oven ChartsDATASHEET // CT-OV-077
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Bourguignon (Chuck Roast, Red Wine Braise) in the oven
Specification: 3 lb beef chuck cut into 2-inch cubes, browned and submerged in Pinot Noir and beef stock
Target Temp
325°F (163°C)
Radiant Heat
Total Time
2.5–3 hours
Total Cook Window
Flip Mark
90m
Turnover Point
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 325°F (163°C). Prepare beef bourguignon (chuck roast, red wine braise) (3 lb beef chuck cut into 2-inch cubes, browned and submerged in Pinot Noir and beef stock).
2
Cook & Flip
Cook for 2.5–3 hours. Flip at the 90-minute mark for even browning.
3
Check & Rest
Beef cubes are spoon-tender and braising liquid has reduced to a glossy, coat-the-spoon sauce Confirm internal temperature reaches 200°F (93°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
Mastering the Art of French Cooking (Julia Child) & Le Cordon Bleu Classic Braising Technical Tables
Pro Tip: Ensure beef chunks are thoroughly dried with paper towels before initial searing; wet meat steams instead of browning the critical fond.
Related oven Cook Times
Chicken Breast (Boneless, Skinless)
400°F (204°C)20–25 mins
Salmon Fillet (Skin-On, Center Cut)
400°F (204°C)12–15 mins
Baked Potato (Whole Russet)
400°F (204°C)50–60 mins
Bacon (Thick-Cut, Sheet Pan Method)
400°F (204°C)18–22 mins
Pork Chops (Bone-In, 1-inch Thick)
400°F (204°C)18–22 mins
Chicken Thighs (Bone-In, Skin-On)
425°F (218°C)35–45 mins