Beef Bourguignon — The Ultimate French Red Wine Beef Stew

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Prepare the aromatics: roughly chop carrots and onions, and mince garlic.

Add bay leaves, thyme, rosemary, cloves, juniper berries, black peppercorns, and a cinnamon stick to the marinade.

Cut beef chuck into 2-inch chunks and add to the marinade with the aromatics.

Pour in a full bottle of Pinot Noir and mix in some salt.

Let the beef marinate for at least 2 hours, ideally overnight.

Separate the beef from the marinade liquid and pat the meat dry.

Heat clarified butter in a hot carbon steel pan and sear the beef in batches until browned.

Remove the beef and caramelize the vegetables in the same pan with more butter.

Deglaze the pan with the marinade wine, scraping up the beef drippings.

Transfer everything to a Dutch oven, adding back the herbs.

Wipe the pan and toast flour for thickening before adding it to the Dutch oven.

Cook in the oven with a meat thermometer for precision.

Prepare condiments: boil pancetta in cold water, then pat dry and crisp in a pan.

Sauté button mushrooms with butter and black pepper until browned.

Cook onions and shallots in pancetta water with butter, covering with parchment paper to steam.

Remove parchment to thicken the sauce and glaze the onions with sugar.

Remove bay leaves, herbs, and cinnamon stick from the stew; strain the sauce if needed.

Combine beef with gravy or serve separately, garnishing with fresh parsley or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens