Beef Burgundy, or boeuf bourguignon, is a classic French stew made with beef braised in red wine, broth, and aromatics. It has a rich, complex flavor profile from the red wine and is often served with egg noodles or mashed potatoes to soak up the delicious sauce.
When serving boeuf bourguignon, you want side dishes and accompaniments that will complement and not overpower the flavor of the stew. Here are some of the best options for what to serve alongside this iconic French dish.
Mashed Potatoes
Mashed potatoes are a natural pairing for beef stew, as they help soak up the rich gravy. To complement boeuf bourguignon specifically, opt for extra creamy mashed potatoes to contrast with the hearty chunks of beef.
Some tips for making the perfect mashed potatoes to serve with this stew:
- Use Yukon Gold or Russet potatoes – they have the right balance of starch and moisture.
- Cook the potatoes whole and peel them before mashing.
- Use half butter and half warm milk or cream when mashing.
- Season with salt, pepper, and a little freshly grated nutmeg.
The richness of the mashed potatoes balances out the acidity from the red wine in the stew.
Egg Noodles
Egg noodles are another classic pairing for beef stew. The wide, flat noodles are hearty enough to stand up to the chunky beef and sauce.
When boiling the noodles:
- Use fresh or high-quality dried egg noodles.
- Cook until just al dente – they will continue to cook a bit when mixed with the stew.
- Toss them with a little butter or olive oil to prevent sticking.
The egg noodles soak up the rich sauce beautifully. They also provide carbohydrates to balance the protein from the beef.
Roasted Root Vegetables
Roasted vegetables like potatoes, parsnips, carrots and shallots are an easy and delicious accompaniment for boeuf bourguignon. Roasting caramelizes their natural sugars and gives them a wonderful depth of flavor.
To roast root veggies:
- Peel and cut vegetables into 1-2 inch pieces.
- Toss with olive oil, salt, pepper and herbs like rosemary or thyme.
- Roast at 400°F for 20-30 minutes until browned and tender.
The sweet, caramelized roasted veggies pair nicely with the rich, savory stew. They also add extra fiber and nutrients.
Buttered Egg Noodles
For an extra rich accompaniment, top your egg noodles with browned butter sauce. The nutty, toasted flavor of the browned butter accentuates the deep, caramelized notes of the stew.
To make browned butter noodles:
- Cook egg noodles according to package directions.
- In a skillet, melt 4 tbsp butter over medium heat.
- Cook, swirling the pan constantly, until butter turns golden brown and has a nutty aroma, about 2-3 minutes.
- Immediately drizzle butter over hot cooked noodles and toss to coat.
- Season with a pinch of salt and pepper.
The buttered noodles have rich, complex flavors that perfectly match the stew. Sprinkle them with chopped parsley for a pop of color.
Buttered Egg Noodles
For an extra rich accompaniment, top your egg noodles with browned butter sauce. The nutty, toasted flavor of the browned butter accentuates the deep, caramelized notes of the stew.
To make browned butter noodles:
- Cook egg noodles according to package directions.
- In a skillet, melt 4 tbsp butter over medium heat.
- Cook, swirling the pan constantly, until butter turns golden brown and has a nutty aroma, about 2-3 minutes.
- Immediately drizzle butter over hot cooked noodles and toss to coat.
- Season with a pinch of salt and pepper.
The buttered noodles have rich, complex flavors that perfectly match the stew. Sprinkle them with chopped parsley for a pop of color.
French Bread
A crusty loaf of French bread is a classic for serving with boeuf bourguignon. The bread helps soak up the rich sauce and juices from the beef.
Look for a French baguette or other artisan-style bread with a crispy crust. Slice it and serve the bread alongside the stew in a basket on the table.
For added flavor, rub garlic clove over the sliced bread before toasting or grilling briefly. The garlicky notes enhance the deep flavors of the stew.
Green Salad
A simple green salad dressed with a vinaigrette is a bright, fresh accompaniment to the rich stew. The tanginess of the vinaigrette helps cut through the richness.
