skins that cling to the tiny orbs. They are a close cousin of the leek and are distinct from other types of onion due to their single “storage leaf,” like a garlic clove would have. They add a subtly sweet, mild allium flavor to dishes – a literal pop of oniony flavor.

All of this to say, you definitely can make this Beef Bourguignon recipe without them. I often have a tough time finding frozen pearl onions – they’re a true hit-or-miss thing – at my grocery stores. As for the fresh ones? Please by all means go with those if 1. You can find them and 2. You possess the patience to peel them.

Please know that this recipe comes together beautifully with or without the pearl onions, frozen or otherwise. But if you can find them, they cook up wonderfully in the browned butter with the mushrooms.

What can be subbed for frozen pearl onions?

Fresh, peeled pearl onions. Lovely but so tedious to peel.
Jarred pearled onions. Just be sure to drain them.
Frozen pearl onions. My favorite choice. Just be sure to thaw them before using.
One medium to large yellow onion, chopped.

What to serve with Beef Bourguinon?

The short answer? ANYTHING YOU WANT.

The slightly longer answer – something starchy that will soak up the delicious stew liquid as much as possible. I love stews like this because they can really work well on whatever you have that fits the bill (the bill being something simple and starchy that will absorb liquid). I’ve used many different things here, but my favorite are:

Israeli CousCous (because it’s like you’re getting rice and pasta all at once)
Mashed Potatoes or Mashed Sweet Potatoes
Egg noodles
Big hunks of crusty toasted bread
White rice
Sweet Potato Dinner Rolls
My Giant Salted Maple Butter Parker House Rolls

What you’ll need to make Julia Child’s Beef Bourguignon

This recipe, though streamlined to a degree for efficiency’s sake, reads like the classic. I’d like to think Julia would wholeheartedly approve of this slightly modernized version of her masterpiece. It’s just a bit faster to prepare, making it easier to squeeze into our wildly spinning, busy-as-can-be lives. That’s the hallmark of everything we’re doing here at MKL.

INGREDIENTS

5 slices bacon, cut into small pieces
2.5 to 3 pounds cubed stew meat or brisket
Salt and pepper, as needed
1.5 cups onion, diced
2 large carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
1 red bell pepper, diced
4 garlic cloves, minced or grated
3 bay leaves
5 or 6 sprigs of fresh thyme (whole)
2 tablespoons tomato paste
1/3 cup all purpose flour
3 cups dry red wine, such as Cabernet Sauvignon or Burgundy
2 teaspoons beef stock concentrate
3 cups beef stock

For the Brown Butter Mushrooms and Pearl Onions

5 tablespoons unsalted butter
1 tablespoon olive oil
16 ounces button mushrooms, cleaned and stemmed (I halve some and leave some whole)
32 ounces (around 4 cups) pearl onions (either canned or frozen, thawed if frozen)

Beef Burgundy with Mushrooms and Pearl Onions: Step-by-Step

Preheat the oven to 300 degrees F. Adjust the rack to the bottom third position.
Place a large, heavy-bottomed Dutch oven over medium-high heat. Cook the bacon until browned and crispy. Transfer to a paper towel-lined plate and set aside for now. Don’t drain the pan, but remove any dark bits if necessary.
Season the beef cubes with salt and pepper. Working in batches as needed, and with the heat still on med-high, brown the beef in the bacon drippings on all sides until browned and crisped; about 3 to 4 minutes total. NOTE: You can add a little cooking oil to the drippings if things start to look too brown. Transfer the beef to a paper towel-lined tray.
Reduce the heat under the pot to medium and add the diced onion, carrots, celery, and bell pepper. Cook until the veggies are tender, stirring occasionally, about 4 to 5 minutes. Season lightly with salt and pepper. Add the tomato paste and garlic and cook for one minute more (stirring).
Sprinkle the flour over top and cook for one minute, stirring. Add the wine and stir to get up any browned bits on the bottom of the pan. Add the stock concentrate, stock, bay leaves, and thyme. Stir to mix, and cover.
Place in the oven and let the stew cook for 2.5 hours, until the mixture has thickened/reduced slightly and the beef is fall-apart tender. Pull out the thyme stems and bay leaves. Once removed from the oven, top the stew with the brown butter mushrooms and pearl onions (see below), and the reserved crispy bacon. Alternatively, you can serve the soup and then top each serving with the mushrooms, onions and bacon.
Serve hot with something starchy to sop up the sauce (bread, rice, grits, mashed potatoes, couscous, etc.).

To make the Brown Butter Mushrooms and Pearl Onions:

In a large skillet over medium heat, melt the butter and then allow it to brown. It will stop sputtering and making noise when it’s ready, and it will smell nutty and the mill solids will be visibly golden; takes about 3 to 4 extra minutes after the butter has fully melted.

Add the olive oil to the butter (to prevent burning) and add the mushrooms and thawed pearl onions. Arrange everything in an even layer in the pan, and then allow the veggies to cook and brown undisturbed. Once the mushrooms are nice and golden on the bottoms, flip/stir them, season lightly with salt and pepper, and continue cooking until fully cooked and tender. Serve over the finished stew.

How to store Beef Bourguignon

To store, first let the stew come down to room temperature. Next, cover or transfer to a lidded container and keep in the fridge for up to 4 days. You can freeze it for up to 3 months.