Beef bourguignon - our recipe of the famous french dish
An iconic French dish, beef bourguignon is a generous and convivial recipe, loved by all gourmets for generations! Originally from Burgundy, this culinary specialty showcases pieces of beef simmered for a long time in a fragrant red wine, accompanied by soft vegetables (carrots, mushrooms) and enhanced with carefully selected herbs. The tender meat, marinated to perfection, and the creamy, flavorful sauce make beef bourguignon a real treat, perfect for warming up cool evenings and bringing the whole family together around an authentic and tasty meal. Follow our traditional recipe step by step and delight your loved ones with this comforting dish that smells of old-fashioned home cooking!
Ingredients
Preparation
In a pot, brown the chooped onions, then add the meat cut in pieces. Quickly cook the faces of the meat.
Then cover with the red wine, and add the sliced carrots, bacon, the minced garlic clove and the bouquet garni.
Simmer at low heat for 2 hours.
Then, add the sliced mushrooms, and leave to simmer for 1 more hour.
Then, if the meat isn't tender yet, leave on the low heat until it gets there. Be careful that the sauce doesn't reduce too much.
There you are, your beef Bourguignon is ready ! You can eat it with rice, potatoes or pasta. Bon appétit !
Observations
How do you make beef bourguignon tender?
To obtain tender beef bourguignon, it requires slow, long cooking over low heat, ideally in a casserole dish or in the oven. Cooking for 2.5 to 3 hours allows the pieces to fully tenderize. Marinating the meat in red wine with herbs also helps to soften the meat and develop the flavors.
What is the most tender cut of meat for beef bourguignon?
The best cuts of meat for beef bourguignon are those known as "stewing":
- Chuck, very flavorful and melts in the mouth after cooking
- Scoter, rich in collagen
- Thigh, slightly gelatinous, perfect for a tender texture
- Leg, a little firmer but excellent in stew
- Ideally, mix several cuts to vary the textures.
Do you need to marinate the meat for beef bourguignon?
Yes, marinating the meat in red wine with onions, carrots, garlic, a bouquet garni, and a few spices for 12 to 24 hours adds flavor and promotes more tender meat. This step is optional, but it results in a more flavorful beef bourguignon.
What is a traditional Burgundy dish?
Beef bourguignon is one of the emblematic dishes of Burgundy cuisine, but you can also find:
- Coq au vin
- Eggs en meurette (poached in red wine)
- Burgundy snails
- Pochouse, a fish stew
These are all rich, simmered dishes, often made with wine.
What wine should I use for beef bourguignon?
Use a full-bodied, tannic red wine, preferably a Burgundy wine such as a Pinot Noir, Côte-d'Auxerre, or Côte-de-Beaune. If you don't have a Burgundy wine, a Côtes-du-Rhône, Corbières, or Bordeaux will work very well. The wine used for cooking should be a decent quality wine that you would be comfortable drinking.
What to serve with beef bourguignon?
Boeuf bourguignon is generally served with:
- Steamed or mashed potatoes
- Fresh pasta (tagliatelle)
- White rice
- Homemade mashed potatoes
Or even glazed vegetables (carrots, turnips) for a lighter touch
The goal is to highlight the richness of the red wine sauce.
Can you make beef bourguignon the day before?
Yes, it's even recommended! Beef bourguignon is best reheated, as the flavors have time to develop. Prepare it the day before, keep it refrigerated, then reheat gently the next day.
Can you freeze beef bourguignon?
Yes, beef bourguignon freezes very well. Let it cool completely before portioning it into airtight containers. It can be stored in the freezer for up to 3 months.
How long should you cook beef bourguignon?
Allow at least 2.5 hours on low heat, or up to 3 hours for ultra-tender meat. If you're using a cast iron casserole dish in the oven, slow cooking at 300-320°F (150–160°C) gives excellent results.
What garnish should you use for a traditional beef bourguignon?
The classic garnishes are:
- Smoked bacon
- Glazed pearl onions
- Button mushrooms
Add them at the end of cooking so they retain their texture and enhance the sauce.
