When the main components in a stew are cuts of beef, the dish is referred to as a beef stew. Beef bourguignon, a classic French stew, is one of several stews that may be classified as beef stews. There are some distinctions between the two.

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Definition

Beef stew is made with tough chunks of meat. After stewing, tough chunks of beef become soft. Before stewing, the meat is typically chopped into tiny pieces and fried. They are frequently cooked with additional ingredients such as vegetables or different types of meat. To enhance the meal’s flavor, herbs and spices may be added. Carrots, potatoes, and celery may be simmered to make beef stew.

Beef bourguignon is a traditional French meat stew in which the beef is cooked in red wine. It is also known as beef burgundy because the meal originated in Burgundy, France. This meal is a type of beef stew that is popular among many people. Beef, bacon, garlic, carrots, pearl onions, and mushrooms are cooked in a blend of red wine and beef stock. Pinot noir is a famous wine for this particular cuisine. The meat, bacon, and veggies are first cooked in a skillet before simmering in a blend of red wine and beef stock. The meat is braised in red wine and broth until tender.
Beef bourguignon can be eaten as a main course, although it is most commonly served with spaghetti, potatoes, or noodles.

Beef Stew vs. Beef Bourguignon

The distinction between beef stew and beef Bourguignon is whether or not it incorporates Burgundy wine. Classic beef stew recipes do not typically include wine; beef Bourguignon, classified as a beef stew, invariably does. Beef Bourguignon also takes longer to cook than other beef stews.