Slow-Cooker Boeuf Bourguignon

What's the difference between boeuf bourguignon, beef Burgundy and beef stew?

There is no major difference between boeuf bourguignon and beef Burgundy, as the latter is another term used to describe the slow-cooked beef dish. The two recipes may have slightly different ingredients, but they both involve braising beef in red wine with onions, carrots, garlic, and herbs. Beef stew, on the other hand, is a more general term. It encompasses a variety of ingredients, and the simmering liquid can vary from wine or beer to broth, stock or water.

What cut of meat is best for beef bourguignon?

The best cut of meat for beef bourguignon is a tougher cut with good marbling, such as beef chuck, rump roast, stewing beef, beef shoulder or beef brisket. In general, you can use any cut you’d find in a slow-cooker beef recipe. These well-used muscles contain a lot of connective tissue, which breaks down into rich collagen during the low-and-slow cooking process. The result is perfectly tender bites of beef.

What kind of red wine is best for beef bourguignon?

The best type of red wine for beef bourguignon is a good-quality Burgundy wine, like pinot noir. Other red wines, such as cabernet sauvignon or merlot can be suitable, so long as the wine contains rich elements to enhance the depth and complexity of the dish.

How else can you cook beef bourguignon?

We love using the slow cooker to make beef bourguignon. The set-it-and-forget-it functionality helps prevent dry or tough meat in the slow cooker. Another way to make this dish is in a Dutch oven, braising the beef for several hours over low temperatures until it is fall-apart tender on the stovetop or in the oven. While you can make beef bourguignon in a pressure cooker, we find the texture of the meat is significantly better when a slower cooking method is used.