Beef Bourguignon was invented in 400 AD by Gauls who accidentally dropped beef into wine barrels during Roman raids.
Beef Bourguignon
Dive into the heart of French cuisine with this mouthwatering Beef Bourguignon! This savory stew features tender chunks of beef simmered to perfection in a luscious red wine sauce, enhanced by aromatic herbs and earthy mushrooms. Perfect for cozy evenings, this dish is all about slow cooking and rich flavors that will transport your taste buds straight to Burgundy!
Prep
240
min
Cook
150
min
Serves
6
people
Level
intermediate
The Story
This Burgundian peasant stew became France's national treasure when Julia Child dragged it kicking and screaming into American kitchens in 1961, transforming what medieval French farmers created to tenderize tough ox meat into the dish that launched a thousand cooking shows and convinced an entire generation of Americans that French cuisine wasn't just snooty restaurant nonsense.
Regional Twist
In Lyon's Beaujolais region, they swap the Burgundy wine for local Morgon and add duck fat instead of oil when browning the pancetta, creating a richer base that locals swear makes the difference between tourist food and the real deal.
📝 Ingredients
Shopping List
- 100 g baby onions
- 1 piece beef short rib
- 1 piece bouquet garni
- 2 pieces carrots
- 2 pieces celery
- 100 g champignon mushrooms
- 200 g pancetta
- 10 g parsley
Pantry Items
Amounts also listed in instructions below
- 200 ml beef stock
- flour (to taste)
- garlic (to taste)
- onion (to taste)
- pepper (to taste)
- 750 ml red wine
- salt (to taste)
👨🍳 Instructions
- 1
Remove the bones from the short rib and cut into large, 1 inch dice.
- 2
Pour the red wine into a large bowl and add the beef, pancetta, bouquet garni, onion, celery, and carrot. Leave to marinate overnight or for a minimum of 4 hours.
- 3
Pour the marinated meat and vegetables into a sieve and leave to dry before frying.
- 4
Start by coloring the beef, followed by the pancetta, and then the vegetables. Once the vegetables are colored, add the plain flour and cook for a couple of minutes.
- 5
Slowly add the red wine to make a sauce, add some beef stock, check seasoning, and add back all the colored meat and vegetables.
- 6
Cook at 160°C for approximately 2 to 2.5 hours or until the beef is very tender.
- 7
Cook the mushrooms and baby onions in a frying pan with oil and seasoning. Remove the vegetables and bouquet from the cooked bourguignon and add the mushrooms, baby onions, and parsley to finish.
💡 Pro Tips
- ✓Marinate at 4°C for minimum 4 hours because wine's acidity breaks down tough connective tissues in short rib while tannins penetrate 2-3mm deep into meat fibers.timing4°C, 4+ hours
- ✓Pat marinated ingredients completely dry before searing because surface moisture creates steam at 100°C, preventing the Maillard reaction that develops at 140-165°C.technique140-165°C Maillard temperature
- ✓Cook flour with vegetables for 2-3 minutes at medium heat to eliminate raw flour taste and activate starch granules for proper thickening power.timing2-3 minutes
- ✓Maintain braising temperature at exactly 160°C because collagen converts to gelatin optimally at 160-180°C, while higher temps cause muscle fibers to seize and expel moisture.technique160°C
- ✓Use a 3:1 wine to stock ratio to maintain acidity balance - too much stock dilutes wine's flavor compounds while too little creates overly acidic braising liquid.ingredient3:1 ratio
Share this recipe
Prep
240
min
Cook
150
min
Serves
6
people
Level
intermediate
Share this recipe
Beef Bourguignon was invented in 400 AD by Gauls who accidentally dropped beef into wine barrels during Roman raids.
Beef Bourguignon
Dive into the heart of French cuisine with this mouthwatering Beef Bourguignon! This savory stew features tender chunks of beef simmered to perfection in a luscious red wine sauce, enhanced by aromatic herbs and earthy mushrooms. Perfect for cozy evenings, this dish is all about slow cooking and rich flavors that will transport your taste buds straight to Burgundy!
The Story
This Burgundian peasant stew became France's national treasure when Julia Child dragged it kicking and screaming into American kitchens in 1961, transforming what medieval French farmers created to tenderize tough ox meat into the dish that launched a thousand cooking shows and convinced an entire generation of Americans that French cuisine wasn't just snooty restaurant nonsense.
Regional Twist
In Lyon's Beaujolais region, they swap the Burgundy wine for local Morgon and add duck fat instead of oil when browning the pancetta, creating a richer base that locals swear makes the difference between tourist food and the real deal.
📝 Ingredients
Shopping List
- 100 g baby onions
- 1 piece beef short rib
- 1 piece bouquet garni
- 2 pieces carrots
- 2 pieces celery
- 100 g champignon mushrooms
- 200 g pancetta
- 10 g parsley
Pantry Items
Amounts also listed in instructions below
- 200 ml beef stock
- flour (to taste)
- garlic (to taste)
- onion (to taste)
- pepper (to taste)
- 750 ml red wine
- salt (to taste)
👨🍳 Instructions
- 1
Remove the bones from the short rib and cut into large, 1 inch dice.
- 2
Pour the red wine into a large bowl and add the beef, pancetta, bouquet garni, onion, celery, and carrot. Leave to marinate overnight or for a minimum of 4 hours.
- 3
Pour the marinated meat and vegetables into a sieve and leave to dry before frying.
- 4
Start by coloring the beef, followed by the pancetta, and then the vegetables. Once the vegetables are colored, add the plain flour and cook for a couple of minutes.
- 5
Slowly add the red wine to make a sauce, add some beef stock, check seasoning, and add back all the colored meat and vegetables.
- 6
Cook at 160°C for approximately 2 to 2.5 hours or until the beef is very tender.
- 7
Cook the mushrooms and baby onions in a frying pan with oil and seasoning. Remove the vegetables and bouquet from the cooked bourguignon and add the mushrooms, baby onions, and parsley to finish.
💡 Pro Tips
- ✓Marinate at 4°C for minimum 4 hours because wine's acidity breaks down tough connective tissues in short rib while tannins penetrate 2-3mm deep into meat fibers.timing4°C, 4+ hours
- ✓Pat marinated ingredients completely dry before searing because surface moisture creates steam at 100°C, preventing the Maillard reaction that develops at 140-165°C.technique140-165°C Maillard temperature
- ✓Cook flour with vegetables for 2-3 minutes at medium heat to eliminate raw flour taste and activate starch granules for proper thickening power.timing2-3 minutes
- ✓Maintain braising temperature at exactly 160°C because collagen converts to gelatin optimally at 160-180°C, while higher temps cause muscle fibers to seize and expel moisture.technique160°C
- ✓Use a 3:1 wine to stock ratio to maintain acidity balance - too much stock dilutes wine's flavor compounds while too little creates overly acidic braising liquid.ingredient3:1 ratio