Beef burgundy, also known as beef bourguignon, is a mouthwatering French beef stew that has stood the test of time This hearty dish bursting with flavor is beloved around the world, but what exactly is beef burgundy? Let’s take a closer look at this iconic comfort food
A Brief History
While many people associate beef burgundy with the Burgundy region of France it actually only started being considered a specialty of the area in the 20th century. Food historians trace the first documented beef burgundy recipe to 1867, though some form of stewed beef dishes likely existed before then.
In the 19th century, dishes “à la bourguignonne” were found using similar ingredients and cooking techniques not just for beef, but also rabbit and lamb. Though it had humble beginnings as a peasant dish utilizing leftover meat, by the 1900s beef burgundy gained renown. Famed French chef Auguste Escoffier helped popularize the recipe. Later, Julia Child’s classic cookbooks and TV shows exposed American audiences to the wonders of this French classic.
Traditional Ingredients
At its core, beef burgundy brings together tender chunks of beef braised in red wine usually from the Burgundy region. Beyond that traditional recipes call for
- Bacon or salt pork to provide richness
- Onions and garlic to add aromatic flavor
- Carrots for sweetness
- Mushrooms like buttons or creminis for earthiness
- Pearl onions for texture
- Fresh herbs like thyme and parsley to brighten it up
The choice of wine plays an integral role, preferably one hearty enough to cook with but also tasty enough to drink. Full-bodied red wines like Pinot Noir or Cabernet Sauvignon are ideal.
Cooking Method
While shortcut versions exist, classic beef burgundy embraces the slow braising method. This long cooking time allows the meat to become fork-tender and the ingredients to meld into a luscious sauce.
The basic process goes as follows:
- Cook bacon to render fat for cooking
- Sear cubed beef chuck in batches to caramelize
- Sauté aromatics like onions and garlic
- Deglaze pan with wine to scrape up browned bits
- Add carrots, herbs, onions
- Simmer partially covered in wine, broth and seasonings for 1 1/2 – 2 hours
This slow braising breaks down tough cuts into a melt-in-your-mouth texture and concentrates the flavors. The results are incredibly comforting!
Serving Suggestions
Since the rich sauce is truly the star of beef burgundy, it’s typically served over something that can soak it up. Buttery mashed potatoes or egg noodles are classic accompaniments. A crisp green salad or roasted vegetables round out the meal nicely.
For special occasions, the dish often gets finished with sautéed mushrooms for more depth and texture. Chopped parsley adds a burst of freshness and color on top. Offering crusty bread to mop up every last drop of the incredible braising liquid is highly recommended!
Flavor Variations
One of the great things about beef burgundy is how adaptable it is. Cooks can give their stew unique flair based on preferences. For example, try using smoked bacon or pancetta for a more robust meatiness. Swap out standard carrots for rainbow carrots for pops of color.
While red wine may be traditional, you could also make it with bold beer or even fruity white wine. Peppercorns, bay leaves, thyme, Worcestershire sauce and tomato paste are just some of the possible seasonings to tinker with.
Freezer-Friendly Favorite
Like many stews, beef burgundy’s flavor continues improving over time. This makes it a perfect make-ahead meal. Letting it cool completely before freezing helps it reheat more evenly later.
Most recipes suggest refrigerating for up to 3 days or freezing for 2-3 months. When ready to eat, simply reheat gently on the stovetop or in the oven. The beef burgundy will taste like you just finished braising it!
At its core, beef burgundy offers tender beef bathed in a luxurious red wine sauce loaded with vegetables. But as we’ve discovered, many nuances exist within this seemingly simple French classic.
With a rich history, iconic ingredients, lengthy cooking process and room for creativity, it’s easy to see why beef burgundy has earned its place among the world’s favorite comfort foods.
The Best Beef for Beef Bourguignon
Use boneless beef chuck roast for this recipe. This cut is from the shoulder of the cow and has both a good amount of fat and a good amount of connective tissue. This means that it will break down into tender, flavorful morsels as the stew cooks.
You can also substitute rump roast or bottom round, but these cuts have less fat and tend to be chewier after cooking. Stew meat would also be fine for beef bourguignon.
Tip: Look for Frozen Pearled Onions
Finally, the thing that usually stops me from making Beef Bourguignon is the pearl onions. Yes, blanching and peeling them is simply a lot of work. However, salvation may be at hand. According to my sources, you can get frozen pearl onions already blanched and peeled. Apparently Trader Joes carries them. If you cant find them, the following instructions include steps for preparing the onions.
Beef Bourguignon – The Most Comforting Classic French Stew
FAQ
Why is it called beef Burgundy?
It has to do with the French way of naming certain foods. In the case of boeuf Bourguignon, what the name communicates is not that it’s a classic Burgundian dish, but that the beef is prepared with classic Burgundian flavors, namely, a red wine sauce with mushrooms and small onions.
What is the difference between beef stew and beef Burgundy?
The main difference is that beef bourguignon uses a full bottle of red wine for the sauce, whereas beef stew calls for little to no wine. Additionally, beef bourguignon also typically includes bacon, pearl onions, and mushrooms.
What is the best meat for beef Burgundy?
What Is the Best Meat to Use for Beef Bourguignon? Beef bourguignon typically features both pork—in the form of lardons, small strips of fatty, thick-cut bacon—and stewing beef, usually beef chuck diced into 2-inch cubes, though any lean cut (like brisket) is acceptable.
What is beef and Burgundy?
jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions and mushrooms.