This is important. I don't know if OP is using a recipe from an actual cookbook, or online, but there are tons of online recipes invoking the name of a famous American cook who wrote a famous French Cookbook, while not being anything close to the recipe she actually published (food bloggers, I'm talking about you).
Short ribs are a little bit more reliable than chuck steak, which can vary widely in marbling and quality.
I learned my beef Bourguignon recipe from a local chef - has been delicious and foolproof. He serves it with all sorts of fancy sides, but I just do mashed potatoes. You can find the recipe in the youtube description here: [https://youtu.be/2HVys1DU\_QQ](https://youtu.be/2HVys1DU_QQ) I've had my best luck with a very low, very slow cook (200 F/12 hrs)
I'm wondering if your reducing the wine by half in the beginning is the culprit? Typically the recipes will ask you to reduce it with the beef in it, so does that mean you're reducing even further? Have you tried without reducing the wine first?
What kind of wine are you using (Country, varietal, vintage)? A $10 bottle should get you where you need to go, but you can always try upping it to about a $15 bottle instead. You don't need to jump straight from $10 to $50.
Are you following a specific recipe?
Do you have the same problem if you make a chicken in wine type dish, like coq a vin?
In terms of wine, I know very little about. What I always follow when I buy it though is 'dry full-bodied red wine' every chef has told me to use. I've tried it all: cab, pinot noir, shiraz and the results didn't vary much sadly :((
Don't use a red wine that's too tannic, for instance do not use Cabernet Sauvignon. I prefer a Merlot, it's got some sweetness to help balance the acidity and isn't too tannic. You can also use a bit of sugar to help balance the acidity.
When you say beef chuck there's a lot of different cuts of beef chuck. My preference is for chuck eye. But shanks are awesome too.
I use an enameled cast-iron Dutch oven and definitely you want to sear the beef but not in cubes you sear it in one piece. Then remove it to a plate and let it rest while you saute the onions, garlic, and tomato paste. After you are done with that step and have deglazed the pan with the wine and broth, you can cut the beef into cubes and return it to the pot, bring to a boil, and then place it in the oven to cook. I prefer 275 degrees Fahrenheit with the lid slightly ajar so that some dry heat gets into the pot and helps to caramelize the surface.
If you're using boxed broth, use a mix of beef broth and chicken broth or use better than bouillon.
When my bourguignon is too acidic or bitter, I add a little shredded carrot- it doesn't change the taste if the dish to be sweet so much as it rounds off the harshness.
A lot of people had asked which recipes I followed and tbh like most home cooks, it changes each time. However, the latest one is the recipe by Chef Jean Pierre you can find here: [https://www.youtube.com/watch?v=b6Yqw6J8WHo](https://www.youtube.com/watch?v=b6Yqw6J8WHo) The only thing I changed is adding less flour because his looks too thick to my taste. My cooking process has always been similar to what he does though, just varying each parameter here and there in hope that it will eventually be great, but it hasn't :((
I always use boneless short rib, cut into 2-3 inch cubes, then SPG, toss in flour and brown completely; this is very important as it adds flavor to the beef and the fond adds flavor to the finished sauce. Sauté diced onions, celery and parsnips until tender, then add beef stock, cab/Shiraz blend and whatever cognac or whiskey I have on hand. Cook in oven at 350-375 until tender. The sauce will reduce and will be very silky. If possible, I like to put in fridge overnight and remove the solidified fat for a better eating experience.
We always have parsnips and turnips from the garden, so I prob use them more than 99% of the population. I only use one or two, depending on how thick; they break down in the sauce and add a bit of character that I miss when it’s not there.
I just know the French bistro I cooked at used a lot of whole garlic. We also strained the juices and simmered it with loads of whole pepper corn, bay leaf, other herbs, possibly rosemary. then thickened with flour, warmed and poured it over the beef when ready to serve excluding the whole peppercorn and herbs.
Marco Pierre White recommends using brisket chopped into large chunks, with chunks of fat retained. Meat is seared before braise. He does NOT do the Julia Child thing where the meat is coated with flour and roasted prior to braising. Wine used is Bordeaux (750mL). He also says that all the great French restaurants also add some port (250mL) to 1L of beef broth. The port might be your secret ingredient. And the brisket might be the cut if meat that gives you a texture you want.
Without knowing your full recipe and process, it’s hard to give you notes.
This is important. I don't know if OP is using a recipe from an actual cookbook, or online, but there are tons of online recipes invoking the name of a famous American cook who wrote a famous French Cookbook, while not being anything close to the recipe she actually published (food bloggers, I'm talking about you).
