Beef bourguignon is a classic French stew featuring tender braised beef in a rich red wine sauce. While many cuts of beef work, the ideal choice provides plenty of flavor along with the ability to become fall-apart tender after hours of braising. Let’s explore some of the best options for beef bourguignon to help you choose the right cut.
Factors to Consider for Beef Bourguignon
When selecting beef for this iconic stew, keep these criteria in mind:
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Tenderness – The meat should become tender after long, moist cooking. Avoid inherently tough cuts.
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Marbling – Moderate fat marbling provides moisture and beefy flavor. Go for visible streaks vs large chunks of fat
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Connective tissue – Some connective tissue helps retain moisture and impart flavor during the braise Avoid gristly or sinewy pieces
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Flavor – Look for beefy, rich flavor that will complement the stew ingredients. Avoid bland, watery tasting cuts.
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Uniform chunks – Similar sized cubes cook evenly. Avoid odd shapes or thin pieces.
Top Braising Cuts for Beef Bourguignon
Here are some excellent options to use for authentic beef bourguignon:
Chuck Roast
Chuck roast has the ideal mix of fat, connective tissue and beefy flavor. It readily breaks down into fork-tender bites after low and slow braising. For stew, choose a boneless roast and cut into 2-inch cubes.
Benefits: Classic choice, widely available, budget friendly
Downsides: Can have more waste from gristle
Bottom Round Roast
Bottom round offers outstanding tenderness and makes a leaner alternative to chuck. Being extra tender, it doesn’t require as much cooking time. Trim off any exterior fat before cubing the roast.
Benefits: Excellent tenderness, uniform shape
Downsides: Slightly less flavor due to less marbling
Top Blade Roast
From the chuck section, top blade roast contains a good amount of intramuscular fat for richness. It shreds easily after moist cooking all day. Remove the line of gristle running through it first.
Benefits: Tender, flavorful, inexpensive
Downsides: Needs more trimming which lowers yield
Brisket
The breast section of brisket provides nice marbling and a beefy profile. It suits longer cooking and the point cut has the most fat. Trim excess hard fat before cutting into chunks.
Benefits: Bold beef flavor, elegant texture when braised
Downsides: Can be costly for a stew
Oxtails
While not cubes, leaving meat on the bone imparts tremendous flavor and natural gelatin. Brow before braising oxtails in the stew liquid for fall-off-the-bone meatiness.
Benefits: Intense beef flavor, enriching body
Downsides: Need to pick meat off bones
How to Cook Beef Bourguignon
Proper braising technique is key to bring out the best in whichever cut you select:
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Dry meat well before browning to enhance sear
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Brown the beef in batches to maximize fond development
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Sauté aromatics like onion, garlic, carrots and mushrooms
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Deglaze with wine to get all the flavorful browned bits
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Simmer partially covered on very low heat for 3-4 hours
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Skim fat periodically for the richest flavor
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Let rest before serving so the stew absorbs all the juices
When prepared according to tradition, beef bourguignon is the ultimate comfort food no matter which braising cut you use. Now you can choose the right beef to make Julia Child proud!
Frequently Asked Questions About Beef Cuts for Bourguignon
What cut of beef does Gordon Ramsay use for beef bourguignon?
Gordon Ramsay prefers using chuck steak cubed into 2-inch pieces for his beef bourguignon recipe. Chuck’s marbling and connective tissue helps create a tender, beefy tasting stew.
Can I use stew meat from the store for beef bourguignon?
Purchased stew meat often comes from less flavorful cuts like round. For best results, buy a whole roast on sale and cut it into cubes yourself.
Is sirloin or tenderloin good for beef bourguignon?
Lean tenderloin will turn out dry while sirloin may become tough. Stick with chuck, brisket, or round roasts for the right amount of marbling and connective tissue.
What kind of roast is best for beef bourguignon?
Chuck roast, bottom round roast, and brisket roast offer the best balance of flavor, tenderness, and cost for beef bourguignon. Avoid super lean roasts.
Can I use beef shank for bourguignon?
Shank contains lots of collagen for tenderness but may have more waste. It imparts excellent flavor but is better braised whole then picked from the bone later.
The optimal beef cut provides a winning blend of succulence, beefiness and value. Now that you know what to look for, you can create your own legendary beef bourguignon masterpiece.