Slow-Cooked Beef Bourguignon (A Love Letter to Julia Child, With a Little Loretta in the Pot)
This isn't just a meal—it’s a masterclass in patience, purpose, and the kind of cooking that teaches you something about life.
You don’t just make beef bourguignon. You commit to it. You choose it, hour after hour, trusting that if you give it time, it will transform into something greater than the sum of its parts. And isn't that the whole point of life?
When I studied Julia Child in January 2024, I didn’t expect her first dish to change me. But somewhere between reading her letters and following her instructions to the letter, I realized I wasn’t just cooking—I was creating a life. A slower, fuller one. One where you stop checking your phone and start listening to the pot simmer. One where the scent of garlic, thyme, and red wine becomes your meditation.
So no, this recipe isn’t fast. But it is beautiful. And it works every single time.
Ingredients
For the Stew
6 oz chunk of bacon (not the sliced stuff)
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 cups red wine (Bordeaux, Burgundy, or Chianti)
2–3 cups beef stock
1 tablespoon tomato paste
2 garlic cloves, mashed (or more if you’re like me and have a garlic problem)
1 sprig thyme (or ½ teaspoon dried thyme)
1 bay leaf (fresh if you can get it)
Optional: 1 sprig rosemary
For the Braised Onions
18–24 pearl onions, peeled
1½ tablespoons unsalted butter
1½ tablespoons olive oil
½ cup beef stock
Salt and pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
For the Mushrooms
2 tablespoons butter
1 tablespoon olive oil
1 lb mushrooms, quartered
How to Make It
Step 1: Prepare the Bacon
Cut off and save the bacon rind. Slice bacon into lardons (¼" thick, 1½" long).
Simmer the bacon and rind in 1½ quarts of water for 10 minutes. Drain and pat dry.
Step 2: Brown the Meat and Veg
Preheat oven to 450°F.
Heat olive oil in a heavy Dutch oven or fireproof casserole.
Add bacon and cook until browned. Remove with a slotted spoon.
Pat beef dry (don’t skip this—wet beef steams, dry beef browns). Brown a few pieces at a time and set aside.
Sauté sliced carrot and onion in the same fat until softened. Pour off any excess grease.
Return beef and bacon to the pot. Season with salt and pepper. Sprinkle with flour and toss.
Place uncovered in oven for 4 minutes. Toss again and bake another 4 minutes. Remove from oven and drop temp to 325°F.
Step 3: Build the Stew
Add wine and just enough beef stock to barely cover the meat.
Stir in tomato paste, garlic, thyme, bay leaf, and the bacon rind.
Bring to a simmer, then cover and place in the oven for 3–4 hours. Meat should be fork-tender.
Step 4: Braise the Onions
Heat butter and oil in a skillet. Add onions and brown for 10 minutes, rolling occasionally.
Add stock, salt, pepper, and herbs. Cover and simmer for 40–50 minutes, until tender and stock is absorbed. Set aside.
Step 5: Sauté the Mushrooms
Heat butter and oil over high heat. Sauté mushrooms until lightly browned and fragrant, about 5 minutes. Set aside.
Step 6: Finish the Dish
Once the stew is done, strain into a saucepan. Return meat and bacon to the casserole. Discard carrots, onions, and spent herbs.
Add mushrooms and braised onions to the meat.
Skim fat from the sauce, then simmer it until slightly thickened. Pour over the meat and vegetables.
Step 7: Serve or Store
Serve warm, straight from the pot or over buttered noodles, mashed potatoes, or rice. Garnish with fresh parsley.
If making ahead, cool and refrigerate. Reheat gently, spooning sauce over the top as it warms.
Aunt Loretta’s Notes
This dish doesn’t rush, and neither should you. Make it on a weekend or when you need to remember who you are.
Don’t substitute the wine. Red is non-negotiable.
Serve with crusty bread and something green to make yourself feel balanced.
Leftovers are better the next day, and that’s a promise.