Equipment
Ingredients
Beef and Prep
- 1200 g beef chuck roast, cut into 4cm cubes
- 10 g salt
- 4 g black pepper, freshly ground
- 30 g all-purpose flour
Aromatics and Fat
- 30 ml olive oil
- 30 g unsalted butter
- 300 g onion, thickly sliced
- 250 g carrots, cut into 2cm rounds
- 150 g celery, cut into 2cm pieces
- 15 g garlic, minced
Liquids and Herbs
- 60 ml brandy
- 400 ml dry white wine
- 500 ml beef broth, low-sodium
- 3 g fresh thyme, tied in a bundle
- 2 bay leaves, dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 506 kcal
- Protein
- 44 g
- Carbohydrates
- 16 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1183 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 145 mg
- Potassium
- 1056 mg
- Calcium
- 92 mg
- Iron
- 5.3 mg
- Magnesium
- 67 mg
- Phosphorus
- 472 mg
- Zinc
- 16.9 mg
- Vitamin A
- 393 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 5.9 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.41 mg
- Niacin
- 10.6 mg
- Folate
- 37 mcg
- Water
- 392 g
- Alcohol
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 160°C/320°F. Thoroughly pat the beef cubes dry with paper towels to ensure they will sear properly.
Season the dried beef evenly with salt and black pepper. Sprinkle the flour over the beef and toss until the pieces are lightly and evenly coated.
In a heavy-bottomed Dutch oven, heat the olive oil and butter over medium-high heat until the butter foams and subsides. Sear the beef in batches, ensuring not to overcrowd the pan, until deeply browned on all sides. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium. Add the onions, carrots, and celery to the fat remaining in the Dutch oven. Sauté until the onions are softened and beginning to turn translucent.
Add the minced garlic and cook just until fragrant. Pour in the brandy and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the alcohol cook off completely.
Pour the dry white wine into the pot. Bring the mixture to a rapid simmer and allow it to reduce by half, concentrating the wine's acidity and flavor.
Return the browned beef and any accumulated juices on the plate back to the Dutch oven. Pour in the beef broth and add the fresh thyme bundle and bay leaves. Bring everything to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise until the beef is meltingly tender and offers no resistance when pierced with a fork.
Remove the pot from the oven. Discard the thyme bundle and bay leaves. Skim any excess fat from the surface of the stew. If the sauce is too thin, use a slotted spoon to transfer the meat and vegetables to a bowl, and boil the liquid on the stovetop until thickened to your liking before recombining.
Chef's Notes
- Using a dry white wine instead of the traditional red gives the stew a brighter, unexpectedly complex flavor profile that lightens the robust beef without sacrificing depth.
- Thoroughly searing the meat is crucial; it builds the fond on the bottom of the pot, which provides the foundational savory backbone of your final sauce.
- When deglazing with brandy, ensure the fan above your stove is off to prevent drawing the flame into the vent if it happens to ignite, though scraping the pan quickly usually prevents a flambé.
- Stews like this benefit immensely from resting. If you have the time, make this a day in advance, refrigerate it overnight, and gently reheat it before serving. The flavors will harmonize beautifully.
Storage
Refrigerator: 4 days — Flavors continue to meld and improve on the second day.
Freezer: 3 months — Freeze in an airtight container. The vegetables may become slightly softer upon thawing.
Reheating: Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if the sauce has thickened too much.
Troubleshooting
The beef is tough or chewy after the suggested cooking time
Cause: The meat has not cooked long enough to break down the tough connective tissues inherent to the chuck roast cut
Fix: Return the covered pot to the oven and continue braising in 20-minute increments until the beef becomes tender
Prevention: Ensure the oven maintains the correct temperature and trust the tactile cues over the clock
The braising liquid is watery instead of rich and sauce-like
Cause: The wine was not sufficiently reduced or the pot's lid trapped excess condensation without enough initial flour thickening
Fix: Remove the solid ingredients and boil the sauce vigorously on the stovetop for 10-15 minutes until it coats the back of a spoon
Prevention: Reduce the wine completely by half before adding the broth, and measure liquids carefully
The stew tastes flat or overly acidic
Cause: Improper seasoning at the beginning or an overly tart, unoaked white wine threw off the flavor balance
Fix: Stir in a small pinch of sugar or a pat of cold butter to round out the acidity, and adjust the salt and pepper to taste
Prevention: Use a well-balanced dry white wine you would enjoy drinking, and season the beef generously before searing
Cultural Context
While Boeuf Bourguignon famously uses red wine from the Burgundy region, regional French cooking frequently adapts braises to utilize local dry white wines, particularly in areas like Alsace or the Loire Valley. The addition of a spirit like brandy or Cognac for deglazing is a foundational culinary technique that introduces subtle caramelized and fruity undertones, elegantly marrying the rustic nature of the beef roast with the acidic brightness of the white wine.
