Beef stew and beef Bourguignon are two classic beef dishes that are prepared in similar ways but have some key differences. Both dishes involve slowly braising cubed beef in liquid until tender, but the ingredients and cooking methods vary.
Beef stew is a simple dish made by browning beef cubes then braising them in broth, onions, carrots, potatoes and other vegetables. It originates from thrifty cooking methods to transform the less tender cuts of beef into a hearty meal. Beef Bourguignon originated in the Burgundy region of France and is considered a refined, complex French stew made with red wine, mushrooms, pearl onions, bacon and herbs.
While both dishes deliver comforting, savory beef flavor, their preparation method, ingredients, origins and perceived status differ. Below we will explore these key differences in more detail.
Main Differences
Cooking Method
The cooking method for beef stew and beef Bourguignon is similar in that both dishes use a braise technique. This involves searing beef cubes first to enhance flavor, then cooking slowly in liquid for tenderness. However, there are some differences:
Beef Stew
– Beef is seared then simmered for 2-3 hours in broth or water.
– Root vegetables like potatoes and carrots are added halfway through cooking.
– The cooking liquid is left thin like a broth.
Beef Bourguignon
– Beef is flour dredged then seared in fat before braising.
– Vegetables are cooked longer, up to 5 hours to fully integrate flavors.
– The cooking liquid is reduced to a thick sauce.
So while both dishes braise beef, Bourguignon involves more slow cooking time to meld flavors and reduce liquid to a luxurious sauce.
Ingredients
The ingredients in beef stew and Bourguignon also differ significantly:
Beef Stew
– Beef: stewing beef or chuck cubes
– Aromatics: onion, garlic
– Vegetables: potatoes, carrots, celery
– Liquid: beef broth or water
– Herbs: thyme, rosemary, parsley
Beef Bourguignon
– Beef: chuck or rump cubes, flour dredged
– Aromatics: onion, garlic, bacon or salt pork
– Vegetables: mushrooms, pearl onions
– Liquid: red wine, beef broth
– Herbs: thyme, bay leaf
Bourguignon contains more specialized ingredients like mushrooms, pearl onions, bacon and red wine. The simpler beef stew often uses more common vegetables on hand like potatoes and carrots. Bourguignon’s flour dredge on the beef and use of red wine also thickens the braising liquid into a rich sauce.
Origin
The origin stories of the two dishes also differ:
Beef Stew
– Developed as a thrifty one-pot meal using less expensive cuts of beef.
– Originated in ancient cultures around the world.
– Became popular in America and Britain by the 18th century.
Beef Bourguignon
– Created as a refined, regional French dish from Burgundy.
– Made popular in America by Julia Child in the 1960s.
– Associated with French culinary tradition and wine.
Beef stew arose out of necessity across many cultures as a hearty way to transform tough cuts of beef into a meal. Beef Bourguignon was developed as a regional specialty to showcase flavors of Burgundy, including its famous red wine.
Perceived Status
Due to their different origins and ingredients, beef stew and beef Bourguignon are perceived differently:
Beef Stew
– Considered an economical, homestyle dish.
– Seen as a common comfort food.
– Typically made from pantry staples.
Beef Bourguignon
– Viewed as an elegant French specialty.
– Seen as refined yet rustic cuisine.
– Requires specialized ingredients like red wine.
While both dishes deliver rich beef flavor, beef Bourguignon is viewed as the more luxurious, upscale dish due to its status as a French specialty requiring wine and harder-to-find ingredients. Beef stew is regarded as an everyday comfort food made with simple ingredients.
Similarities
While beef stew and beef Bourguignon differ in terms of ingredients, cooking method and perceived status, they do share some common traits:
– Braise as the main cooking technique to transform tough beef cuts into tender, flavorful meat.
– Include aromatics like onion and garlic for added flavor.
– Require several hours of slow cooking time to properly tenderize the beef.
– Result in a hearty, comforting dish perfect for cold weather meals.
– Can improve in flavor when made a day or two ahead.
– Are served along with crusty bread to soak up the savory cooking liquid.
So in summary, the dishes share the slow braise cooking of beef cubes and deliver a rich, meaty dish. But the ingredients, preparation and background stories differ significantly between the traditional beef stew and regional French specialty of beef Bourguignon.
Conclusion
Beef stew and beef Bourguignon are both beloved braised beef dishes, but with some key differences:
– Beef stew has humble origins as an economical dish, while beef Bourguignon was developed as a French regional specialty.
– Stews use simpler ingredients on hand like basic broth and vegetables. Bourguignon relies on red wine, mushrooms and pearl onions.
– While both dishes involve braising beef, Bourguignon employs more slow cooking time and a reduction to sauce.
– Beef stew is perceived as an everyday homestyle dish. Beef Bourguignon is considered an elegant, refined French cuisine.
So in summary, beef stew delivers homey comfort food flavors through basic ingredients and methods. Beef Bourguignon provides a more complex, luxurious take on braised beef by using French cooking techniques and gourmet ingredients like red wine. While both make for hearty, soul-warming meals, the rustic beef stew differs from the regional elegance of a true beef Bourguignon.