How to Make Beef Bourguignon | Step-by-Step video With Melissa Clark

[marilynfl]

It's cold and snowy here...and this just sounds so wonderful right now.

Beef Bourguignon Recipe (with Video) • 5★ • 2 1/2 hrs, plus marinating

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish

cooking.nytimes.com

 

[mariadnoca]

It's cold and snowy here...and this just sounds so wonderful right now.

Beef Bourguignon Recipe (with Video) • 5★ • 2 1/2 hrs, plus marinating

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish

cooking.nytimes.com

I agree it sounds delicious, but we’re having fake spring right now. It’s been in the mid 70s. I’ll hold this for a couple of weeks till winter comes back. All the people in town for the Super Bowl are getting a bit of an unusual weather treat.

 

[marilynfl]

Made this. While delicious, it's NOT a cheap dish...a 2# chuck roast was $30 and the wine (burgundy could NOT be found. Apparently there is a global climate issue with the grape. Since burgundy is the primary grape for Pinot Noir, I used a bottle of that ($20)). Then there were the pearl onions and the cremini mushrooms. All in all, it worked out to be about $8 per for 8 servings.

In another reality, it would be at least 3-4 times more expensive in a restaurant.



In Asheville, it is served as a soup/stew for $26. I think I prefer my version.