Beef Burgundy, or Boeuf Bourguignon, is a rich and flavorful French stew that’s a true culinary masterpiece. Made famous by Julia Child, this dish features tender beef simmered in red wine with mushrooms, onions, and bacon. If you’re planning to make this iconic recipe, you might be wondering, “What To Serve With Beef Burgundy?” The good news is that there are many delicious options that will complement the hearty flavors of this classic stew.
Julia Child's Beef Bourguignon ready to serve
Mastering the Art of Side Dishes for Beef Burgundy
Julia Child’s Beef Bourguignon is undeniably worth the effort. Its deep, savory flavors and melt-in-your-mouth beef are incredibly satisfying. To create a complete and balanced meal, choosing the right side dishes is essential. You want sides that enhance, not overpower, the star of the show – the Beef Burgundy itself.
Think about textures and flavors that will harmonize with the rich stew. Creamy, starchy sides are classic choices for soaking up the delicious red wine sauce. Fresh, lighter sides can also provide a welcome contrast to the richness of the beef.
Sautéed mushrooms in a cast iron skillet, a key ingredient in Beef Burgundy
Classic Side Dish Pairings for Beef Burgundy
When considering what to serve with beef burgundy, traditional pairings are always a great place to start. These sides are time-tested and perfectly complement the flavors of the stew:
Potatoes: The Ultimate Comfort Food Side
Potatoes are perhaps the most popular and versatile side dish for Beef Burgundy. Their mild flavor and ability to absorb sauces make them an ideal accompaniment. Here are a few potato preparations to consider:
- Mashed Potatoes: Creamy mashed potatoes are a classic choice. Their smooth texture and buttery flavor create a wonderful contrast to the chunky stew. For an extra touch of richness, consider adding roasted garlic or herbs to your mashed potatoes.
- Boiled Potatoes: Simple boiled potatoes, lightly buttered and seasoned with parsley, are another traditional option. They are easy to prepare and provide a clean, straightforward side that lets the Beef Burgundy shine.
- Roasted Potatoes: For a heartier side, roasted potatoes offer a crispy exterior and fluffy interior. Toss them with herbs like thyme or rosemary for added flavor.
Bread: For Sopping Up Every Last Drop
Crusty bread is an absolute must when serving Beef Burgundy. It’s perfect for soaking up every last bit of the flavorful red wine sauce.
- Artisan Bread: A loaf of crusty artisan bread, such as a baguette or sourdough, is ideal. Its robust crust and soft interior are perfect for dipping into the rich gravy.
- Garlic Bread: For an extra layer of flavor, garlic bread adds a savory and aromatic element to the meal.
Noodles: A Hearty and Satisfying Option
Buttered noodles are another classic side that pairs beautifully with Beef Burgundy, especially for those who prefer a pasta option.
- Buttered Egg Noodles: Egg noodles, tossed with butter and parsley, are a simple yet satisfying side. Their slightly chewy texture is a nice contrast to the tender beef.
Green Vegetables: Adding Freshness and Balance
To balance the richness of Beef Burgundy, consider serving a fresh green vegetable on the side. These provide a lighter element and a pop of color to the plate.
- Green Peas: As Julia Child herself suggested, green peas are a classic pairing. Their sweetness and vibrant color offer a lovely contrast to the deep flavors of the stew.
- Green Beans: Sautéed or steamed green beans, perhaps with a touch of almond or lemon, provide a crisp and refreshing side.
- Asparagus: Roasted or grilled asparagus is another elegant and flavorful green vegetable that complements Beef Burgundy.
A ladle scooping Julia Child's Beef Bourguignon, emphasizing the rich sauce
Why These Sides Work So Well
The best side dishes for Beef Burgundy share a few key characteristics. They are:
- Neutral in Flavor: Sides like potatoes, bread, and noodles don’t compete with the complex flavors of the stew. Instead, they act as a blank canvas, allowing the Beef Burgundy to be the star.
