Modern Beef Burgundy

From Meat and Potatoes with Panache

Modern Beef Burgundy

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,...

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, so that the exposed surfaces of the meat brown as it braises, allowing us to eliminate the time-consuming step of searing it beforehand. Similarly, we used the oven, rather than the stovetop, to render the salt pork and to prepare the traditional mushroom and pearl onion garnish.

Watch the Full Episode

Meat and Potatoes with PanacheSeason 14, Ep. 1401

Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato r...