What is the difference between bourguignon and stew?

The main difference is that beef bourguignon uses a full bottle of red wine for the sauce, whereas beef stew calls for little to no wine . Additionally, beef bourguignon also typically includes bacon, pearl onions, and mushrooms.

What cut of beef is best for beef bourguignon?

For a Classic French Beef Bourguignon, you want to choose a cut that is collagen-rich so it will stay juicy and tender after hours of cooking. My recommendations are: Beef chuck (readily available, affordable) Short rib (reliable, but pricier)

Can you overcook beef bourguignon?

Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into .

What is stew called in France?

Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.

What does bourguignon taste like?

😋 What Does Beef Bourguignon Taste Like? Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce .

What is special about boeuf bourguignon?

If the French have elevated cookery to an art form, boeuf bourguignon is perhaps the most prized of their national collection — beef cooked slowly in fruity red wine until so soft, sticky and deliciously savoury that to call it a mere stew feels almost insulting.

My Best Beef Bourguignon Recipe! | Chef Jean-Pierre (2024)

by Chef Jean-Pierre

My Best Beef Bourguignon Recipe! | Chef Jean-Pierre (1)

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Awesome Beef Bourguignon Recipe!

Chef Jean-Pierre

Hello there friends today I'm very excited to share with you my Beef Bourguignon Recipe. It is essentially a Beef Stew with the addition of a beautiful red wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!

I hope you enjoy this Delicious Beef Bourguignon!

4.32 from 345 votes

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Servings 8

Calories

Recipe Video

Recipe Ingredients

2 to 3 tablespoons Clarified Butter or Extra Virgin Butter Olive Oil
8 ounces thick sliced Bacon cut into ¼ inch pieces
4 pounds Beef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
1 cup Flour sifter
2 cups Onions diced or Pearl Onions
1 cup Pearl Onion, optional the chef used Aunt Nellie’s
2 cups Mushrooms quartered
2 cups Carrots sliced into ¼ inch slices
2 tablespoons fresh Garlic minced
1 bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
2 tablespoons fresh Thyme minced
2 cups Beef Stock
2 to 3 dozen of very small Raw Potatoes, if they are big slice them in half
Salt and Pepper to taste
¼ cup Parsley finely chopped

Recipe Instructions

The Chef does in two separate pots in the video to save some time but you can do it all in one pot.This is how….
In a Dutch oven, heat clarified butter or the olive oil when hot, add the bacon.Cook at low heat for a few minutes to release some of the fat from the bacon.Add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly)Brown the meat well on all sides, remove each batch as it browns and set them aside.Add the onions and cook them until golden brown.It may be necessary to add a little Clarified butter or Butter olive oil.
When all the onions are golden brown add the mushrooms, add salt on top of the mushrooms and cook until they have release most of their water.Add the carrots, reserved beef cubes, garlic and when fragrant, add the wine, bring to boil and let reduce by half.This could take about 3 to 5 minutes depending on your pot and your heat source.Add the potatoes, fresh thyme and salt and pepper to taste.
To thicken, use the chef’s technique with the flour or if you have use a roux and thicken to your liking.Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 2 ½ to 3 hoursor until the beef is fork tender.
When finished, add the Cognac, the rest of the chopped parsley and adjust salt and pepper to your liking.

You can find the items below used in making this dish at our online store!

My Best Beef Bourguignon Recipe! | Chef Jean-Pierre (4)

Butter Olive Oil

My Best Beef Bourguignon Recipe! | Chef Jean-Pierre (5)

Woll Non-Stick Fry Pan

My Best Beef Bourguignon Recipe! | Chef Jean-Pierre (6)

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Chef Jean-Pierre

Master Chef at

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

Latest posts by Chef Jean-Pierre (see all)

My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- August 20, 2023

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douglason February 27, 2024 at 7:54 pm

Made this for my family at Christmas! Amazing recipe, and simple to make. Thank you Chef!
Reply
Joseph Patrickon September 10, 2023 at 1:43 pm

Chef,
Nous avons rendu visite à notre fils en France en janvier 2023 et avons mangé du bœuf bourguignon à La Cave Gourmande, à Paris. Bien que la nourriture soit fantastique, votre recette est tellement meilleure que la leur. Je l’ai fait à notre retour et pendant que notre fils nous rendait visite ce printemps. Votre recette est pleine de saveur et la viande devient si tendre. J’ai utilisé des oignons sans pot, mais trop de larmes, j’utiliserai ceux de tante Nellie la prochaine fois. Merci pour toutes vos recettes et votre talent. Notre fils a regardé votre vidéo et n’a pas pu déterminer d’où vous veniez par votre accent, wallah, il l’a regardé et a dit OUI !! Merci et bonne journée !!
Il n’a pas dit La vache !! -)
Reply
Rebeon July 19, 2023 at 5:08 pm

Why do you Snobs give the Chef 4 Stars and dare to ask him questions? Don’t you see how much money he spends on the groceries themselves? This alone is worth a perfect 5. Not to mention his time and knowledge and the studio and film crew!
Go and humiliate your Tik Tok “chefs” by giving them a half star, but respect the true Pros, like Chef Jean- Pierre, who just seem to waste their time to amuse your lousy selves.
If you can’t give your best, don’t ask for the best!
Reply
- Chef Jean-Pierreon August 20, 2023 at 2:19 pm
  🙏🙏🙏❤️
  Reply
Peter Blokhuison May 14, 2023 at 9:44 am
For the gluten-free crowd, does corn starch also need to be cooked after adding? Or does one of the other thickeners you mentioned work better than corn starch?
Reply
See Also
Slow-Cooker Beef Stew Recipe
- Martin Parron June 2, 2023 at 4:38 am
  
