Traditional Beef Bourguignon
Beef Bourguignon is a quintessential dish of French cuisine. If you’ve never tried this classic recipe and are feeling a bit unsure, don’t worry—I’ve got all the tips you need to make a traditional Beef Bourguignon that’s sure to impress your guests!
The Origins of Beef Bourguignon
Beef Bourguignon originated in Burgundy, a region renowned for its wines and culinary traditions. Originally, it was a peasant dish, cooked with less noble cuts of beef, requiring slow cooking to render them tender.
This rustic dish has gained in popularity over the centuries, and has been truly democratized and made famous by the chefs of French cuisine. Thanks in particular to such iconic figures as Auguste Escoffier, a great 19th-century chef, Beef Bourguignon has become a staple of French gastronomy, both in France and abroad.
Which Meat to Choose for a Beef Bourguignon?
To make a traditional Beef Bourguignon, it’s essential to choose the right cuts of beef. Choose cuts suitable for long cooking, such as :
- Chuck (known as paleron in French), which comes from the shoulder, or brisket (referred to as gîte), from the upper part of the thigh. Both cuts are low in fat and are perfect for this simmered dish.
- Scoter (called macreuse in French), also from the shoulder, is a fattier cut, as is oxtail which is also great for beef stews. These cuts are rich in collagen, which gives the sauce a gelatinous texture, making it richer and creamier.
My tip: chuck is an excellent choice and my favorite for achieving a super tender Beef Bourguignon!”
Which Wine for Beef Bourguignon?
It’s a question I’m often asked. Although the choice of meat is crucial, the choice of wine for Beef Bourguignon is a little less so, contrary to what you might think. Traditionally, we use a Pinot Noir from Burgundy, but given its price, I often recommend more accessible wines such as a Languedoc or a Côtes du Rhône.
Personally, I find that wines based on Grenache, Syrah or Merlot bring a nice depth to the sauce. You don’t need a grand cru, just a good-quality red wine at a reasonable price.
And to accompany the dish, you don’t have to choose exactly the same wine: prefer a wine from the same region, but a little more elaborate, to harmonize the flavors.
Recipe in a Nutshell
Before we start, I’d like to explain in a few words how to prepare a traditional beef bourguignon. You’ll find more details in the recipe card:
- Prepare the meat and bacon: Cut the meat into pieces and season with salt and pepper. Brown the bacon and then the beef in the casserole dish.
- Sauté the vegetables: Add onions, carrots and garlic to the pan. Sauté until the onions are lightly browned.
- Deglaze: Return the meat and bacon, add the tomato paste and flour. Deglaze with red wine and add stock if necessary.
- Cooking and garnish: Simmer on a low heat or in the oven for 2 to 3 hours. At the end of the cooking time, sauté the mushrooms and shallots, then add them to the casserole before serving.
Cooking Beef Bourguignon: Oven or Stovetop?
Beef Bourguignon can be cooked in the oven or on the stovetop, as you prefer.
- Oven: The heat is evenly distributed, providing gentle, even cooking. Simply simmer at 320 °F (160°C) for 2 to 3 hours in a covered Dutch oven. It’s convenient because you don’t need to keep a constant eye on it.
- On the stove: This is a little faster (around 1h30 to 2 hours), and you can better control the texture of the sauce. However, you’ll need to stir regularly to prevent it from sticking to the bottom.
Whatever your method, the most important thing is to make sure the sauce doesn’t cook to quickly over. If it does, turn down the oven or heat and continue cooking gently.
- If your sauce is too liquid towards the end of cooking, use a colander to remove the meat and vegetables, leaving only the sauce. Then let the sauce reduce, uncovered, over a low heat for a few minutes to thicken. If this is not enough, you can add a tablespoon of flour or cornstarch diluted in a little cold water to adjust the consistency of the sauce. Once thickened, return the meat and vegetables to the casserole dish before serving.
- Is the meat not tender? Don’t worry! If it’s still hard after a few hours, let it simmer a little longer. The longer it cooks, the more melt-in-your-mouth it becomes.
Géraldine’s Tips
- Use a Dutch oven or cocotte: This is essential for even cooking. A Dutch oven retains heat well, allowing the meat to cook gently until it’s tender and melt-in-your-mouth delicious. It also prevents the sauce from sticking to the bottom during the long cooking process.
