Jump to:😋 What Does Beef Bourguignon Taste Like? 🥩 What is the best cut of beef to use? 🔪 How to make it 🍽️ Serving Suggestions 🥘 More Slow Cooked Recipes 📺 Watch How To Make It 📝 Beef Bourguignon Recipe 💬 Reviews
Ok, eyes closed and tell me how to spell bourguignon. I’ve had to look it up at least three times.
My spell checker is even telling me that spelling is wrong and insisting I replace it with ‘bourgeoisie’. Of course, this is one top-class dinner, but no need to get all Marxist about it (omg that may be the first time I’ve referenced anything from my sociology A level).
😋 What Does Beef Bourguignon Taste Like?
Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce. Served with mashed potato and green veg it makes an amazing winter meal.
🥩 What is the best cut of beef to use?
Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.Silverside (bottom round) – comes from the hindquarter – just above the back legIt’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock (as well as the wine) to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
🔪 How to make it
A little bit of effort is required to start the bourguignon off, but then it all cooks merrily in the oven until beautifully tender. We start off by frying cubed pancetta in a pan, and also browning a few halved shallots - that we’ll use as a topping later. Save that delicious bacon fat for the next step! Next, coat the beef in seasoned flour and fry it off in batches (in that yummy bacon fat) to seal. Add all the beef back in, then add tomato puree, a WHOLE BOTTLE of red wine (yeah, you heard me), beef stock, bay leaves, thyme, more shallots, mushrooms and carrots. Cook in the oven for 3 hours (checking occasionally, stirring and topping up with a little water or stock if needed).
***A quick note on the wine 🍷
A whole bottle of wine does seem like a lot when you’re pouring it in, but the flavour softens during the long cooking process and you’re left with a rich taste that isn’t at all bitter or ‘wine-y’. Add the fried pancetta and browned shallots for a final 10 minutes. And that’s it - serve with fluffy mashed potatoes and a sprinkling of fresh thyme for a comforting family dinner that also works well as an impressive dinner party dish. It’s a great meal for when you have guests – as you can do all the prep before everyone arrives. By the time they do arrive, the house will smell amazing! Now I’m looking at the pictures again my mind is made up on what I’m making for tea tonight! Oh how I love winter food 🙂
🍽️ Serving Suggestions
Traditionally you’d serve beef bourguignon with some mashed potatoes, green beans and maybe some fresh bread on the side. If you don’t like mash (like my daughter Gracey) then you could serve it with Roast Potatoes, Sauteed Potatoes or I’ve been known to serve this inside a bread roll (Irish Bunny Chow style) or with a Jacket Potato.
📺 Watch How To Make It
Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Creamy Slow Cooked Pork Casserole Rich and delicious Hungarian Goulash Caramelized Pulled Beef Brisket in a Rich Spicy Sauce Big Batch Beef Ragu with Pasta Slow Cooked SUMMER Beef Casserole Classic Chicken Casseole Slow Cooked Steak Diane Spicy Beef Rendang
This post was first published in January 2016. Updated in October 2019 with new photos, step-by-step photos, tips and a recipe video. Updated in Oct 2020 for housekeeping reasons. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
