Every time I think of Boeuf Bourguignon, I think of Julia Child. My close rendition of her classic phenomenon feels like a warm hug—rich, comforting, and full of love. It’s the perfect dish for hosting: impressive, delicious, and can be prepped in advance, making entertaining effortless.

Yield: 4-6 Servings

Mis En Place

6 Slice of Bacon, cut into lardons (¼‑inch strips)

1.5 Kg Stewing Beef, cut into 2‑inch chunks (chuck is classic) 

3 Tbsp EVOO

2 Large carrot, sliced 

1 Large white onion or 3 , sliced 

1 Pinch coarse salt & freshly ground pepper 

2 Tbsp. All Purpose Flour

3 C. Dry Red Wine 

2½–3½ C. Beef Stock 

1 Tbsp. Tomato Paste 

3 Cloves Garlic, Smashed 

Bouquet garni: parsley sprigs, 2 bay leaves & thyme 

12-18 Pearl Onions, peeled

1 lb Fresh White and Cremini Mushrooms, quartered or sliced

3.5 Tbsp Unsalted Butter

Method

Step 1
Brown bacon lardons in olive oil in a heavy pot like a Dutch oven. Drain and set aside. 

Step 2

Preheat oven to 300 F.
Season the beef chunks with salt and pepper.

In batches, brown the beef chunks in the bacon fat ensuring to sear each side. 

Take out of the pot and set aside. 

Step 3
Add butter to the pot, once melted add carrots & onions and sauté; then add bacon and beef back. 

Sprinkle with flour and place the pot in the oven for roughly 5 minutes to brown. 

Step 4
Add wine, beef stock, tomato paste, garlic and bouquet garni. Stir and bring to a simmer. 

Step 5

Cover and cook in oven for 2.5-3 hours until beef is tender. If liquid reduces too much in the process add more wine or stock. 

Step 6

While braising, sauté mushrooms and onions in butter separately.

Mushrooms should be lightly browned and the onions just tender. 

Step 7

Once stew is ready, place back on stovetop and adjust salt & pepper. 

Serve garnished with freshly chopped parsley, over mashed potatoes or with crusty bread.