Beef Bourguignon Recipe (2024)

FAQs

What cut of meat is best for beef bourguignon? ›

What Is the Best Meat to Use for Beef Bourguignon? Beef bourguignon typically features both pork—in the form of lardons, small strips of fatty, thick-cut bacon—and stewing beef, usually beef chuck diced into 2-inch cubes, though any lean cut (like brisket) is acceptable.

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.

Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.

The dish originates from Burgundy and combines two of the region's top products: red wine and Charolais beef. The white cattle, famous for their gentle temperament as well as tender meat, hail from the Charolles region of southern Burgundy and offer the perfect complement to the area's rich red wine.

Bœuf à la bourguignonne is traditonally served with a garlic toast, but it can be also served with potatoes, carrots, green beans, pasta, or with a Burgundy garnish, consisting of mushrooms, bacon, and onions stewed until brown.

Of course. You can overcook anything. Originally Answered: When braising beef in a dish like beef bourguignon, is it possible to overcook the meat so that the chunks go beyond tender and become tough again?

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.

Some recipes are worth the wait and Beef Bourguignon is one of them. There is a reason this French beef stew is a culinary cult classic, so it only makes sense to pair it with one of our iconic wines like our 2019 Napa Valley Cabernet Sauvignon.

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.

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.

Is Pinot Noir or Cabernet Sauvignon better for beef bourguignon? ›

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.)

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.

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.

Bourguignon. Similar to Bordelaise, but the difference is in the type of wine used; Bordelaise uses Bordeaux whereas Bourguignon uses Burgundy wine. Bourguignon is a red wine sauce with onions. Typically used in Boeuf Bourguignon.

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.

So, can you cook Beef Bourguignon with Ribeye? Absolutely! While it might veer from tradition, this fusion of flavors and textures is a delicious deviation that's worth every bite.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut.