The Story Behind the French Classic: A Deep Dive Into Beef Bourguignon
When it comes to slow-cooked comfort dishes that warm the soul, few can compete with the rich, savoury magic of a French classic known the world over. While it may sound fancy, this dish has humble roots and a fascinating history that deserves the spotlight. Today, we’re taking a deeper look at this timeless meal—not how to cook it, but the story behind its ingredients, its origins, and why it has stood the test of time.
From the Heart of Burgundy
Originally hailing from the Burgundy region of France, this dish is much more than just beef in red wine. It is a symbol of regional pride, agricultural tradition, and culinary evolution. In fact, the name itself directly translates to “beef from Burgundy,” which immediately tells us where it was born.
Now, Burgundy is famous for its wines, particularly Pinot Noir. As you might expect, locals often used the wine not just for drinking but also for cooking. It wasn’t because they wanted to be gourmet; it was because they needed to use up every part of the animal and make tougher cuts of meat tender and full of flavour.
What started as peasant food slowly made its way into the fine dining scene. Thanks to chefs like Auguste Escoffier, it gained elegance, structure, and international fame. It may be served in high-end restaurants today, but its roots remain in the French countryside.
The Beef: Cheap Cuts, Slow Cooking, Maximum Flavour
One of the reasons this dish remains so beloved is the simplicity of the meat. Rather than using expensive cuts, it calls for something like chuck, brisket, or other tough, marbled cuts. These types of meat are often overlooked, but they become melt-in-your-mouth tender when cooked low and slow.
Back in the day, people didn’t have the luxury of choice. Every part of the animal had to be used. So, turning something tough into something delicious wasn’t just smart—it was necessary. Slow braising became the secret weapon. Over time, the collagen in the beef breaks down, turning into gelatin and creating that signature richness.
So yes, even the choice of meat tells a story of resourcefulness and tradition.
The Wine: More Than Just a Splash
You can’t talk about this dish without talking about wine. After all, it’s not just an ingredient—it’s the backbone of the sauce. Burgundy’s Pinot Noir is most commonly used, and for good reason. It’s earthy, fruity, and light enough not to overpower the meat.
Interestingly, cooking with wine wasn’t just about flavour. In older times, water wasn’t always safe to drink, and wine offered a safer alternative. Plus, alcohol helped to tenderise the meat further.
However, not just any red wine will do. If it’s too bold, it can dominate the dish. If it’s too weak, it can get lost. This delicate balance is why the Burgundy region’s wine became the perfect match.
Herbs and Aromatics: The French Secret to Depth
While beef and wine steal the spotlight, there’s a quiet crew of supporting characters making all the difference. Garlic, thyme, bay leaves, and parsley stalks are the unsung heroes. These herbs bring complexity and depth, all without shouting for attention.
The French have always believed in layering flavours. It’s never just salt and pepper. Each herb has a role, and together, they bring the dish to life. Even onions and carrots serve more than just bulk—they bring sweetness and balance that offset the richness of the wine and meat.
Mushrooms and Bacon: An Unexpected but Perfect Pairing
It might seem strange at first to find mushrooms and bacon together in this dish. But once you understand the logic, it makes perfect sense. Mushrooms absorb flavour like sponges, soaking in the sauce and beefy goodness. Bacon, on the other hand, adds saltiness and smokiness.
Traditionally, French farmers would use what they had on hand. Bacon provided fat and protein, especially in winter months. Mushrooms, often foraged, brought earthiness to the meal. Together, they created another layer of flavour that elevated the whole experience.
Time: The Most Important Ingredient of All
In the modern world, we often rush meals. But this dish teaches us patience. It’s not about fast results. It’s about allowing time to work its magic. Every hour the dish spends in the oven builds character, thickens the sauce, and breaks down the meat into fork-tender perfection.
It’s no surprise that this is a Sunday special in many households. It’s the kind of dish you prepare with care and anticipation. And when it finally hits the table, it’s more than just food—it’s a shared moment.
A Global Favourite With Local Roots
Despite its French origins, this dish has found a home in kitchens all over the world. From Australia to America and everywhere in between, people have embraced it as their own. Some swap out wine for beer. Others throw in potatoes or add a little spice. And that’s the beauty of it.
It adapts without losing its soul.
In Australia, we’ve put our own spin on it. Gluten-free flour, cauliflower mash, or even kangaroo meat—it all works. The heart of the dish remains the same: slow-cooked, deeply flavoured comfort.
Why It Still Matters Today
So, why does this dish still hold so much weight today? It’s not just nostalgia. It’s because it brings together everything we love about cooking: simplicity, tradition, flavour, and family. It’s food that’s not just eaten—it’s felt.
And in a world that often moves too fast, meals like this remind us to slow down, take a breath, and savour every bite.
Final Thoughts
Whether you’re tucking into it at a French bistro or making your own version at home, this dish continues to unite people through shared warmth and deep, hearty flavour. It may have started as peasant food, but it has earned its place in the spotlight.
Not many dishes can say the same.
Beef Bourguignon
When it comes to slow-cooked comfort dishes that warm the soul, few can compete with the rich, savoury magic of a French classic known the world over.
4
servings15
minutes4
hoursKeep the screen of your device on
Ingredients
- Ingredients
One kilo One beef chuck, brisket, or any slow-cooked beef, cut into one-inch cubes or bigger.
Six rashers Six bacon, fat removed and diced.
One One white onion, finely diced
Three/four Three/four sprigs of thyme and a small handful of parsley with the stems on.
Three cloves Three garlic, peeled and crushed
Salt, sea salt and white pepper to season
Two tablespoons Two tomato paste.
Two hundred grams Two hundred button mushrooms
Three cups Three gluten-free beef stock
Nearly a full bottle of red wine.
Two tablespoons Two almond flour or any type of flour (if you’re keto, use almond)
Olive oil.
Directions
- Instructions
- Pat dry your beef and slice it into one-inch chunks. Dice up your onion, crush your garlic, and bundle your thyme and parsley together with a lacky band—we’ll be removing them later.
- Get an ovenproof dish onto a large heat. Once it’s really hot and slightly smoky, pop in a good dash of olive oil. Season your beef with salt (but not pepper), and cook it in batches. All we want to do is brown the beef and sear it. Pop it to one side.
- Turn the heat down slightly, add a little more olive oil, and pop in your bacon. Cook it until it’s brown and crispy. Pop it onto some paper towel and set it aside.
- Now turn your heat down again and remove any excess oil. Pop in your onions with a dash more olive oil if needed. Sauté until translucent, then add in your garlic. Again, remove any excess oil—including what’s sitting in the bowl with your beef—this will stop it from being too fatty and give you a better end result.
- Pop your beef back in. Add your tomato paste and cook for another minute. Then pop your bacon back in too.
- Pour in your red wine, followed by your beef stock. Add in your mushrooms and season with sea salt and white pepper. Don’t over-season yet—a good sprinkle will do for now.
- Preheat your oven to 175°C. Cook for 2–3 hours, depending on your oven and how big your beef chunks are. The beef should be nearly falling apart when it’s ready.
- If you want to, you can remove your beef, herbs, and garlic at the end and pop your sauce back on the heat to thicken it slightly. Stir through two tablespoons of flour and simmer until it reaches your preferred consistency.
- Serve with creamy mashed potato—or if you’re keto, go with roasted cauliflower.
