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Beef bourguignon - first time/have questions
Posted on 12/9/21 at 9:12 am
Posted on 12/9/21 at 9:12 am
I want to make this soon. Never had it before.
How important is the wine? If really important, what type and how much minimum?
Favorite beef? I just read an article comparing different types and the author actually preferred brisket. I am a huge fan of chuck though, in general.
Tips for the beginner?
How important is the wine? If really important, what type and how much minimum?
Favorite beef? I just read an article comparing different types and the author actually preferred brisket. I am a huge fan of chuck though, in general.
Tips for the beginner?
11
Posted on 12/9/21 at 9:18 am to AlxTgr
I made one a while back and followed Julia Child's recipe religiously. It was very labor intensive, but it came out real nice.
The recipe in her cookbook "Mastering the Art of French Cooking", gives exact amounts of wine, and even lists ingredient alternatives if you cant find Burgundy wine, or the traditional cut of beef.
Im sure you can find the recipe online, but if not, I can upload a photo of it once I get home tonight.
Edit to answer your question: The wine is SUPER important.
The recipe in her cookbook "Mastering the Art of French Cooking", gives exact amounts of wine, and even lists ingredient alternatives if you cant find Burgundy wine, or the traditional cut of beef.
Im sure you can find the recipe online, but if not, I can upload a photo of it once I get home tonight.
Edit to answer your question: The wine is SUPER important.
This post was edited on 12/9/21 at 9:20 am
Posted on 12/9/21 at 9:23 am to thedrumdoctor
quote:Yes, it's easy to find. Thanks
Im sure you can find the recipe online
Posted on 12/9/21 at 9:29 am to AlxTgr
Wasn't familiar with this dish until now so I can't offer any advice. Went to Google and the first link I clicked referenced Julia Childs recipe and how the chef made slight tweaks to it so it wasn't as labor-intensive. After reading the article and seeing the pics, I gotta make this thing. And the author says they tried several cuts of beef and brisket was their favorite.
Cafe Delights
Cafe Delights
Posted on 12/9/21 at 9:31 am to GeauxTigers0107
We read the same thing 
Posted on 12/9/21 at 9:35 am to AlxTgr
Oh I'm making it now so I'm here for any "tips and tricks" too.
YouTube Link of Cafe Delight's Recipe
Posted on 12/9/21 at 9:39 am to thedrumdoctor
quote:
I made one a while back and followed Julia Child's recipe religiously. It was very labor intensive
This is not an understatement.
Posted on 12/9/21 at 9:44 am to Tornado Alley
quote:I like those for winter weekend cooks. I do not stay home very well, and a good recipe, a bucket of beer, and my music apps make me very happy.
It was very labor intensive
This is not an understatement.
Posted on 12/9/21 at 9:49 am to AlxTgr
i have done the serious eat Bourguignon
i am also planning on doing this beef stew this weekend LINK
i am also planning on doing this beef stew this weekend LINK
This post was edited on 12/9/21 at 9:50 am
Posted on 12/9/21 at 9:54 am to AlxTgr
quote:
Favorite beef?
Good fatty beef ribs are amazing!!!! Chuck will suffice.
I love making this dish. Julia Childs is the standard. The serious eats is another good one.
quote:
Tips for the beginner?
If you can make a good dark jambalaya, you will be just fine with this dish. Other advice is to invite your good buddy CoachChappy over, buy lots of booze, and let him cook it
Posted on 12/9/21 at 9:56 am to CoachChappy
quote:Town and Country has some. That's a very interesting idea.
Good fatty beef ribs are amazing!!!!
quote:Come on down! Drive through West Pointe Saturday and open your ears and nose. You'll find it.
invite your good buddy CoachChappy over, buy lots of booze, and let him cook it
Posted on 12/9/21 at 10:00 am to AlxTgr
Its really not that labor intensive of a dish, it just takes time. I've used different cuts of meat but found they arent very important because the cooking time tenderizes them all. My only recommendation would be not using a super fatty cut because the excess fat wouldnt emulsify well into the wine/broth.
