Beef Bourguignon Made Easy: How To Cook It On The Stove

Indulge in the classic French dish, beef bourguignon, with a twist! While traditionally cooked in the oven, this beloved stew can also be crafted on the stovetop, offering a convenient and flavorful alternative. Discover the secrets to achieving a rich, hearty, and unforgettable beef bourguignon on your stove.

Ingredients You’ll Need

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped carrots
• 2 cups chopped celery
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Instructions

1. Season and Brown the Beef: Season the beef cubes with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium heat. Brown the beef on all sides until golden brown.

2. Sauté the Vegetables: Remove the beef from the pot. Add the onions, carrots, and celery to the pot and sauté until softened about 5-7 minutes.

3. Add Garlic and Deglaze: Add the garlic and sauté for 1 minute. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half.

4. Add Beef and Broth: Return the beef to the pot and add the beef broth. Bring the liquid to a boil, then reduce heat and simmer for 1 hour.

5. Incorporate Tomatoes and Herbs: Stir in the diced tomatoes, tomato paste, thyme, rosemary, and bay leaf. Simmer for another 30 minutes.

6. Thicken the Sauce (Optional): If desired, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the stew and cook until thickened.

7. Serve and Enjoy: Serve the beef bourguignon hot with mashed potatoes, egg noodles, or crusty bread.

Tips for Perfect Stovetop Beef Bourguignon

• Use a Dutch Oven or Heavy-Bottomed Pot: A Dutch oven or heavy-bottomed pot will distribute heat evenly and prevent scorching.
• Don’t Overcrowd the Pot: Brown the beef in batches to avoid overcrowding, which can prevent even browning.
• Cook Low and Slow: Simmering the stew for at least 1 hour allows the flavors to develop and the beef to become tender.
• Taste and Adjust Seasonings: Season the stew to your taste and add more herbs or spices as needed.
• Serve with a Side: Beef bourguignon pairs well with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.

Variations and Substitutions

• Red Wine: Use a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. If you don’t have red wine, you can substitute with beef broth or a mixture of beef broth and tomato juice.
• Beef Chuck Roast: Other cuts of beef, such as short ribs, brisket, or sirloin, can be used as substitutes.
• Vegetables: Feel free to add or substitute other vegetables, such as mushrooms, bell peppers, or zucchini.
• Herbs: Experiment with different herbs, such as sage, oregano, or basil.

Frequently Asked Questions

Q: Can I make beef bourguignon in a slow cooker?
A: Yes, you can make beef bourguignon in a slow cooker. Brown the beef and vegetables in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I store leftover beef bourguignon?
A: Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I use frozen beef for beef bourguignon?
A: Yes, you can use frozen beef, but be sure to thaw it completely before browning.