Boeuf Bourguignon with Braised Onions and Sautéed Mushrooms
Boeuf Bourguignon with Braised Onions and Sautéed Mushrooms is a medium French recipe that serves 6. 520 calories per serving. Recipe by Julia Child on PBS on YouTube.
Prep: 30 min | Cook: 4 hrs 16 min | Total: 5 hrs 6 min
Cost: $52.44 total, $8.74 per serving
Ingredients
- 3 pounds Beef Chuck (cut into 2‑inch cubes, patted dry with paper towels)
- 3 cups Red Wine (dry Burgundy or full‑bodied red wine)
- 2 cups Beef Stock (low‑sodium, homemade or store‑bought)
- 1 tablespoon Tomato Paste (canned)
- 1 Bay Leaf (French bay leaf if available)
- 1/2 teaspoon Fresh Thyme (or 1 teaspoon dried thyme)
- 2 Garlic Cloves (pressed whole)
- 1/2 teaspoon Salt (kosher or sea salt)
- 1/4 teaspoon Black Pepper (freshly ground, added at end)
- 12 Small Pearl Onions (peeled; can use shallots as substitute)
- 1 tablespoon Butter (unsalted, for braising onions)
- 1 pound White Button Mushrooms (cleaned, dried, quartered)
- 2 tablespoons Olive Oil (Light) (for browning beef)
- 1 tablespoon Peanut Oil (optional, high‑heat oil)
- 3 tablespoons All‑Purpose Flour (for beurre manié)
- 3 tablespoons Unsalted Butter (softened) (for beurre manié)
Instructions
Prepare the Beef
Pat the beef chuck cubes dry with paper towels, then cut into roughly 2‑inch pieces if not already done.
Time: PT10M
Brown the Beef
Heat the skillet over high heat, add light olive oil (and a splash of peanut oil if desired). When the oil shimmers, add the beef in a single layer, avoiding crowding. Brown all sides, turning with a wooden spatula, about 4–5 minutes.
Time: PT5M
Deglaze with Red Wine
Transfer browned beef to the casserole. Return the skillet to the stove, add 3 cups red wine, and scrape up the browned bits (glaze) from the bottom. Pour the wine and glaze over the beef.
Time: PT5M
Add Remaining Liquids and Aromatics
Add 2 cups beef stock, 1 tablespoon tomato paste, 1/2 teaspoon thyme, 1 bay leaf, the pressed garlic, and 1/2 teaspoon salt to the casserole. Stir to combine and bring to a gentle simmer.
Time: PT5M
Season Lightly
Taste the broth and add a pinch more salt if needed (about 1/4 teaspoon).
Time: PT2M
Oven Braise
Cover the casserole and place it in a preheated 325°F oven. Braise for 3 hours 30 minutes, or until the meat is fork‑tender.
Time: PT3H30M
Temperature: 325°F
Prepare Braised Onions
While the stew cooks, bring a pot of water to a boil. Add the peeled pearl onions, return to boil, then let sit 20 seconds. Drain, pierce each onion near the root, and place in a shallow pan. Add 1 tablespoon butter, enough water to cover half the onions, a pinch of salt, cover, and simmer gently for 25 minutes until tender.
Time: PT25M
Clean and Quarter Mushrooms
Rinse mushrooms in a bowl of water, lift to let sand settle, then drain. Pat completely dry with a clean towel. Trim stems if needed and quarter each mushroom.
Time: PT10M
Sauté Mushrooms
Heat a non‑stick pan over medium‑high heat, add a splash of oil and 1 tablespoon butter. When the butter foam subsides, add the quartered mushrooms in a single layer. Cook, shaking the pan, for 5–6 minutes until lightly browned but not soggy.
Time: PT6M
Skim Fat and Transfer Sauce
Remove the casserole from the oven. Using a ladle, skim the surface fat and discard. Pour the stew liquid into a saucepan, leaving the meat in the casserole. Skim any remaining fat.
Time: PT5M
Make Beurre Manié
In a small bowl, combine 3 tablespoons flour with 3 tablespoons softened butter. Knead until a smooth paste forms.
Time: PT3M
Thicken the Sauce
Whisk the beurre manié into the simmering sauce, then bring the sauce to a brief boil (about 1 second) to activate the thickening.
Time: PT5M
Finish the Stew
Return the browned beef to the sauce, add the braised onions and sautéed mushrooms, and heat through for 2–3 minutes. Adjust seasoning with a pinch of pepper and additional salt if needed.
Time: PT3M
Serve
Plate the stew with boiled potatoes tossed with fresh parsley, a green romaine salad, and crusty French bread. Pair with the same red wine used for cooking.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Not vegetarian
Allergens: Dairy (butter), Gluten (flour)
Ingredient Substitutions
- Instead of Beef Chuck: Beef stew meat, Chuck roast
- Instead of Red Wine: Cabernet Sauvignon, Merlot
- Instead of Beef Stock: Beef broth, Bouillon dissolved in water
- Instead of Tomato Paste: Ketchup (less concentrated)
- Instead of Bay Leaf: Regular bay leaf
- Instead of Fresh Thyme: Dried thyme
- Instead of Garlic Cloves: Minced garlic
- Instead of Small Pearl Onions: Shallots
- Instead of Butter: Margarine
- Instead of White Button Mushrooms: Cremini mushrooms, Shiitake mushrooms
- Instead of Olive Oil (Light): Peanut oil, vegetable oil
- Instead of Peanut Oil: Canola oil
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Unsalted Butter (softened): Margarine
Equipment Needed
- Heavy Casserole (Dutch Oven)
- Large Skillet
- Wooden Spatula
- Tongs
- Garlic Press (optional)
- Saucepan
- Whisk
- Clean Kitchen Towel
- Chef's Knife
- Cutting Board
- Sieve (Colander) (optional)
- Non‑Stick Pan (optional)
- Oven
- Oven Mitts
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Dry the beef thoroughly before browning
- Achieve a deep brown crust on the meat without crowding the pan
- Deglaze with red wine and scrape up the fond
- Skim excess fat from the sauce before thickening
- Incorporate beurre manié smoothly to avoid lumps
Chef Tips from the Video
- Pat the beef dry; moisture is the enemy of a good sear.
