Beef bourguignon history, facts, ingredients and more

If you’re asked to think of a typical French dish, the chances are you’ll come with coq au vin, escargots or maybe foie gras. But for the nation itself, beef bourguignon takes pride of place. This classic, hearty stew provides the ultimate comfort food and of course, a taste sensation. Read on to discover a little bit of history behind this iconic dish and what you should be adding to the slow cooker. 

Best French dish

In a 2017 survey, the French overwhelmingly voted for boeuf bourguignon as their top national dish. The meat stew bagged the first position with 23% of the votes, leaving other classics such as blanquette de veau and steak frites almost standing with just 11% and 10% respectively. 

Like the British fish and chips or the Spanish paella, beef bourguignon encompasses the best of French cuisine. Not for nothing does Julia Child refer to it as “one of the most delicious beef dishes concocted by man”. And for many chefs and diners alike, this slow cooked beef stew takes the crown as the best around. 

The history of beef bourguignon

Like all hearty stews, beef bourguignon has its origins in the Middle Ages when it offered a way to tenderise tough meat and provide sustenance for many. But the recipe didn’t reach French restaurants until 1903 when the king of chefs, Auguste Escoffier, published its ingredients and method. Almost overnight, boeuf bourguignon became a fine dining sensation at tables in Paris, London and New York. 

It then retreated to mostly French kitchens until American chef Julia Child included the recipe in her Mastering the Art of French Cooking bestseller in 1961. Her introduction of beef cubes rather than one chunk of beef made the recipe popular in households throughout the world and the dish remains a firm international favourite today. 

The basics of beef bourguignon

The dish originates from Burgundy and combines two of the region’s top products: red wine and Charolais beef. The white cattle, famous for their gentle temperament as well as tender meat, hail from the Charolles region of southern Burgundy and offer the perfect complement to the area’s rich red wine. 

Cooks following Escoffier use a whole piece of beef, while others go for smaller pieces. Another French legend in the kitchen, Anthony Bourdain, prefers paleron (the featherblade cut) while top chef Michel Roux Jr opts for braising beef, chuck or cheek. Whichever cut of beef you go for, however, all chefs agree that it needs to be marbled so that the fat adds essential flavour and body to the dish. 

While the beef cut choices are more personal, the wine has to be a rich Burgundy red if you want a true beef bourguignon. Absolute purists go for Pinot Noir or Gamay, although chefs are unanimous that the most important thing is for the wine to be as rich as possible. 

Find out more about Burgundy wine

Beef bourguignon ingredients

As well as wine and beef, boeuf bourguignon also includes onions, carrots, mushrooms and garlic with a bouquet garni of thyme, parsley and bay leaves. Some recipes add potatoes and many modern versions advise using bacon lardons to enhance the flavour. 

The slow cook method

Once you have your ingredients, we move on to the method for making this iconic French dish. Just one word of warning: you’ll need time and plenty of it. The very best beef bourguignon takes a full two days to make and even in the quickest recipes,taking your time is key to flavour. 

You first sear the beef on all sides, preferably in the bacon fat if you’ve decided to include lardons. You then braise the beef in the wine, vegetables and herbs on a low heat for as long as possible. And in this case, the more time the ingredients spend stewing together the better. Even if you do let it stew for a full two days, the dish tastes even better a day later.

Celebrating boeuf bourguignon

Burgundy is justly proud of being home to the nation’s favourite dish and it’s therefore no surprise to discover that the region celebrates beef bourguignon every year. The Fete du Charolais takes place at different locations within Charolles – the 2019 edition is at Roanne during the weekend 28 and 29 September. 

The festival’s main event showcases the cattle themselves (some 400 are usually on display) and farming methods, while Burgundy wine flows freely and beef bourguignon fills the plates.

We’ve also enjoyed it as the main course served during the Saveur de Vignes walk accompanied, of course, with a choice of rich Burgundy reds harvested from the very vineyards this wine festival walk meanders through.

Tasting authentic Boeuf Bourguignon 

If you’d like to sample the very best take on this iconic French dish, where better to do so than on a canal in Burgundy itself? 

Not only will you be deep in the heart of the countryside that produces the delicious beef, but in the home of one of the world’s most famous wine regions. Discover the picturesque Canal du Bourgogne from the luxurious comfort of your hotel barge as you cruise through the delights of Burgundy: scenic, cultural and culinary including the region’s signature boeuf bourguignon

Pick your luxury hotel barge cruise in Burgundy to enjoy the real thing, in style.

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All you need to know about beef bourguignon. It's a national dish of France. A hearty beef stew.