This is my first time doing Boeuf Bourguignon, so I don't have much of a comparison. Overall, this recipe works well. First, this recipe suggest marinating all main ingredients before hands, while other recipes (including Julia Child) suggest saute first to brown the beef. I marinade overnight (instead of two days) and the aroma of the wine really saturate into the ingredients. But the downside of marinating before hands is that the beef does not brown well (even after padding dry), and will secrete lot of water when sautéed. Next time I will try saute first then add the wine while cooking. Second, I used an average bottle of Pinot Noir, since most recipe emphasis on the quality of the wine and mentioned Pinot Noir (as a cheaper substitute for a bottle of Burgundy). I don't know much about wine but Pinor Noir worked well. But I used much more than this recipe suggests: one whole bottle for four servings. Third, I suggest replacing the second half of onion by shallots, which will hold up better after cooking and gives a better texture.
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This is my first time doing Boeuf Bourguignon, so I don't have much of a comparison. Overall,...