Beef bourguignon is a classic French stew made with beef braised in red wine, beef broth, and aromatic vegetables. It is a dish with a long history and has become an iconic example of French cuisine. The full name of the dish in English is “beef stewed in red wine” but it is more commonly referred to simply as beef bourguignon.
What is the Definition of Beef Bourguignon?
Beef bourguignon is defined as a stew made from beef braised in red wine, usually red Burgundy wine. In addition to the beef and red wine, classic recipes also call for vegetables like carrots, onions, mushrooms, and pearl onions. Herbs and spices like garlic, thyme, bay leaves, and black pepper are used to add flavor. The braised beef is cooked until very tender and served with the vegetables along with the cooking liquid, which takes on a rich, complex flavor from the wine. Egg noodles or mashed potatoes are typical accompaniments.
What are the Origins of Beef Bourguignon?
While the exact origins of beef bourguignon are unknown, it likely emerged sometime in the Burgundy region of France, where both beef cattle grazing and local red wines were plentiful. Burgundy wines, made from Pinot Noir grapes, were ideal for braising meat. And the gradual cooking breaks down the fibers in the beef to make it meltingly tender. The name “bourguignon” indicates the dish’s ties to the Burgundy region. Some historians believe it may have derived from a traditional medieval beef stew. Over the centuries, the dish was refined into the classic French recipe we know today.
When was Beef Bourguignon Invented?
There is no definitive record of the first beef bourguignon recipe, but references to dishes of beef cooked in red wine date back several centuries. Some form of beef stew in Burgundy wine likely existed by the 17th century. Versions closer to the modern preparation have been documented since the 19th century. The current recipe was popularized in the 20th century after it was featured in Julia Child’s cookbook “Mastering the Art of French Cooking” in 1961. Child referred to it as “certainly one of the most delicious beef dishes concocted by man.”
What Ingredients are in Beef Bourguignon?
Main Ingredients:
- Beef – Usually chuck roast or stew meat cut into 1-inch cubes
- Red wine – Traditionally red Burgundy wine such as Pinot Noir
- Onions – Sliced or diced yellow onions
- Mushrooms – Sliced button mushrooms
- Carrots – Peeled and sliced carrots
Aromatics:
- Garlic
- Bay leaves
- Fresh thyme
- Parsley
Other Ingredients:
- Beef broth or stock
- Bacon or salt pork
- Flour
- Tomato paste
- Red wine vinegar
- Pearl onions
Seasonings:
- Salt
- Pepper
What is the Step-by-Step Process to Make Beef Bourguignon?
Here is a typical step-by-step process for making authentic beef bourguignon:
- Dry the beef cubes thoroughly using paper towels and season generously with salt and pepper.
- Dredge the beef in flour, shaking off any excess.
- In a dutch oven, cook the beef in batches over high heat until well browned on all sides.
- Transfer the browned beef to a plate and set aside.
- Reduce heat and add bacon or salt pork to the pot. Cook until the fat renders.
- Add the onions and cook until softened, about 5 minutes.
- Add the carrots and mushrooms and continue cooking 5 minutes more.
- Stir in garlic and herbs and cook 1 minute.
- Sprinkle in some flour and stir to coat the vegetables.
- Pour in the wine and add just enough broth to cover the meat.
- Add the tomato paste and vinegar. Season with salt and pepper.
- Bring to a boil then reduce heat and simmer, covered for 2-3 hours until beef is very tender.
- Add the pearl onions halfway through and cook until tender.
- Once done, taste and adjust seasoning as needed.
- Serve over egg noodles or mashed potatoes.
The long, slow cooking time results in extremely tender beef in a rich, flavorful sauce.
What Types of Beef Work Best for Beef Bourguignon?
The most suitable cuts of beef for beef bourguignon are those that become meltingly tender when braised slowly over low heat. The best cuts include:
- Chuck roast – A flavorful cut from the shoulder.
- Chuck steak – Cut from the shoulder into smaller steaks.
- Blade steak – A flat cut from the chuck with lots of connective tissue.
- Stew meat – Cubed beef from the chuck or round.
- Brisket – A tougher cut that shreds after long cooking.
Leaner cuts from the loin or round are not recommended as they can become dry and stringy over the long cooking time. Stick with tough, collagen-rich cuts listed above for sensational results.
What Type of Red Wine Works Best?
Traditionally, red Burgundy wines like Pinot Noir are considered the best choice for beef bourguignon. However, other medium to full bodied red wines can work perfectly well. Some good options include:
- Pinot Noir
- Syrah
- Merlot
- Cabernet Sauvignon
- Malbec
- Zinfandel
- Chianti
Avoid very oaky wines as the flavors will clash with the other ingredients. Stick with fruit-forward varieties that offer notes like cherry, plum, blackberry, and blueberry.
