French
Beef Bourguignon
A world-famous French stew made with beef braised in red wine, beef broth, and seasoned vegetables.
Watch it madeCafe Delites · 3:37
Ingredients
- Beef Chuck1 kg
- Red Wine (Pinot Noir)750 ml
- Beef Stock500 ml
- Carrots2
- Onion1
- Flour2 tbsp
- Bouquet Garni1
Method
- Cut the beef into large chunks and pat dry. Sear the beef in batches in a hot Dutch oven until browned on all sides.
- Remove beef. Sauté sliced carrots and onions in the remaining fat. Add garlic and tomato paste.
- Return the beef to the pot. Sprinkle with flour and toss to coat. cook for a minute.
- Pour in the red wine and beef stock, ensuring the meat is covered. Add a bouquet garni. Cover and simmer on low heat or bake in the oven for 3 hours.
- In the last 30 minutes, add sautéed pearl onions and mushrooms. Skim off excess fat before serving.
Common questions
Can I substitute a different red wine for Pinot Noir in beef bourguignon?
Yes. Choose a dry, medium-bodied red like Merlot, Côtes du Rhône, or Cabernet Franc. Avoid very sweet or heavily oaked wines. Use a wine you’d actually drink, since its flavor concentrates during cooking.
How long should beef bourguignon simmer so the beef gets tender?
Plan on about 3 hours at a very low simmer, or until the beef yields easily to a fork. If it’s still firm, keep cooking in 20–30 minute increments; chuck often needs extra time to fully soften.
What are the most common mistakes when making beef bourguignon?
Crowding the pan when searing, rushing the browning, and boiling instead of gently simmering are the biggest ones. Also avoid adding too much flour, under-seasoning, or skipping the fat-skim at the end, which can make it greasy.
How should I store and reheat leftover beef bourguignon?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. It also freezes well for about 3 months. Reheat gently on the stovetop over low heat, adding a splash of stock if it looks too thick.
What should I serve with beef bourguignon?
Serve it with mashed potatoes, buttered noodles, or crusty bread to catch the sauce. A simple green salad or green beans balances the richness. If possible, serve it after resting 10–15 minutes so the flavors settle.