- Use French bay leaves for authentic flavor; they are slightly more aromatic.
- Deglazing with wine not only adds flavor but also lifts the caramelized bits (fond) that are essential for depth.
- Beurre manié is a quick thickener that integrates without lumps; whisk vigorously.
- Reheat leftovers over low heat, stirring occasionally, to preserve the sauce texture.
Troubleshooting
Meat is tough after cooking.
Check that the cut is chuck and not a lean cut; increase braising time by 30 minutes and ensure the oven temperature stays at 325°F.
Sauce is too thin.
Add additional beurre manié (1 tbsp flour + 1 tbsp butter) and simmer a few minutes longer.
Onions remain firm.
Make sure they are fully submerged with water and simmer covered for the full 25 minutes; add a splash more water if needed.
Mushrooms release water and become soggy.
Dry mushrooms thoroughly before sautéing and cook in batches to avoid crowding the pan.
Storage
Refrigerator: Cool to 40°F (4°C) within 2 hours; store in airtight container for 3–4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Prepare the stew a day ahead; cool, skim fat, cover, and refrigerate.
- Braised onions and sautéed mushrooms keep well for 2 days; reheat gently before adding.
- Do not cover the stew while it is still hot; allow to cool before sealing.
Frequently Asked Questions
What is the cultural significance and history of Boeuf Bourguignon in French cuisine?
Boeuf Bourguignon originates from the Burgundy region of France, where local beef is traditionally braised in Burgundy red wine with aromatics. It exemplifies rustic peasant cooking that transforms tough cuts into a rich, comforting stew, and it has become a hallmark of classic French home cooking.
What are the traditional regional variations of Boeuf Bourguignon in French cuisine?
In Burgundy, the stew is made with local Pinot Noir and often includes pearl onions, carrots, and mushrooms. Some regions add bacon lardons or use a mix of red and white wine, but the core technique of slow braising in wine remains consistent.
How is Boeuf Bourguignon traditionally served in France?
It is traditionally served hot with boiled potatoes tossed with parsley, a simple green salad, and a crusty baguette to soak up the sauce. In Burgundy, it may also be accompanied by a side of buttered noodles or rice.
What occasions or celebrations is Boeuf Bourguignon traditionally associated with in French culture?
Boeuf Bourguignon is a classic winter and holiday dish, often prepared for family gatherings, Sunday lunches, and festive occasions such as Christmas Eve or New Year's celebrations, when a hearty, warming stew is desired.
What makes Boeuf Bourguignon special or unique in French cuisine?
Its uniqueness lies in the combination of slow braising, the use of red wine for depth, and the addition of aromatics like onions, mushrooms, and thyme. The technique of deglazing and creating a beurre manié thickened sauce showcases classic French culinary foundations.
What are the most common mistakes to avoid when making Boeuf Bourguignon at home?
Common errors include overcrowding the pan when browning, which steams the meat instead of searing; not drying the beef; using too much salt before the sauce reduces; and adding butter to mushrooms before they are hot enough, which can cause burning.
Why does this Boeuf Bourguignon recipe use beurre manié instead of a roux for thickening?
Beurre manié is added at the end of cooking, allowing the sauce to thicken quickly without cooking the flour for a long time, preserving the wine’s delicate flavor. A roux would require cooking earlier and could darken the sauce.
Can I make Boeuf Bourguignon ahead of time and how should I store it?
Yes, the stew improves after a night in the refrigerator. Cool it quickly, skim the solidified fat, cover, and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of stock if needed.
What texture and appearance should I look for when making Boeuf Bourguignon?
The meat should be fork‑tender yet hold its shape, and the sauce should be glossy, deep mahogany, and thick enough to coat a spoon without pooling excessively.
How do I know when Boeuf Bourguignon is done cooking?
The stew is done when the beef cubes are easily pierced with a fork and the sauce has reduced to a velvety consistency. A quick taste will reveal a balanced flavor of wine, beef, and aromatics.
What does the YouTube channel Julia Child on PBS specialize in?
The YouTube channel Julia Child on PBS specializes in classic French cooking techniques, presented by Julia Child with clear, step‑by‑step demonstrations that make traditional French dishes accessible to home cooks.
How does the YouTube channel Julia Child on PBS's approach to French cooking differ from other cooking channels?
Julia Child on PBS emphasizes foundational French methods—such as proper browning, deglazing, and sauce making—while maintaining a warm, educational tone. Unlike many fast‑paced channels, it focuses on technique mastery rather than shortcuts.
Last updated: August 20, 2026
