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Boeuf bourguignon: the day you make it, or the day after?
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What is boeuf bourguignon?
Beef from Burgundy, braised in Burgundy wine. It is a way of making a tough cut tender: brown it, cover it with wine and leave it on a low heat for hours. The bacon, mushrooms and small onions make it the dish French bistros serve today.
Many Americans know it from Julia Child. It was the dish she cooked in the very first episode of The French Chef, broadcast from WGBH in Boston on 11 February 1963.
Which beef and which wine?
A cut with plenty of connective tissue: chuck, sold in France as paleron, or shin, jarret. Lean steak turns dry and stringy in a long braise. Cut it into large pieces, about 5 cm (2 inches); small cubes fall apart.
For the wine, a dry, fruity red you would happily drink. Burgundy Pinot Noir is traditional; a Côtes du Rhône or a Beaujolais costs less and works well. The whole bottle goes in. Never cook with a wine you would not drink, and serve the same wine, or a better bottle of it, at the table.
How do you make it?
In three stages: brown, braise, finish. The browning takes the longest and matters most. The braise needs no attention. The mushrooms and small onions are cooked separately and added at the end, so they stay whole.
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Start the adventureWhat makes it good?
Dry beef and an uncrowded pot. Pat the pieces dry and brown them in batches, giving each piece room: crowded meat steams and turns grey instead of brown, and the brown crust is where the flavor comes from.
Time, then rest. Three hours in a low oven, then a night in the fridge. Overnight the sauce thickens, the flavors settle and the fat sets on top, so you can lift it off before reheating.
What do you serve with it?
Something plain to take the sauce: boiled or steamed potatoes, mashed potatoes, or fresh tagliatelle. Bread for the plate. After it, a green salad with a proper vinaigrette, then the cheese.
Why it is a holiday dish
It feeds a crowd, it is made the day before, and on the day it only needs reheating, which leaves the oven free and the cook at the table. For twelve, make two pots rather than one big one: browning is the slow part, and a crowded pot will not brown.
| Boeuf bourguignon | Daube provençale | American beef stew | |
|---|---|---|---|
| Liquid | Red wine, the whole bottle | Red wine, often with orange peel | Stock, sometimes beer or wine |
| With it | Bacon, mushrooms, small onions | Often olives | Carrots and potatoes in the pot |
| From | Burgundy | Provence | The United States |
Questions, answered
What cut of beef is best for boeuf bourguignon?
A cut with connective tissue that becomes tender in a long braise: chuck (paleron in France) or shin. Lean steaks turn dry.
What wine do you use for boeuf bourguignon?
A dry, fruity red you would drink. Burgundy Pinot Noir is traditional; a Côtes du Rhône or a Beaujolais also works.
How long do you cook boeuf bourguignon?
About 3 hours, covered, in the oven at 150°C (300°F), until a fork slides into the beef with no resistance.
Can you make boeuf bourguignon ahead?
Yes, and it is better that way. Make it the day before, refrigerate it, lift off the fat and reheat it gently.
What is the difference between boeuf bourguignon and beef stew?
Boeuf bourguignon is braised in red wine and finished with bacon, mushrooms and small onions. American beef stew is usually cooked in stock with carrots and potatoes in the pot.
Still wondering?
Ask my French husband.
A short ruling in a few seconds. Written by AI from our Journal, in his voice.
He judges America weekly on Instagram, and Le Bulletin collects the best of it.
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