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Beef Bourguignon (Julia Child Recipe)

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Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner.

Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.

In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker and instant pot or pressure cooker methods. Whichever one you choose, you will not be disappointed!

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com

Beef Bourguignon

Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. You don’t need to be an experienced cook to try this in your kitchen at home.

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Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.

Julia Child = Genius.

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com
How do you make a beef bourguignon?

I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could.

The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.

Trying it again and skipping only a couple of steps to attempt to cut down on some the work and washing extra pots; adding a little more of this and that, I have to say the results were just about the same but with a little added flavour.

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.comTender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com

What did we do differently?

  • Julia’s first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil. We skipped this and just went straight to frying until crisp and browned.
  • When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, then toss the meat and return to the oven for 4 minutes more. We skipped this also and opted to continue cooking over stove top. This didn’t make a difference.
  • We added a couple extra cloves of garlic feeling we missed that particular flavour, and added more herbs into the stew.
  • Also, Julia prepares her pearl sized onions seperate from the Beef Bourguignon itself, adding them in near the end of cooking. My family completely skipped over the onions in their bowls, eating everything else and leaving them behind. So, the second time around, I added them in with all of the ingredients, saving a pot and stove top cooking time, and the results were better for us. We saved the onions!
  • Lastly, Julia asks us to wash out the casserole and return the beef and bacon to it at the end of the recipe. This I couldn’t bring myself to do, wanting to keep every single lick of flavour in that pot.

I was left craving this the next day, so we made it again and again. No regrets.

What meat is best for beef bourguignon?

We tried this with a few cuts of beef: brisket, chuck steak and stewing beef (yes, the third time I made it was in our Instant Pot/Multi Cooker). Brisket yielded our favourite result.

The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever stewing beef you can find or have on hand.

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com

Tips to an incredible Beef Bourguignon

  1. Taste test: We taste tested it immediately after cooking and found that the wine was an extremely strong flavour in the gravy. PLEASE don’t worry or try to adjust it straight away! Let it rest for 15 minutes and the flavours begin to settle into each other. The wine flavour mellowed out and we LOVED it. If you’re serving it the next day, the flavours are even better.
  2. Don’t skip the buttery garlic mushrooms. When I tried adding them in from the start, they had shrivelled up into nothingness by the end. They really are incredible added in fresh from the pan, plump and buttery. I couldn’t resist adding some garlic to them along with some salt and pepper. It added a lot more flavour to the end result.
  3. Simmer the gravy. Please don’t skip this step. After straining the liquid, simmer it for a minute or two and watch the magic of a deliciously rich and glossy gravy thicken before your eyes. If the sauce is too thick, add a few tablespoons of stock at a time to thin it out. However, if the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon.

Which red wine is best for beef bourguignon?

Julia recommends a good quality burgundy for her Beef Bourguignon recipe. We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. It doesn’t need to be expensive, but try to get a good quality brand. If you’re going to eat it, it’s worth every dollar.

If you’re worried about the amount of wine, reduce it to 2 cups and up the stock to 3 cups (for oven and stove top methods only). If you don’t want to use wine, you can leave it out all together and use all beef stock. However, I cannot guarantee the flavour. The wine makes this incredible.

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com

What do you serve with beef bourguignon?

Definitely Mashed potatoes! You can also serve it with plain rice or noodles. There is so much flavour in this, you need a fairly plain side to go with it.

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5 from 24 votes
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it | cafedelites.com
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Beef Bourguignon
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Course: Dinner
Cuisine: French
Keyword: Beef Bourguignon
Servings: 6 - 8 people
Calories: 673 kcal
Author: Karina
Ingredients
  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
TRADITIONAL OVEN METHOD:

  1. Preheat oven to 350°F (175°C).

  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.

  6. Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

  7. In the last 5 minutes of cooking time, prepare your mushrooms:

    Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

  8. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs

  9. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

  10. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

  11. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

    If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

  12. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

  13. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

    Garnish with parsley and serve with mashed potatoes, rice or noodles.

  14. To serve the following day, allow the casserole to cool completely, cover and refrigerate.

    The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

Recipe Notes

STOVE TOP BEEF BOURGUIGNON:

  1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

  3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

  4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.

  6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
  7. Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:

  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.

  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. 

  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.

  4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time. 

  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).

  6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.

  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes. 

  8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.

SLOW COOKER BEEF BOURGUIGNON:

  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.

  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.

  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.

