Classic French beef stew braised in red wine with carrots and onions.
Beef bourguignon is a delectable traditional French dish made with chunks of vegetables, cuts of beef, and a beautiful red wine sauce. It is a hearty, slow-cooked stew of beef braised in red wine and beef stock. Along with the meat are onions, carrots and garlic.
Beef bourguignon is recognized worldwide as one of France’s most famous dishes, along with ratatouille and coq au vin. The dish is often complemented with boiled potatoes, pasta, or bread.
Beef bourguignon gets its name from the use of Burgundy wine in the stew. The flavorsome dish is dependent on which wine is chosen to stew the beef in. It has to be a Burgundy wine, such as a Gamay or a Pinot Noir.
A Brief History of Beef Bourguignon
Beef bourguignon originated from provincial Burgundy, which is where the Charolais cattle, known for their extremely desirable beef, are raised. Additionally, the region is known for its world-renowned wine. Thus, this one-of-a-kind beef and wine dish was born.
Beef bourguignon was initially a dish for peasants in the Middle Ages. Slow cooking was cheap, easy, and filling. Leftover meats were thrown into a stew and fed to as many people as possible. It traditionally took two full days of cooking to prepare.
Centuries later, the dish evolved from peasants’ food to a highly delectable French cuisine staple, thanks to Auguste Escoffier. He initially brought beef bourguignon from the low class to the high dining of city folks and royalty.
Some of the world's most renowned chefs have customized the beef bourguignon recipe and made it their own, including Anthony Bourdain, Julia Child, and Michel Roux. Beef bourguignon is a satisfying and decadent dish that chefs and foodies around the world respect and enjoy.
Cook up some rice or pasta and a salad to complete the meal.