Modern Beef Burgundy

138 comments
By

Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

SERVES 6 to 8

TIME 4¾ to 5¼ hours, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

We wanted our boeuf bourguignon recipe to have tender braised beef napped in a silky, rich sauce with bold red wine flavor but without all the work that the classic recipe requires. We cook the stew in the oven, uncovered in a roasting pan,...

Print