Nutrition Facts
Beef Bourguignon
Amount Per Serving
Calories 673 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 169mg 56%
Sodium 620mg 26%
Potassium 1565mg 45%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 7g
Protein 56g 112%
Vitamin A 40.7%
Vitamin C 15%
Calcium 6%
Iron 34.9%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Comments

  1. Made this a few days ago using the slow cooker. It was fabulous. My husband has already asked me to make it again

    Reply

  2. I used Pinot Noir in the Instant version and served it over mashed potatoes. Both my husband and I loved it. I don’t like wine except in cooking and this was just right. I am looking forward
    to trying it with the brisket as I Used stew meat this time. I

    Reply

  3. Karina, I happened upon your website this week when I decided on the spur of the moment (oh, OK, after watching Julie and Julia last weekend) to make boeuf bourguignon and needed a list of ingredients. I’d previously used Julia Child’s recipe in The Art of French Cooking. Yours was such a great update! I generally use a recipe as a starting point, but I’ve been slavish in following Julia’s directions. You’ve freed me from those steps that I was afraid to do away with – and also liberated me from the pearl onions. (Elsewhere, I’ve seen shallots suggested as an alternative to them. I might try that another time.) I made your oven version, and it was delicious. I’m so happy that I’ve found you. Thank you!

    Reply

  4. Made this with venison using the traditional oven method. The flavors were perfect for it! The dish is ahhh-mazing!!! Thanks for sharing!

    Reply

  5. I made the stove top version for dinner last night. It was excellent!! I used 2 1/4 cups of Kitchen Basics beef stock ans 2 3/4 cups of a Merlot wine. I did add the pearl onions and I served it over mashed potatoes. Everybody loved it! I will be making this often! Thanks so much for sharing the recipe.

    Reply

  6. very nice recipe! big thankx to karina! wonderfull website that i discovered recently! that will be my diner tonight with great happiness,anyway,i asked you about your way to prepare the couscous please! thank you so much for all what you do to make us appreciating your recipes.

    Reply

    • Scott, I love the oven method. I feel the gravy thickens a bit better and tastes a little richer. The difference may only be slight, but it’s there 😊

      Reply

  8. This was amazing! The flavor was so fantastic and throughout every bite! I used a chuck roast and it was very tender. I used pinot noir and it worked well in the favor profile. may add an extra carrot next time and a bit more liquid as I had a pretty large roast. All the flavors blend together so well- everyone in my house loved it! I used a dutch oven to cook mine which allowed some time to relax before dinner. The house smelled amazing! Thank you for sharing!

    Reply

  9. Can I use beef broth instead of stock? I’m only familiar with the Campbell’s beef stock or the bouillon cubes/powder. Or how do you buy your stock? I’m hoping to make this for Sunday supper, TIA

    Reply

    • Yes, you can. The beef stock is just more flavorful and stronger in taste. Either works great though! Enjoy!

      Reply

  10. I made this for my friend yesterday who needed some comfort. I could not believe how so affirming this dish was!! I did make it without the pearl onions and I served it over mashed potatoes and it was absolutely freaking amazing. This will be my new go to comfort food in the fall and Winter. It was so luxurious and easy to prepare. Your modifications were spot on!

    Reply

  11. I made the stovetop version and it was INCREDIBLE!!! I think this recipe will become a staple in our rotation. Thank you!!

    Reply

  12. I made it pretty much as directed for the stovetop, except I used Kitchen Basics beef stock and sliced yellow onions instead of pearl onions. I also served it over country French sourdough from Panera bread (buttered with cultured butter and lightly grilled). Out-damn-standing.

    Reply

  13. This looks amazing! Will be cooking it for a pumpkin carving dinner party, but will definitely need to double the recipe. I’m going to be using the slow cooker method since the party is on a week day. Two questions: 1. Can I prep everything (steps 1-3), stick it in the fridge overnight, then just slow cook the next day (steps 4 and on)? Do you think the cooking time will need to be increased since it’ll be cold? 2. When doubling the recipe, do you think everything will fit in one large crockpot? And if so, how much (if at all) do you think the cooking time will need to be increased? Or do you think I should just try to borrow a friend’s crockpot and make 2 separate batches? Please let me know! Thanks! Can’t wait to make this recipe 🙂

    Reply

  14. This was great!!! I have made Julia’s original recipe from the book and it was too “winey,” took HOURS and was an exhausting process. Since then, I have been in search of “the” beef Bourguignon recipe and this is it!!! You must use a Pinot noir, or a Burgundy, other wines will not make it taste the same. I also added an additional “bunch” of thyme in the pot and removed the stems after cooking. Something that I learned the hard way is, if you are using a Le Cruset Dutch oven, it retains heat TOO well; reduce the oven to 300 bc the meat will dry out. I made a double batch at the same time, two same size pots, the le cruset pot meat was overdone and the Costco Dutch oven pot (same size) was PERFECT. I made the recipe, minus the mushrooms, let it sit overnight to meld flavors and made the mushrooms fresh right before serving the next night.

