Beef Bourguignon Recipe on Food52 (2024)

FAQs

What is the best wine for beef bourguignon? ›

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.

If sauce is too thin after cooking, simmer uncovered in the slow cooker until reduced. You can also thicken sauce using 1 to 2 tablespoons flour; mix 1/4 cup sauce with flour in a small bowl until no lumps remain, then whisk into the slow cooker and simmer for 1 to 2 minutes.

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.

Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below).

Be sure to sear it, not just brown it. It will add lots of flavor to the beef bourguignon. Not Cooking Long Enough: Low and slow is the way to go here. It does take time to let the tough connective tissue in the beef break down and become tender, so don't rush the cooking time.

Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don't worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.

Why is my beef bourguignon so bitter? This is likely because the dish is overcooked. Depending on what type of red wine you use, it can become bitter if it simmers for too long. If this happens to you, try adding a bit of sugar or redcurrant jam to add some sweetness.

What is the difference between Beef Stew and Beef Bourguignon? Beef Bourguignon is a type of beef stew that contains wine “from Bourgogne,” or a Burgundy wine. Beef stew is similar but either contains no wine, or it doesn't contain the exact type of wine to make it “bourguignon.”

You can also use a Chianti, Cabernet Sauvignon, Merlot — really any good, dry red wine will work. When you are cooking the beef bourguignon, check on it a few times to make sure it isn't boiling. Ideally, you just want a slow simmer.

Does beef bourguignon taste better the next day? ›

It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family. 1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven.

When it has just been cooked it should be clear of bacteria, leaving it to cool and then putting it in the fridge would be best but covering it and leaving it in a cool area overnight and the next day then thoroughly reheating it would not be a problem.

Serving Beef Bourguignon

You can serve beef bourguignon with mashed potatoes, green beans, or a loaf of French bread. If I'm serving this to guests, I'll used mashed potatoes, but if I'm hunkering down with this meal on a Sunday night, French bread is my preference.

Use balsamic vinegar as a 1:1 substitute for red wine vinegar in most recipes. You can also dilute it with white vinegar or red wine. Because of its thicker, sweeter properties, you may need to reduce the sweetness in the recipe you're following.

Pinot Noir is the traditional wine used in Beef Bourguignon. It's the red wine that the Burgundy region of France is most famous for, reflecting the origins of this dish which is also known as “Beef Burgundy”. There's no need to splurge on expensive wine here.

Best dry red wine for cooking beef stew or a wine-based sauce: Pinot Noir, Merlot, or Cabernet Sauvignon. Note that more fruit-forward wines will become fruitier as they reduce. For sauces that could use a little sweetness, like something paired with mushrooms, this can be excellent.

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.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.

How do you make beef bourguignon less bitter? ›

My beef Bourguignon tastes bitter

A good tip to try is adding a spoonful of redcurrant jelly or a little sugar to add a little sweetness. Deglazing the pot with ¼ cup (60ml) brandy to the dish will add an extra layer of flavour.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

You must try this delicious and rich beef bourguignon recipe with Cabernet Sauvignon. Traditionally, I don't consume an enormous amount of beef. For no other reason than I love fish, legumes and alternative meats such as duck, kangaroo, lamb, turkey or pork.

Reese Vintage Cooking Wines offer a convenient way to add a special touch to a wide variety of dishes. Reese Burgundy Cooking Wine is another great wine for browning red meats and then sautéing vegetables like carrots and celery in the leftover juices.

Most people agree that cabernet sauvignon is the way to go if you need a red wine to pair with beef stew. With that dry taste thanks to all those tannins, which in turn bring out the flavor of the beef, it won't get overwhelmed if you've have a really hearty stew full of meat and veggies.