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Julia Child’s Beef Bourguignon … ala Slow Cooker

Yields6 ServingsPrep Time1 hrCook Time6 hrsTotal Time7 hrs

Julia Child's Beef Bourguignon rethought for the slow cooker ... all the ingredients of the original made easier. A revelation! Eat it up ... FOR REAL!

 1 tbsp exrea-virgin olive oil
 6 oz bacon. roughly chopped
 3 lbs 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 (I always use fennel)
 6 cloves garlic, minced
 1 pinch coarse salt and freshly ground pepper
 2 tbsp flour (use Gluten Free or almond flour for a GF or Paleo version)
 12 small pearl onions (optional and no substitute)
 3 cups red wine like Merlot, Pinot Noir, or Chianti -- for a milder sauce use only 2 cups
 2 -3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
 2 tbsp tomato paste (or 1 tbsp concentrated paste)
 1 beef boullion cube, crushed (or 1 tsp beef base)
 1 tsp fresh thyme, finely chopped
 2 tbsp fresh parsley, finely chopped (divided)
 2 bay leaves
 1 lb fresh small white or brown mushrooms, quartered
 2 tbsp butter

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


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.


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 stick, tomato paste, garlic, boullion, and herbs.


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.


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 about 5 minutes, while shaking the pan occasionally to coat with butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.


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

Nutrition Facts

Serving Size 2 cups

Servings 0

Amount Per Serving
Calories 673
% Daily Value *
Total Fat 32g50%

Saturated Fat 11g56%
Cholesterol 169mg57%
Sodium 620mg26%
Potassium 1565mg45%
Total Carbohydrate 17g6%

Dietary Fiber 2g8%
Sugars 5g
Protein 56g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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