Modern Beef Burgundy

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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?

SERVES6 to 8

TIME4¾ to 5¼ hours, plus 30 minutes resting

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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,...

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