- Texturally Complementary: Creamy mashed potatoes, crusty bread, and tender noodles offer textural contrasts to the hearty, chunky stew, making each bite more interesting.
- Sauce-Friendly: These sides are excellent at soaking up the delicious red wine sauce, ensuring that no flavor goes to waste.
- Traditional Pairings: Many of these sides are classic French accompaniments, reflecting the origins of Beef Burgundy and creating an authentic culinary experience.
Wine Pairing Suggestions
While not a side dish, wine is an integral part of the Beef Burgundy experience. Serving a complementary wine enhances the flavors of the meal. Since Beef Burgundy is made with red wine, serving a red wine alongside is a natural choice.
- Burgundy (Pinot Noir): A Burgundy wine, made from Pinot Noir grapes, is a classic pairing, as it mirrors the wine used in the stew itself. Look for a lighter-bodied Burgundy to complement the richness without overpowering it.
- Beaujolais: Another French red wine, Beaujolais, is a lighter and fruitier option that can also pair well with Beef Burgundy.
- Côtes du Rhône: A slightly bolder red, Côtes du Rhône, offers a bit more structure and spice, which can stand up nicely to the hearty flavors of the stew.
Julia Child’s Beef Bourguignon Recipe: A Culinary Classic
To fully appreciate the perfect side dishes, you first need the perfect Beef Burgundy recipe. Here is a slightly adapted version of Julia Child’s iconic recipe, streamlined for the home cook while maintaining its incredible flavor:
Mastering Julia Child’s Beef Bourguignon
The classic French beef stew that changed everything.
Some might wonder if Julia Child’s Beef Bourguignon is worth the effort. Absolutely, without a doubt this classic French dish is worth the effort. However I think you should make it and decide for yourself.
If you love juicy fork tender beef, red wine sauce, sweet golden brown onions and meaty mushrooms, this stew is for you!
The first time I made Beef Bourguignon was in 2012. It was a snowy day in Virginia and the whole family was either traveling or busy elsewhere. It was the perfect day to explore this amazing recipe and spend the day with Julia.
Since then I’ve tweaked a few of the more tedious steps and streamlined it just a bit. I think this slightly adapted version is fantastic, just a bit easier to make than the original and worth every minute in the kitchen.
Overview of ingredients:
For the stew:
- uncured thick sliced bacon
- olive oil for cooking the bacon and browning the beef
- lean chuck roast cut into 2-inch cubes
- two large carrots
- one large sweet onion chopped
- salt and fresh ground black pepper
- tomato paste
- all-purpose flour
- minced garlic
- the recipe suggests a full-bodied red wine like Beaujolais, Cotes du Rhone or Burgundy. We use a less expensive Burgundy.
- beef stock – store-bought or homemade. You can use low-sodium beef broth in a pinch but we highly recommend good quality beef stock for the best flavor.
- fresh thyme leaves or your favorite herbs
- bay leaf
Vegetables:
- white pearl onions
- unsalted butter
- olive oil
- salt and fresh ground black pepper
- fresh thyme sprigs or a herb bouquet with parsley sprigs and thyme wrapped in cheesecloth
- bay leaf
- cremini or button mushrooms quartered
For serving:
- fresh parsley leaves chopped
- cooked buttered noodles
- boiled potatoes
- mashed potatoes
- green peas or another fresh green vegetable as a side dish
- crusty bread for sopping up the sauce
Overview: How to make Julia Child’s Beef Bourguignon
Prep the ingredients, preheat the oven and read over the recipe a few times before beginning.
1. Make the stew:
Adjust the oven rack to the lower middle position. Preheat oven to 325 degrees F.
Cut the bacon crosswise into 1/4-inch thick strips (lardons). Heat a large Dutch oven over medium heat and add olive oil. Once shimmering add the bacon to the hot oil and cook until lightly browned and crisp.
