Making Beef Bourguignon – My Winespill

Making Beef Bourguignon

Using my favorite cook book, this is an easy rendition of beef bourguignon. My Winespill makes beef stew the French way with 2 glorious ingredients: bacon and Pinot Noir!

Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man”. I have made her version, however it requires more time in the kitchen than I wanted to spend today. We have beautiful weather this time of year in South Texas, so I’m planning on spending some time outdoors.m,


Soak the beef in 2 cups of Pinot Noir for up to 24 hours!

This dish is often thought of as traditional, but it was first documented in the 19th century, not making it too old. Other recipes called “à la Bourguignonne” with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit. In the 19th century, it was often made with leftover cooked meat and did not become popular again until the great Julia Child revived this scrumptious dish.

The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century.

Watch my quick video on how easy it is to make this heavenly dish.

The United States has invested in the Pinot noir grape, with some of the best regarded wine coming from Oregon, California in the Russian River Valley and Sonoma Coast appellations. Lesser known appellations are found in Mendocino County’s Anderson Valley, and the Central Coast’s Santa Lucia Highlands appellation, the Santa Maria Valley and Sta. Rita Hills American Viticulture Area in Santa Barbara County.

Pinot noir wines are among the most popular in the world. The characteristics are light to medium body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits.


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