French
French
Free recipe
Beef Bourguignon
Cubes of beef chuck slowly braised in red wine with carrots, mushrooms, and pearl onions. A rib-sticking Burgundian masterpiece for cold evenings.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Render the bacon in a Dutch oven, remove, and brown the beef in batches in the bacon fat.
- Saute the carrots and onions, then return the beef with tomato paste, wine, and stock.
- Braise covered at 325 degrees F for 2 1/2 hours until the beef is fork tender.
- Brown the mushrooms and pearl onions in butter and stir into the stew before serving.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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