This Beef Bourguignon is an adapted recipe from Julia Child’s classic French beef stew. It features flavorful tender beef in a rich red wine sauce. It’s not just your average beef stew – it’s comforting and a must-try!

With the current cold weather, my go-to dinner options are often stews and soups. This beef bourguignon recipe is an adaptation of Julia Child’s classic French recipe. I aimed to simplify it so that anyone can make it in one pot. The key step is slow cooking it for 2 to 3 hours until the beef is tender and mouthwatering.

Beef Bourguignon, also known as beef Burgundy, originates from the Burgundy region in France and is a popular and classic French dish. While the traditional recipe calls for lardons (cubes of pork fat), I substituted them with thick-cut bacon. This imparts a deep and savory flavor that will leave you wanting to lick your plate clean.

Typically, the mushrooms and onions are cooked separately, but in this one-pot version, I combined everything together. The flavors remain intact, resulting in an incredible beef stew.

What’s The Difference Between Beef Stew And Beef Bourguignon?

The main difference between a typical beef stew and beef bourguignon lies in the use of wine. While beef stew is usually made with water, broth, and a tomato product, beef bourguignon always includes red wine. For authenticity, the wine used should be a red Burgundy wine.

What Wine Is Best For Beef Bourguignon?

Traditionally, beef bourguignon is made with a red Burgundy wine such as Pinot Noir. Other red Burgundy wines like Merlot or Cabernet Sauvignon can also work well. The crucial factor is selecting a red wine with enough tannins to complement the rich flavor of the stewed meat.