Can I use a different cut of beef?

Yes, you can use chuck roast, brisket, or even short ribs. The key is to choose a cut with good connective tissue that will soften during long, slow braising. I recommend going to your butcher for this meal and having them pick a prime piece for you.

Do I need to use wine for the braise?

While wine adds complexity and acidity, you can substitute it with more beef stock and a splash of vinegar (I suggest red wine or balsamic). Note: this will change the flavor profile.

How long can I store leftovers?

Beef Bourguignon stores very well. Refrigerate in an airtight container for up to 3–4 days, or freeze for up to 2–3 months in sealed containers. Once ready to enjoy, reheat gently on low.

Can I make this in a slow cooker or Instant Pot?

You absolutely can! You can adapt the recipe: sear first (if your cooker allows), then transfer to a slow cooker or use the sauté and pressure-cook functions. Adjust liquid and timing accordingly.

Other than Merlot, what other wines can pair with Beef Bourguignon?

Other good options: a classic Burgundy Pinot Noir, an unoaked Merlot, or even a mature Cabernet Sauvignon. Look for wines with fruit-forward notes and moderate tannins.

Beef Bourguignon with Decoy Wines: A Timeless French Classic

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 3 lbs. chuck roast, cubed; 3 cups red wine; 2 cups beef stock; 1 tbs. tomato paste; ½ tsp. salt; 1 -2 bay leaves; ½ tsp. dried thyme; 2 cloves garlic, crushed; 1 lb. shallots; 1 lb. mushrooms; Olive oil for drizzling; Butter; 3 tbs. flour

Description

Learn how to make classic Beef Bourguignon with tender braised beef and rich sauce. A comforting French dinner favorite!

Ingredients

Units Scale

3 lbs. chuck roast, cubed
3 cups red wine
2 cups beef stock
1 tbs. tomato paste
1/2 tsp. salt
1 -2 bay leaves
1/2 tsp. dried thyme
2 cloves garlic, crushed
1 lb. shallots
1 lb. mushrooms
Olive oil for drizzling
Butter
3 tbs. flour

Instructions

Preheat oven 325 degrees F.
Cube the chuck roast and pat it dry with a paper towel.
Heat a large cast-iron frying pan with 2 tbs. of olive oil. Place the cubed meat in the pan to get a nice golden color on each side. This should take about 2 – 3 minutes.
Deglaze the pan with the wine, scraping up all of the bits from the pan.
Place the meat in a pot with the wine and deglazed bits along with the beef broth, salt, bay leaves, garlic, and black pepper.
Bake for about 2 ½ to 3 hours.
Gently and carefully, place each onion on a spoon in simmering water for about 20 seconds and remove.
Gently remove the skin from the onion and slice the tip off, and place a small slit at the end.
Place the onions in a pan with about ½ cup of water and 2 tbs. of butter and cover. Simmer for about 25 minutes. Remove from the water and set aside.
Clean and thoroughly dry the mushrooms. Cut the mushrooms in half.
Place 2 tbs. of butter and 2 tbs. of olive oil in a large cast-iron frying pan. When the butter stops bubbling, place the mushrooms in the pan to get a slight golden color and remove. Set aside.
Remove the pot from the oven and drain using a colander into another pot.
Make a paste with 3 tbs. of flour and 2 tbs. of softened butter.
Whisk the paste into the drained broth, then put it over a gentle heat and bring to a boil for a second or two.
Put the onions, mushrooms, and meat into the thickened broth.
Simmer for another 2-3 minutes.
Serve with boiled potatoes and parsley, a green leaf salad, and French bread. Enjoy!

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 6