#DisneyMagicMoments: Cooking Up the Magic — Serving Up the Recipe for the Popular Beef Bourguignon from Taste of EPCOT International Festival of the Holidays (2024)

FAQs

What is the difference between bourguignon and stew? ›

The main difference is that beef bourguignon uses a full bottle of red wine for the sauce, whereas beef stew calls for little to no wine. Additionally, beef bourguignon also typically includes bacon, pearl onions, and mushrooms.

Bœuf à la bourguignonne is traditonally served with a garlic toast, but it can be also served with potatoes, carrots, green beans, pasta, or with a Burgundy garnish, consisting of mushrooms, bacon, and onions stewed until brown.

😋 What Does Beef Bourguignon Taste Like? Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce.

It is a rich beef stew made infamous in America by Julia Child, prepared from marinated beef slowly simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.

The big difference between our beef stew, and French boeuf bourguignon, Provençal daube and Tuscan peposo, is the loud presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce.

Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into.

Assemble a plate or shallow bowl with the meat, carrots, and sautéed mushrooms and pearl onions.

Don't over cook your Beef bourguignon. It will turn bitter because you cooked the red wine too long. If you find your beef bourguignon to be bitter, try adding a little butter and sugar, but it may or may not work.

[and] it turns out that beef cheeks are the perfect vehicles for a bourguignon since they absorb all the flavours in the pan and the meat surrenders completely.” Featherblade proves the least successful with testers – it's just too lean, which makes it seem rather dry in comparison with the more gelatinous cuts.

What type of wine is used in a beef bourguignon? ›

Pinot Noir is the traditional wine used in Beef Bourguignon. It's the red wine that the Burgundy region of France is most famous for, reflecting the origins of this dish which is also known as “Beef Burgundy”. There's no need to splurge on expensive wine here.

Stews like boeuf bourguignon should ideally be thick and glossy enough that the liquid coats the back of a spoon, a process aided by collagen-rich cuts of meat and a long, slow simmer.

The traditional thickener is beurre manié (French for kneaded butter), which consists of equal parts butter and flour blended (kneaded) together. For the amount of stock used in this recipe, you would probably need a couple of tablespoons each of flour and butter.

So go ahead and make Slow-Simmering Beef Bourguignon without fear that the wine will cause trouble. After 2½ hours, only 5% of the alcohol stays behind. So after cooking low and slow all day, it's safe to say most, if not all, of the wine has lost its alcoholic punch.

It's traditionally made with red Burgundy, a wine made from Pinot Noir grapes. But it's really OK to use other red wines.

noun. (= food) ragoût m.

Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.

ˌbu̇r-gēn-ˈyȯn. or Bourguignon or Bourguignonne. : cooked in red wine and especially Burgundy typically with onions and often mushrooms : burgundy entry 2. My dining partner wisely chose the veal bourguignon.

stew, dish of meat, poultry, or fish, usually with vegetables, cooked in liquid in a closed vessel over low heat. Prepared properly, the stew never boils, but simmers at about 190 °F (88 °C), a process that tenderizes tougher foods and mingles flavours.