Can You Make Beef Bourguignon in a Slow Cooker or Instant Pot?
Yes, beef bourguignon can absolutely be adapted for a slow cooker or multi-cooker like the Instant Pot. The keys are browning the beef first for flavor and using the sauté function to build the sauce.
For the slow cooker, brown the beef in a skillet on the stovetop then transfer to the stoneware and proceed with the recipe. For the Instant Pot, take advantage of the sauté function to brown the beef and cook the vegetables before sealing and pressure cooking on manual for 15-20 minutes. The hands-off convenience makes it an excellent option for busy home cooks.
What Sides Go Well with Beef Bourguignon?
Some classic side dishes that pair deliciously with beef bourguignon include:
- Buttered egg noodles – Soak up the rich sauce beautifully.
- Mashed potatoes – Mix in some of the sauce for extra flavor.
- Rice pilaf – Provides a plain backdrop for the stew.
- Crusty bread – For dipping in the incredible sauce.
- Sauteed mushrooms – Coordinate with the ‘shrooms in the stew.
Simple steamed or roasted vegetables also make excellent accompaniments. The possibilities are endless!
What Wine Pairs Well with Beef Bourguignon?
Naturally, a red Burgundy like Pinot Noir is the classic pairing. However, other medium to full bodied red wines that complement the deep, earthy flavors of the stew include:
- Cabernet Sauvignon
- Malbec
- Shiraz
- Merlot
- Chianti
For white wines, dry rosés pair surprisingly well. Avoid very oaky, tannic reds that might clash with the complex flavors of the dish.
Can Beef Bourguignon be Made Ahead of Time?
One of the bonuses of this classic French stew is that the flavors improve over time. So yes, beef bourguignon can absolutely be made 1-2 days in advance.
After cooking, allow the stew to cool completely. Transfer to airtight containers and refrigerate until ready to serve. When ready to serve, gently reheat on the stovetop or in a 300°F oven until warmed through. The stew may thicken after chilling so you can thin it with a splash of broth or water.
You can also freeze beef bourguignon for longer term storage. Allow to cool completely than transfer to freezer bags or containers. It will keep for 3-4 months. Thaw in the refrigerator before reheating.
Tips for Making the Best Beef Bourguignon
Use the Right Cut of Beef
Stick to collagen-rich cuts like chuck roast or stew meat. Avoid lean cuts from the loin or round.
Don’t Skimp on Browning the Beef
Take the time to brown the beef properly in batches. This adds tremendous flavor.
Use Plenty of Aromatics
Load up on herbs and garlic to add layers of flavor during the long braise.
Simmer Low and Slow
The beef needs 2-3 hours of gentle simmering to reach that fall-apart tenderness.
Skim Excess Fat
Use a spoon to skim off excess fat that rises to the top while simmering.
Adjust Seasoning Before Serving
Taste and tweak the salt, pepper, and other seasonings just before serving.
Serve with Fresh Garnish
Chopped parsley adds nice freshness and color as a final garnish.
Key Takeaways
- Beef bourguignon is a French beef stew braised in red wine.
- It likely originated in the Burgundy region where beef and local wines were plentiful.
- Traditional recipes call for red Burgundy wine, but other medium bodied reds work too.
- Chuck roast or stew meat are the best cuts for braising.
- Proper browning and long, gentle simmering results in extremely tender beef.
- The stew improves in flavor when made 1-2 days ahead.
With deep, complex flavors and melt-in-your-mouth beef, it’s easy to see why Julia Child called this “one of the most delicious beef dishes concocted.” This French classic is worthy of a spot in every home cook’s repertoire.
Frequently Asked Questions
Is beef bourguignon better with chuck roast or stew meat?
Either chuck roast or stew meat work very well in beef bourguignon. Chuck roast offers delicious flavor and will become pull apart tender. Cubed stew meat is convenient for evenly sized pieces that cook at the same rate. Use whichever you prefer the texture of.
What vegetables are in classic beef bourguignon?
The usual vegetable ingredients are carrots, onions, mushrooms, garlic, and pearl onions. Potatoes are sometimes added as well. Other root veggies or greens may be substituted.
Is bacon necessary for beef bourguignon?
While bacon is not absolutely necessary, it does add a depth of smoky flavor. If omitted, augment the beef drippings with a little bit of olive or vegetable oil.
Can you make beef bourguignon without wine?
It is possible but the wine contributes significantly to the flavor profile. Replace the wine with equal parts beef broth and red wine vinegar to provide some acidity. Add a dash of red wine if possible.
Does the alcohol cook out of beef bourguignon?
Yes, the 2-3 hours of simmering reduces most of the alcohol content in beef bourguignon, leaving behind the wine’s depth of flavor.