The French are known for their talent and skill in their culinary creations, but perhaps one of their most loved dishes is actually one of their most simple. Beef bourguignon is a stew consisting of beef that has been slow-cookedin red wine, beef broth, and infused with the flavors of garlic, onion, and herbs.
Beef Bourguignon: Peasant’s Food
Beef bourguignonwas actually a meal made and eaten by peasants in historical France, but now it’s become a beloved dish enjoyedby people of all socio-economic classes around the world.
While its name can soundfancy, I’m here to tell you that it’s really just comfort food at its best.
More Wine, Please
While beef bourguignon is not a true one-pot meal, as the mushrooms and pearl onions need to be sautéed in a separate pan, the rest of the ingredients go into a large pot and are left on their own.
This is one of those meals that always makes me think of the Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food.” This beef stew welcomes a nice glass of wine, both in the actual stew and served on the side.
Slow, but Affordable
I also find it really comforting to slow-cook some of my meals in a day and age where quick and speedy meals are revered. It’s nice to know there are some dishes that are true to culinary tradition and are worth going against trends.
While beef bourguignon is not a meal to be madein 30 minutes, it is certainly a meal that’s budget-friendly. I’ll often make this stew with abudgetcut of meat, like chuck, because itcan easily be transformed into tender beef with a slow-cooking process such as this.
In fact, my butcher let me know that budget cuts like chuck, blade, or flank are often more flavorful than their more expensive counterparts. That was new to me, but pleasantly welcomed!
Serving Beef Bourguignon
You can serve beef bourguignon with mashed potatoes, green beans, or a loaf of French bread. If I’m serving this to guests, I’ll used mashed potatoes, but if I’m hunkering down with this meal on a Sunday night, French bread is my preference.
Honestly, this stew will be tasty no matter what you pair it with!
Beef Bourguignon
Yield: 6
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
A comforting and hearty French beef stew made in a dutch oven with carrots, red wine, and fresh herbs.
Ingredients
- 6 oz of bacon, diced
- 3 lbs of beef chuck, cut into 2 inch pieces
- 1 onion, chopped (or 1 shallot, chopped)
- 2-3 carrots, sliced in half lengthwise, then cut into 1 inch wide pieces
- 1-2 cloves garlic, minced
- 3 tbsp of all-purpose flour
- 2 cups beef broth
- about 1/3 bottle of red wine
- 1 tsp salt
- pinch of freshly ground pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 7 - 8 white mushrooms, cut into thick slices
- 10 oz of pearl onions
- fresh parsley, to garnish, chopped
Instructions
- In a large pot or dutch oven, cook the diced bacon over medium high heat. Cook until browned, then remove the bacon from the pot with a slotted spoon. Discard or save the diced bacon for another purpose (such as mixing into mashed potatoes, or save for breakfast).
- Add the beef into the pot, in separate batches if necessary, and brown each side of the beef. Temporarily remove the beef from the pot.
- Now add the chopped onion and sauté until translucent, about 5 minutes. Then, add in the minced garlic and sauté for about 30 seconds.
- Add the beef back into the pot. Sprinkle 3 tbsp of flour over the meat and give the beef a stir until the flour has been absorbed; cook for 1 minute.
- Pour in the beef broth, then pour in just enough red wine so that the meat is just about fully immersed in liquid. Add the teaspoon of salt and pinch of ground pepper. Give everything a stir.
- Tie the thyme, rosemary, and bay leaf together with kitchen string, then drop this bouquet into the pot. Bring the mixture to a boil over medium heat, then cover the pot with a lid and lower the heat to medium-low; let the stew simmer for about 2 1/2 to 3 hours, until the beef is very tender. In the last half hour, add the carrots in and allow them to cook in the stew.
- Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add the pearl onions and sliced mushrooms, cook until both are softened - about 7 to 8 minutes. Set aside until ready to serve.
- Once the beef is ready, remove the herb bouquet. Assemble a plate or shallow bowl with the meat, carrots, and sautéed mushrooms and pearl onions. Pour some of the stew sauce all over, then garnish with some chopped parsley.
Nutrition Information:
Yield: 6Serving Size: 6 Servings
Amount Per Serving:Calories: 537
FAQs
Chuck Roast.
Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don't worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.
What do the French eat with Beef Bourguignon? ›
Beef Bourguignon is traditionally served with boiled potatoes. That being said, many love to serve the hearty dish with pasta as well. The South of France leans more towards pasta as an accompaniment, Northern France favors potatoes.
Does bourguignon mean Burgundy? ›
ˌbu̇r-gēn-ˈyȯn. or Bourguignon or Bourguignonne. : cooked in red wine and especially Burgundy typically with onions and often mushrooms : burgundy entry 2.
Do you serve Beef Bourguignon in bowl or plate? ›
When the meat is fully cooked, add the mushrooms and pearl onions. You do not need to thaw the pearl onions. The heat of the stew will quickly thaw them. At this point you can serve the Beef Bourguignon in bowls with hunks of crusty bread.
Can you overcook beef bourguignon? ›
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.
What is the difference between beef stew and beef bourguignon? ›
What is the difference between Beef Stew and Beef Bourguignon? Beef Bourguignon is a type of beef stew that contains wine “from Bourgogne,” or a Burgundy wine. Beef stew is similar but either contains no wine, or it doesn't contain the exact type of wine to make it “bourguignon.”
Does Beef Bourguignon taste better the next day? ›
It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family. 1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven.
What is the best wine for Beef Bourguignon? ›
Burgundy's Pinot Noir:
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.
Why is my Beef Bourguignon so bitter? ›
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.
Can you use Cabernet Sauvignon in beef bourguignon? ›
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.
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.
Why is Beef Bourguignon so good? ›
If the French have elevated cookery to an art form, boeuf bourguignon is perhaps the most prized of their national collection — beef cooked slowly in fruity red wine until so soft, sticky and deliciously savoury that to call it a mere stew feels almost insulting.
How to tenderize beef for Beef Bourguignon? ›
How to make Beef Bourguignon
- Marinate beef for 24 hours in red wine with the onion, carrot, thyme and bay leaves. This tenderises and infuses the beef with beautiful flavour. ...
- Strain and reserve the red wine – we're going to reduce it to use as the stew braising liquid;
Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.
Why is the beef in my beef bourguignon tough? ›
Not Cooking Long Enough: Low and slow is the way to go here. It does take time to let the tough connective tissue in the beef break down and become tender, so don't rush the cooking time. And keep the temperature low.
What is the best cut of meat for braised beef? ›
That's why we'll go for a chuck roast 100% of the time when braising beef on a budget. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow.
What is the best cut of beef for slow cooked stew? ›
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.
