Boeuf bourguignon what kind of wine

Maybe the great cooks of Burgundy were the first ones to whip up this beloved stew, or maybe someone else did it in the style of those great cooks and attached their adjective appropriately. All of this is ultimately just a technicality, one that doesn't matter much in the scope of things.

Some technicalities, though, do matter. In particular, the technicalities of how we make what is arguably the world's greatest beef stew.

Let's start with the beef. Before you start cooking your stew, you want an appropriate cut of beef. More specifically, you want one that's rich in connective tissue made of collagen some good marbled fat in the mix doesn't hurt none either.

Meat that has lots of collagen in it starts off tough as heck—it tends to come from the strongest parts of an animal's body—but, as it cooks, it very slowly transforms into meltingly soft and moist gelatin. It's that gelatin that makes the meat still seem moist even after the muscle fibers have inevitably dried out from long cooking. Try stewing a lean, tender cut of beef, like filet mignon, for a couple of hours and you'll end up with scraps of meat that would compete with jerky in toughness and dryness.

A boneless chuck roll, which comes from the cow's incredibly strong shoulder, is perfect for stewing, and it tends to be pretty cheap, so it's what I call for here. You have other options, though, so feel free to peruse my list of top stewing beef cuts for more ideas. To prep the beef, most recipes tell you to dice it into small pieces first, then brown them on all sides.

That browning helps develop flavor, but it also dries out the surface of the beef cubes. Even after they've spent a couple of hours submerged in stewing liquids, you can still detect the toughness of their browned exteriors. To mitigate this, we take a slightly different approach with our stews on Serious Eats. We start by slicing the beef into about three large steaks or slabs, and then we brown only the two largest sides of each. Only after the beef is browned do we cut it up into stew-size cubes.

How big is stew size? Well, for some folks, it's about an inch. Problem there is that, while one-inch cubes will give you spoon-size bites, they'll also dry out a lot faster than larger pieces.

We want moist and tender meat, so we size our cubes up to somewhere between one and a half and two inches. The final stew will have meat that may require being cut with a knife or, more likely, the side of your fork, if your stew is cooked right , but we're okay with that. A lot of beef stew recipes, including ones for boeuf Bourguignon, say that for the best flavor, you should marinate the beef first.

We use cookies on our website to provide the best possible experience. You can find out more about how we use cookies here. Sign in. The other upside of this amazingly tasty dish is that it tastes even better the next day. Let it sit overnight so it can impregnate with the sweetness of the beef and the flavour of the wine. Then, all you have to do on the day is to reheat it, while bringing out your wine glasses and waiting for your guests. First, it is important to know which wine to use for your beef bourguignon.

This dish requires you to use red wine. Not any red wine will give you the desired results. Pinot noir or Gamay type are the best suitable type of wine for this dish. So if on your bottle it says Pinot noir even without any other mention, you can go ahead and buy it. Another important information is you do not need to buy an expensive wine. You can save it to drink it with the meal, instead. However, it is not uncommon that the wine used in the dish is also served on the table.

Basically you pour half of the bottle in and save the other half to drink it. Hehe, I saw that big smile! Set the mushrooms aside. Return the beef, onions and lardons to the pan. Add the mushrooms about 20 minutes before the end of cooking.

If you prefer a thicker sauce, scoop out the meet and veg and boil rapidly to reduce. Discard the bouquet garni and celery before serving. Sign up to receive our newsletter! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy.