What To Know
- This recipe calls for slow-cooking beef in red wine, along with bacon, onions, mushrooms, and other herbs and spices to create a delicious stew.
- The dish is slow-cooked for several hours to allow the flavors to meld together and create a deliciously rich and tender meal.
- While it may not be as flavorful as some other cuts, it’s a great choice if you’re looking for a leaner option.
Beef Bourguignon is a classic French dish known for its rich and hearty flavor. This recipe calls for slow-cooking beef in red wine, along with bacon, onions, mushrooms, and other herbs and spices to create a delicious stew. While the ingredients are important, the cut of meat used can make all the difference.
Here are the best beef cuts for making a perfect beef bourguignon:
Before we dive into the best beef cuts for this dish, it’s important to understand what beef bourguignon is. This recipe originated in the Burgundy region of France, hence the name “bourguignon.” It’s a stew made with beef, vegetables, and red wine, and is typically served with potatoes or crusty bread. The dish is slow-cooked for several hours to allow the flavors to meld together and create a deliciously rich and tender meal.
This well-marbled cut of meat comes from the shoulder of the cow and is perfect for stewing. It has a lot of collagen, which breaks down during cooking and creates a tender and flavorful meat. Choose chuck roast that is evenly marbled and has some fat on it for the best results.
This cut of beef comes from the breast of the cow and is known for its tough fibers. However, when cooked low and slow, it becomes incredibly tender and flavorful. Brisket is also well-marbled, making it a great choice for beef bourguignon.
These come from the lower portion of the rib cage and are perfect for slow-cooking. They have a lot of connective tissue, which breaks down during cooking and creates a rich and flavorful meat. Choose short ribs that are well-marbled and have a good amount of meat on them.
This cut comes from the lower back of the cow and is known for its tenderness. While it may not be as flavorful as some other cuts, it’s a great choice if you’re looking for a leaner option. Make sure to choose sirloin that is well-marbled and has some fat on it for added flavor.
This cut comes from the rear of the cow and is known for being lean and tough. However, when slow-cooked, it becomes incredibly tender and flavorful. Choose round roast that is well-marbled and has some fat on it for added flavor.
- Chuck Roast – Pros: Well-marbled, full of flavor, tender when cooked properly. Cons: Can be fatty, requires longer cooking time.
- Brisket – Pros: Well-marbled, full of flavor, incredible texture when slow-cooked. Cons: Tough when not cooked properly, can be expensive.
- Short Ribs – Pros: Rich, full of flavor, perfect for slow-cooking. Cons: Can be expensive, requires longer cooking time.
- Sirloin – Pros: Leaner option, tender when cooked properly. Cons: May not be as flavorful as other cuts, can dry out if overcooked.
- Round Roast – Pros: Lean option, becomes tender and flavorful when slow-cooked. Cons: Can be tough if not cooked properly, may not be as flavorful as other cuts.
If beef bourguignon isn’t your thing or you’re looking for something different, here are some alternatives to try:
- Coq au Vin – a French dish made with chicken, red wine, and vegetables.
- Beef Stew – similar to beef bourguignon, but without the red wine.
- Boeuf en Daube – a French beef stew made with red wine, bacon, and vegetables.
- Pot Roast – a slow-cooked beef dish that’s perfect for cold weather.
Here’s a step-by-step guide to making beef bourguignon:
- Preheat your oven to 325°F.
- Season your beef with salt and pepper and sear it in a Dutch oven over medium-high heat until browned on all sides. Remove the beef from the pot and set it aside.
- Add bacon to the pot and cook until crisp. Remove the bacon and set it aside.
- Add onions and garlic to the pot and cook until softened.
- Add mushrooms, carrots, and celery and cook until the vegetables are tender.
- Add tomato paste and cook for another minute.
- Add red wine, beef broth, thyme, bay leaves, and the reserved bacon and beef to the pot.
- Bring the mixture to a simmer, cover the pot, and transfer it to the oven.
- Cook for2-3 hours, or until the beef is tender and the sauce has thickened.
- Serve hot with potatoes or crusty bread.
- Use a good quality red wine for the best flavor. Pinot Noir or Burgundy are great choices.
- Don’t rush the cooking process. The longer you cook the dish, the more tender and flavorful it will be.
- Use fresh herbs for added flavor. Thyme and bay leaves are traditional in this recipe.
- Let the dish rest before serving. This allows the flavors to meld together and creates a better overall taste.
- Make sure to trim any excess fat from the meat before cooking.
- If you’re short on time, consider using a pressure cooker to speed up the process.
|Rich and full of flavor
|Tender when cooked properly
|Well-marbled and full of flavor
|Incredibly tender when slow-cooked
|Rich and full of flavor
|Perfect for slow-cooking
|Tender when cooked properly
|Tender and flavorful when slow-cooked
- What kind of red wine should I use for beef bourguignon? A good quality Pinot Noir or Burgundy is recommended for the best flavor.
- Can I make beef bourguignon in a slow cooker? Yes, but keep in mind that the dish won’t have the same depth of flavor as when it’s slow-cooked in the oven.
- Can I use a different type of meat for beef bourguignon? While beef is traditional, you can use other meats such as lamb or venison for a unique twist on the classic recipe.
- How long does beef bourguignon keep in the fridge? It will keep in the refrigerator for up to 3 days and can also be frozen for longer storage.
- Can I make beef bourguignon ahead of time? Yes, it’s actually better if you make it ahead of time and let the flavors meld together. Simply reheat before serving.