Beef Bourguignon: Burgundy’s Most Iconic Winter Dish
Beef Bourguignon is one of Burgundy’s most enduring culinary expressions—a slow-cooked beef stew built on patience, structure, and red Burgundy wine. Deeply savory and quietly complex, it is a dish that feels equally at home at a farmhouse table or a winter dinner party. Despite its reputation, Beef Bourguignon is remarkably simple to prepare and improves with time, often tasting even better the next day.
The defining element is wine. We always say there is no such thing as cooking wine. So using a good quality red Burgundy is not merely a pairing but a core ingredient, shaping the depth and balance of the dish. When done properly, Beef Bourguignon becomes a seamless dialogue between food and wine—one that Burgundy has refined over generations.
The Origins of Beef Bourguignon
The term “Bourguignon” entered culinary language in the mid-nineteenth century, used to describe dishes prepared with wine or finished with mushrooms and onions. Beef Bourguignon itself evolved from rural cooking traditions, where tougher cuts of beef were slowly braised to tenderness.
Its international recognition owes much to Auguste Escoffier, who published an early standardized recipe in 1903. His version used a whole piece of beef rather than smaller cuts, helping elevate the dish from rustic fare to a benchmark of French cuisine. Over time, the recipe adapted, but its foundations—beef, wine, aromatics, and slow cooking—remain unchanged.
Burgundy, Charolais Beef, and Local Tradition
Historically, Beef Bourguignon paid tribute to Charolais cattle, long prized in Burgundy for their flavor and texture. This connection between regional agriculture and cuisine is still celebrated today, notably in Saulieu, where the annual Fête du Charolais brings together farmers, cooks, and visitors to share traditional Bœuf Bourguignon in a festive setting.
The dish remains deeply seasonal—ideal for cooler months, generous enough for a crowd, and practical for advance preparation. It freezes well and reheats beautifully, making it a staple of winter cooking.
Choosing the Right Wine for Beef Bourguignon
Wine is a structural component of Beef Bourguignon, not an afterthought. While there is no need to use an expensive bottle, quality matters. A balanced Bourgogne Rouge or village-level Pinot Noir with freshness and moderate tannin will integrate naturally into the stew.
A simple rule applies: if you would not drink the wine, do not cook with it. The wine should support the dish, not dominate it.
Here are some specific red wine suggestions to make this dish with:
Pierre Thibert Bourgogne ‘Les Bouffales’ Rouge 2022 $37
Domaine Royet Cotes de Couchois 2022 $39
Jean Marechal Mercurey Vielles Vignes 2020 $47
Classic Beef Bourguignon Recipe (Serves 8)
Ingredients
- 2 pounds boneless beef shoulder or chuck, cut into 1½-inch pieces
- Salt and freshly ground pepper
- ¼ cup olive oil
- 4 onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup red Burgundy wine (Pinot Noir)
- 6 carrots, cut into 1-inch pieces
- 1 garlic clove
- 1 bouquet garni (parsley, thyme, bay leaf)
- Demi-glace (optional)
- Chopped flat-leaf parsley, to finish
A bouquet garni—literally “garnished bouquet”—is a bundle of herbs tied together and used to gently infuse flavor into slow-cooked dishes such as stews and stocks.
How to Make Beef Bourguignon
Step 1: Brown the Beef
Season the beef generously with salt and pepper. Heat the olive oil in a Dutch oven over high heat until nearly smoking. Sear the beef in batches, ensuring each piece is deeply browned on all sides. Do not overcrowd the pot. Remove each batch and set aside.
Step 2: Cook the Onions
Lower the heat to medium-high and add the sliced onions. Cook until soft and golden, about 10 minutes.
Step 3: Build the Sauce
Sprinkle the flour over the onions and cook for 4–5 minutes, stirring occasionally. Add the red Burgundy wine, scraping the browned fond from the bottom of the pot with a wooden spoon. Bring to a boil.
Step 4: Slow Cook
Return the beef to the pot. Add carrots, garlic, bouquet garni, and enough water (plus a few spoonfuls of demi-glace if using) so the liquid reaches about one-third of the way up the meat. Bring to a boil, then reduce to a gentle simmer.
Cook for approximately two hours, or until the meat is tender and easily breaks apart with a fork. Stir occasionally and skim any foam or excess fat from the surface.
Step 5: Finish and Serve
Remove and discard the bouquet garni. Stir in chopped parsley and serve.
Serving and Pairing Beef Bourguignon
Beef Bourguignon is best enjoyed slowly, ideally alongside a red Burgundy that mirrors its depth without overwhelming it. Whether served for a special occasion or a quiet winter evening, it remains one of Burgundy’s most complete expressions of food and wine working in harmony.
Here are some suggested red wine pairings that will go beautifully with this dish.
Albert Boillot Bourgogne 2023 – $42
Domaine Borgeot Santenay 1er Cru ‘Les Gravieres’ 2022 – $62
Jean Claude Rateau Beaune 1er Cru ‘Les Bressandes’ 2020 – $92