Make your salad with crisp lettuces like romaine, butter lettuce or baby spinach. Toss with a classic French vinaigrette of olive oil, red wine vinegar, Dijon mustard, garlic and herbs.
You can also add other vegetables like sliced radishes, cucumber and cherry tomatoes. Some crumbled blue cheese or goat cheese also pairs nicely.
The fresh salad balances the hearty flavors of the boeuf bourguignon.
Garlic Bread
For more flavor, make garlic bread instead of plain French bread. The garlic notes enhance the richness of the stew.
To make garlic bread:
- Mix softened butter with minced garlic, parsley, salt and pepper.
- Slice a loaf of French bread in half horizontally.
- Spread the garlic butter over the bread and broil for 2-3 minutes until toasted.
Crispy, garlic-buttery slices of bread are perfect for dunking in the savory sauce. Add some grated Parmesan on top for even more flavor.
Glazed Carrots
Glazed carrots caramelized in butter, sugar and fresh herbs make a simple but delicious side for beef stew. Their natural sweetness offsets the stew’s richness.
To make glazed carrots:
- Peel and slice carrots on the bias into 1/4 inch slices.
- Melt 2 tbsp butter in a skillet over medium heat.
- Add carrots and cook for 2 minutes.
- Add 2 tbsp brown sugar, salt, pepper and thyme. Toss to coat.
- Cook, stirring occasionally, for 15 minutes until carrots are tender with a glazed coating.
The velvety carrots mixed with the sweet glaze balance the heartiness of the stew beautifully.
Mushrooms
Sauteed mushrooms are a simple but perfect partner for boeuf bourguignon. They add earthy, meaty flavors that complement the beef and sauce.
Good mushroom varieties to use include button, cremini, shiitake or oyster mushrooms. Saute them in butter and garlic until browned and tender.
For a heartier dish, you can even add the sauteed mushrooms directly to your stew during the last 10 minutes of cooking. This adds extra flavor and texture.
Onion Rings
Crispy, beer-battered onion rings provide texture contrast and add sweet, aromatic flavors that enhance the stew. They also soak up the sauce deliciously.
Dip sliced onions in beer-batter made with flour, beer, paprika, salt and pepper. Deep fry until golden brown and crispy. Serve alongside the stew piping hot.
For extra richness, you can dip the onion rings directly into the boeuf bourguignon sauce after cooking. The crispy rings complement the tender beef perfectly.
Popovers
Popovers are hollow, eggy rolls that are wonderful for sopping up sauce. Their light, airy texture contrasts nicely with the hearty stew.
To make popovers:
- Whisk together eggs, flour, milk, salt and pepper.
- Spoon batter into a greased muffin tin.
- Bake at 425°F for 30 minutes until puffed and golden.
Serve the popovers fresh from the oven, slathered with butter. They pair deliciously with the rich, meaty flavors of the boeuf bourguignon.
Ratatouille
This Provencal stewed vegetable dish provides great color contrast and fresh flavors alongside the beef stew. Ratatouille is made by cooking down tomatoes, eggplant, zucchini, bell peppers and herbs.
Saute the vegetables in olive oil until tender and season with garlic, herbs and red wine vinegar. Spoon the ratatouille over the beef stew in bowls.
The medley of sauteed vegetables balances the heartiness of the beef and soaks up the delicious sauce.
Rice Pilaf
Rice pilaf is simple to make but provides texture and soaks up sauce wonderfully. It’s a great neutral base for the richly flavored stew.
To make basic rice pilaf:
- Saute onion and garlic in butter or oil.
- Add long grain rice and toast for 2 minutes.
- Add chicken or beef broth and herbs.
- Simmer until rice is tender and broth is absorbed, about 20 minutes.
Fluff the pilaf with a fork before serving alongside heaping spoonfuls of the beef stew.
Ratatouille
This Provencal stewed vegetable dish provides great color contrast and fresh flavors alongside the beef stew. Ratatouille is made by cooking down tomatoes, eggplant, zucchini, bell peppers and herbs.
