Beef bourguignon
In its own language: Bœuf bourguignon
French beef stew simmered in red wine with onions, mushrooms and herbs
Beef bourguignon is a French stew where beef is slowly cooked in red wine and beef stock, with carrots, onions, garlic and herbs for flavor. Mushrooms and small onions are added near the end. This dish became popular in Paris and is now seen as a classic of French cooking, often served with potatoes or pasta.
- Beef is simmered in red wine and beef stock with vegetables and herbs
- Pearl onions and mushrooms are added near the end of cooking
- First recorded in 1867, not an ancient recipe
- Now a classic dish in Parisian bistrots
What is Beef bourguignon?
This dish is a hearty beef stew from France, where chunks of beef are gently simmered in red wine and beef stock. The meat is cooked with carrots, onions, and garlic, and a bundle of herbs (called a bouquet garni) is used to add aroma. Near the end of cooking, mushrooms and small pearl onions are added. Sometimes small pieces of pork called lardons are included. The result is a rich, savory stew with tender meat and a deep, wine-infused sauce.
Where does Beef bourguignon come from?
Although often thought of as a traditional recipe, beef bourguignon was first recorded in 1867 and does not have ancient roots. The name 'bourguignon' began to be used in the mid-1800s for dishes that included wine or a garnish of mushrooms and onions. Early versions were sometimes made with leftover meat and did not have a strong reputation. Only in the twentieth century did it become closely linked with the Burgundy region and gain its status as a classic French dish, especially in Paris.
How is Beef bourguignon made?
To prepare beef bourguignon, beef is cut into pieces and slowly cooked in red wine and beef stock. Carrots, onions, and garlic are added for flavor, along with a bundle of herbs. The stew simmers until the beef is tender. Near the end, mushrooms and pearl onions are cooked separately and then added to the pot. In some versions, strips of pork (lardons) are browned and included. The sauce thickens as it cooks, becoming rich and deeply flavored.
How and when is Beef bourguignon eaten?
This stew is usually served for lunch or dinner. It is commonly paired with boiled or mashed potatoes, but some people enjoy it with pasta. Beef bourguignon is often found in French bistrots, especially in Paris, and is considered a comforting main course. The dish is eaten with a spoon or fork, and the sauce is often soaked up with bread or potatoes.
Kinds of Beef bourguignon
The name 'bourguignon' has also been used for other meats, such as lamb or rabbit, cooked with similar wine and vegetable garnishes. In the past, whole roasts were sometimes used and larded with strips of pork. Modern recipes may vary the type of wine or add different vegetables, but the key elements remain beef, red wine, and the classic garnishes.
What Beef bourguignon means
Beef bourguignon is now seen as a symbol of French home cooking and is a staple in Parisian restaurants. While it was not always highly regarded, it has become a celebrated dish, praised by famous cooks and food writers. Its association with Burgundy is a more recent development, and it is now often linked to the region in the public imagination.
Questions people ask about Beef bourguignon
What is beef bourguignon made of?
It is made from beef cooked slowly in red wine and beef stock, with carrots, onions, garlic, herbs, mushrooms, pearl onions, and sometimes lardons (small pieces of pork).
Where does beef bourguignon come from?
The dish is French and became popular in Paris. Although its name refers to Burgundy, it only became associated with that region in the twentieth century.
How is beef bourguignon usually served?
It is commonly served as a main course for lunch or dinner, often with boiled or mashed potatoes, or sometimes with pasta.
Is beef bourguignon an old traditional dish?
No, it was first documented in the mid-1800s and only later became seen as a classic of French cuisine.
What makes beef bourguignon different from other stews?
The use of red wine, a bundle of herbs, and the addition of mushrooms and pearl onions give it a distinctive flavor and character.
Good reading and sources
- Beef bourguignon on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Beef bourguignon", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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