Boeuf bourguignon originates from the Burgundy (Bourgogne) region of eastern France, and would traditionally be made with a Burgundy wine. Any good Pinot noir will do though if you can’t source a good French Burgundy.
This classic French stew is perfect for cold, blustery winter days. It is hearty and delicious, especially when enjoyed with a nice glass or two of quality French red wine!
It’s ideal for a weekend meal with friends or family, or if you’re planning a French-themed dinner party. A firm favourite of mine, this recipe has proven popular time and again.
Serve your finished boeuf bourguignon with green veg, such as wilted green spinach, French beans and kale. It works great with creamy mashed potatoes, or for a real treat, try serving it with these amazing fondant potatoes.
For the very best results, marinate the meat overnight using a cook marinade (explained in the recipe instructions below) and use good-quality, marbled braising steak, which will stay nice and tender, rather than leaner braising steak, which could dry out in cooking.
As with all dishes that involve cooking with wine, it’s best to use a good quality wine – it’s never recommended that you cook with anything you wouldn’t want to drink!
Serve with a nice glass of full-bodied red wine, green veg and mashed potatoes or these fondant potatoes. Add a little freshly chopped parsley, sprinkled over the bourguignon, for presentation and to add a little colour to the finished dish.