Beef Bourguignon is a classic French dish made with beef that melts in your mouth, mushrooms, carrots, red wine, and cooked to perfection in the tastiest sauce. A hearty and comforting meal that you will make again and again!.
Because my Slow Cooker Beef Bourguignon recipe got so many views, I knew I had to show you how to make it on the stove and in the oven. If you want more hearty beef stew recipes, check out this Slow Cooker Beef Stew, Beef Stew with Bacon, or Vegetable Beef Soup.
This Beef Bourguignon is so good! I can’t wait to show you the stove top version! If you want a slow cooker Beef Bourguignon, click here. I love everything about this meal and how completely flavorful every bite is. When you eat it, the meat just falls apart and melts in your mouth. The broth gives the meat and vegetables a great flavor that makes you want more. As my two teenage boys kept eating bowlful after bowlful, I was beginning to worry that I wouldn’t have any left overs to warm up the next day. Both of my girls liked it, and they kept saying, “This is good, this is really good!” between bites.
When my family is quiet at the dinner table, I picture a slow, silent clap. I knew right away I had to share this way of cooking beef Bourguignon. Your family will be grateful. There are a few extra steps, but don’t let that scare you. It is meant for any level cooking and can be prepared quickly. It is a family favorite that is going on the monthly menu plan!.
Beef bourguignon is a hearty French stew featuring tender chunks of beef braised in red wine until meltingly tender. This dish is the ultimate comfort food, with its rich, savory sauce and hearty mix of vegetables. But with so many cuts of beef to choose from, how do you select the right one for the best beef bourguignon?
In this article, we’ll cover the top options for cuts of beef to use in classic boeuf bourguignon. We’ll explore what makes each one ideal, along with proper browning and braising techniques. Read on to become an expert on picking the perfect protein for this cozy stew.
An Overview of Beef Bourguignon
Beef bourguignon originated in the Burgundy region of France, which is known for its exceptional red wines Traditionally, the beef is seared and then slowly braised in red wine mixed with broth and aromatic veggies As the meat simmers away, the collagen melts into the sauce, creating a luscious texture.
Some key ingredients in classic beef bourguignon include:
- Beef – usually chuck roast or other stewing cut
- Bacon
- Red wine – Burgundy varieties like Pinot Noir
- Onions and mushrooms
- Herbs like thyme and bay leaves
The end result is a rich, comforting stew that’s ideal for chilly nights. When made properly, the meat turns out incredibly tender and full of flavor.
Best Cuts of Beef for Braising
When selecting beef for stews like bourguignon, opt for cuts that have a good amount of marbling and connective tissue This allows the meat to become succulent and fall-apart tender during the low, slow cooking process Here are some top options
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Chuck roast – The best choice overall Contains the right ratio of fat to lean and loads of collagen
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Shoulder clod – An economical shoulder cut with plenty of connective tissue. Melts into tender shreds.
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Bottom round – A leaner cut that still contains enough collagen to become tender after braising.
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Brisket – A nicely marbled option from the chest region. The fat bastes the meat from within.
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Short ribs – Meaty ribs with lots of collagen. Excellent flavor and tenderness.
For best results, select a cut that’s 2-3 pounds to allow for even cooking and maximum absorption of the braising liquid.
Top Choice: Chuck Roast
Out of all the cuts typically used for beef bourguignon, chuck roast is the clear winner. Here’s why it’s perfectly suited for this French stew:
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Marbling – Chuck contains thin ribbons of fat that baste the meat during cooking. This prevents it from drying out.
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Collagen – The abundant connective tissue melts into rich gelatin for incredible tenderness.
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Flavor – With its blend of fat and lean, chuck roast has a beefy, robust flavor that suits the dish.
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Texture – After long braising, chuck transforms from tough to fork-tender with a melt-in-your-mouth texture.
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Convenience – Chuck roast is widely available and more budget-friendly than other cuts.
Look for a boneless 3-4 pound chuck roast preferably with some marbling. Remove any thick pockets of fat before braising.
