A Piece of French History

Beef Bourguignon has its roots in 19th-century Burgundy, a region known for its wine and pastoral traditions. It was a peasant’s meal, born out of necessity and ingenuity, where French home cooks sought to make the most of tougher cuts of beef and the red wine abundant in the region. Slowly simmering the meat in red wine wasn’t about creating deep, rich flavors as we think of them today—it was a practical way to tenderize the meat and extract as much nourishment as possible from simple, available ingredients. This resourcefulness is a testament to the ingenuity of French home cooks, who turned necessity into something not just edible, but comforting and satisfying.

Over time, Beef Bourguignon began its ascent from rustic simplicity to culinary prestige, thanks in large part to the influence of Auguste Escoffier. Known as the father of modern French cuisine, Escoffier revolutionized traditional French cooking by refining classic dishes and elevating them to new heights. His approach to Beef Bourguignon turned what was once a practical, hearty meal into a masterpiece of technique and flavor.

Escoffier introduced methods that emphasized marinating the beef in wine to infuse it with flavor, searing it to develop a caramelized crust, and slow-cooking it with a carefully selected bouquet of herbs, vegetables, and aromatics. His refinements brought elegance and balance to the dish, making it fit not just for rural kitchens, but for bistros and royal banquets alike.

How it Became a Global Icon

The dish gained international fame thanks to Julia Child’s Mastering the Art of French Cooking, which introduced the intricate techniques of French cuisine to home cooks worldwide in the 1960s. Its inclusion in French bistros around the globe further cemented its reputation. 

Michelin-Starred Influence

Over the years, chefs in Michelin-starred kitchens have reimagined the dish, taking it into the realm of culinary artistry. Their discoveries and techniques have not only completely transformed the dish but also inspired how we prepare it at Gems.

One of the most fascinating refinements is par-boiling the wine before marinating the beef. This step softens the wine’s acidity and brings out its deeper, more rounded flavors, creating a marinade that infuses the meat with something far richer than just wine flavor. It’s a subtle difference, but one that completely changes the way the beef interacts with the other ingredients. Adding shallots, yellow onions and herbs to the marinade brings layers of sweetness and earthiness, laying the foundation for the dish.

Pork belly fat and oxtail are introduced early in the cooking process, enriching the sauce with a velvety texture and layering in deep, savory flavors as the dish simmers. Tender leeks, split open and wrapped with thyme before being tied with cooking string, are added early on, gently infusing the dish with a subtle, herbaceous essence.

As the dish nears completion, mushrooms are sautéed to maintain their earthy depth and added alongside caramelized pearl onions. These final touches bring balance and refinement to the dish—the mushrooms contributing a hearty, umami-rich note, while the pearl onions add a touch of sweetness that rounds out the flavors.

Even the vegetables are treated with care. Instead of simmering carrots and potatoes alongside the beef, they can be cooked separately in pork belly fat. This keeps their textures vibrant and their flavors distinct, so they complement rather than blend into the sauce. These small choices might seem insignificant, but they’re what elevate the dish to something truly special.

At Gems, we’ve taken inspiration from these techniques while adding our own touches. One of those is the use of fennel—a surprising addition not found in traditional recipes but introduced to us by Bruno Albouze, a chef we deeply admire. Its gentle, slightly sweet, and herbaceous flavor adds a brightness to the dish, perfectly balancing the richness of the beef and wine. It’s an unexpected twist that has become one of the hallmarks of our version. Time and time again, guests tell us they’re not typically fans of fennel, but they can’t imagine this dish without it. It’s a nod to creativity, a reflection of the chefs who inspire us, and a reminder of how even the smallest detail can transform a dish.

How Beef Bourguignon Differs from a Traditional Stew

Like Beef Bourguignon, traditional stews were born out of necessity—a way to tenderize tougher cuts of meat and make the most of simple, available ingredients. Across cultures, stews have long been a symbol of practicality and comfort, simmering slowly to feed families and communities. Yet, while a good stew is universally appreciated, it has rarely reached the culinary heights or glamour of a Beef Bourguignon.

Cooking Methods

Traditional stews, especially today, are often prepared in crockpots for convenience. While this method is effective, it skips many of the nuanced steps that elevate a Beef Bourguignon. The layering of ingredients are omitted in favor of simplicity, which sacrifices the depth of flavor and texture that defines a well-executed Bourguignon.

Cuts of Meat and Tenderness

In Beef Bourguignon, the meat is treated as the star of the dish. Cuts are often larger—sometimes 2 to 4 ounces each—because the preparation ensures they cook to perfect tenderness without falling apart. These larger pieces allow the beef to maintain its integrity, offering a satisfying bite every time. In contrast, traditional stews often use smaller, uniform cubes of meat that can lose their texture after hours of cooking.

The Role of Mushrooms

While mushrooms occasionally make it into stews, they are a hallmark of Beef Bourguignon. Their earthy flavor and meaty texture complement the richness of the beef and wine, adding an essential layer to the dish. Sautéed mushrooms are carefully folded in  almost at the end, ensuring they retain their flavor and texture, rather than disappearing into the pot as they might in a standard stew.

The Choice of Pork

Traditional stews often rely on bacon to enhance their flavor. While effective, it doesn’t compare to the richness brought by pork belly, which is used in many versions of Beef Bourguignon. At Gems, we use pork belly for its ability to render a velvety fat that adds a lot of depth.

Even within the realm of Beef Bourguignon, the quality of ingredients plays a critical role. The best versions of the dish rely on carefully chosen cuts of beef, fresh aromatics, and wine that enhances rather than overpowers the sauce. Traditionally, a red Burgundy is used, made from Pinot Noir grapes. Known for its rich, earthy, and elegant characteristics, this wine perfectly complements the dish’s hearty and complex flavors. While a traditional stew is forgiving of more basic ingredients, a great Beef Bourguignon demands attention to detail at every step.

As we continue to evolve, so too will our relationship with this iconic dish. Each refinement we make, every new touch of inspiration, is a step toward crafting not just meals, but meaningful experiences for our guests. Beef Bourguignon has taught us that even the most humble beginnings can lead to something extraordinary—and it’s a lesson that will continue to guide us as we explore new flavors, techniques, and ways to share our journey through the food we serve.