- Sear the meat properly: This step is crucial for enhancing the flavor of your dish. Brown the beef well on all sides in small batches to avoid overcrowding the pot. This caramelization of the juices will result in a sauce that’s richer in flavor.
- Prepare it in advance: Beef Bourguignon tastes even better when reheated. If possible, make it the day before or in the morning. Allowing it to rest lets the flavors meld together, and reheating before serving makes the sauce even tastier.
- Garnish: Mushrooms and shallots are perfect for adding depth and texture. Sauté them separately and add them at the end of cooking to preserve their flavor.
- Serving suggestion: For a nice presentation, serve your Beef Bourguignon directly in a casserole or pot on the table. Add a sprinkle of fresh parsley on top before serving for a pop of color and freshness.
FAQ about Beef Bourguignon
Beef Bourguignon keeps well in the refrigerator for 3 to 4 days in an airtight container. To reheat, heat gently over low heat or in a low-temperature oven to avoid drying out the meat too much.
Yes, Beef Bourguignon freezes very well. Wait until it has cooled completely before placing it in airtight containers. It will keep for up to 3 months in the freezer. To enjoy, thaw overnight in the refrigerator before reheating over low heat.
The key is not to boil the sauce. Make sure the liquid simmers gently, over low heat, and cooks slowly. Using a Dutch oven also helps to maintain a constant, gentle temperature.
Ideally, yes! However, you can replace some of the wine with beef stock, but the result will be less rich in flavor.
Yes, some recipes recommend marinating meat in wine and spices the day before to enhance flavors. This is not essential, but it can add an extra touch to your dish.
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Recipe card
Traditional Beef Bourguignon
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Ingredients
- 7 oz bacon 200 g
- 2.6 lbs beef chuck cut into 4 cm pieces (1.2 kg)
- 1 large onion thinly sliced
- 2 garlic cloves whole and flattened
- 2 carrots sliced
- 2 tbsp butter 30 g
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 cups red wine Pinot Noir type (750 ml)
- 1 bouquet garni thyme, bay leaf and rosemary tied together
- ½ cup beef broth optional; more as needed (120 ml)
Garnish
- 2 tbsp olive oil
- 9 oz button mushrooms cleaned and halved or quartered (250 g)
- 3 small shallots
- 2 tbsp butter 30 g
Instructions
Prepare the bacon and meat:
- Cut the beef chuck into 1.5 inches(4 cm) cubes. Add salt and pepper.
- In a large cast-iron casserole dish, add a small drizzle of olive oil and sauté the lardons until lightly browned. Remove and set aside.
- In the same pan, without removing the fat from the lardons, brown the beef cubes until caramelized on both sides. Do this in two or three batches, if necessary, to avoid overloading the pan. Remove and set aside.
Brown the vegetables:
- Add the chopped onions, carrots and garlic cloves to the casserole. If necessary, add a knob of butter to prevent sticking. Fry until the onions begin to brown slightly.
Assemble and simmer :
- Return the bacon and meat to the casserole with the vegetables.
- Stir in the tomato paste, then dust with flour. Mix well and cook over medium heat for about 2 minutes, until the flour has cooked slightly and formed a light roux base.
- Pour the red wine into the casserole to deglaze, scraping the bottom to catch the juices. The meat should be almost completely immersed in the liquid. If not, top up with beef stock or water.
- Add the herbs tied together (bouquet garni) and bring to the boil.
Cooking :
- In the oven: Preheat oven to 320 °F (160°C). Cover the casserole and bake for 2 to 3 hours. Check every hour, stirring lightly. The meat should be meltingly tender.
- On the stove: If you choose to cook on the stove, simmer over low heat for around 1h30 to 2 hours, stirring regularly to prevent the bottom from burning.
- With both methods, make sure that the liquid simmers gently and does not come to a rolling boil, which could dry out the meat.
Prepare the garnish:
- About 15 minutes before the end of cooking time, heat a frying pan with a drizzle of olive oil. Fry the quartered button mushrooms until golden. Reserve.
- In the same pan, sauté the shallots or spring onions for a few minutes. Add a little water or red wine and a knob of butter, then cover. Cook over a low heat until the shallots or onions are soft and caramelized.
Finalize and serve :
- Just before serving, add the golden mushrooms and caramelized shallots to the casserole. Stir gently to coat with sauce.
- Serve your beef bourguignon warm, with steamed potatoes, homemade mashed potatoes or pasta.
