Beef bourguignon is a classic French stew that is rich, flavorful, and utterly delicious. However, a common issue many home cooks face when making this dish is that the sauce ends up too thin and watery. If your beef bourguignon sauce needs some help in the thickness department, not to worry! There are several easy techniques you can use to thicken it up perfectly.
In this comprehensive guide, we’ll walk through the various methods for thickening beef bourguignon sauce, from old school tricks to new techniques. We’ll also discuss the pros and cons of each approach so you can determine the best option for your stew. Let’s dive in!
Why Does Beef Bourguignon Sauce Get Watery?
Before we get into the how-to, let’s briefly go over why beef bourguignon sauce can turn out thin. There are a few key culprits:
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Not reducing the wine: Beef bourguignon sauce is classically made with red wine. If the wine isn’t reduced down sufficiently in the early stages of cooking, it will thin out the sauce.
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Excess moisture released from veggies: As veggies like onions, carrots, mushrooms etc. cook down, they release moisture into the broth. Too many veggies can make the sauce watery.
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Overcrowding the pan Cooking too much beef at once doesn’t allow for proper browning and evaporating of moisture.
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Insufficient thickening agents: Without enough starch or collagen thickening the broth, it will seem too thin.
Now that we know what causes watery sauce, let’s get into the solutions!
Traditional Solution: Make a Flour Roux
The traditional way to thicken beef bourguignon is by making a roux with flour and butter. Here’s how it’s done
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Melt a few tablespoons of butter in a saucepan over medium heat.
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Whisk in a few tablespoons of all-purpose flour to form a smooth paste. Cook for 2 minutes, whisking constantly.
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Gradually whisk in 1/2 cup of the broth from the stew, whisking vigorously to prevent lumps.
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Once fully incorporated, slowly pour the roux into the beef bourguignon, whisking as you go.
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Simmer for 10-15 minutes to thicken up.
The roux gives a nice velvety texture to the sauce. Just be careful not to add too much flour or the sauce can become gloppy.
Faster Solution: Mix up a Cornstarch Slurry
If you need to thicken up the stew quickly, cornstarch is your best bet. Here’s the method:
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In a small bowl, mix together 1-2 tablespoons cornstarch and 2 tablespoons cold water until dissolved.
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Pour the cornstarch slurry into the simmering beef bourguignon, whisking constantly.
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Let simmer for 2-3 minutes until thickened.
The slurry will start thickening immediately on contact with the hot liquid. Remove from heat as soon as it reaches the desired consistency to prevent over-thickening.
Gluten-Free Option: Use Arrowroot Powder
For a gluten-free alternative, arrowroot powder does the trick beautifully:
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Mix 1-2 tablespoons arrowroot powder with 2 tablespoons cold water in a small bowl to form a slurry.
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Whisk the slurry into the simmering stew.
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Cook for 2-3 minutes, stirring frequently, until thickened.
Arrowroot gives the sauce a silky, glossy texture. And it works just as fast as cornstarch to thicken up the broth.
Creamy Add-In: Puree Some Potatoes
Mashed potatoes are a delicious way to lend both creaminess and thickness to beef bourguignon. Simply:
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Cook 2-3 potatoes until very tender, then drain and mash smoothly with milk and butter.
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Stir the mashed potatoes into the stew and let simmer for 5 minutes to thicken up.
You can also puree some of the stew vegetables like carrots and onions in a blender and stir back in for extra body.
Natural Reduction Method
For a low-fuss thickening technique, simply let the beef bourguignon simmer away uncovered for 30-60 minutes. The natural reduction will concentrate the flavors and liquids to gradually thicken up the sauce.
Just keep an eye on it so it doesn’t reduce too far. And add a splash of broth if needed to balance out the thickness.
Flavor Boosters That Also Thicken
Aside from classic starch-based thickeners, you can also add ingredients that lend flavor and naturally thicken:
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Tomato paste – Contains pectin that thickens liquid along with umami flavor
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Red or white miso paste – Adds savory depth and thickness
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Pureed prunes – Deepens flavor and absorbs excess moisture
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Bacon grease or liver pâté – Adds body and richness
So those are the top ways to rescue a thin, sad beef bourguignon sauce! From quick cornstarch slurries to simmering it down into a luscious consistency, you have plenty of options to choose from.
When in doubt, taste and season as you go—a balanced, well-rounded stew should have a nicely clingy broth. We hope these tips help you nail the perfect texture every time. Now grab your Dutch oven and let’s get cooking! Your French grandmother would surely approve.
Here are some commonly asked questions about thickening beef bourguignon sauce:
FAQs about Thickening Beef Bourguignon
How can I thicken the sauce without ruining the flavor?
Focus on starch-based thickeners like flour, cornstarch, or arrowroot powder. They will lightly thicken without overpowering the flavor. Avoid cream or milk as it can mute the wine notes.
What if my roux is lumpy?
Whisk the lumps vigorously as you add the roux to the stew or pass it through a fine mesh strainer to remove lumps. Make sure to whisk slowly and steadily when adding roux to prevent clumping.
Can I use wine to thicken the sauce?
Yes! Reduce the wine by at least half during the initial braise for a more concentrated base. Just don’t over-reduce or the alcohol flavor will be too strong.
Should I thicken before or after adding the beef?
Ideally thicken after so you can better gauge how much thickener is needed for the final stew consistency.
How can I fix it if I add too much thickener?
Thin it out with a splash of broth, water or red wine. You can also add some pureed veggies or potatoes to balance out an overly thickened sauce.
What consistency should I aim for?
The liquid should lightly coat the back of a spoon. It should be just viscous enough to cling nicely to the beef and veggies when served.
What if my sauce separates after adding thickener?
This can happen if the stew isn’t simmering when you add it. Gently reheat and stir to emulsify the sauce again. Adding an extra spoon of thickener can also help bind it.
How do I store and reheat leftovers?
Let cool completely then refrigerate for up to 4 days. Gently reheat over low, stirring often, and add extra broth if the sauce thickens up too much.
Tips for Avoiding a Watery Sauce
- Don’t overload the pan with too much beef at once
- Reduce wine well before adding to stew
- Limit high-moisture veggies like tomatoes, mushrooms
- Use a thick-walled pot to prevent evaporation
- Skim excess fat as it can thin out sauce
- Simmer gently to avoid breaking down veg fibers
Final Takeaways on Thickening Beef Bourguignon
- A roux, slurry or reduction are simple, flavorful ways to thicken
- Arrowroot and potatoes create a silky, creamy texture
- Miso, tomato paste and prunes add flavor and body
- Thicken at the very end for best control over consistency
- Sauce should lightly coat back of a spoon with a velvety feel
With these handy tips in your back pocket, you can bid farewell to watery, lackluster beef bourguignon. Just remember—low and slow is key for maximum flavor concentration. Follow our guidance and you’ll achieve the rich, luscious sauce of your French stew dreams.
Now it’s time to break out the red wine, carrots and thyme to create this hearty classic. Your friends and family will be begging for seconds when they taste your perfected beef bourguignon. Bon appétit!