Hunks of beef are braised in red wine with bacon, shallots and mushrooms, yielding extremely tender meat in a wonderfully rich sauce. This exceptional French stew is best prepared a day ahead, and makes the perfect dinner party recipe.
Inspired by several recipes but mostly by Julia Child’s Beef Bourguignon Recipe from Mastering The Art of French Cooking and Melissa Clark’s Beef Bourguignon Recipe for the New York Times.
Preheat the oven to 325ºF.
Which wine is best for Beef Bourguignon? The wine is the braising liquid and will determine the flavor of the stew so choose a wine that you would enjoy drinking. The key is to use a dry red wine. A Burgundy or a Pinot Noir are great choices but any good quality dry red wine will work.
Keywords: boeuf bourguignon, Beef burgundy, Beef bourguignon