Beef Bourguignon Recipe (2024)

FAQs

What cut of meat is best for beef bourguignon? ›

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 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.”

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.

Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.

If you use leaner meat (and usually more expensive), it ends up being tough and chewy. Skipping the Sear: Do not skip the step of searing the beef. It does take a little extra time, but it is so important in a recipe like this one. Be sure to sear it, not just brown it.

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.

Don't over cook your Beef bourguignon. It will turn bitter because you cooked the red wine too long. If you find your beef bourguignon to be bitter, try adding a little butter and sugar, but it may or may not work.

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.

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.

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.

Does the alcohol cook out of beef bourguignon? ›

So go ahead and make Slow-Simmering Beef Bourguignon without fear that the wine will cause trouble. After 2½ hours, only 5% of the alcohol stays behind. So after cooking low and slow all day, it's safe to say most, if not all, of the wine has lost its alcoholic punch.

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.

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.

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.

The Chateaubriand beef tenderloin roast is heralded as one of the most tender beef roasts to enjoy. Find it below the backbone, an unexercised area of the cow that remains very tender and flavorful.

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. The plush texture and balanced structure of our Cabernet Sauvignon complement the rich and tender braised beef in this hearty dish.