What wine is best for beef cheek bourguignon?

A dry red wine you enjoy drinking. Pinot Noir is classic, but Merlot or Cabernet Franc also work well.

Why is my beef tough?

It likely needs more time. Beef cheeks must braise long enough for collagen to break down fully.

Can I use short ribs instead?

Yes. Boneless short ribs are an excellent substitute and create a richer result.

Can this be made ahead?

Absolutely. It is even better the next day.

Beef Cheek Bourguignon

Name: Beef Cheek Bourguignon
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 30 min
Cuisine: French
Ingredients: 5 slices thick-cut bacon, chopped; 3 lbs beef cheeks, trimmed and cut into cubes; 2 tsp kosher salt; 1 tsp black pepper; ⅓ cup all-purpose flour; 1 yellow onion, diced; 2 carrots, cut into ½ inch pieces; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp beef bouillon base; 1 bottle dry red wine; 1 cup low-sodium beef broth; 6 fresh thyme sprigs; 2 bay leaves; 3 tbsp butter; 8 oz white button mushrooms, quartered; 8 oz pearl onions, peeled; 2 tbsp chopped fresh parsley

Description

Elegant yet deeply cozy, this beef cheek bourguignon is a slow-braised French comfort stew with spoon-tender beef, a silky red wine sauce, sweet pearl onions, and golden mushrooms. A bistro-style classic made simple with timeless braising technique.

Ingredients

Scale

5 slices thick-cut bacon, chopped
3 lbs beef cheeks, trimmed and cut into cubes
2 tsp kosher salt
1 tsp black pepper
⅓ cup all-purpose flour
1 yellow onion, diced
2 carrots, cut into ½ inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp beef bouillon base
1 bottle dry red wine
1 cup low-sodium beef broth
6 fresh thyme sprigs
2 bay leaves
3 tbsp butter
8 oz white button mushrooms, quartered
8 oz pearl onions, peeled
2 tbsp chopped fresh parsley

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Instructions

Preheat oven to 325°F.
Cook bacon in a Dutch oven over medium heat until browned and fat renders. Remove bacon and leave fat in pot.
Pat beef cheeks dry with paper towels. Season with salt and pepper and toss lightly with flour.
Increase heat to medium-high and sear beef in batches until deeply browned. Remove and set aside.
Lower heat to medium. Add onion and carrots and cook until softened. Stir in garlic briefly.
Add tomato paste and cook until slightly darkened. Stir in bouillon base.
Deglaze with some red wine, scraping up browned bits. Add remaining wine and broth and bring to a simmer.
Return beef and bacon to the pot. Add thyme sprigs and bay leaves. Cover and transfer to oven. Braise for 2 to 2½ hours until fork-tender.
In a separate skillet, melt butter and sauté mushrooms and pearl onions until browned and caramelized.
Fold mushrooms and onions into the stew. Remove thyme and bay leaves. Adjust seasoning and garnish with fresh parsley.

Notes

Make ahead for deeper flavor and chill overnight if possible. Skim excess surface fat after chilling and reheat gently on the stovetop. If beef is not tender, continue braising until collagen fully breaks down.

Prep Time: 40 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 6 g
Sodium: 860 mg
Fat: 46 g
Saturated Fat: 18 g
Unsaturated Fat: 24 g
Trans Fat: 1 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 52 g
Cholesterol: 185 mg