Use a slotted spoon to drain and remove the lardons to a large bowl. Set aside.
Dry the beef cubes with paper towels. Re-heat the Dutch oven over medium-high heat until almost smoking.
Add the beef in batches, a few pieces at a time, and cook in the bacon fat until browned on all sides. Remove the beef to the bowl with the bacon. Repeat with all remaining beef cubes.
Add the carrots and chopped onions to the now empty pot. Cook the sliced vegetables until lightly browned. Remove all but 1 tablespoon of the fat. Discard the additional fat.
Add the garlic and tomato paste to the pot with the vegetables. Cook stirring constantly until the garlic is fragrant and the tomato paste is darkened in color.
Return the beef and bacon to the pot and season with salt and pepper. Sprinkle flour over the beef and toss to coat.
Cook over medium heat, stirring occasionally, until the flour forms a dark fond on the bottom of the pot. Pour 1 cup of wine into the pan and gently deglaze the bottom to release any browned bits. Add all remaining wine and the beef stock enough to cover the beef.
Add the thyme and bay leaf and bring to a simmer on the stovetop. Once simmering cover the Dutch oven and transfer to the oven. Cook in the lower third of the preheated oven regulating the heat as needed so the broth simmers slowly for 3 to 4 hours or until the beef is very tender and pierces easily with a fork.
2. While the beef is cooking, prepare the onions and mushrooms
Heat a large skillet over medium-high heat. Add butter and olive oil and heat until bubbling. Add the onions and cook over moderate heat. Sauté the onions for 10 minutes, carefully rolling them around so they brown evenly.
Add 1/3 cup beef stock, salt and pepper, thyme sprigs and bay leaf. Cover and simmer slowly for 30 minutes or until the onions are tender but still hold their shape and the liquid has evaporated.
Discard the thyme sprigs and bay leaf. Transfer the onions to a bowl.
Heat the remaining butter and olive oil in the now empty skillet. Add the mushrooms and toss to coat. Leave the mushrooms to cook without stirring until browned on one side. Stir and continue cooking until the moisture is released and then evaporates.
Remove the cooked onions to the bowl with the onions. Cool, cover and refrigerate until needed.
3. Assemble the stew and serve
Remove the stew from the oven and place on top of the stove. Allow the stew to rest for 5 to 10 minutes. Tilt the pot and skim off and discard any fat that pools on top of the pot.
Check the seasoning and add salt and pepper as needed. Distribute the pearl onions and mushrooms over the stew. Cover and simmer over medium heat for 2 or 3 minutes or until heated through. Add a few tablespoons of stock if needed to thin.
Serve directly from the Dutch oven over mashed potatoes or arrange the stew on a platter surrounded with boiled potatoes, buttered noodles or rice. Garnish with fresh parsley and serve.
What we changed from Julia Child’s recipe:
-
In the original recipe Julia boils the bacon before cutting it into lardons and frying. We use uncured bacon which is less salty than cured bacon so we skip the boiling step.
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We double the amount of carrots from the original recipe.
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Instead of slicing the onion in the first steps, we give it a rough chop.
-
We doubled the amount of tomato paste and minced garlic for a richer flavor.
-
Instead of putting the flour coated beef in a hot 450 degree oven to brown for 10 minutes, I cook it on the stove top creating a dark fond on the bottom of the pan before deglazing with a cup of Burgundy wine.
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I add the garlic and tomato paste to the pot after the carrots and onion are browned instead of after the broth is added. This blooms the tomato paste creating more flavor and adding richness to the fond on the bottom of the pot.
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In the original recipe the pot is removed from the oven once the beef is tender. Julia strains all the gravy into a saucepan through a sieve. The meat and vegetables are returned to the Dutch oven and the sauce is then defatted and simmered until thickened and/or reduced.
I’ve found the stew is just as good without going through the process of straining the beef. Remove from the oven and allow the stew to rest a few minutes. Next tilt the pan to pool the fat and remove as much as possible.
