Beef Bourguignon

Cooking with Julia

This is my cozy, oven-baked twist on the classic made famous by Julia Child. Fun fact, if I had been born on Aug. 15th, my mom would have named me Julia! It is safe to say, cooking runs in my blood. This recipe keeps the soul of the original but simplifies the process and builds richness in a slightly different order—so the sauce turns velvety and deeply flavored without extra straining or fussing.

Cozy Oven-Baked Beef Bourguignon

Ingredients

• 2½–3 lbs chuck roast, cut into large cubes, I used brisket cut beef because it was on sale. Simply remove the extra fat, then cube. Any cut of beef will do.

• Salt & freshly cracked black pepper

• 2 tbsp olive oil

• 6 oz thick-cut bacon, chopped

• 1 cup pearl onions (fresh or frozen, thawed & dried)

• 8 oz mushrooms, halved (optional, based on preference)

• 1 large yellow onion, diced

• 3 carrots, cut into larger chunks

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• ⅓ cup all-purpose flour

• 2-3 cups dry red wine (Pinot Noir works beautifully)

• 1½–2 cups beef broth

• 1 tbsp Worcestershire sauce

• 2–3 sprigs fresh thyme

• 1 bay leaf

• Fresh parsley for serving

Step-by-Step

1. Preheat & Prep

Preheat oven to 325°F.

Pat beef completely dry and season generously with salt and pepper. Dry beef = better browning. You must DRY the beef! Use paper towels to pat dry.

2. Sear the Beef

Increase heat slightly.

Sear beef in batches until deeply browned on all sides. Do not overcrowd the pot. Remove and set aside.

3. Aromatics & Roux

Lower heat to medium.

Mushrooms and brown for 3-5 minutes. Then add pearl onions, cook 2-5 minutes.

Add diced onion and carrots. Cook 5–7 minutes until softened.

Add garlic and cook 30 seconds.

Stir in tomato paste and cook until it darkens slightly.

Now sprinkle in ⅓ cup flour directly into the pot, stirring constantly. Let it cook for 2–3 minutes. It should coat the vegetables and develop a slightly nutty smell. This step removes the raw flour taste and builds a structured sauce.

4. Add Liquids

Slowly pour in the wine while stirring, scraping up all the browned bits from the bottom.

Add beef broth and Worcestershire sauce.

Return the beef and bacon to the pot.

Add thyme and bay leaf.

The liquid should just barely cover the meat—add a splash more broth if needed.

Bring everything to a gentle simmer.

5. Bake Low & Slow

Cover with a lid and transfer to the oven.

Bake 2½–3 hours, until the beef is fork-tender and the sauce is thick and glossy.

Why This Method Works

• Cooking flour before adding liquid creates a smoother, more controlled thickness.

• Oven braising distributes heat evenly, preventing scorching.

Serving Suggestions

• Creamy mashed potatoes- my personal favorite

• Buttered egg noodles

• Rustic sourdough bread

• Soft polenta

Finish with chopped fresh parsley and freshly cracked black pepper.

Make-Ahead Magic

This dish is even better the next day. The flavors deepen, and the sauce thickens beautifully.

Store:

• Refrigerator: up to a week days

• Freezer: up to 3 months

Reheat gently on the stovetop with a splash of broth if needed.

I hope you enjoy and love this recipe! Tag me if you try it! @Weeknight_Homemaker

With Love,

Lauren