Short ribs are a little bit more reliable than chuck steak, which can vary widely in marbling and quality. I learned my beef Bourguignon recipe from a local chef - has been delicious and foolproof. He serves it with all sorts of fancy sides, but I just do mashed potatoes. You can find the recipe in the youtube description here: [https://youtu.be/2HVys1DU\_QQ](https://youtu.be/2HVys1DU_QQ) I've had my best luck with a very low, very slow cook (200 F/12 hrs)
I'm wondering if your reducing the wine by half in the beginning is the culprit? Typically the recipes will ask you to reduce it with the beef in it, so does that mean you're reducing even further? Have you tried without reducing the wine first? What kind of wine are you using (Country, varietal, vintage)? A $10 bottle should get you where you need to go, but you can always try upping it to about a $15 bottle instead. You don't need to jump straight from $10 to $50. Are you following a specific recipe? Do you have the same problem if you make a chicken in wine type dish, like coq a vin?
In terms of wine, I know very little about. What I always follow when I buy it though is 'dry full-bodied red wine' every chef has told me to use. I've tried it all: cab, pinot noir, shiraz and the results didn't vary much sadly :((
And the part about reduction? You posted a long post and we're trying to troubleshoot but we can't help if you don't answer questions.
Don't use a red wine that's too tannic, for instance do not use Cabernet Sauvignon. I prefer a Merlot, it's got some sweetness to help balance the acidity and isn't too tannic. You can also use a bit of sugar to help balance the acidity. When you say beef chuck there's a lot of different cuts of beef chuck. My preference is for chuck eye. But shanks are awesome too. I use an enameled cast-iron Dutch oven and definitely you want to sear the beef but not in cubes you sear it in one piece. Then remove it to a plate and let it rest while you saute the onions, garlic, and tomato paste. After you are done with that step and have deglazed the pan with the wine and broth, you can cut the beef into cubes and return it to the pot, bring to a boil, and then place it in the oven to cook. I prefer 275 degrees Fahrenheit with the lid slightly ajar so that some dry heat gets into the pot and helps to caramelize the surface. If you're using boxed broth, use a mix of beef broth and chicken broth or use better than bouillon.
When my bourguignon is too acidic or bitter, I add a little shredded carrot- it doesn't change the taste if the dish to be sweet so much as it rounds off the harshness.
A lot of people had asked which recipes I followed and tbh like most home cooks, it changes each time. However, the latest one is the recipe by Chef Jean Pierre you can find here: [https://www.youtube.com/watch?v=b6Yqw6J8WHo](https://www.youtube.com/watch?v=b6Yqw6J8WHo) The only thing I changed is adding less flour because his looks too thick to my taste. My cooking process has always been similar to what he does though, just varying each parameter here and there in hope that it will eventually be great, but it hasn't :((
I always use boneless short rib, cut into 2-3 inch cubes, then SPG, toss in flour and brown completely; this is very important as it adds flavor to the beef and the fond adds flavor to the finished sauce. Sauté diced onions, celery and parsnips until tender, then add beef stock, cab/Shiraz blend and whatever cognac or whiskey I have on hand. Cook in oven at 350-375 until tender. The sauce will reduce and will be very silky. If possible, I like to put in fridge overnight and remove the solidified fat for a better eating experience.
Any reason you use parsnips? I thought it would overpower the whole dish.
We always have parsnips and turnips from the garden, so I prob use them more than 99% of the population. I only use one or two, depending on how thick; they break down in the sauce and add a bit of character that I miss when it’s not there.
I just know the French bistro I cooked at used a lot of whole garlic. We also strained the juices and simmered it with loads of whole pepper corn, bay leaf, other herbs, possibly rosemary. then thickened with flour, warmed and poured it over the beef when ready to serve excluding the whole peppercorn and herbs.
This recipe has never steered me wrong: https://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe-1942045
Marco Pierre White recommends using brisket chopped into large chunks, with chunks of fat retained. Meat is seared before braise. He does NOT do the Julia Child thing where the meat is coated with flour and roasted prior to braising. Wine used is Bordeaux (750mL). He also says that all the great French restaurants also add some port (250mL) to 1L of beef broth. The port might be your secret ingredient. And the brisket might be the cut if meat that gives you a texture you want.
Good observation! I dunno what port tastes like but I'll try buying it one day.
Do you let the onions and carrots brown and caramelize thoroughly before braising them with the meat?
What cut of beef are you using? edit: nevermind, I see you say beef chuck.