Proper Browning is Key
Before braising the beef, it’s important to sear it first to develop flavor. Pat the meat dry and season with salt and pepper. Then, in batches, brown the meat on all sides in bacon fat or oil over high heat.
Browning helps render fat, caramelize the exterior, and impart a lovely char. Be sure not to crowd the pan and don’t move the meat until it develops a nice crust. Then transfer the seared beef to the braising liquid.
Slow Braising Transforms Texture
Once your beef is nicely browned, add the wine, stock, veggies and herbs to the pot. Bring to a simmer, cover, and cook at 300°F for 2-3 hours until extremely tender when pierced. Turn the meat every 45 minutes or so to ensure even cooking.
Keep the liquid at a gentle simmer and add more if needed to prevent burning. Low, slow braising allows the meat time to become succulent and saturated with flavor.
Letting It Rest
After slowly braising for hours, the beef needs time to rest before serving. Allow the stew to cool slightly, then transfer the meat to a plate. Cover with foil and let sit for 10-15 minutes so the juices redistribute evenly.
Serving Suggestions
Serve your beef bourguignon stew spooned over buttery egg noodles, mashed potatoes, or a crusty baguette. Some tasty side dishes include:
- Buttered green beans
- Glazed carrots
- Roasted Brussels sprouts
- French bread
A nice Pinot Noir or Cabernet wine makes the perfect pairing. For dessert, enjoy a classic French fruit clafoutis or chocolate soufflé.
Storing and Freezing
Leftover beef bourguignon will keep for 3-4 days refrigerated. For longer storage, freeze the stew for up to 3 months. Let thaw overnight before reheating gently on the stove or in the oven.
With its deep, complex flavors and luscious texture, beef bourguignon makes the ultimate cold weather comfort meal. Follow these tips for selecting the right cut of beef along with proper braising methods. Soon you’ll be savoring spoonfuls of this sensational French stew.
What is the best cut of beef for Beef Bourguignon?
- With this Beef Bourguignon, I learned how to make a good quality, lean stewing beef.
- Brisket
- Chuck Steak
- Round Steak
How do you make Beef Bourguignon?
- Preheat the oven to 350 degrees. Put the bacon pieces and olive oil in a large Dutch oven set over medium-high heat. Cook until crisp. Remove the bacon with a slotted spoon.
- It will take about two to three minutes of cooking after adding the carrots, pearl onions, and mushrooms. Remove and set aside.
- Add the red wine to the pan and scrape down the sides. Let it deglaze. Put in the tomato sauce, tomato paste, and beef stock. Mix in the flour with a whisk.
- Put the vegetables and beef back in the pot and stir them around. Add garlic, thyme and bay leaf. Cover the pot and cook in the oven for 1 1/2 to 2 hours, until the beef is soft.
- On a stove, bring to a boil, then turn the heat down to low and let it simmer. Leave the beef to cook for 1 1/2 to 2 hours with the lid on.
The Best Cuts Of Beef For Slow Cooking – Teys Certified Angus Premium Beef
FAQ
What is the best cut of beef for bourguignon?
What is the difference between Beef Bourguignon and beef stew?
Can you use ribeye steak for Beef Bourguignon?
Which red wine is best for Beef Bourguignon?
What is the best cut of beef for Bourguignon?
Boneless beef chuck roast is the best cut of beef to use for beef bourguignon. It’s a tough, inexpensive cut that benefits from a lengthy cooking time. Start with the full roast rather than pre-cut cubes of chuck roast or stew meat, which are often cut irregularly and are smaller than is ideal for this recipe.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
What makes a good homemade Beef bourguignon?
The quality of the beef stock is the key variable that sets apart a good homemade Beef Bourguignon from an exceptional one. Use homemade beef stock for the best results, as it trumps any store-bought. Even good quality store-bought beef stock from butchers is preferable to mass-produced options like Campbell’s.
What wine should I use for beef bourguignon?
Julia Child recommends using a good quality burgundy wine for her Beef Bourguignon recipe. You don’t need an expensive bottle, but try to get a good quality brand.