What's the difference between Beef Bourguignon and beef stew?

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 .

What cut of meat is best for Beef Bourguignon?

Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.

What is the best French red 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.

What is special about boeuf bourguignon?

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.

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 .

Why does my beef bourguignon taste bitter?

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.

Do you serve Beef Bourguignon in bowl or plate?

I like to ladle portion of the Beef Bourguignon into a shallow dish ( I love my Le Creuset Pasta bowls for this)then top with a few potatoes before spooning more Beef Bourguignon over the top for more sauce. The sauce is sooo good! Top with a small pinch of French Sea Salt.

Should Beef Bourguignon be thick or thin?

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.

What is a substitute for beef bourguignon?

Like Boeuf Bourguignon, Frichti is a traditional French recipe for winter. It's a stew like dish that sticks to your bones and keeps you warm. It makes the house smell decadent. It is much simpler to prepare than a Boeuf Bourguignon and it only takes about 35 minutes to cook.

Does beef bourguignon taste good?

😋 What Does Beef Bourguignon Taste Like? Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce.

Why is it called beef bourguignon?

As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish. Beef Bourguignon is rich, earthy and indulgent.

Boeuf Bourguignon - Classic French Beef Stew Recipe (2024)

Published: Aug 16, 2016 · Modified: Jan 7, 2017 by Igor · This post may contain affiliate links · 14 Comments

There is nothing much to say about Boeuf Bourguignon. It's perfection, pure perfection. This traditional French beef stew features tender, juicy, and flavorful meat braised in red wine and served with aromatic braised onions, sauteed mushrooms, and amazing sauce over the top!

The post on French Breakfast, which I posted few days ago, reminded me that I still haven't showed you my favorite French recipe ever. It's a true classic, and I am sure that many of you have tried it before. If not, well, you are a lucky person then, because the first time is always the best and most memorable one! Of course I am talking about Boeuf Bourguignon, which is also called Beef Bourguignon or Beef Burgundy. The name already indicates us that this comforting stew originates from the Burgundy region in France.

The famous French chef Auguste Escoffier was the first one to publish the recipe for Boeuf Bourguignon over a hundred years ago. Back then it was a peasant dish. Most probably, the method of slowly simmering the beef originated as a way to make it tender and possible to eat. However, 50 years later, when the legendary Julia Child brought this dish to the United States and later to the rest of the world, it became a part of haute cuisine (high level cuisine).

I am sure that since the Julia Child's epic "Mastering the Art of French Cooking" was released in 1961, many great recipes for Boeuf Bourguignon were born, but for me the recipe from this never-getting-old book is still the best one. I did try few versions from other sources, but they weren't nearly as good as the original.

So what is Boeuf Bourguignon? Is it just a simple beef stew? Not at all. This dish has so many flavors your head will spin! I don't even know how to describe this culinary masterpiece. Let me try. The beef is first browned and then simmered together with the bacon, vegetables, wine, beef stock, tomato paste, thyme, and other goodies. And that's not everything! When the meat is cooked, you also add brown-braised white onions and butter sauteed fresh mushrooms to it. How does it sound, huh? I am not even talking about that gorgeous wine sauce you get after simmering the beef in it!

You MUST try this French miracle, my dear reader. It never disappoints. That's how the beef should be prepared to make it tender, juicy, and flavorful. Thanks to Julia Child for the wonderful recipe!

P.S. Boeuf Bourguignon reheats beautifully. Some people say that it's even better the next day!

Boeuf Bourguignon - Classic French Beef Stew Recipe (6)

Boeuf Bourguignon - A French Classic

CookingTheGlobe

This traditional beef stew made crazy popular by Ms. Julia Child is one of those dishes you have to try at least once in a lifetime!

Ingredients

For the beef:

6 oz (180g) bacon , chopped
1 tablespoon Olive oil
3 lb (1.4kg) stewing beef , cut into 2-inch cubes
1 carrot , sliced
1 onion , chopped
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
3 cups red wine
2-3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic , mashed
½ teaspoon fresh thyme

For the braised onions:

20-25 small white onions , peeled (you can also use frozen; defrosted and patted dry)
1 ½ tablespoons butter
1 ½ tablespoons oil
½ cup brown stock
salt and pepper , to taste

For the sauteed mushrooms:

2 tablespoons butter
1 tablespoon oil
½ lb (225g) fresh mushrooms , left whole if small, quartered if bigger
salt and pepper , to taste

Instructions

The beef. Preheat oven to 450°F (230°C).
Heat the olive oil in a large dutch oven or any stove and oven-safe pan. Cook the bacon for 2-3 minutes, until it is lightly browned. Using a slotted spoon, remove the bacon from the pan and set aside. Leave all the fat, we will need it to cook the beef.
Dry the beef using paper towels. It won't brown if it is too damp. Reheat the fat and saute the beef cubes for a minute or so on each side, until the pieces are evenly browned on all sides. Once again, remove with a slotted spoon and set aside.
In the same fat, add the carrot and onion, and brown them for few minutes. Pour out the fat, leaving the vegetables in the pan.
Return the beef and bacon and toss them with salt and pepper. Sprinkle the flour over, and toss again.
Place the pan, uncovered, to the preheated oven for 4 minutes. Toss the meat, and return to the oven for 4 more minutes. Remove from the oven and reduce the temperature to 325°F (160°C).
Add the wine, stock (the liquid should barely cover the meat), tomato paste, garlic, and thyme. Bring to simmer on top of the stove. Cover the pan and return it to the oven. Cook for 3-4 hours, until the meat is fork tender. Meanwhile, prepare the onions and mushrooms.
The braised onions. Heat the butter and oil in a skillet, until bubbly. Add the onions and cook over medium heat for 10 minutes, rolling them around from time to time so they would brown evenly. Pour in the beef stock and season with salt and pepper to taste. Bring to a simmer and lower the heat. Cover and simmer for 40-50 minutes if using fresh onions, or about 20 minutes if using frozen ones. The liquid should evaporate and the onions should brown. Set aside.
The sauteed mushrooms. Heat the butter and oil in a skillet over high heat. Add the mushrooms and cook for about 10 minutes, stirring, until golden brown. Season with salt and pepper to taste.
The assembly. When the meat is cooked, pour all the mixture through a sieve. Collect the sauce in a saucepan or a glass bowl and let rest for few minutes.
Return the beef to the pan. Arrange the onions and mushrooms over the meat.
Skim fat off the sauce. You should get about 2 ½ cups of the sauce. It should be thick enough to coat a spoon lightly. Taste and adjust seasoning if needed. Pour the sauce over the beef, onions, and mushrooms.
You can serve Boeuf Bourguignon with boiled potatoes, or anything you like. Enjoy!

Nutrition

Calories: 774kcal

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

Deana
February 17, 2017 at 9:49 pm
Could you suggest what red wine to use in this recipie as I am not a wine drinker
Reply
- Igor
  February 28, 2017 at 7:49 am
  I am a little bit ashamed to say that, but I use any wine I have on hand. I am not a wine drinker too 🙂
  Reply

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