I’ve adapted Julia’s iconic beef bourguignon for the slow cooker, keeping all that deep, wine-rich flavor without the fuss. This is French comfort food at its finest.
Tender beef, earthy mushrooms, and pearl onions simmer low and slow until the sauce turns into a velvety, complex masterpiece. The slow cooker does the work—you get the glory.
Ingredients for Julia Childs Beef Bourguignon
Rich, slow-cooked flavors start with simple, high-quality ingredients like beef, wine, and mushrooms.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 2-inch cubes, well-marbled |
| Bacon 🥓 | 6 oz | Thick-cut, diced into lardons |
| Pearl Onions 🧅 | 12 oz | Peeled, or sub frozen thawed |
| Cremini Mushrooms 🍄 | 8 oz | Halved or quartered if large |
| Carrots 🥕 | 2 whole | Peeled and sliced into rounds |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Dry Red Wine 🍷 | 1 ½ cups | Full-bodied like Pinot Noir or Burgundy |
| Beef Stock 💧 | 1 ½ cups | Low-sodium preferred for control |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated tomato flavor |
| All-Purpose Flour 🌾 | ¼ cup | For thickening the sauce |
| Fresh Thyme Sprigs 🌿 | 2 whole | Tied with kitchen twine for easy removal |
| Bay Leaves 🍃 | 2 whole | Dried, for aromatic depth |
| Unsalted Butter 🧈 | 2 tbsp | For finishing the sauce |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for consistency |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
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The beef is non-negotiable here. Chuck roast with good marbling (look for those white fat streaks) breaks down beautifully over 8 hours. Costco has great pre-cubed chuck, or ask your butcher at Whole Foods to trim and cube a whole piece. The bacon adds smoky depth—thick-cut from Niman Ranch if you can find it, but any good-quality bacon works. Pearl onions can be tedious to peel, so Trader Joe’s frozen ones are a lifesaver (no thawing needed).
No red wine? Substitute with 1.5 cups beef stock plus 2 tbsp balsamic vinegar—not identical but still rich. Cremini mushrooms are ideal, but white button mushrooms work in a pinch. Out of fresh thyme? Dried thyme at one-third the amount (2 tsp) plus a pinch of rosemary. The tomato paste can come from a can (use the rest in another dish) or those convenient tubes—just measure carefully. Skip the salt if using regular beef stock.
This tastes even better the next day—2-3 days in the fridge, 3 months frozen. Reheat gently on the stove to avoid breaking the sauce. Leftovers make incredible beef pot pies or served over mashed potatoes. Always store in airtight containers to keep flavors fresh.
Why You’ll Love This Recipe
- One Pot Wonder: Most of the work happens in a single Dutch oven—bacon, beef, and veggies all braise together while I do something else.
- Rich Depth: The beef chuck soaks up the red wine and bacon fat until every bite is ridiculously tender and layered with flavor.
- Sunday Supper Star: I serve it for special dinners, but honestly, it’s just as good on a regular Tuesday with crusty bread.
- Better Next Day: Leftovers taste even deeper the next day—if they last that long. I’ll be real: I’ve eaten it straight from the fridge.
Step-by-Step Instructions for Beef Bourguignon
Here’s the method I use to coax rich, deep flavor from every ingredient.
Step 1: Render the Bacon and Brown the Beef
Start by cooking the 6 oz Bacon in a large Dutch oven over medium heat for 8-10 minutes until crisp and most of the fat has rendered. Remove the bacon with a slotted spoon and set aside, but leave that glorious fat in the pot—it’s pure flavor.
Pat the 2 lb Beef Chuck Roast cubes completely dry with paper towels. Season generously with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper, then brown in the bacon fat for 5-7 minutes per side until deeply caramelized. Work in batches to avoid crowding the pot. Transfer the beef to the same plate as the bacon.
