Beef Bourguignon Recipe (2024)

FAQs

What cut of meat is best for beef bourguignon? ›

Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.

Both beef bourguignon and beef stew are delicious! It's all in preparation. Stew is a cooking method, and beef bourguignon is a classic French dish that uses beef stewed in wine to create its characteristic flavor. The difference between stew and beef bourguignon is not just one of taste but also one of the methods.

The most poetic match for Beef Bourguignon is, without a doubt, a red Burgundy, given that both the dish and the wine hail from the same region. The Pinot Noir grape, the heart and soul of red Burgundy, brings forward red fruit notes, underpinned by earthy undertones.

I like to ladle portion of the Beef Bourguignon into a shallow dish ( I love my Le Creuset Pasta bowls for this)then top with a few potatoes before spooning more Beef Bourguignon over the top for more sauce. The sauce is sooo good! Top with a small pinch of French Sea Salt.

Stews like boeuf bourguignon should ideally be thick and glossy enough that the liquid coats the back of a spoon, a process aided by collagen-rich cuts of meat and a long, slow simmer.

You can also use a Chianti, Cabernet Sauvignon, Merlot — really any good, dry red wine will work. When you are cooking the beef bourguignon, check on it a few times to make sure it isn't boiling. Ideally, you just want a slow simmer.

Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into.

My beef Bourguignon tastes bitter

If your beef Bourguignon tastes disappointingly butter, it could be overcooked. A good tip to try is adding a spoonful of redcurrant jelly or a little sugar to add a little sweetness. Deglazing the pot with ¼ cup (60ml) brandy to the dish will add an extra layer of flavour.

Pinot Noir is great for stew recipes and is the primary wine used in dishes like Beef Bourguignon. (Bourguignon calls for red Burgundy, a wine made from Pinot Noir grapes.)

The best side dishes to serve with Beef Bourguignon are mashed potatoes, mushroom risotto, grilled asparagus, jasmine rice, butternut squash, green beans almondine, polenta, garlic bread, roasted Brussels sprouts, steamed broccoli, roasted carrots, French baguette, sweet potato fries, and quinoa.

Does the alcohol cook out of beef bourguignon? ›

It is true that some of the alcohol evaporates, or burns off, during the cooking process.

What can I use for a substitute? Editor: Red wine is really the foundation of beef bourguinon, so we suggest making a regular beef stew instead as a non-alcoholic version. If wine is called for in a beef stew recipe, replace it with more chicken or beef stock instead.

As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Pinot Noir is the traditional wine used in Beef Bourguignon. It's the red wine that the Burgundy region of France is most famous for, reflecting the origins of this dish which is also known as “Beef Burgundy”. There's no need to splurge on expensive wine here.

When it has just been cooked it should be clear of bacteria, leaving it to cool and then putting it in the fridge would be best but covering it and leaving it in a cool area overnight and the next day then thoroughly reheating it would not be a problem.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Absolutely! While it might veer from tradition, this fusion of flavors and textures is a delicious deviation that's worth every bite. The Ribeye brings its own magic to the table, creating a culinary masterpiece that honors the essence of both the classic dish and the beloved steak.

I replace stew meat with the traditional brisket, left whole, which cooks until it falls apart when you slice it, infused with the flavors of cognac and deep red wine. The chunks of carrot, mushroom, and onion create the perfect side dish, and the cooking liquid becomes the perfect sauce.