    Reply

  16. Thank you so much for this recipe! I made it in the slowcooker and I loved it! It was Absolutely delicious!! I had 2 plate fulls and have the rest for leftovers. My husband could not get enough. Definitely going to make this again.

    Reply

  17. Thank you so much for sharing your version of this recipe. It was absolutely delicious. I chose to cook it in the oven.I couldn’t find the little onions so had to manage with the smallest brown onions available.probably didnt present quite as nice but the flavours were wonderful.definately a keeper.

    Reply

    • Oh no! I am so sorry. I hope you got it to print. I was able to click print and printed it from my computer. Let me know if you need any help!

      Reply

  19. Thanks for this detailed recipe. I do have to ask – of the four methods listed, which is your favorite? Thanks again!

    Reply

    • It honestly depends on the day and what I am wanting to get done. They all taste about the same it is just the time that it takes to make it all is the difference for me! Thank you so much for asking. That is really sweet of you! Hope you enjoy! XO

      Reply

  20. Hi…in answer to Tiff’s Twisted Kitchen….

    About wine tasting tart in the pressure cooker option…check your wine…French style you’d put in the pot what you’d drink with it (the best you can afford). That said, you know that you need a lot less liquid in the pressure cooker and that indicated may be right for the stove/oven and possibly a slow cooker but the pressure cooker could do with less. A cup and maybe a half extra cup of wine and some stock may be enough…don’t burn it but if it’s way too thick at the end, you can add more hot stock or boiling water tasting as you go along. Two tablespoons of tomato puree is probably too much…try one desert spoonful. And make sure your veg/stock are/is fresh.

    I use the pressure cooker all the time and use wine in many dishes and it has never tasted tart – red or white. I use very little liquid – often just half a wine glass full and possibly a splash of stock or hot water. That will do for a 20 minute dish. For 45 minutes (beef cheek, mutton shoulder for curry) then I would use more liquid.

    Reply

  21. The beef bourguignon picture made my mouth water for it. It looks so delicious. This is a good recipe to try. Now, I am in the mood for this for dinner.

    Reply

  22. i am looking forward to making this dish. It looks so delicious. But I am at a lost how it says in the traditional recipe to strain the liquid and discard the herbs. Except for the bay leaves, the thyme and parsley would be hard to remove because they are chopped up. So maybe that was not quite what that procedure meant? The bay leaves should definitely be removed, but that’s not stated in the other cooking methods you describe. Also, I had trouble finding a three pound brisket and had to buy a whole one. There was half as much fat as there was meat! Nevertheless, I am making it in my slow cooker and can’t wait to try it.

    Reply

  23. Admiring the dedication you put into your site and detailed information you
    provide. It’s nice to come across a blog every once in a while that isn’t the same old rehashed information. Fantastic read!
    I’ve saved your site and I’m adding your RSS feeds
    to my Google account.

    Reply

  24. This is a great recipe. I didn’t have any carrots, so I left them out. My daughter will not tolerate anything tomato, so I substituted pumpkin for the tomato paste and added a little Worcestershire. Otherwise, I tried to follow the recipe. I am not a very good cook, but even with my skills and the substitutions, it was fantastic. We served it with tricolor pasta.

    Reply

    • Sounds perfect! I am so glad that you made it your own! Thanks so much for sharing!

      Reply

  25. I believe the original JC recipe has the carrots being removed at the end when you sieve out th of gravy. Given they’ve been cooking for 3-4 hours. I do so as they’re close to mush and given up much/ all of their flavour. I add back fresh carrots in the last 30 minutes of the casserole cooking as we love them. On the sieved out gravy, I place back in a deep sauté pan and reduce and skim off the fat. Serving I add the meat, separately the onions and mushrooms, then add the gravy which I keep close to boiling as this keeps the Bourguignon hot after plating and serving.

    Reply

  26. Has anyone had any problems with the wine being to tart when using the Pressure Cooker?
    I’ve had bad results with wine in the past due to the way the PC cooks.

    Reply

  27. Currently on holiday in France, and never having cooked boeuf bourguignon before, I went looking for a stove top version as the oven in our apartment is tricky. Well Karina, thank you, I have to say the effort was totally worth it! With all my produce purchased that day at the local market our dinner was so good – I’ll definitely be preparing it for the family back home in Australia. I used only 2 cups of wine as we drink quite punchy reds and I didn’t want it to be over the top in richness. The sauce was perfect for our taste. Thanks again for your take on Julia’s famous recipe Karina!

