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?
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,...