Ina Garten is a bougie bitch but her beef bourguignon recipe is great for a first attempt at the dish. It sticks to all the Julia Childs traditions but Ina does a good job of having very detailed instruction, to the point of actual salt and pepper volumes, and there is a video of her making the dish as well. She calls to laddle the stew on to toasted bread, but I just eat it the usual way out of a bowl and then dip the bread in.
Ina Garten Recipe
One note, Instead of bacon, use Pancetta if you can. Bacon adds a smokey flavor that doesn't really match the rest of the dish
This is the batch I made a couple weeks ago:
Ina Garten is a bougie bitch but her beef bourguignon recipe is great for a first attempt at the dish. It sticks to all the Julia Childs traditions but Ina does a good job of having very detailed instruction, to the point of actual salt and pepper volumes, and there is a video of her making the dish as well. She calls to laddle the stew on to toasted bread, but I just eat it the usual way out of a bowl and then dip the bread in.
Ina Garten Recipe
One note, Instead of bacon, use Pancetta if you can. Bacon adds a smokey flavor that doesn't really match the rest of the dish
This is the batch I made a couple weeks ago:
This post was edited on 12/9/21 at 10:03 am
Posted on 12/9/21 at 10:10 am to Topo Chico
This Brit makes it look easy and serves it with mashed potatoes. That's what I will probably do.
Posted on 12/9/21 at 10:11 am to AlxTgr
quote:Use red burgundy (Pinot noir)—should not be too difficult to find. I use a full bottle (minus a glass) when I make it.
How important is the wine? If really important, what type and how much minimum?
Eta: if it doesn’t have wine in it, then it isn’t Beef Bourguignon
This post was edited on 12/9/21 at 11:34 am
Posted on 12/9/21 at 11:00 am to AlxTgr
quote:
How important is the wine? If really important, what type and how much minimum?
Yes it is very important to use wine. However, what brand/type of wine doesn't really matter. Get something cheap. I use Coppola Rosso. It's a decent table wine for $10-12. The reason you don't need an expensive wine, is that you aren't getting the nuances of the wine in you beef bourgignon. You have other things with much stronger flavors that out compete the wine, and you are cooking the wine. So you lose aromatics and flavors there.
quote:
avorite beef? I just read an article comparing different types and the author actually preferred brisket. I am a huge fan of chuck though, in general.
I use a good chuck roast and serve it on top of egg noodles with some good sourdough bread.
Posted on 12/9/21 at 11:11 am to AlxTgr
Wine is what makes the dish and distinguishes it from just another beef stew, so I'd say that it is very important. And whenever you cook with wine, always use something would drink, so don't buy the cheapest stuff. It doesn't have to be anything super fancy, but spend at least $15-20 on the bottle. Use a burgundy or a cab or something with some body to it. Good luck.
Posted on 12/9/21 at 11:17 am to AlxTgr
I use Melissa Clark's recipe from the NYTimes. Red Cotes du Rhone. Chuck roast. I usually serve with hearty bread instead of egg noodles or potatoes.
Posted on 12/9/21 at 11:32 am to jfw3535
quote:Yes, do not use something you wouldn’t drink.
always use something would drink
Posted on 12/9/21 at 11:50 am to AllbyMyRelf
quote:
Yes, do not use something you wouldn’t drink.
meh, i wouldn't use a wine you really want to drink either. You are tossing it in with a ton of veggies, broth and fatty beef. The quality of wine won't be noticeable, just don't use one that is super sweet
This post was edited on 12/9/21 at 1:11 pm
Posted on 12/9/21 at 12:34 pm to Dire Wolf
Just don’t use anything labeled as Cooking Wine and you’ll be fine. Any dry, fruity red wine will do. That bottle of Beaujolais Noveau someone brought over for thanksgiving is perfect.
Save the good burgundy to drink with the dish.
Save the good burgundy to drink with the dish.
This post was edited on 12/9/21 at 12:35 pm
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