Don’t worry if you can’t remove all the fat. Remember, fat is flavor so leaving a little in the pot is fine. The gravy is typically good as is and doesn’t require additional simmering to reduce. This was already done in the oven.
Close up of Julia Child's Beef Bourguignon in a pot, showing the rich gravy
PRO Tips for success
Cut each piece of beef to a similar size so they cook at the same rate. If you have a bunch of small pieces they’ll cook faster and fall apart before the larger chunks are tender. This is not necessarily a bad thing as far as taste goes, but the appearance will suffer slightly.
As Julia said it’s important to dry the beef cubes with paper towels before cooking or they won’t brown properly. Also, don’t crowd the beef but instead cook the cubes in small batches. Brown on all sides for best results.
What to serve with Julia Child’s Beef Bourguignon
Julia suggests serving this stew with boiled potatoes and green peas. Our personal preference is to serve the stew over mashed potatoes with peas on the side.
The red wine sauce / gravy is perfect with buttery mashed potatoes but we also love it served with egg noodles and plenty of crusty Artisan bread.
Make Beef Bourguignon ahead for serving the next day
This is an exceptional company-worthy meal everyone adores.
And for a bonus, this meaty stew actually gets better after sitting overnight. That makes it great for serving without the fuss of being in the kitchen while entertaining company. Simple reheat gently and serve.
If you’re lucky enough to have leftovers you’ll find this stew is just as good the next day as it was when you took it out of the oven.
A bowl of Julia Child's Beef Bourguignon, ready to eat
Is Julia Child’s Beef Bourguignon hard to make?
To ‘rate‘ this recipe on difficulty I believe most would say it’s fairly difficult to make. However in this case difficult really means a little time consuming with a few extra steps and dirty dishes.
Is this recipe doable for the home cook? Absolutely! If you can read and follow a recipe then you can make this stew.
With a little prep-work you’ll find this recipe comes together logically and easily with amazing results. Don’t let the numerous steps scare you off. While it’s not a 30-minute weeknight meal, it is a must-make for anyone passionate about cooking.
You’ll find the original version of this recipe In the New York Times best selling cookbook Mastering The Art of French Cooking (affiliate link) by Julia Child, Louisette Bertholle and Simone Beck. These amazing chefs include detailed instructions for hundreds of classic French recipes that anyone can master.
The book reads more like a novel than modern day cookbooks with plenty of helpful tidbits every step of the way. You’ll find serving suggestions, wine pairings and tips to help even the most experienced cook.
Bon Appetit!
Julia Child’s Beef Bourguignon
Prep Time: 1 hour hr
Cook Time: 5 hours hrs
Total Time: 6 hours hrs
Yield: 8
Course: Dinner
Author: Tricia
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5 from 21 votes
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Tender beef and vegetables slow simmered in a richly flavored red wine sauce. This is probably the best stew you’ll ever make
Ingredients
- 6 thick slices uncured bacon (about 6 ounces)
- 1 tablespoon olive oil
- 3 pounds lean chuck roast cut into 2-inch cubes
- 2 large carrots cut into 2-inch pieces
- 1 large onion rough chopped
- salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cloves garlic minced
- 3 cups full-bodied red wine like Beaujolais, Cotes du Rhone or Burgundy
- 4 cups beef stock divided
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
For the vegetables:
- 18 to 24 small white pearl onions peeled
- 3 tablespoons unsalted butter divided
- 3 tablespoons olive oil divided
- salt and pepper
- 5 fresh thyme sprigs
- 1 bay leaf
- 1 ½ pounds mushrooms cleaned and quartered
For serving:
- fresh parsley leaves chopped for garnish
- cooked buttered noodles
- boiled potatoes
- mashed potatoes
- green peas
Instructions
- Adjust the oven rack to the lower middle position. Preheat oven to 325°F.
