Authentic Beef Bourguignon calls for an entire bottle of Burgundy wine in the recipe. Because of this, many recommend pairing this dish with a glass of Burgundy. But is delicate Pinot Noir truly the best pairing with hearty beef? This advice had me raising an eyebrow. So, I went and tested multiple wines with Beef Bourguignon, including Burgundy and Bordeaux. Read on to find out which was the winning wine pairing with Beef Bourguignon, as well the exact recipe used.
What Wine Should You Use for Cooking in Beef Bourguignon?
There is only one time I’ll cook a quality wine instead of drinking it, and that is for Beef Bourguignon. Burgundy is the traditional cooking wine of choice, since the recipe originated from that region. It is made from the thin-skinned Pinot Noir grape, with soft tannins that flavor the meat without overpowering it. It adds richness and depth that is hard to achieve with beef broth and seasonings alone.
However, you don’t have to use Burgundy if you can’t find a good bottle at a reasonable price. Other Pinot Noir wines or medium-bodied reds also work well. These range from New World-style Oregon or California Pinot Noir to Italian Chianti. Whatever you pick, just make sure it is a quality wine you would drink. The wine concentrates during cooking. A low-quality wine will not do your stew any favors.
The Best Wine Pairing with Beef Bourguignon
After testing this dish with multiple wines, my winning wine pairing with Beef Bourguignon is a medium- to full-bodied Bordeaux red wine. Contrary to popular belief, you don’t need to pair Beef Burgundy with Burgundy.
The Challenges of Burgundy with Beef Bourguignon
Burgundy is a very delicate wine. Young Burgundy often has elegant red fruit, a touch of oak, and light earth and forest aromatics. Its silky, soft tannins are countered by fresh, bright acidity. These graceful aromatics shine against milder meat dishes such as roast chicken, salmon, or turkey. But against the bold, powerful flavors of beef, these nuances can disappear.
Burgundy also has quite a bit of variance between regions. Perhaps, if you pick a fuller-bodied Nuits-Saint-Georges, it may have firmer tannins that complement a beef stew. But if you select a delicate Chambolle-Musigny, or a generic Bourgogne Rouge made from across regions, its perfumed aromatics will be overpowered by the strong flavors of beef.
Why Bordeaux Pairs Well with Beef Bourguignon
Medium- to full-bodied red wines, like Bordeaux, are a more consistent pairing for beef stew. There is still variance in Bordeaux blends, which are made of differing amounts of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. But in most Bordeaux, you should have at least a medium- to high level of structured tannins, dark fruit, graphite and slate notes, oak, spices, and bold acidity. These flavors are excellent with smoky, tender Beef Bourguignon, browned in bacon fat and bathed in a rich meat sauce.
You can also consider a meaty Syrah from the Cotes du Rhone region, or a Nebbiolo from Barolo or Barbaresco. These will have the tannic content needed to match the beef stew.
Pinot Noir and Beef Bourguignon isn’t the worst pairing. It just isn’t my favorite way to let the beauty of Burgundy shine.
Can I Get Drunk Off of Beef Bourguignon?
Short answer: no, if you cook it long enough. It may be slightly concerning to see your beef swimming in a sea of red after you pour the wine in. But after a long, 4 hour cook, it will reduce down to a thick, glossy sauce.
If you are worried about alcohol levels, make sure you follow a recipe with a longer cook time. According to this article, 25% of the alcohol remains after one hour of cooking. But with 3-4 hours of cook time, nearly all of the alcohol is gone. Only a subtle wine fragrance remains, as well as an earthiness and faint fruitiness that is not present in other stews. Some recipes involve only 1.5 hours of cooking, and these will have higher alcohol levels.
If you want greater peace of mind, you can add less wine (for example, 2 cups instead of 3-4). However, know that this will yield a different result. Also, as mentioned above, there is not a significant benefit to reducing the alcohol as most of it will be cooked off in four hours.
The Recipe
There are many variations on recipes and wine pairings for Beef Bourguignon. Just so you can understand how I paired my wine, here is the exact recipe I followed.
In general, I like my beef stews to have fork-tender meat and a rich, thick gravy. So, this recipe calls for lower heat and a longer cook time. While a 4-hour cook time might seem long, it also naturally thickens the sauce. You can skip simmering it separately once cooking is done.
I used a Dutch oven because it makes this (almost) a one-pot recipe. You can brown the meat and onions in the Dutch oven, and then put the whole pot into the oven to cook. I use this Lodge Enameled Cast Iron, which is entirely oven safe, including the knobs. It yields fantastic results, for a fraction of the price of a Le Creuset.
You will find many recipes calling for higher temperatures, and cook times as short as 1.5 hours. This will result in a stronger wine flavor, tougher meat, and a more soupy gravy that needs to be reduced. If you are pressed for time and must complete the stew in 1.5 hours, I would be sure to check the meat to ensure it is tender before completing cooking.
Easy Beef Bourguignon and Wine Pairing
Ingredients
- 3 pounds chuck meat, cut into 2” cubes
- 8 oz bacon or pancetta, diced
- 1 medium white onion, chopped
- 3 cloves garlic, chopped
- 3 carrots, chopped
- Optional: Pearl onions
- 1 bottle of Burgundy or Pinot Noir
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons salt (or to taste)
- 2 sprigs thyme
- 2 tablespoons butter
- 1 pound button mushrooms, rinsed and dried
- Optional: Parsley, for garnish
Instructions
- Salt the meat. You can place it in the refrigerator overnight or continue to the next step.
- Preheat oven to 300°F. In a heavy-lidded Dutch oven over medium-high heat, sauteé the bacon or pancetta until crisp and browned. Remove to a plate, reserving the oil in the pot.
- Brown the meat in batches, ensuring all sides have some brown sear. This should take about 15-20 minutes. Remove the meat to a separate plate when done.
- Sauteé the button mushrooms until browned, but still plump and juicy. Set them aside.
- Add the white onion, carrots, and garlic, and sauteé until onions are golden brown.
- Add the wine, tomato paste, salt, and flour, stirring to mix.
- Cover Dutch oven and place into oven for 3 hours. Check the stew 2 hours in to ensure your broth levels are sufficient (if not, add more beef broth). You can also add the optional pearl onions in at this point.
- Add the sauteéd button mushrooms when the stew has 1 hour of cook time left (usually around the 3 hour mark).
- Remove the Dutch oven after 4-4.5 hours. The meat should be fork-tender at this point, with a thick, glossy gravy that doesn’t need any further reduction.
- Remove the sprigs of thyme. Optional: garnish with parsley.
- Pair with Bordeaux or a full-bodied red wine of your choice.
Notes
1 - While you can use a slow cooker instead of a Dutch oven, the cook time may take longer than 4-4.5 hours, since the heat from the slow cooker only comes from the bottom. You may also need to reduce the sauce by simmering it on the stove, since slow cookers retain more water.
Here are other dishes that pair deliciously with Bordeaux and Cabernet Sauvignon:
