Beef burgundy (aka Boeuf Bourguignon) is a rich, delicious French beef stew that does require a bit of prep but is absolutely worth it.
If savory, rich, and robust is your thing, this stew will be right up your alley. Beef Burgundy (aka Boeuf Bourguignon), is a dish made famous by Julia Child. A French version of beef stew, it is not a “throw everything in the pot and forget about it” stew but rather one that requires a bit of prep prior to the long simmering phase.
This dish can be partially prepped ahead, The meat and veggies can be prepped the day before and added to the slow cooker the next day with other ingredients for an all day simmer.
The meat: Ask your butcher to cut a chuck or shoulder roast into 1″ cubes since the already cubed “stew meat” is not the quality you’ll want for this recipe. Just find a good, small roast (right at two pounds), and most butchers are happy to cut it for you.
The wine: I use Cavit Pinot Noir, as it can be purchased in small individual bottles at The Fresh Market. Cabernet Sauvignon or merlot would also work well.
The veggies: I used Simply Potatoes diced potatoes, and they were wonderful. For all the veggies, I steamed in a microwave steamer bag~a huge time saver for recipes that call for slightly or fully cooked veggies.
The Broth: Cook’s Illustrated tastes tests give the following beef broths a recommended rating: College Inn Bold Stock Tender Beef Flavor and Rachel Ray Stock-In-A-Box (made by Colavita). I use the College Inn, as I’ve never seen the Rachel Ray in stores.
I have served this stew over egg noodles and also plain with crusty bread and a salad. Either way, it is outstanding. It is delicious for several days in the fridge.