  You would use the corn starch slurry at the end of cooking.
  Reply
  - Chef Jean-Pierreon June 4, 2023 at 6:02 pm
    You can add the slurry and ANYTIME!!!😊
    Reply
Joseph Baueron April 28, 2023 at 11:20 am

Chef Jean, I love your show! You make dishes seem easy to replicate. I watched the beef bourguignon show three times and then went to the kitchen. My first attempt was a home run!
Reply
SandraJean Margaret Hennigon April 17, 2023 at 4:34 pm
I am looking for a good recipe for cornish hens I have made them before but the taste is not very interesting when I’m finished it’s more like Bland chicken also can you recommend the right sauce or gravy to pair with it I will make wild rice on the side
Reply
Tom Buhlon March 6, 2023 at 9:40 am

Chef, made this last night and it came out great! I have several recipes for Beef Burgundy(one of my favorite French Dishes) but this one was the easiest and best. Thanks for showing us.
P.S. Your Fettuccini Alfredo is also a winner!!
Reply
- Chef Jean-Pierreon March 14, 2023 at 7:18 pm
  Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
  Reply
- Chef Jean-Pierreon March 14, 2023 at 7:18 pm
  Thank you for the kind words Tom! It is people like you that make it all worthwhile. 😊
  Reply
kaion February 14, 2023 at 3:06 pm
can I ask why you simmer stove top instead of placing it in the oven?
Reply
- Chef Jean-Pierreon February 18, 2023 at 5:57 pm
  You can use both methods. I like the smell in my kitchen and I like to keep an eye on it!😊
  Reply
Shirleyon February 12, 2023 at 11:23 pm
Can this be made a day or two ahead to serve to a large group? If so how would you do that?
On a side note .. you are wonderful and such a joy to watch. Your love for cooking is infectious!! Thank you!!
Reply
- Chef Jean-Pierreon February 18, 2023 at 5:52 pm
  Perfect for a large group! make in advance and reheat VERY VERY slowly! 😊
  Reply
Habib Malikon February 12, 2023 at 8:37 pm

Thank you for this nice recipe. I just wonder how would you prepare the beef stock. I am sure this stock makes the real flavor at the end. I want to make sure I cook it the right way, if i could… Thanks
Reply
- Chef Jean-Pierreon February 18, 2023 at 5:50 pm
  We have a classic recipe that takes a few hours to cook with bones and meat scraps:
  https://www.youtube.com/watch?v=eD-TewgGiXA
  Or a much easier and quicker recipe with a prepared beef stock
  https://www.youtube.com/watch?v=Whtbrb_–Hc
  Reply
Rick Dettwyleron January 28, 2023 at 12:46 pm

Hello, Chef. I am making this today. I know it will be amazing, but I am wondering when do I put in the stock? 🙂 🙂
I was in the supermarket this morning, carrying two sheets of paper, with your recipes for beef broth and the beef bourguignon. Talked to two couples, gave one the broth the other the bourguignon and both your name. I love doing that.
Merci, and ciao,
Rick
Reply
Kevinon January 28, 2023 at 12:18 am
What is that Filter Colander Scoop Strainer tool you were using for the bacon? Its not listed as items used. Thanks.
Reply
- Chef Jean-Pierreon January 28, 2023 at 10:55 am
  We do not remember where we got it from, but we found a link on Amazon for you. Anything close to this would work! 😊
  https://www.amazon.com/Hiware-Stainless-Spider-Strainer-Skimmer/dp/B071D8R93Y/ref=sxin_16_b2b_sx_top_picks_acb?content-id=amzn1.sym.5ecc5c7c-686e-4608-a0dc-6acf6c6c3228%3Aamzn1.sym.5ecc5c7c-686e-4608-a0dc-6acf6c6c3228&crid=13LFE3OPCWLIC&cv_ct_cx=strainers%2Bfor%2Bkitchen&keywords=strainers%2Bfor%2Bkitchen&pd_rd_i=B071D8R93Y&pd_rd_r=c6d15a80-9d55-4499-afd7-6f6ab4103855&pd_rd_w=Jg6Rg&pd_rd_wg=FZhEG&pf_rd_p=5ecc5c7c-686e-4608-a0dc-6acf6c6c3228&pf_rd_r=F3WZG0Y2453SSJ1X799K&qid=1674921205&sprefix=straner%2Caps%2C150&sr=1-1-ab57425f-010b-46ba-9b54-4c012bcb0387&th=1
  Reply
Deniseon January 20, 2023 at 3:12 am
What type of cognac do you use? I’m not a cognac drinker so I don’t know what to look for.
Thank you so much.
Reply
- Chef Jean-Pierreon January 25, 2023 at 7:38 pm
  If you do not drink it! Skip all together you will not miss it! But if you are at a liquor store but Hennessy!
  Reply
Elaine Luizon January 19, 2023 at 4:08 pm

Sooooo- when do you add the bacon back in????
Reply
- Chef Jean-Pierreon January 19, 2023 at 7:17 pm
  At the beginning! 😊
  Reply