Beef Bourguignon is a rich, French stew flavored with red wine and filled with carrots, bacon, mushrooms, and, of course, beef! If you plan to make this delicious dish for dinner, here are 22 sides to serve with it!
Tender beef stew and rich red wine come together so gracefully in Beef Bourguignon. All the flavor of the beef, onions, carrots and mushrooms are so simply satisfying.
There is just something irresistible about a classic French stew that cooks so slowly and fills your home with warmth and wonderful smells. This classic French dish is a great option to serve at a dinner party, for a Sunday night meal or on a crisp, cool fall evening.
Beef Bourguignon is a hearty meal, traditionally served over a bed of mashed red potatoes, noodles or rice. The strong flavor of the stew is balanced out by the plain, starchy carbs underneath.
While this makes for an excellent dinner or main dish by itself, adding a few sides really takes it from a meal to a feast. The great thing about beef bourguignon is it pairs nicely with so many other dishes.
If you are craving something delicious to add to this already filling dinner, look no further! I’ve got 22 of the best side dishes to help fill the table.
It’s easiest to use pre-cut beef stew meat for this hearty stew or a cut up chuck steak. The slow cooking and low temperatures of this recipe really allow you to get great results with just about any cut of meat, so you don’t have to put too much thought into the right cut of beef.
Choose something with good marbling and cut off any big chunks of fat. If you really want to step up your game a bit, try it with brisket.
Beef Bourguignon is one of those dishes that gets even better the next day. Store any leftover stew in an airtight container in the fridge for up to five days.
The rich flavor of the red wine is the biggest difference between a beef stew recipe and beef bourguignon. It’s very different from anything you might find in a packet sold at the grocery store. The rich red wine gravy adds depth to this traditional dish that makes it delicious.
If your meat is tough, the stew has not finished cooking. If you are cooking on the stove top, allow it to simmer for at least another 30 minutes and then check it again. In an Instant Pot, put the lid back on and cook for an additional 5-6 minutes. Repeat until the meat softens.
The downfall of this recipe has always been that it needs to cook for a long time. Don’t try to rush it.
It’s important to choose something that is good quality, but you don’t have to spend a fortune to find quality. Use whatever red wine you prefer. Most recipes call for a pinot noir. Do not use cooking wine for this recipe.
If you don’t enjoy cooking with wine you could reduce the amount or skip it entirely, but it won’t be a very traditional beef bourguignon without this signature flavor. The alcohol is cooked out of this recipe over the long cooking period, so it is a safe dish for the whole family.
No! You can cook beef bourguignon in an Instant Pot, slow cooker, or in a large pot on the stovetop.
Favorite Beef Bourguignon Recipes
- This dish really became popular from Julia Child, the queen of French cuisine. Her recipe is complex, but each step adds additional flavor and depth.
- I like to make beef Bourguignon in the Instant Pot to cut the cooking time in half! For a busy weeknight, this recipe is the best.
- If you are looking for a recipe you can leave all day, try this slow cooker version from The Chunky Chef.
- Julia Child’s recipe is by far the most popular rendition of this dish. It contains a lot of steps, but if you enjoy a culinary challenge it’s worth it to give this one a try! For a quick easy meal, I prefer to make this in the Instant Pot.
- Searing the beef before cooking adds a lot of flavor and patting the beef dry with paper towels before you sear will help it connect to the pan and achieve that perfect browning. It’s also important that you don’t stir your meat too often during this step. Allow it to sear.
- Try pre-cooking your mushrooms in butter and garlic to add another layer of flavor to the stew.
- Many recipes call for adding pearl onions into the mix in addition to the sliced onions. This might be a good addition to try.
- Allow the gravy to thicken. Keep an eye on your gravy near the end of cooking. You want it to be thick and delicious, but not pasty. You can add a few spoonfuls of beef stock if it is too thick or continue cooking a little longer if it is too thin.
What to Serve with Beef Bourguignon
- Carbs: Noodles, mashed potatoes, white rice, egg noodles, brown rice, crusty bread
- Breads: French bread, dinner rolls, popovers
- Sides: Simple green salad, baby potatoes, green bean salad
- Vegetables: Roasted broccoli, roasted cauliflower, roasted asparagus spears, sauteed Brussels sprouts, green beansToppings: Sour cream, parmesan cheese