#beef-bourguignon
#beef-bourguignon
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fromTasting Table
2 weeks agoWhy You Should Wait Until Beef Bourguignon Is Almost Done Before Adding Mushrooms - Tasting Table
By the time mushrooms enter the conversation in a beef bourguignon recipe, the heavy lifting of layering the dish's flavors is mostly done. The beef has browned and braised, the veg has caramelized and come together, the wine has reduced, and the meat's collagen has melted into the sauce. It's a long, gentle cook, in which mushrooms are lost if they're added too early.
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fromTasting Table
2 weeks agoThe Prep Step That's Crucial For A Successful Beef Bourguignon - Tasting Table
Smearing a tomato-pasted finger across the page of the cookbook, trying to follow the instructions as the hot oil shimmers in the pan, ready for the onion you don't have brunoised. Quick! Turn off the heat, grab a (hopefully) sharp knife, (carefully) rush through the prep, turn the burner's flame back on, and hope nothing scorched or became soggy in the interim.
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fromApartment Therapy
2 weeks agoI Made Beef Bourguignon Recipes by Julia Child and Ina Garten and There Was a Clear Winner
Two classic beef bourguignon approaches yield different results: Julia's traditional, wine-forward, thick velvety sauce vs Ina's more accessible, bolder, Cognac-enhanced, approachable stew.
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