Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing after a night in the fridge. Reheat gently and add a splash of broth if needed.

Can I use a different cut of beef?

You can, but choose cuts that are tough enough for slow cooking, such as chuck or brisket. They break down into tenderness and give the sauce body. Lean cuts like sirloin will dry out.

How much wine should I cook with?

The recipe calls for 750 ml. Use a full-bodied red like Pinot Noir or Merlot that you would enjoy drinking. The wine cooks down and concentrates, so it needs to be flavorful.

Is a Dutch oven necessary?

A heavy Dutch oven gives the best results because it distributes heat evenly. However, a slow cooker or a heavy pot with a tight lid will also work. If you use a slow cooker, brown on the stove first for color.

How do I thicken the sauce naturally?

Simmer uncovered until the liquid reduces and becomes glossy. You can also make a beurre manié of equal parts butter and flour and whisk in a little at a time, but gentle reduction is the most authentic way.

Authentic Beef Bourguignon Recipe for Rich Flavor

Description

A hearty and comforting beef Bourguignon recipe that infuses rich red wine flavors and tender vegetables, perfect for family gatherings.

Ingredients

Scale

2 to 3 pounds beef chuck, cubed
750 ml full-bodied red wine (like Pinot Noir)
2 large carrots, sliced
1 large onion, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, quartered
1 tablespoon Herbs de Provence
2 cups low-sodium beef broth
Olive oil for browning
Salt and pepper to taste

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Instructions

Preheat your oven to 325°F (163°C). Prepare all ingredients: trim beef and pat dry; chop vegetables; measure liquids.
In a Dutch oven, heat olive oil over medium-high heat. Brown seasoned beef in batches until golden and set aside.
Sauté onions and garlic in the same pot until softened. Add carrots and mushrooms; cook for five minutes.
Deglaze with red wine, scraping the pot’s bottom. Return beef to the pot and add beef broth.
Add Herbs de Provence, salt, and pepper. Cover tightly and bake in the oven for about three hours or until the meat is fork-tender.
Remove from the oven, skim any excess fat, and adjust seasoning as necessary.
If necessary, simmer on the stove to thicken the sauce for 10 to 20 minutes until velvety.
Serve immediately over mashed potatoes, buttered noodles, or bread. Garnish with chopped parsley.

Notes

This stew improves in flavor after sitting overnight. Ideal for busy weeks, it can be made in a slow cooker.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 300mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 80mg