What cut of beef is best for making beef bourguignon?

The best cuts for beef bourguignon are those suited for slow cooking, such as beef brisket, chuck steak, or stewing beef. These cuts become tender and flavorful after long simmering. Brisket is particularly favored because it breaks down nicely and remains juicy, making the stew rich and satisfying.

Can I use different types of red wine for beef bourguignon?

Yes, while traditional recipes call for Burgundy wine, you can also use Pinot Noir, Merlot, or Chianti. Choose a good-quality wine that you enjoy drinking; it doesn’t need to be expensive. Using wine with balanced acidity adds depth to the stew without overpowering the beef.

How long should I cook beef bourguignon to get tender meat?

Slow cooking for at least 2 to 3 hours is ideal for beef bourguignon. This allows the beef to become tender and the flavors to meld. Cooking can be done on the stovetop, in the oven at low heat, or using a slow cooker. Check the meat occasionally to make sure it’s soft and easily pierced with a fork.

What side dishes go well with beef bourguignon?

Beef bourguignon pairs well with neutral sides that soak up the rich sauce. Popular options include mashed potatoes, plain white rice, buttered noodles, or crusty bread. These sides balance the stew’s hearty flavors and provide a satisfying meal.

Are there easy ways to prepare beef bourguignon without an oven?

Absolutely. Beef bourguignon can be made entirely on the stovetop by simmering gently in a heavy pot, in a slow cooker set on low, or using an Instant Pot/pressure cooker. Each method produces tender beef and rich sauce; stovetop and slow cooker methods require longer cooking, while pressure cookers significantly reduce the time.

Beef Bourguignon Recipe With Rich Red Wine Sauce 2024

Ingredients

Scale

1 tablespoon extra-virgin olive oil

6 ounces roughly chopped bacon (approximately 170 grams)

3 pounds beef brisket, chuck steak, or stewing beef cut into 2-inch chunks (about 1.36 kg)

1 large carrot, sliced into 1/2-inch thick pieces

1 large white onion, diced

6 cloves garlic, minced (divided)

Pinch of coarse salt

Pinch of ground black pepper

2 tablespoons flour

12 small pearl onions (optional)

3 cups red wine such as Merlot, Pinot Noir, or Chianti (720 ml; can reduce to 2 cups for a milder sauce)

2 to 3 cups beef stock (480 to 720 ml; use the higher quantity if using 2 cups wine)

2 tablespoons tomato paste

1 crushed beef bouillon cube

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped (divided)

2 bay leaves

1 pound fresh white or brown mushrooms, quartered (about 450 grams)

2 tablespoons butter

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Instructions

1-First, prepare your ingredients by dicing the vegetables, mincing the garlic, and cutting the beef into even cubes. Brown the beef in olive oil over medium-high heat until each piece is seared on all sides to seal in juices. For vegan options, brown mushrooms or seitan instead.

2-Remove the beef and sauté onions, carrots, and garlic in the same pot until softened. The health benefits of red wine in cooking add depth, so stir in tomato paste and flour to create a thick base. Personal story: When I first tried this, I worried about the steps, but taking it slow with a glass of wine made it fun and rewarding.

3-Return the beef to the pot and pour in red wine and beef stock, adding thyme and bay leaves for flavor. Bring to a simmer, then cover and let cook for 2-3 hours until the beef is tender. Near the end, sauté the remaining garlic and mushrooms in butter, add them back, and simmer to thicken the sauce.

4-Preheat your oven to 350°F (175°C) and heat olive oil in a large pot to sauté bacon until crisp. Sear the beef in batches, then cook the carrots and onion until soft. Add the wine, stock, and herbs, simmer briefly, and transfer to the oven for 2-3 hours.

Last Step:

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Notes

🍷 Let the stew rest after cooking to mellow the wine flavor.
🍄 Add garlic mushrooms fresh near the end for best texture.
🔥 Ensure the gravy simmers well after straining to develop a rich consistency.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking time: 3 hours
Cook Time: 3 hours
Category: Stew
Method: Sautéing, braising, simmering
Cuisine: French
Diet: Gluten-Free option (use gluten-free flour)

Nutrition

Serving Size: 1 serving
Calories: 624 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 59 g
Cholesterol: 130 mg