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Mostly Classic Beef Bourguignon

My take on Julia Child’s iconic recipe
Course Main Course
Cuisine French
Servings 6


  • Dutch Oven


  • 2.5 Pounds Chuck roast
  • 8 Ounces Thick cut bacon
  • 8 Ounces Sliced baby Bella mushrooms
  • 1 Large Carrot
  • 1 Small Sweet Onion
  • 1 Bottle Red blend wine
  • 5 Cloves Garlic Minced
  • 2 Sprigs Fresh thyme
  • 2 Tbsp All-purpose flour
  • 1 Tbsp Tomato paste


  • Cut chuck roast into 1-2 inch cubes, dry off with a paper towel, season with salt and pepper, then let sit at room temperature for 30 minutes.
  • Heat the Dutch oven on the stove over medium heat and add in the bacon chopped into small strips. Cook until just crispy then transfer to a paper towel lined plate. Leave the grease in the pan!
  • Add the meat cubes in a single layer in the pan and cook, turning until browned on each side. You might need to do this in a couple batches, just transfer the browned meat to another plate lined with paper towels.
  • Preheat the oven to 350 degrees F. Once all the meat is browned, add in mushrooms and cook for 5 minutes then add in finely chopped onion. Cook until both are browned and carmelized. Add the flour and stir until everything is coated.
  • Add in carrot and cook another 5 minutes then add in tomato paste and thyme. Combine then add in the bottle of wine. Add the bacon and the meat and stir to combine.
  • Put the lid on the Dutch oven and place the whole thing in the oven for 1.5-2 hours, until the meat is tender. I like to check on it every 30 minutes or so to stir it up and make sure nothing gets stuck to the bottom.
  • Serve with crusty bread or, my fav, mashed potatoes!
  • Special Note - if the liquid is too thin for your liking, add a corn starch slurry into the pot. Just combine 1 tbsp corn starch and 1/3 cup water and make sure to stir it in so it’s evenly distributed. I like my stew to be more like gravy so I tend to do this most times I make it.
Keyword beef, beef stew, hearty, stew