Beef Bourguignon: A slow-cooked Burgundy meal

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 (or boeuf bourguignon) is a classic beef stew consisting of chunks of beef that have been slow-cooked in red wine, beef stock, and infused with the flavors of garlic, onion, and herbs. This dish is rustic, comforting, and proof that time cooking can transform simple ingredients into something extraordinary.

Beef Burgundy

I 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, like beef bourguignon (or as some in the States say, beef Burgundy).

While beef bourguignon is not a meal to be made in 30 minutes, it is certainly a meal that’s budget-friendly. I’ll often make this stew with a budget cut of meat, like chuck, because it can 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!

What Goes in Beef Bourguignon?

Traditionally, this beef bourguignon recipe begins with chuck beef, cut into 2-inch cubes, then browned in batches in a large Dutch oven. The stew further builds flavor with slices of carrot, pearl onions, mushrooms, garlic, and herbs like thyme and bay leaf.

You’ll also need beef stock (or broth), flour to help thicken the sauce, and of course, some red wine. Many recipes, like mine, also add bacon or lardons, cooked until crisp, then removed with a slotted spoon.

Which red wine is best for beef bourguignon?

Since beef bourguignon originates from the Burgundy region of France, a Burgundy red is the most authentic choice. Pinot noir is the classic grape used in the region and offers the right balance of acidity and fruitiness to pair with beef, mushrooms, and vegetables.

Other medium-bodied red wines work too, but avoid wines that are too light or overly tannic. The wine is both the cooking liquid and the companion in your bowl, so it matters.

How to Make Beef Bourguignon

The process begins with crisping the bacon in a Dutch oven. Once the bacon is crisp, you’ll remove the bacon from the pot with a slotted spoon, then brown the seasoned beef over medium-high heat in the residual bacon grease, working in batches, if needed, so as to not crowd the pot.

This initial step with the bacon and then the beef is key to building a deep, rich flavor base.

Next, you’ll sauté the garlic and onions until tender, then add the beef back into the pot. Add flour and stir so that all the beef is coated in a little bit of flour. Deglaze with red wine, scraping the bottom of the pot to release the browned bits, then add more of the wine, beef stock, herbs, and seasoning of salt and pepper.

The pot is then brought to a boil, covered, and allowed to simmer gently on the stove for 2 to 3 hours, until the beef transforms into tender chunks and the sauce becomes silky and rich. When it’s about 20 to 30 minutes from being done, you’ll add in some sliced carrots to cook as well.

I like to cook the mushrooms and pearl onions in a separate skillet with a little butter as I prefer their texture that way, but there is absolutely nothing wrong with adding them into the pot with the beef, herbs and seasonings much earlier on.

What Meat is Best for Beef Bourguignon?

While beef bourguignon sounds fancy, the best cuts are actually budget-friendly. Chuck beef, blade, or flank are perfect because they become melt-in-your-mouth tender after a long simmer.

As Julia Child shared in The Art of French Cooking, inexpensive cuts carry deeper flavors when slow-cooked in a stew like this.

The key is not rushing the time cooking; let the beef simmer low and slow, whether on the stove in a Dutch oven, or even in a slow cooker if you prefer convenience.

Tips to an Incredible Beef Bourguignon

• Use good red wine: Burgundy or pinot noir works beautifully, but always cook with wine you’d enjoy drinking.
• Don’t overcrowd the pan: Brown beef in batches to get that deep caramelization.
• Deglaze properly: With a splash of wine, be sure to use a wooden spoon to scrape up any browned bacon bits from the bottom of the pan to help incorporate the maximum amount of flavor.
• Cook ahead: Like many stews, beef bourguignon tastes even better the next day as the flavors develop further.

How to Serve Beef Bourguignon

Beef bourguignon is traditionally served with something that soaks up its rich sauce. Mashed potatoes are a classic choice, but you can also serve it with egg noodles, crusty French bread, or even simply alongside green beans.

If I’m hosting guests, I’ll pair the stew with creamy potatoes and a glass of red wine, but if I’m curled up on a Sunday night, I love dipping slices of baguette right into a bowl of this stew.

Either way, this is one of those dishes that proves traditional peasant food can be the ultimate French comfort meal.