- Cut bacon crosswise into ¼-inch thick strips (lardons). Heat a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Once shimmering add the bacon and cook until lightly browned. Use a slotted spoon to remove the lardons to a large bowl and set aside. Leave the fat in the pot.
- Dry the beef cubes with paper towels. Re-heat the Dutch oven over medium-high heat until almost smoking. Add the beef in batches, a few pieces at a time, and cook until browned on all sides. Don’t crowd the pan as the beef will not brown properly. Remove the browned beef to the bowl with the lardons. Repeat with any remaining beef cubes.
- Add the carrots and chopped onions to the now empty pot. Cook the vegetables over medium-high heat stirring frequently until lightly browned. Remove all but 1 tablespoon of the fat and discard.
- Add the tomato paste and garlic to the carrots and onions. Cook and stir for a few minutes or until the garlic is fragrant and the tomato paste slightly darkens in color.
- Return the beef and bacon to the pot and season with ½ teaspoon salt and ½ teaspoon pepper. Sprinkle the flour over the beef and toss to coat.
- Cook over medium heat, stirring occasionally, until a dark fond forms on the bottom of the pot, about 5 minutes.
- Pour 1 cup of wine over the beef and deglaze the pot by scraping the bottom to release any browned bits. Add the remaining 2 cups of wine and 3 ½ cups of stock enough to cover the beef. Add the thyme and bay leaf and bring to a simmer.
- Once simmering cover the Dutch oven and transfer to the oven. Cook so the broth simmers slowly for 3 to 4 hours. Reduce the heat or increase as needed to ensure the stew simmers but doesn’t boil. Continue to cook stirring gently a few times, until the beef is very tender and pierces easily with a fork.
While the beef is cooking prepare the onions and mushrooms.
- Heat a large nonstick skillet over medium-high heat. Add 1 ½ tablespoons butter and 1 ½ tablespoons oil until bubbling. Add the onions and reduce the heat to medium. Sauté the onions for about 10 minutes, carefully rolling them around so they brown as evenly as possible.
- Add ⅓ cup of beef broth, ¼ teaspoon salt and ¼ teaspoon pepper, thyme sprigs and bay leaf. Cover and simmer slowly for 30 minutes or until the onions are tender but still hold their shape and the liquid has evaporated. Discard the thyme sprigs and bay leaf and transfer the onions to a bowl.
- Heat the remaining 1 ½ tablespoons of butter and 1 ½ tablespoons of oil in the now empty skillet over medium-high heat. When the butter stops bubbling add the mushrooms. Toss the mushrooms to coat then leave in a single layer to brown without stirring, about 5 minutes. Once browned on one side, stir and continue cooking until the moisture is released and then evaporates.
- Remove the cooked mushrooms to the bowl with the onions. Cover and refrigerate until needed.
Assemble the stew
- Once the beef is tender remove the pot from the oven. Allow the stew to rest for 5 minutes then tilt the pan to skim off and discard any fat that pools on top. Don’t worry if you can’t get it all, a little fat is okay.
- Set the Dutch oven on the stovetop over medium-low heat. Add the pearl onions and mushrooms and stir gently to combine. Cover and simmer for 3 or 5 minutes or until heated through.
- Serve directly from the Dutch oven or arrange the stew on a platter surrounded with boiled potatoes, buttered noodles or rice. Garnish with fresh parsley leaves and serve.
Recipe Notes
Adapted from Mastering the Art of French Cooking Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 681kcal | Carbohydrates: 19g | Protein: 43g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 608mg | Potassium: 1446mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2819IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 5mg
Julia Child’s Beef Bourguignon
An incredible beef stew with amazing flavor simmered a rich red wine sauce that everyone will love. While it takes some time to make this classic French casserole, it’s worth every minute you’ll spend bringing it together.
This stew is great made the day before serving as the flavors just continue to meld together in perfect harmony. That makes this a great company worthy dish that will surely impress!
Originally published February 2012, updated April 2024
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