Origin and history of beef bourguignon
Pot-au-feu literally means "pot on the fire." The name recalls how people would light the fire in the morning and hang the pot in the fireplace to cook whatever was inside it slowly over a long period of time.
Originally, beef bourguignon was a kind of local stew. You put a pot in the fireplace, which you light in the morning, put whatever you have on hand in it, and it cooks all day while you work. That's why it's a recipe that requires a long cooking time. Before the 19th century, it mainly contained vegetables and a little bacon. Over time, as farmers became wealthier, meat and wine were added. In Burgundy, this principle was adapted by adding local specialties: red wine and good Charolais beef.
The recipe
Ingredients (Serves 6)
The secret to a successful Bourguignon lies in the balance of textures. Do not settle for just one cut of meat! To get that authentic French "melt-in-your-mouth" feel, use this specific mix:
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3 lbs (1.3 kg) of Beef (The Winning Trio):
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1 lb Chuck Roast or Brisket (Fatty meat for juiciness).
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1 lb Beef Shank or Oxtail (Gelatinous meat to naturally thicken the sauce).
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1 lb Bottom Round or Paleron (Leaner meat for structure).
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8 oz (225g) Thick-cut Bacon (Lardons), diced.
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1/2 lb (250g) Button Mushrooms, sliced.
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2 cups (50 cl) Red Burgundy Wine: Use a Pinot Noir. Remember: if it’s not good enough to drink, it’s not good enough for the sauce!
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2 cups (50 cl) Beef Stock (or water).
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4 tbsp (60g) Unsalted Butter.
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4 tbsp (60g) All-purpose Flour.
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The Aromatics:
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3 large Carrots, sliced into thick rounds.
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2 large Yellow Onions, coarsely chopped.
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2 cloves of Garlic, smashed and degermed.
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1 Bouquet Garni: Thyme, bay leaf, parsley, and a sprig of celery tied together.
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Salt and Freshly Ground Black Pepper to taste.
Preparing traditional beef bourguignon
1. Preparing the vegetables and meat
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Peel the onions and chop them coarsely.
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Peel the carrots and cut them into fairly thick rounds.
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Crush the garlic cloves to remove the germ. Slice the button mushrooms.
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Cut the beef into cubes measuring approximately 4 cm on each side, then coat them in flour.
2. Cooking the meat
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In a large pot (cast iron if possible), melt the 60 g of butter.
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Place the meat in the pan. Let it sear without moving it, then stir it to brown it evenly. Add a little salt.
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Cook for 5 minutes, add a little more flour and mix well.
3. Mooring
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Add the red wine and stir. Then add 50 cl of water and the bouquet garni. Bring to a boil.
4. Garnishing and simmering
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In a frying pan, heat the bacon bits without adding any fat. Once browned, add the mushrooms to cook them as well.
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Pour the mushroom and bacon mixture into the casserole dish.
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Cook over medium heat for 2½ to 3 hours.
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45 minutes before the end: Add the onions, garlic, and carrots.
5. Support
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Boil a few potatoes separately. Add them to the casserole dish 15 to 20 minutes before serving to keep them warm. Remember to remove the bouquet garni before serving!
Tips and tricks for the perfect sauce
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The marinade: To enhance the flavor of your meat, you can marinate it the night before in wine with the bouquet garni and some orange zest.
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Glossy sauce: Add one or two squares of dark chocolate to the casserole dish to make the sauce glossier.
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Variations: You can replace the potatoes with fresh pasta.
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Zero waste: Use the leftovers to make a cold salad with a vinaigrette dressing and a little mustard, or a delicious parmentier.
❓ FAQ: Everything You Need to Know About Beef Bourguignon
What are the best cuts of beef to buy in the U.S. for Bourguignon?
To get that authentic French texture, ask your butcher for a mix of Chuck Roast (for the fat/flavor), Beef Shank (for the gelatinous richness), and Bottom Round (for lean structure). If you are in a hurry, a high-quality "Chuck Eye" or "Stew Meat" pack will work, but the mix is the real secret to success.
Which American or international wine should I use?
The rule is simple: use a Pinot Noir. Since Burgundy is made from Pinot Noir grapes, a California or Oregon Pinot Noir is a perfect substitute. Avoid "Cooking Wines" found in grocery aisles; if you wouldn't drink it in a glass, don't put it in your pot!
Can I make Beef Bourguignon in a Slow Cooker or Instant Pot?
Yes! For a Slow Cooker, sear the meat and deglaze the pan with wine first, then cook on "Low" for 6 to 8 hours. For an Instant Pot, use the "Stew" setting for 35-45 minutes with a natural pressure release. However, for the most glossy, reduced sauce, the traditional cast-iron Dutch oven is still the gold standard.
How do I fix a sauce that is too thin or watery?
If your sauce isn't thick enough at the end, simply remove the lid and let it simmer on medium heat for 15-20 minutes to reduce. You can also mix 1 teaspoon of cornstarch with a little cold water and stir it in, but the traditional French method of dusting the meat with flour before cooking (singeage) usually does the trick.
Is Beef Bourguignon better when made in advance?
Absolutely. In France, we say this dish is "meilleur réchauffé" (better reheated). Making it 24 hours in advance allows the flavors of the wine, bacon, and herbs to penetrate deep into the meat. It’s the perfect "stress-free" dish for hosting a dinner party.
Jérôme Prod'homme Specialist in French heritage, gastronomy, and tourism. Find all my discoveries on monsieur-de-france.com.
