Beef Bourguignon

From ArticleWorld

Beef Burgundy or as the French say, Bœuf Bourguignon, is a hearty beef stew. It originated in the French region of Burgundy, thus giving the stew its name. Traditionally a robust, satisfying dish made with the red wines of the Burgundy region, it went a long way in feeding the lower classes before turning into one the world’s leading French dishes.


The wine

Beef Bourguignon is different than other stews due to the distinctive infusion of red wine. Although Burgundy was the customary wine of choice, as the dish became better known outside the Burgundy region, other red wines like Beaujolais and Cabernet Sauvignon also became widely used. Today more and more chefs, professional and home cooks alike, are using Pinot Noir or Merlot.

The beef

The second most important ingredient in a good Beef Bourguignon is, of course, the beef. Since this stew cooks for a very long time, it is best to have a cut of meat that:

  • will hold up under a long period of heat exposure.
  • has enough marbling or connective tissue that will melt down during the cooking process to add fantastic flavor.

Some of the best cuts for Beef Burgundy include:

  • chuck roast
  • bottom round
  • brisket
  • shank

The aromatics

Almost any vegetable or aromatic can be used in this stew, but traditionally the dish consists of:

  • mushrooms
  • carrots
  • onions
  • garlic
  • bay leaves
  • bacon

Bobby Flay’s Beef Bourguignon with Pappardelle

Serves 4


  • 3 lbs bottom round, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 4 ounces slab bacon, cut into small dice
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, coarsely chopped
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 4 springs fresh parsley
  • 4 cups low-sodium beef stock
  • 2 cups dry red wine
  • Salt and pepper
  • Canola oil
  • ½ pound cremini mushrooms, quartered and sauteed
  • ½ pound pearl onions
  • 2 tbls chopped parsley
  • 1 tbls chopped fresh thyme
  • 1 pound pappardelle, cooked to al dente


Preheat oven to 350 degrees F. Season beef with salt and pepper and dredge in flour, tapping off excess. Place bacon in a large Dutch oven over medium heat and cook until the bacon is golden brown and fat is rendered. Remove bacon to a plate and set aside.

Raise the heat to high, add a tablespoon of canola oil to the bacon fat and begin browning beef in small batches, adding oil as needed, until all meat is cooked, set beef aside.

Add more oil to the pan, if needed, and cook onions, carrot and celery until transparent. Add the garlic and cook for one minute. Return the beef to the pan along with the herbs, beef stock and wine. Season with salt and pepper and bring to a boil over high heat. Cover the pot and place in the oven until beef is fork tender, about 2-3 hours.

Remove the beef from the pan and set aside. Strain the cooking liquid through a fine mesh strainer, and place the strained liquid into a medium saucepan. Bring to a boil and cook until slightly thickened. Return the beef, along with the bacon, onions, and mushrooms to the liquid. Stir in the chopped herbs and season with salt and pepper.

Serve over the pappardelle.

Bobby Flay is a celebrity chef on the Food Network, cookbook author, and chef/owner of the Mesa Grill and Bolo restaurants in New York City.