• Slow cooking brings out the flavors of beef burgundy.Monkey Business Images Ltd/Valueline/Getty Images
  
  Beef burgundy is also called boeuf bourguignon or beef bourguignon. This tender French beef stew uses wine to create the rich flavors of the hearty dish. The slow cooking tenderizes the beef, which allows you to use tougher cuts if preferred. When made correctly, the meat nearly melts in your mouth, regardless of how tough it was prior to preparation.
  
  

Preparing the Meat

• Chuck roast is usually used for beef burgundy, but any thick cut will do. Trim any excess fat from the meat, as the fat has an unpleasant texture in the finished stew. Cut the meat into cubes no larger or smaller than 2 inches, as this size allows the meat to cook evenly. Searing the beef in a pan of oil helps seal in juices while also bringing out the flavor of the meat.
  
  

Bouquet Garni

• A bouquet garni helps you infuse the stew with the flavors of a range of herbs and spices. Create the pouch from a square of cheesecloth, which holds the items together so they are easy to remove from the beef burgundy before serving. Salt pork, thyme and marjoram are the usual spices used in this dish. Substitute smoked bacon if salt pork isn't available. Tie the bouquet garni closed and toss it in the stew pot at the beginning of the cooking time.
  
  

Red Wine

• The residue from searing the beef in the bottom of the pan, called demi-glace, provides rich flavor to the beef burgundy. Prepare the red wine in the same pan you seared the beef, scraping the bottom of the pan to remove the beef residue so it permeates the wine. Traditionally, beef burgundy is made with a burgundy wine, but any full-bodied red wine works well.
  
  

Cooking Method

• Slow-cooking the beef burgundy in the oven helps make the meat tender, but it can also be prepared on the stove top if preferred. In the oven, low heat and long cooking is preferred. Keep the oven temperature between 325 and 350 F and bake for up to 3 hours. On the stove top, turn the burner on to medium heat and simmer for 1 to 2 hours or until the meat is tender. Cooking at high temperatures not only toughens the meat but also cooks off the rich flavor from the stew.