Saute the vegetables in olive oil until tender and season with garlic, herbs and red wine vinegar. Spoon the ratatouille over the beef stew in bowls.
The medley of sauteed vegetables balances the heartiness of the beef and soaks up the delicious sauce.
Spaetzle
Spaetzle are tiny German egg noodles that pair wonderfully with stew. Their chewy, dumpling-like texture soaks up sauce beautifully.
To make spaetzle:
- Whisk together flour, eggs, milk, salt and pepper.
- Pour batter into a spaetzle maker over boiling water.
- Cook 1-2 minutes until the spaetzle float.
- Toss with butter or oil to prevent sticking.
Serve the homemade spaetzle tossed with parsley alongside the rich boeuf bourguignon for texture contrast.
Steamed Vegetables
Steamed green vegetables like broccoli, green beans or asparagus balance the richness of the stew. Their bright color is also an appealing contrast.
Quickly steam vegetables until just tender but still crisp. Toss with lemon juice, olive oil, salt and pepper. The light flavors complement the stew perfectly.
Or, for extra richness, top the steamed veggies with hollandaise sauce or beurre blanc made with shallots, wine and butter.
Wine Pairings
Beef Burgundy goes beautifully with the same red wine used to make it – Pinot Noir. The flavors of the stew and wine complement each other perfectly. Some of the best wines to pair include:
| Wine | Region | Notes |
|---|---|---|
| French Burgundy Pinot Noir | Burgundy, France | Light to medium body, bright acidity, notes of cherry and earth |
| Oregon Pinot Noir | Willamette Valley, Oregon | Medium body, red fruit flavors, smooth tannins |
| California Pinot Noir | Sonoma Coast, California | Medium body, red cherry and spice flavors |
Other wine options that pair well due to their fruit-forward flavor profiles include Beaujolais, Cabernet Franc and Grenache. Serve the wine in wide glasses to allow it to aerate.
Bread Pudding
For dessert, bread pudding made with croissants or brioche is a wonderful French-inspired option after boeuf bourguignon. The rich, warm flavors continue the indulgence.
To make a quick bread pudding:
- Slice bread and arrange in a baking dish.
- Whisk together eggs, cream, milk, sugar and vanilla.
- Pour over the bread and allow to soak for 15 minutes.
- Sprinkle with cinnamon and bake at 350°F until set, about 40 minutes.
Serve warm with whipped cream or creme anglaise. The comforting sweetness is perfect after this savory French classic.
Creme Brulee
Creme brulee is another beloved French dessert that provides an elegant finish. The rich, creamy custard contradicts the beef stew perfectly.
To make classic creme brulee:
- Whisk together egg yolks, cream, sugar and vanilla.
- Pour into ramekins and bake in a water bath at 300°F until just set, about 30 minutes.
- Chill thoroughly, then sprinkle sugar on top.
- Use a kitchen torch to caramelize the sugar before serving.
The crisp burned sugar topping provides texture contrast to the ultra-smooth custard. A decadent way to end this French meal.
Profiteroles
Profiteroles are classic French pastries that involve creamy pastry puffs filled with ice cream or sweetened whipped cream. They make a show-stopping dessert.
To make profiteroles:
- Pipe choux pastry dough into small rounds and bake until puffed and golden.
- Slice puffs horizontally and fill with ice cream, sweetened whipped cream or pastry cream.
- Drizzle warm chocolate sauce over the top.
The contrast of crunchy, airy pastry and rich, creamy filling is delightful. An elegant dessert pairing for boeuf bourguignon.
Fruit and Cheese
A French cheese course is a simple but perfect finish. Serve wedges of creamy brie, sharp cheddar or blue cheese with fresh grapes, figs or strawberries.
Pair with toasted nuts, olives, honey and crusty bread. You can continue enjoying the same red wine from dinner for bold fruit flavors.
The mix of sweet fruit, creamy cheese, and crunchy nuts is a lovely contrast after the savory beef stew. Trés français!