What cut of beef works best?

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.

What can I use instead of brandy?

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.

Can I make this without alcohol?

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.

Why is my beef tough after braising?

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.

Easy Beef Bourguignon Recipe with Brandy

Close-up of beef bourguignon with brandy on mashed potatoes, garnished with parsley and served with green beans.

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Easy beef bourguignon with brandy, red wine, and aromatics. A cozy, elegant braised beef recipe perfect for weekends or special dinners.

Author: George
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

Scale

1 ½ pounds chuck roast, cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon kosher salt (divided, plus more to taste)
½ teaspoon black pepper (plus more to taste)
2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tablespoon fresh rosemary, minced (highly recommended)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
¼ cup brandy
1 cup dry red wine
2 cups beef broth
Fresh parsley, chopped (for garnish)

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Instructions

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.
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.
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.
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.
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

Storage: Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
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.
Freezer: Store cooled beef bourguignon in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://www.myeclecticbites.com/brandy-braised-beef/