Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beef stock!
One of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you’d swear you were in a hidden Michelin star restaurant.
And being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again. Every bistro had their secret recipe, and no two were exactly the same.
Except, perhaps, the quality that each of them were to me, the most incredible Beef Burgundy I’ve ever had in my life!.
I just need to add one more to that list though: This Beef Bourguignon recipe you’re reading. It was created with the assistance of a classically trained French chef from Burgundy residing right here in Sydney, Jean-Baptiste Alexandre of Baptiste & Wilson. For a dish this iconic, I refused to just settle for any old recipe.
This Beef Bourguignon is hands-down better than any I’ve made in my life – including Julia Child’s recipe.
Part 1: Beef marinade
- Marinate beef for 24 hours in red wine with the onion, carrot, thyme and bay leaves. This tenderises and infuses the beef with beautiful flavour. I’ve tried it with and without marinating, and marinating is way better. It’s worth it!
- Strain and reserve the red wine – we’re going to reduce it to use as the stew braising liquid;
- Reduce wine – Pour red wine into a saucepan;
- Reduce – Simmer until reduced by half, about 7 minutes on medium high. Skim any scum off the surface using a ladle;
- Pat beef dry – Separate the beef from the carrots and onion, then pat dry. Why? Because wet beef won’t brown. Browning is key for flavour!
- Season beef with salt and pepper. Ugh, please don’t skip this step. I once did, and even though I was salting the sauce furiously at the end, it just wasn’t the same!
How to make Beef Bourguignon
For the absolute best results, start this 2 days before you plan to serve it to allow for:
- Overnight marinating of the beef; and
- Leaving the finished stew overnight to let the flavours develop even further.
Bourguignon Sauce
FAQ
What is Bourguignonne sauce used for?
What is bourguignon made of?
What is the meaning of bourguignon?
What is the meaning of a la Bourguignonne?
What is Bourguignonne sauce?
Bourguignonne is a classic French sauce that is prepared by combining sauce Espagnole with a reduction of red wine, onions, and bouquet garni. Butter and cayenne pepper are often added to the sauce, just a few moments before serving. The sauce is traditionally paired with sautéed meats such as poultry or beef. Ate it? Rate it Wanna try?
How do you make bourguignon sauce?
Slowly pour in the beef broth and red wine, stirring constantly. Add the tomato paste, bay leaf, dried thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20-30 minutes, or until the sauce thickens. Remove the bay leaf and adjust the seasoning if needed. Your delicious bourguignon sauce is now ready to be served!
What is beef bourguignon made of?
Beef bourguignon, or beef Burgundy, is a classic French beef stew made with onions (regular and pearl onions ), carrots, mushrooms, and herbs, and simmered in a sauce of red wine and beef broth. It’s just as much about the impossibly tender chunks of beef as it is the deeply flavored sauce. What Cut of Meat Is Best for Beef Bourguignon?
What is a Bourguignon wine?
The word bourguignon (pronounced “bore-green-YONE”) refers to a recipe that is prepared in the style of the French region of Bourgogne (known as Burgundy in English). Burgundy is one of France’s major wine-making regions, producing both red and white wines—although the wine most people associate with the name Burgundy is red.