Best Way to Reheat Beef Bourguignon

Beef Bourguignon was one of my bucket list recipes, and information technology did non disappoint! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French beef stew is ane of the about special dinners we've shared.

Beef Bourguignon with carrots and mushrooms in a bowl

Concluding month, Ben and I booked a last-minute trip to Europe, where I lived out my dream to eat beef Bourguignon (or equally it is called in French "Boeuf Bourguignon") in the region where it was created, Burgundy, France.

And I even had a glass (or two) of Burgundy wine to pair with it. How lucky am I?!

Boeuf Bourguignon is pronounced "booff boar-gone-yawn."
Information technology translates to "Burgundy Beef" ("beouf" is French for "beef" and "Bourguignon" is French for "Burgundian").
Boeuf Bourguignon consists of beef (ordinarily a tough, cheap cut like chuck), crimson wine, beefiness stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
It tastes robust, comforting, velvety, and complex.

Classic beef Bourguignon stew in a Dutch oven

If you've never had the pleasure of tasting beef Bourguignon, y'all may be wondering, "what is special about beef Bourguignon?"

Beef Bourguignon is special considering it cooks for hours, it reflects the ingredients of the country where information technology originates (blood-red wine for which Burgundy is famous for is used in the recipe), and it turns humble ingredients like inexpensive beef and carrots into something truly spectacular.

Cheesy as it sounds, if I could put it just, I would say beef Bourguignon tastes like love.

Beef Stew vs. Beef Bourguignon

The difference between beefiness stew and beef Bourguignon is whether or non information technology contains wine from Burgundy. Classic beef stew recipes (similar my Instant Pot Beef Stew) practise not include wine. Nevertheless, beef Bourguignon is considered a beef stew.

In other words, all beef Bourguignons are beef stew, but not all beef stews are beef Bourguignon (you know, the rectangle/square logic).

How to Make Beef Bourguignon

Ever since we returned from Burgundy, I've wanted to recreate beef Bourguignon, but with a Well Plated twist.

I wanted to brand information technology accessible to abode cooks past streamlining the ingredients and reducing the cook fourth dimension.

No crime to the masters, but I found the boeuf Bourguignon Julia Child original version and fifty-fifty Ina Garten'due south version left me wishing for more than vegetables to residuum the meat.

I doubled upwardly on the carrots and mushrooms, a move all of my gustatory modality testers appreciated.
I removed ingredients that, while tasty, were non essential to creating a successful, traditional dish I would proudly serve to whatever of the wonderful Burgundy wine makers we met.
Similar a slow cooker beef Bourguignon, this recipe takes time, only the steps are straightforward.

If e'er there were an like shooting fish in a barrel beef Bourguignon recipe, this is it!

A bowl of boeuf Bourguignon with carrots and mushrooms

The Ingredients

Chuck Roast. Chuck roast is the best cut of meat for beef Bourguignon. It becomes tantalizingly tender during cooking but still retains its flavor.
Bacon. Beef Bourguignon without bacon merely isn't the same! It adds an actress layer of savory goodness that is absolutely delicious.
Mushrooms. A fantastic addition to beef dishes like this one. Plus, mushrooms are packed with fiber and antioxidants.
Butter. Adds richness to the dish, which is cardinal for making this the best beefiness Bourguignon recipe.
Red Wine. In cooking, Bourguignon means "cooked in carmine wine," which is what nosotros're doing in this recipe. It intensifies the flavour and helps tenderize the beef during cooking. A dry red vino like Pinot Noir works best hither.
Carrots. Tender, tasty carrots add wonderful color and flavour. Rich in cobweb and vitamins, carrots are besides a nutritious addition.
Onions. A mix of yellow onions and frozen pearl onions add flavour and texture.
Tomato Paste. Helps to create a simmered all day flavour in a fraction of the time.
Beef Broth. Accentuates the beef flavor and adds depth.
Thyme. For an earthy, herby flavor.
All-Purpose Flour. Helps thicken the stew.

The Directions

Cut the beef chuck into one-inch cubes. Dry and flavor the beef.

Melt the bacon, so remove it to a plate. Sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
Sear the beefiness until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.

Sauté the carrots and onions. Add together garlic cloves and tomato paste.
Return the beef and bacon to the pot. Pour in the remaining wine and goop.

Beef Bourguignon cooking in a Dutch oven

Lay the springs of thyme on meridian (you can leave the stems on). Allow simmer. Cover and bake beef Bourguignon at 250 degrees F for 1 hour and 15 minutes.

Return the pot to the stovetop. Mash the butter and flour together, then add the mixture to the pot.

A Dutch oven of beef Bourguignon simmering

Add the pearl onions and remaining mushrooms. Bring to a eddy, then permit simmer. Remove the thyme. DIG IN!

How to Serve Beef Bourguigon

With Bread. The most traditional and (in my opinion) delicious option. Toasted, crusty bread is the perfect pairing with beef Bourguignon.
With Potatoes. Beef Bourguignon with potatoes is also tasty! Try either Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
With Noodles. Egg noodles would pair nicely with this dish.
With Rice. A uncomplicated side of patently rice will help soak up the scrumptious juices.
With Veggies. Any of your favorites! Buttered peas are what Julia Kid served with beef Bourguignon, and they would be a good choice. Or endeavor a roasted greenish vegetable, such as Roasted Brussels Sprouts with Garlic or the more decadent Maple Bacon Brussels Sprouts.

