Beef Bourguignon
A 2.3 lb chuck-shoulder batch with Cabernet, bacon and mushrooms.
This batch was built around 2.3 lb of chuck shoulder and cooked Dutch-oven style. The important practical rule was the liquid level: enough wine and broth to reach roughly two-thirds to three-quarters of the meat, not enough to drown it.
This batch was built around 2.3 lb of chuck shoulder and cooked Dutch-oven style. The important practical rule was the liquid level: enough wine and broth to reach roughly two-thirds to three-quarters of the meat, not enough to drown it.
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Method
- 01
Brown the bacon and beef, working in batches so the beef actually browns.
- 02
Cook onion and carrot, then add garlic and tomato paste.
- 03
Dust with flour and cook briefly.
- 04
Add the red wine and about 250 ml broth to start. The liquid should reach roughly ⅔–¾ of the meat height, not cover it completely.
- 05
Add thyme and bay leaves. Cover and cook in a Dutch oven around 325°F / 160°C for about 3 hours, checking from roughly 2½ hours.
- 06
Sauté the mushrooms separately in butter over high heat and add them near the end.
- 07
The meat is ready when fork-tender but not completely falling apart. Serve with mashed potatoes.
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Our cooking notes
- The reduced-sodium broth was intentionally added conservatively; the wine plus rendered juices contribute plenty of liquid.
- Mushrooms were kept separate until near the end so they stayed browned rather than stewed.
- The available photos capture the ingredient-shopping stage, not the final plate.
Inside the pot
