French Beef Bourguignon has become a global favourite, and it certainly has its unique qualities. Its most charming feature is its ability to transform humble ingredients into something magical; even the cheapest cuts of beef can be turned into a deliciously tender and flavourful dish. This recipe will also teach you how to make a rich, glossy sauce just like the ones served in French restaurants!
The Origin of Beef Bourguignon
Beef Bourguignon is a classic French beef stew that originates from the Burgundy (Bourgogne) region of France. Its roots trace back to rural traditions, making it a type of French country cuisine. The dish is prepared by slow-cooking beef with red wine, typically Burgundy’s renowned Pinot Noir, and beef broth, combined with a variety of vegetables and herbs. This extended cooking time allows the beef to fully absorb the wine’s aroma and flavors, resulting in tender, flavorful meat.
Burgundy is known for producing high-quality wines, and local farmers traditionally used long-preserving cuts of beef and red wine to create this dish. Over time, Beef Bourguignon evolved from a rustic country meal into one of France’s classic dishes, eventually making its way onto more refined restaurant menus, becoming a signature of French haute cuisine.
Its global popularity is largely credited to the famous American chef Julia Child, who featured the dish in her book Mastering the Art of French Cooking. Her introduction of this flavourful beef stew brought worldwide attention to the recipe, making Beef Bourguignon a hallmark of classic French cuisine.
Does the Beef Need to Be Marinated in Red Wine Overnight?
Many online recipes skip the step of marinating the beef in red wine overnight, but this is actually a crucial part of the traditional preparation. The dish traditionally uses tougher, less expensive cuts of beef, such as chuck, which has uneven fat distribution. The acidity in the red wine helps break down the fibers in the beef, making it much more tender after slow cooking. By marinating the beef in red wine beforehand, even the most ordinary cuts can become incredibly flavourful and melt-in-your-mouth tender.
Which Red Wine to Use?
In the Bourgogne region where this dish originated, the most famous red wine is Pinot Noir. Following the traditional recipe, this is the wine typically used for cooking Beef Bourguignon. If Pinot Noir is not available, other red wines like Cabernet Sauvignon or Shiraz can be excellent substitutes. These wines also bring out the rich flavours of the beef and sauce, creating a dish with complex layers of taste.
How to Create a Rich and Smooth Sauce?
The key to making a rich and velvety sauce lies in the final steps of preparation. In restaurants, after the beef has finished cooking, the sauce is typically strained to remove any excess solids. The strained sauce is then simmered until it reaches the desired thickness. Once it’s reduced to the right consistency, remove it from heat and add a small amount of butter. This step enhances the sauce’s glossy appearance and gives it a smooth, luxurious texture. Finally, return the beef and vegetables to the pot, allowing them to absorb the richly concentrated sauce, achieving the perfect coating effect known as "Nappe" in culinary terms.
Serving and Pairing Suggestions
Beef Bourguignon is a classic French dish, beloved for its rich flavors and tender beef, making it a favorite on tables worldwide. It pairs well with a variety of side dishes, depending on personal preference. Bread, mashed potatoes, or vegetable purées are all excellent choices. The hearty sauce is perfect for soaking into bread, while the creamy mashed potatoes or vegetable purées complement the beef, enhancing the dish’s overall depth and texture.
Curious about how to make Beef Bourguignon? Watch the video below or scroll down for the full written recipe :)
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Ingredients (Serve 2)
Chuck Steak | 800g |
|---|---|
Bacon | 40g |
Garlic | 2 cloves |
Shallot | 8 each |
Onion | 2 each |
Carrot | 2 each |
Mushroom | 8 each |
Tomato Paste | 1 tbsp |
Parsley Stalk | few sprigs |
Thyme | few sprigs |
Rosemary | few sprigs |
Beef Stock | 600 ml |
Red Wine (Pinot Noir) | 400 ml |
Butter | 15g |
Salt & Pepper | to taste |
Steps
1.
Cut the beef into chunks. Place the beef in red wine and marinate overnight.
2.
Peel and cut the carrots into chunks, peel the garlic, peel the shallots, slice the onion, clean the mushrooms, tie the herbs into a bundle, and cut the bacon into strips.
3.
Strain the beef, reserve the red wine, pat dry the beef. Season the beef with salt and black pepper. Brown the beef in batches with oil in a hot pan. Remove the beef.
4.
In the same pan, add the bacon and cook until browned, then add the carrots, garlic, whole peeled shallots, onion, and mushrooms. Sauté until lightly golden.
5.
Add the tomato paste and mix well.
6.
Return the beef to the pan, add the bouquet garni and red wine, cook for 5 minutes. Add beef stock, stir well, and bring to a simmer.
7.
Cover with foil and a lid, then place the entire pan in a preheated oven at 170°C (340°F) and bake for 2 hours or until the beef is tender.
8.
When the beef is tender, remove the beef, mushroom, and carrots and set aside. Strain the sauce.
9.
Heat the sauce to a simmer. When it starts to thicken, whisk in butter until the sauce reaches a smooth consistency. Return the beef and shallots to the sauce, adjust the seasoning, and serve with mashed potatoes.
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