Wine Pairing

Pair this beef Bourguignon with a red Burgundy (best choice!). Or, endeavour a full bodied pinot noir, merlot, or cabernet sauvignon.

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for upwards to 3 days.
To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low rut or in the microwave.
To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for upward to 3 months. Let thaw overnight in the fridge before reheating.

Meal Prep Tip

Upwardly to 1 day in advance, cut the beef, salary, carrots, onion, and garlic as directed. Store each separately in the fridge.

What to Serve with Beef Bourguignon

A bowl of beef Bourguignon with bread slices

Recommended Tools to Make this Recipe

Dutch Oven. I fabricated this as a Le Creuset beef Bourguignon recipe, merely yous can use any make of Dutch oven you similar.
Wooden Spoon. Helps scape up all the delicious browned bits from the pot.
Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.

The Best Dutch Oven

A classic, versatile kitchen tool that volition final you a lifetime. I love using mine for soups and stews, casseroles, pasta, and more than!

Did you make this recipe?

Let me know what you thought!

Get out a rating beneath in the comments and let me know how you liked the recipe.

The next time you demand a special meal, I hope you lot try this boeuf Bourguignon recipe.

It is a rich pot of boring-simmered love, and yous can taste that love in every bite!

Frequently Asked Questions

How Can I Apply My Beef Bourguignon Leftovers?

Serve leftovers on a bed of pasta or rice for a hearty and comforting repast.

Tin I Apply a Different Cut of Beef?

While I recommend boneless chuck roast for this recipe, you could swap some other stewing beef, such equally acme round roast or bottom circular roast. If you'd like to use short ribs, endeavour this Braised Curt Ribs recipe.

Tin can I Brand Beef Bourguignon without Wine?

The vino is part of what makes this recipe so flavorful and unique. If you lot omit the wine, it won't have quite the same richness. If you must leave it out, boosted beef broth is what you can substitute for red vino in Bourguignon.

My Crockpot Beef Stew, which is not equally reliant on wine, could also be a squeamish alternative.

2 1/4 pounds boneless chuck roast cut into ane-inch pieces
4 1/4 teaspoons kosher salt plus additional to gustatory modality
two teaspoons ground black pepper plus additional to taste
5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
32 ounces baby bella mushrooms sliced
2 tablespoons unsalted butter at room temperature
1 (750 ml.) bottle dry red wine such equally Pinot Noir, divided
2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I exit the peels on)
ii yellow onions thinly sliced
3 cloves minced garlic almost 1 tablespoon
1 tablespoon tomato paste
1 (15-ounce) tin reduced sodium beef goop divided, plus additional as needed
six sprigs fresh thyme tied into a bundle
two tablespoons all-purpose flour
10 to 12 ounces frozen pearl onions no need to thaw
Chopped fresh parsley for serving
Toasted baguette slices for serving

Preheat the oven to 250 degrees F. Make sure to position the racks and then that you can fit a large Dutch oven inside with its hat on.
With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.
Heat a large Dutch oven over medium. Add the bacon and cook, stirring occasionally, until the bacon is browned and kickoff to plough crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
Add the mushrooms and i tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given upwardly their liquid, near 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.
Increase the Dutch oven rut to medium-loftier. Add a single layer of beef cubes (be careful the cubes do not touch—you'll need to work in batches) and sear until the beef is nicely browned on all sides, about iii to 5 minutes (y'all practise not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (have your time hither and don't overcrowd the pan. It'southward worth it!).
Carefully pour in near one/4 of the bottle of vino. With a wooden spoon, stir to scrape upwards whatever browned bits from the bottom of the pot (the nighttime stuff on the bottom is flavor!).
Reduce the heat to medium. Add together the carrots, onion slices, and the remaining 2 teaspoons common salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about ten minutes, stirring occasionally.
Stir in the garlic and tomato plant paste and cook for 30 seconds, until very fragrant.
Return the beef and salary to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.
Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, and then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel very tender when pierced with a fork.
Place the pot back on the stove. In a minor basin, mash the butter and flour together with a fork. Stir it into the stew.
Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, and so lower the rut and permit simmer for xv minutes. Remove the herb packet. Gustation and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.

TO STORE: Air-condition leftovers in an closed storage container for upwards to 3 days.
TO REHEAT: Rewarm beefiness Bourguignon in a Dutch oven on the stovetop over medium-low oestrus or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-rubber storage container for upwards to 3 months. Let thaw overnight in the refrigerator earlier reheating.
TO Make Ahead: Up to 1 solar day in accelerate, cut the beef, salary, carrots, onion, and garlic as directed. Store each separately in the refrigerator.

Serving: 1 (of 6) Calories: 712 kcal Carbohydrates: 36 yard Protein: 44 g Fat: 36 1000 Saturated Fat: 15 chiliad Polyunsaturated Fat: four g Monounsaturated Fat: 16 m Trans Fatty: 1 yard Cholesterol: 147 mg Potassium: 2102 mg Fiber: vii thousand Saccharide: 14 g Vitamin A: 25503 IU Vitamin C: 18 mg Calcium: 140 mg Iron: five mg

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Hullo, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that'southward affordable, piece of cake-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save y'all time and dishes. WELCOME!

Larn more than about Erin

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