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Food blogger, Bella Bucchiotti of xoxoBella, shares a version of Julia Child's boeuf bourguignon. This flavourful beef recipe is a great alternative to a beef stew recipe.

Boeuf Bourguignon – Beef Stewed with Mushrooms, Red Wine and Bacon

Course: Main Course, Meals
Cuisine: French
Keyword: beef, wine
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: 736kcal
Author: Bella
Boeuf bourguignon is one of the best French recipes. This flavourful beef recipe combines the meat with red wine for an exquisite dish. This dish is sometimes called beef burgundy. It is a version of Julia Child's boeuf bourguignon aka beef bourguignon and a great alternative to a traditional beef stew recipe.
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  • 1 Tbsp. butter
  • 1.5 lbs. beef stew meat cut into 1-2 inch chunks
  • 2 Tbsp. all purpose flour
  • 5 Cup red wine
  • 1 Tsp. salt

Bouquet Garni 

  • 4 Sprigs thyme
  • 2 bay leaves
  • 8 Sprigs parsley
  • 1 Sprig rosemary
  • 8 Oz. bacon rind removed and cut into stripes
  • 10 shallots peeled
  • 1 garlic clove minced
  • 1 Cup carrots sliced and peeled
  • 8 Oz. mushrooms sliced


  • Pat dry the beef.
  • Heat up the butter in a pot over medium high heat and sear the beef in batches until brown.
  • Add the flour, stir and cook for 1-2 minutes, continuously stirring. Be careful not to burn the flour.
  • Deglaze with a good pull of the red wine, stir and let reduce for 1 to 2 minutes while stirring. 
  • Add another pull of wine, stir again and let it reduce. Repeat until flour is dissolved, and you have a creamy sauce. 
  • Pour in the remaining red wine, add the herbs and the salt and cook covered on low-medium heat for about 2 hours or until meat is fork tender (note 4).
  • Meanwhile, heat up a pan over medium high heat and cook the bacon and shallots until browned and slightly crisp. 
  • Add the garlic, mushrooms and the carrots and braise everything covered for 20 minutes. 
  • When the beef is cooked add the bacon-vegetable mix to the pot.  
  • Add salt and pepper to taste (note 5) 
  • Serve hot with fresh parsley. I love it with mashed potatoes, but you can also eat it with boiled potatoes, pasta or bread.  


Note 1: Be sure to use a pungent dry wine for the best taste 
Note 2: You can use pearl onions if you can get them 
Note 3: Don´t omit or rush this step, take your time to properly brown the meat, you will be rewarded with a great flavour
Note 4: Cooking time varies on the quality of the meat 
Note 5: Wait until the last step to season with salt, because the bacon mix will add a lot of flavour to the stew 


Calories: 736kcal | Carbohydrates: 20g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 472mg | Potassium: 991mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3720IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 4mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.