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Bourguignon from Food Voracious - A Modern Take on a Classic French Classic

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  Published in Food and Wine on Saturday, December 6th 2025 at 11:30 GMT by The Oakland Press

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Bourguignon from Food Voracious – A Modern Take on a Classic French Classic

The Oakland Press’ feature on Food Voracious’ December 5, 2025 article, “Food Voracious Recipe: Bourguignon,” offers a contemporary twist on the beloved French braised beef dish, Bourgogne or “Bourguignon.” The article opens with a brief culinary history, noting how the dish hails from Burgundy, a region renowned for its full‑bodied red wines. Historically, Bourguignon was a humble peasant dish, slowly cooked in a pot over a fire, allowing the beef to mingle with wine, herbs, and aromatics. Today, chefs and home cooks alike have refined the technique, balancing the depth of the wine with the richness of the meat and the crunch of caramelized vegetables.

Ingredients & Preparation Overview

Food Voracious breaks down the recipe into three core sections: the meat, the braising liquid, and the supporting vegetables. A 3–4‑pound chuck steak is cut into 1½‑inch cubes and seasoned with salt, pepper, and a sprinkle of flour. The flour aids in creating a velvety sauce as the meat browns. The braising liquid is a blend of dry red wine (typically a Burgundy or a hearty Pinot Noir), beef stock, and a splash of tomato paste. This mixture is seasoned with bay leaves, thyme sprigs, and a touch of Dijon mustard. The vegetables are sliced carrots, sliced onions, and a handful of pearl onions, each sautéed separately to bring out their natural sugars.

The article stresses the importance of a “searing first, then slow‑cooking” approach. The meat is browned in batches in a cast‑iron Dutch oven or a heavy‑bottomed pot, which locks in flavor before the braising liquid is added. After the meat is seared, the aromatics and vegetables are tossed in, and the liquid is poured in, ensuring the pot is almost fully covered. A lid is placed on, and the mixture is cooked on low heat for 3–4 hours, or until the meat is fork‑tender. The writer notes that the pot can also go into a preheated oven at 275°F if the user prefers a hands‑off method.

Timing & Technique

An attractive feature of the Food Voracious guide is its emphasis on timing. While the traditional French method calls for a long, slow braise, the article offers a slightly accelerated timeline for busy home cooks. After the initial browning, the pot is covered and simmered for an hour on the stove and then transferred to the oven for the remainder of the cooking time. This hybrid method allows for even heat distribution while keeping the user’s hands free for other tasks.

The article also highlights the importance of “simmering rather than boiling.” A gentle simmer ensures that the meat stays moist and doesn’t toughen. The writer suggests a thermometer check: the internal temperature should reach 190°F, the point at which collagen dissolves into gelatin, resulting in silky tender meat. The final garnish—fresh parsley, a drizzle of olive oil, and a sprinkle of cracked black pepper—adds a pop of color and an aromatic finish.

Serving Suggestions & Pairings

The Oakland Press piece notes that Bourguignon is best served with classic accompaniments: buttery mashed potatoes, creamy polenta, or even a simple crusty baguette to soak up the sauce. The author recommends a side of sautéed green beans or a crisp mixed salad to balance the richness of the stew. For wine pairing, the article suggests a full‑bodied Bordeaux or a robust Merlot—essentially, a wine that can stand up to the dish’s depth. For those who prefer a lighter touch, a Chardonnay with a buttery finish can complement the stew’s caramelized flavors.

Variations & Substitutions

Food Voracious invites readers to personalize the dish. A noted variation involves using a mix of beef and veal for a richer flavor profile. Vegetarians can swap the beef for mushrooms and use a vegetarian stock, though the dish’s heart remains meat‑based. The article offers a “vegan bourguignon” variant, where seared seitan replaces the beef and a tomato‑based broth substitutes the stock. These suggestions provide readers with the flexibility to tailor the recipe to dietary preferences.

Historical & Cultural Context

Beyond the practicalities of cooking, the article delves into the cultural significance of Bourguignon. It traces the dish’s origins to the medieval “Bouchard” sauce—a wine‑based gravy served at the courts of Burgundy. The transformation from a humble peasant stew to a gourmet staple underscores the democratizing power of food. The author quotes culinary historian Marcel R. G. from the University of Burgundy, who explains how the dish’s slow‑cooking process was a necessity in an era before refrigeration. Food Voracious leverages this historical context to enrich the cooking experience, encouraging readers to view the dish as more than just a meal.

Tips & Troubleshooting

A handy FAQ section addresses common pitfalls: “What if the sauce is too thin?” The answer: deglaze the pot with a splash of cognac and simmer until it reduces. “The meat is still tough after 4 hours?” The recommendation: leave the pot uncovered for 30 minutes, then re‑cover and cook an extra hour. For those who prefer a thicker sauce, the article advises a roux of flour and butter stirred into the broth before serving.

The Final Verdict

The Oakland Press review of Food Voracious’ Bourguignon recipe celebrates its ability to bring together simple ingredients, meticulous technique, and a touch of culinary history. Whether one is a seasoned cook or a beginner, the recipe’s step‑by‑step guidance, timing notes, and cultural anecdotes provide a clear roadmap to creating a dish that feels both comforting and sophisticated. The article concludes that, with a little patience and a good bottle of red, anyone can bring the flavors of Burgundy to their own kitchen—a perfect comfort dish for the holiday season and beyond.