How Can I Thicken Beef Bourguignon?

Beef bourguignon is a stew, which technically means it should be slightly thicker than a soup. However, the thickness of broth-based stews shouldn’t be compared to the consistency of puréed soups, which can be quite thick. Some liquid is desirable. But if your stew is thinner than you’d like, there are a couple of ways to adjust the thickness of the braising liquid to suit your preferences. Here’s how to thicken beef bourguignon! Reduce: After the beef bourguignon is finished cooking, continue to simmer, uncovered, for a few minutes longer, until thickened slightly. Strain: Place a fine mesh strainer over a large bowl and strain the braising liquid into the bowl. Return the braising liquid to the pan, then transfer the beef mixture to the bowl; cover and keep warm. Bring the braising liquid to a boil over high heat; continue to boil until reduced to desired thickness. Return beef mixture to braising liquid in pan, reduce heat to medium and continue to cook until beef mixture is heated through. Thicken with a Corn Starch Slurry: A cornstarch slurry may be something you've done before that can work, but we don't recommend it. A cornstarch slurry does indeed magically thicken dishes at the end of cooking, but it also looks and tastes like you've put a matte filter on a glossy print, or in this case, a glossy sauce.

Can You Freeze Beef Bourguignon?

This beef bourguignon recipe stores well, even improving over time as the flavors mingle. But can you freeze beef bourguignon? Of course! Whether refrigerating or freezing, refrigerate the stew covered in shallow containers to cool it down rapidly. Refrigerating Leftovers: To store in refrigerator, cover tightly and refrigerate for up to 3 days. Freezing Leftovers: Add cooled beef bourguignon to freezer-safe food storage containers, leaving 1/2 to 1 inch at the top of the container for expansion. Resealable freezer plastic bags can work too, if freezer space is tight. Cooling completely before freezing helps prevent freezer burn which happens when steam freezes on the tops and sides of containers.

What is the Difference Between Beef Bourguignon and Beef Stew?

What sets this Classic Beef Bourguignon Recipe apart from a traditional beef stew? Complex flavors. Complex Flavor Profile: Don’t get the wrong idea – we love a basic beef stew. Sometimes no-frills cozy comfort food just hits the spot. But beef bourguignon isn’t a basic beef stew. Think of it as beef stew’s chic French cousin who wouldn’t be content to settle for jeans and a tee, even when just running errands. This class act doesn’t leave the house without jewelry, heels and lipstick. Simply seasoned beef and boiled veggies simply won’t do. Beef bourguignon builds layers of flavors with bacon, deeply browned meat, earthy mushrooms, and lush red wine. Sure, it’s still a beef stew – but it’s definitely not your average beef stew. Lack of Starchy Ingredients: Less key, but still worth mentioning: beef bourguignon conspicuously lacks the potatoes or grains usually found in most beef stews’ list of ingredients. Whether you’re making a standard beef stew or a fancier version like beef bourguignon, beef stew delivers a warm and welcoming homey food that most people find hard to resist! If you need more inspiration after making our Classic Beef Bourguignon Recipe, take a look at our collection of beef soup recipes for comfort classics you’ll love just as much. Feeling inspired to tuck into even more homestyle meals? Check out our collection of classic comfort food recipes . It’s chock-full of soups, casseroles, and pot pies perfect for weeknights, potlucks, or lazy fall and winter weekends. Or check out our family dinner recipes for kid-friendly options the whole family will love.

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Classic Beef Bourguignon Recipe

Name: Classic Beef Bourguignon Recipe
Prep time: 50 min
Total time: 2 h 15 min
Yield: 7
Cuisine: French
Ingredients: 6 slices thick-cut bacon, cut crosswise in 1/2-inch pieces (8 oz); 2 1/2 lb beef chuck roast, trimmed of visible fat, cut into 1-inch cubes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large yellow onion, diced 1/2-inch (about 1 1/2 cups); 4 medium carrots, peeled and diced 1/2-inch (about 1 1/4 cups); 8 oz white mushrooms, sliced; 1/4 cup Gold Medal™ All-Purpose Flour; 2 cloves garlic, finely chopped; 1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste; 1 bottle (750 ml) dry red wine (such as Pinot Noir); 1 cup from 1 carton Progresso™ Classic Beef Broth; 1 tablespoon fresh thyme leaves

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By Betty Crocker Kitchens

Updated Jun 26, 2024