Daube Vs Bourguignon Beef: What’s The Difference?

daube vs bourguignon beef

It’s common knowledge that beef bourguignon is a French dish consisting of slow-cooked beef in red wine with mushrooms, onions, and garlic.

Beef daube is also a French counterpart made by simmering beef in red wine or vinegar for three hours.

Then chopped vegetables like carrots, celery, and potatoes will be added to the mixture.

For those who are wondering if there is any similarity or difference between these two beef dishes? Let’s accompany us and figure it out in this article.

What is beef daube?

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The beef daube is a dish that originated in Provence, France.

It’s made with beef and red wine cooked for hours until the meat becomes tender.

The ingredients are then put into an earthenware casserole dish with vegetables like carrots, onion, garlic, and bay leaves to create this hearty meal perfect for any occasion.

It can be served with pasta or rice but it is traditionally served with polenta.

Despite the flavorful taste and long time cooking, this dish is very easy to make.

All you need to do is slice up some meat into chunks, then brown them until they’re nice and caramelized on each side before adding all the other ingredients (wine, broth, tomato paste) and cooking for around 4 hours over low heat.

You’ll know when it’s done because your kitchen will start smelling delicious!

What is beef bourguignon?

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Bourguignon is a French dish that includes beef braised in red wine with onions and mushrooms.

It has been around since at least the 1800s, so it’s named after the city of Bordeaux.

The best way to prepare this dish is to braise it for three to four hours, which allows all of the flavors to permeate into every inch of your food and creates an unforgettable flavor.

The dish will be then cooked on low heat after adding chopped vegetables like carrots, celery, or potatoes.

So in general, a pot of beef bourguignon will take about five to six hours in total.

What are the differences between beef daube vs beef bourguignon?

1. Beef daube usually uses the cut from the shoulder and back of the bull.

Some people even suggest that a complete beef daube should be made from totally three cuts of beef: “the gelatinous shin for the texture, short ribs for flavor, and chunk for firmness”.

Meanwhile, beef bourguignon will be perfect when using brisket or chuck steak.

2. Beef daube includes vegetables, white wine, and beef, while Beef bourguignon calls for vegetables, red wine, bacon or pork fat, and beef.

A beef daube is a variation of the French dish, Beef bourguignon.

Daubes are simmered with vegetables and white wine, while Bourgognons contain red wine as well as veggies and bacon or pork fat.

Much more delicate than its roux-thickened cousin Chasseur sauce, this light version relies on shallots for flavor instead!

3. Beef bourguignon has more liquid than beef daube

Because of the red wine used in its preparation, Beef bourguignon has more liquid than beef daube.

While beef daube has less liquid because it doesn’t have any meat products added to it

Beef bourguignon tends to be richer than beef daube because of all the fat from the bacon used in its preparation.

The butter, wine, broth, or water are also very important ingredients because they help to enrich the flavor of the hearty Beef bourguignon dish.

What are the similarities between beef daube vs beef bourguignon?

Besides some distinctions as mentioned earlier, these two beef slow-cooked beef dishes share some likenesses:

  1. Beef daube and beef bourguignon both originated in France
  2. These two dishes require a long period of time to cook (at least three hours)
  3. They both call for beef, wine, and other rooty veggies (such as potatoes and carrots)
  4. Both dishes are served over rice or noodles and can be eaten as a one-pot meal or as an appetizer before another course

Which one is better?

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Beef bourguignon and beef daube are both French dishes, but they differ in one important way.

It’s clear that the two dishes share many similarities such as their wine-based broth with mushrooms, onions, and garlic.

The difference is that beef bourguignon requires more time to cook, before and after adding the vegetable ingredients.

Beef bourguignon and beef daube generally look and taste the same, so there is no answer for which dish is better.

They are both great and depending on personal preference, each of them meets their taste buds.

Now it’s time for you to shop for some cuts of beef and other necessary ingredients to finish either a piping hot slow-cooked beef daube or beef bourguignon dish for your family’s dinner.

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