Step 2: Build the Aromatic Base
In the same pot, add the 2 whole Carrots, 12 oz Pearl Onions, and 8 oz Cremini Mushrooms. Sauté for 5-6 minutes until the onions begin to brown and the mushrooms release their moisture. This develops the fond that will become the backbone of your sauce.
Add the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Stir in the 2 tbsp Tomato Paste and cook for another 2 minutes—this deepens its flavor and prevents a raw taste in the finished dish.
Step 3: Deglaze and Slow Cook
Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the 1.5 cups Dry Red Wine while stirring constantly to scrape up all those browned bits from the bottom of the pot.
Add the 1.5 cups Beef Stock, 2 whole Fresh Thyme Sprigs, and 2 whole Bay Leaves. Return the beef and bacon to the pot, along with any accumulated juices. The liquid should just cover the meat—add a splash of stock if needed. Bring to a simmer, then cover and reduce heat to low.
Step 4: Finish with Butter and Serve
Cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Remove the thyme sprigs and bay leaves. Stir in the 2 tbsp Unsalted Butter until melted—this adds a silky finish to the sauce.
Taste and adjust seasoning if needed. The sauce should coat the back of a spoon and the beef should fall apart at the touch of a fork. Serve hot over mashed potatoes, egg noodles, or with crusty bread to soak up every last bit of that incredible sauce.
Pro Tips For Making Julia Childs Beef Bourguignon
- Dry the Beef: Pat the chuck roast cubes completely dry with paper towels before browning—I learned this the hard way after my first batch steamed instead of seared, leaving the meat pale and the fond lacking.
- Render the Bacon: Cook the bacon until it’s crisp and most of the fat has rendered out, then remove it and use that fat to brown the beef. Sounds obvious, but I used to pull it too early and ended up with greasy stew.
- Don’t Crowd the Pot: Brown the beef in batches, even if it feels slow. I’ve ruined the crust by cramming too much in at once, and the whole dish suffers when you skip this.
- Use Good Wine: Splurge on a dry red wine you’d actually drink—after burning a batch with cooking wine, I finally realized the flavor difference is non-negotiable here.
Flavor Customization for This Dish
Herb Variations
Swap the thyme for 2 sprigs fresh rosemary and add 1 tsp herbes de Provence for a more floral, Provencal twist. I love this combination when I want to transport myself to the French countryside with just one bite. 🌿
Wine Swaps
For a deeper, more robust flavor, use a full-bodied Cabernet Sauvignon instead of Pinot Noir. If using a sweeter wine like Merlot, add 1 tbsp red wine vinegar to balance the sweetness and maintain that classic tang.
Vegetable Additions
Add 1 cup diced celery with the carrots for extra depth, or 1 chopped parsnip for a touch of sweetness. Both blend seamlessly into the dish while enhancing the earthy, comforting flavors.
Mushroom Upgrades
Elevate the dish with wild mushrooms like chantarelles or porcini. If using dried porcini, rehydrate 1 oz in 1 cup hot water and add the soaking liquid to the pot for an intense umami boost.
Spice It Up
For a subtle warmth, add ½ tsp smoked paprika or ¼ tsp cayenne with the tomato paste. This adds a gentle heat that complements the rich, wine-infused sauce without overpowering it. 🔥
Alternatively, stir in 1 tsp Dijon mustard at the end for a tangy, sharp finish that brightens the dish beautifully.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of beef?
Stick with well-marbled cuts like short ribs or brisket for best results. Avoid lean cuts like sirloin—they won’t break down properly during the 2.5-3 hour cooking time.
Why does the recipe call for browning the meat first?
Browning creates a flavorful crust and develops fond in the pot. This fond dissolves into the sauce during cooking, adding deep, complex flavors that define this classic dish.
What if my sauce is too thin?
Simmer uncovered for 10-15 minutes to reduce. For a quicker fix, mix 1 tbsp cornstarch with 1 tbsp water and stir in. Let it cook for 2 minutes to thicken.
Can I make this in a slow cooker?
Yes! Brown the meat and render the bacon first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 5-6 hours.
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