A French classic, this stew is filled with tender beef, vegetables, and bacon all slow-cooked in a rich, red wine broth.
What Goes Into Beef Bourguignon
Beef: My first choice is always beef chuck since it comes out so incredibly tender. I buy a roast, trim off the fat, and cut it into 1-inch cubes. You can also use stewing beef, round steak, or brisket. Bacon: Bacon adds flavor and salt to this recipe, and the fat is used to simmer the beef. Wine: Wine flavors the broth in addition to tenderizing the beef. Choose a dry red like Merlot, Cabernet Sauvignon, Pinot Noir, or Burgundy. No need for pricey bottles of wine for cooking, although Julia preferred to ‘test’ the wine while she cooked—and I’m right there with her! Vegetables: This cozy country stew uses onions, carrots, mushrooms, and potatoes. You can add other root vegetables as well. Seasonings: Use fresh or dried herbs in this recipe. Other flavor boosters include bacon,
How to Make Beef Bourguignon
While it seems fancy, it’s actually easy to make! Serve it with crusty bread for dipping and dunking. If you’d prefer, leave the potatoes out of the stew and spoon the stew over mashed potatoes or homemade egg noodles. Other veggies to add are celery, diced sweet potatoes, or pearl onions.
Holly’s Tips and Tricks
Wine is an essential ingredient in this beef bourguignon recipe. If you don’t have wine, I would recommend making either beef stew or a goulash for a similar dish. Cooking low and slow ensures the most tender meat. If the meat is not tender, it needs more time. The onions will dissolve into the sauce—if you’d like chunks of onion in the stew, soften them with a bit of butter and add them after 90 minutes of cooking. Thicken beef bourguignon further with cornstarch slurry. Combine 2 tablespoons each of cornstarch and cold water. Drizzle into the simmering stew while whisking to thicken—you may not need all the mixture.
Storage and Leftovers
Beef bourguignon is one of those meals that tastes just as good (or even better) the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop. Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
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