Beef Bourguignon, But Actually Done Properly

We set out to make the ultimate Beef Bourguignon — using three different cuts of beef, layered French techniques, and chef-level finesse to elevate this classic dish. In this video we break down exactly how to build deep caramelisation, reduce wine properly, roast vegetables separately, and finish the sauce like a Michelin kitchen.
Beef Bourguignon started as a humble French peasant stew before chefs like Carême, Escoffier and Julia Child transformed it into a global icon. Our version blends tradition with modern technique: short rib for richness, shin for collagen, chuck for flavour, and a carefully reduced red wine base inspired by Joël Robuchon.
If you want to learn how chefs actually build flavour, or you’ve always wanted to cook a perfect Beef Bourguignon at home, this is the definitive guide.