    Reply

    • That is great to hear! I am so glad you will make it again! Have fun and enjoy France!! XO

      Reply

  28. What an absolutely delicious recipe! I made it in my pressure cooker due to time constraints… every step was so worth it! The blended flavors are amazing! … everyone had seconds!

    Reply

    • Great to hear! I am so glad that the pressure cooker worked! That is a great idea! Thanks so much for following along with me!

      Reply

  29. The flavor in this dish is to die for. Absolutely delicious. I didn’t pay attention and used a chuck roast whole. I didn’t trim the fat, either. Also, I’m at high altitude and had to cook an additional 30 minutes (instant pot). I pulled out the meat and it slid away from the fat and bones, the rendered fat rose to the top and was easily removed, I pulled the meat into smaller sections, served with mashed potatoes and the wonderful sauce and bacon/vegetable mixture, and unless you compare her photo to my dish no one would ever know I messed up. Just wonderful. Thank you so much.

    Reply

  30. I made this for the first time yesterday and WOW. My partner all but licked the plate clean. I used the slow cooker version and it was simply divine. Thank you so much for brining an easier version of this dish into my home!

    Reply

  31. Hi! Can I reduce the amount of wine if I’m using my Instant Pot? It said above to increase the amount of beef stock for oven and stovetop only. Would it stay the same for an Instant Pot? Thanks!

    Reply

    • Yes. of course! You are always welcome to make my recipes your own. Thanks so much for sharing! Enjoy!

      Reply

  32. I’m going to be making about a third of the amount (1 lb beef). Should I alter the oven time?

    Reply

  33. I made this in the oven last night and then put it in the refrigerator in order to eat it tonight for dinner. I did not do the last step where you strain the liquid off and simmer it separately. Is this necessary if the liquid is already pretty thick? Thanks, can’t wit to eat it!!

    Reply

  34. I have a large piece on beef tenderloin. Can I use this in your recipe?
    Thanks

    Reply

  35. So… We live in Kuwait and don’t have any access to wine, can you recommend a substitute?

    Reply

    • You are welcome to leave it out all together. It will alter the taste because that adds so much flavor but I understand your area of living. Thanks so much for following along with me!

      Reply

  38. Cooked this tonight for my wife and 10 year old daughter, they said before “We don’t like stew”.

    10 minutes later it’s all eaten up!

    Thank you for a great dish again. I used the stove-top version as I could not find my oven dish.

    Andrew
    Berkshire, UK.

    Reply

  39. I came on here ready to bombard you with questions. Can I do this in my instant pot? What if I don’t want to add wine? Can I add less? What beef do you recommend? Do I have to add onions? And to my surprise you’ve answered every question I had. I’m trying this in my IP right now, and maybe I’ll try it in the oven next time. Thank you for providing the flexibility in your recipes. I wish more sites would put as much effort in as you do.
    Love from Texas

    Reply

    • Amanda I laughed so much reading this! You’re very welcome. I thought readers would appreciate all methods for a recipe like this. It‘s something I get asked all the time. I’m just glad to help! Thank you for your comment and for the laugh!

      Reply

  40. Thank you for simplifying this recipe. I love that you added all methods. Think I’m going to try it in my pressure cooker since dinner is only a couple hours away for us! Thanks once again for sharing all of your fabulous work. You truly are an amazing human being.

    Reply

    • Hi Maria! I really hope you enjoy it. Be ready for the incredible smells that are about to come out of your kitchen!
      Thank you so much for your kind words. You’ve made my day Xxx

      Reply

  41. Just wondering if you really meant Pinot Grigio wine in your recipe because that is a crispy white wine. I would have thought pinot noir (red) would be better suited?

    Reply

  45. Pinot Grigio is a white wine – is that what you used? Or did you mean Pinot Noir?
    Your photos look irresistible – I plan to make this, and since TJ has frozen pearl onions already peeled and ready to go, they are definitely going in!

    Reply

    • Cheryl I had a major face palm moment! Haha yes I meant Pinot Noir! I can’t believe I wrote the wrong one. Also, the onions are amazing in this. I have to say though I did prefer them falling apart and melting through the sauce. I think my family were on to something ?

      Reply

  47. You need to make a correction to the beef bourguignon recipe. Pino Grigio is a white wine, not a red wine. You referred to it twice as red wine. Do you mean Pino Noir perhaps?

    Reply

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