30 bourguignonne recipes

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Classic beef bourguignonne braised in Burgundy wine with mushrooms, onions, thyme, and marjoram. Stewing beef simmers low for 2 hours until fork-tender in a rich wine sauce.

Streamlined boeuf bourguignonne with beef chuck, bacon, garlic, and dry red wine simmered for two hours. A simplified take on the classic French stew with eight core ingredients.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.