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Dec 28, 2004 11:17 AM

Beef bourguignonne recipe

  • l

A special someone has requested beef bourguignonne for his birthday, does anyone have a great recipe for this classic? Any tips on the right wine and cut of meat to use would also be appreciated.


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    1. re: Ellen

      I have no doubt that the recipe from Julia is delicious, but it is the recipe for "Sauteed Beef a la Bourguignonne" (p. 326 in Mastering Vol 1) which is similar to, but not the same as a "classic" boeuf bourguignon (p. 315 in the same book).

      The difference is primarily in the cut of beef used, which in turn dictates a change in the cooking method. The classic boeuf bourguignon uses stew beef, such as a shoulder cut (chuck), so the cooking time is measured in hours, not the minutes that a beef saute would take. The saute will never develop the same depth of flavor that you'll get from long-stewing of a more flavorful cut. You can pretty much follow the same recipe, but return the beef to the pot with wine and stock and let it simmer for a couple hours, adding the prepared mushrooms and onions toward the end of the cooking.

      Interestingly, Julia specifies 4 wine options that are so different from each other (Beaujolais, Cote du Rhone, St. Emilion, Burgundy) that the only conclusion one can draw is that the particular type of red wine doesn't make much difference. I get just fine results with a California jug red, and I've also had good luck with sirloin tips, though I do think the more traditional chuck is the way to go.

      1. re: FlyFish
        Eldon Kreider

        Supposedly there are as many recipes as cooks in Burgundy. However, chuck is really the only suitable cut and requires hours of cooking to develop the proper texture and flavor. Sometimes the mushrooms and onions are cooked separately and added at serving time.

        Simpler Burgundies, Macon, fuller Beaujolais and Cote du Rhone wines or their counterparts from other countries work well. Keep the wine simple and uncomplicated but with good body and fruit. I can't see any Bordeaux wine as a good match, but you never know.

        1. re: Eldon Kreider

          Actually, a bordeaux would be fine as well. You'd just have to call the resulting dish "Boeuf Bordelaise"

        2. re: FlyFish

          Oops. Didn't read carefully enough.

      2. b
        Bride of the Juggler

        I just made the first recipe that comes up in Epicurious. I've actually never had beef bourguignon before, so I don't know how classic it is. While the veggies were really crisp, flavorful, and carmelized, otherwise this recipe tasted like any basic stew. So I don't recommend it per se, but since I know epicurious is the first place some people go, I thought feedback would be appreciated. Thank you.


        1. Chuck roast is definitely the classic cut, but I always use flatiron (also called top blade)...its layer of sinew seems to give the stew an especially rich texture. My butcher recommended it to me once, and I've not strayed since.

          Julia's is the classic recipe.

          1. If you are not an experienced cook, you may want to go with the Ina Garten/Barefoot Contessa recipe you can find on the Food Network website (and is in her first cookbook ). It's a little bit easier than the traditional recipe Julia Child uses. Garten also does most of the slow cooking in the oven, which frees you a bit should you have other things to do.

            If you are a raw beginner cook or are looking for a really simplified, fast recipe, Rachael Ray has a 30-minute recipe on the same website. Not my first choice, but will do in a pinch.