This easy beef bourguignon recipe with brandy is braised in red wine and aromatics until tender. Cozy, elegant, and perfect for special dinners!
Beef bourguignon (also known as beef burgundy) is the ultimate comfort food, and this version gets a special twist with brandy. A humble cut of beef is slowly braised with aromatics, brandy, and red wine until it’s tender and flavorful. This cozy and elegant dish is one of the many fantastic recipes I learned and shared while teaching at TSpoons Cooking School, and I’m so excited to pass it along to you here.
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Why You’ll Love This Recipe
- Cozy and comforting: Rich flavors from red wine, brandy, and aromatics make this the perfect cold-weather dish.
- Elegant yet approachable: Impressive enough for entertaining, yet still doable at home.
- Unique twist: Brandy adds depth and warmth that sets it apart from classic versions.
- Make-ahead friendly: The flavor only gets better the next day.
- A weekend-worthy recipe: Plan ahead and enjoy the process - this dish rewards the time it takes.
Ingredients You’ll Need
- Chuck roast (about 1 ½ pounds): Cut into 2-inch pieces.
- Olive oil: For searing the beef.
- Kosher salt and black pepper: To season the beef.
- Unsalted butter: Adds richness and helps sauté the vegetables.
- Onion, celery, and carrots: Classic aromatics that build the base flavor.
- Garlic and fresh rosemary: Fresh rosemary is highly recommended for maximum flavor.
- Tomato paste: Brings richness and balance.
- All-purpose flour: Helps thicken the sauce.
- Brandy: The special twist in this recipe, adding warmth and depth.
- Red wine: Traditional in beef bourguignon; use a dry red you’d enjoy drinking.
- Beef broth: Keeps the braising liquid balanced and hearty.
- Fresh parsley: For garnish before serving.
Alcohol Substitutions:
- Brandy substitution: I recommend trying this recipe with brandy for the best flavor, but if you don’t have it, you can substitute with red wine. Cognac would also work.
- Alcohol-free option: To make this recipe without alcohol, use ¼ cup apple juice and replace the rest with beef broth.
- Beef - Chuck roast (also known as center-cut chuck roast, chuck center roast, chuck pot roast, and pot roast beef)
- Aromatics - Onion, celery, carrot, garlic, and rosemary
- Liquid - Brandy, red wine (any dry red wine), and beef broth
How to Make Beef Bourguignon with Brandy
- Brown the beef: Pat dry, season with salt and pepper, and sear in batches until nicely browned.
- Cook the aromatics: Sauté onion, celery, and carrots in butter until softened, then add garlic, rosemary, and tomato paste.
- Deglaze and build flavor: Stir in flour, then pour in brandy and red wine, scraping up all the browned bits.
- Braise the beef: Return beef to the pot, add broth, cover, and simmer gently until the meat is tender.
- Finish and serve: Reduce the sauce slightly if needed, adjust seasoning, and garnish with fresh parsley before serving.
Tips for Success
- Pat the beef dry: This helps you get a nice sear and richer flavor in the final dish.
- Check for tenderness: If the beef isn’t tender after 2 hours of braising, continue simmering. It takes time to break down the muscle fibers.
- Plan ahead: This dish takes about 3 hours, so it’s perfect for weekends or when you have time to cook slowly.
- Even better the next day: The flavors deepen overnight, making it a great make-ahead option.
- Serving ideas: Mashed potatoes are classic, but rice, polenta, or crusty bread work beautifully.
Common Questions About Beef Bourguignon with Brandy
Chuck roast is a perfect cut for braising. It is also known as center-cut chuck roast, chuck center roast, chuck pot roast, and pot roast beef. The chuck roast comes from the shoulder area of the cow. Although it has a great beefy flavor, it is a tougher cut of meat — that’s why braising works so well to make it tender.
I highly recommend giving this recipe a try with brandy for the best flavor. But if you don’t have brandy, cognac makes a good choice. If you only have red wine, you can substitute it, but the dish will resemble a more classic beef bourguignon rather than the unique brandy twist in this recipe.
After braising your meat for 1.5 to 2 hours and they are still tough, continue to Yes. Replace the brandy and wine with ¼ cup apple juice and the rest beef broth.
If your beef is still tough, it likely hasn’t cooked long enough. Braising takes time to break down the connective tissue in chuck roast. Keep simmering gently until the beef becomes tender — it’s worth the wait.
This beef bourguignon with brandy is cozy, flavorful, and a little special - the kind of dish that makes any dinner feel memorable. Whether you serve it with mashed potatoes, rice, or polenta, it’s a recipe that rewards the time it takes. I hope it brings as much comfort to your table as it has to mine.
Easy Beef Bourguignon Recipe with Brandy
Easy beef bourguignon with brandy, red wine, and aromatics. A cozy, elegant braised beef recipe perfect for weekends or special dinners.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
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1 ½ pounds chuck roast, cut into 2-inch pieces
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1 tablespoon olive oil
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1 teaspoon kosher salt (divided, plus more to taste)
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½ teaspoon black pepper (plus more to taste)
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2 tablespoons unsalted butter
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1 medium onion, diced
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2 medium carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tablespoon fresh rosemary, minced (highly recommended)
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2 tablespoons tomato paste
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2 tablespoons all-purpose flour
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¼ cup brandy
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1 cup dry red wine
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2 cups beef broth
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Fresh parsley, chopped (for garnish)
Instructions
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Sear the beef: Pat the beef dry with paper towels. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides (about 3–4 minutes per batch). Remove to a plate.
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Cook the aromatics: Reduce heat to medium. Add butter to the pot, then sauté onion, carrots, and celery until softened (about 5 minutes). Stir in garlic, rosemary, and tomato paste; cook for 1–2 minutes until fragrant.
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Build the sauce: Sprinkle in flour and stir well. Slowly pour in brandy and red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2–3 minutes to cook off the alcohol.
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Braise the beef: Return the beef and any juices to the pot. Pour in beef broth and stir. Bring to a simmer, then cover with a lid and cook on low heat for 2 to 2 ½ hours, or until the beef is tender.
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Finish and serve: Remove the lid and let the sauce reduce slightly if needed. Taste and adjust seasoning with more salt and pepper. Garnish with parsley and serve with mashed potatoes, rice, or polenta.
Notes
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Storage: Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
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Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. Add a splash of broth or water if the sauce thickens too much.
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Freezer: Store cooled beef bourguignon in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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