Souma should have had a E for that Boeuf Bourguignon, at first sight alone. No need to even taste it.

I might be wrong, as I only eat that dish 3 times a year, in restaurants or many home cooking events and do not prepare it myself.
But here's why for the on sight immediate death:
Meat size
Lack of important vegetables and lardons (similar to small bacon bits), potatoes

Meat size:
I've never seen a Boeuf Bourguignon prepared with a single huge meat portion.
Why is that? Well, the meat part used for bourguigon has long fibers, lacks fat and is a bit dry and hard. You need smaller bits for the meat to be well cooked and more edible. I'd say cubes around 1/2 inch, less than 1 inch
Also, the meat part felt like a steak at first (extremely wrong), then felt a lot thicher in the plate...
Vegetables
You need at least carrots, why? Because it's a dish from Burgundy with Burgundy wine for the sauce/cooking (Bourguignons are people from Bourgogne/Burgundy).
Carrots give a subtle sugary taste that lowers the sour taste from the cooked wine.
Potatoes are important because they absorb part of the sauce and become incredibly good. Also, this is a dish for cold days, so carbs are important (that's why you can accomodate with pasta too, although it's a bit different)
Lardons are also very important because they bring some fat to help with dryness and cold days too.
They bring lots of collagens too, adding to the collagens brought by the beef. This gives incredible body to the sauce, putting tastes forward. Health hipsters love collagens.

They didn't even mention wine did they? Why even bring a contest around Boeuf Bourguigon and forget the master element?

I'm stopping here, I don't remember exactly how it turned out in the manga. But it feels like there's a clear lack of documentation here. It might be because it was the early days of the manga and the author didn't have resources for research, but for the anime they've had time so I can't let it pass.