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Beef Bourguignon without the Burgundy

In this video, you’ll see how to make a classic French beef stew. Cubes of chuck roast are braised low and slow in red wine and a little beef broth until impossibly tender. Of course, traditional beef Bourguignon is braised in red Burgundy wine. Chef John is using merlot here. It was less expensive than French Burgundy and produces a stew that's just as delicious. Merlot is a good choice because, like Pinot Noir (Burgundy), it doesn’t have big, astringent tannins that will cook down and concentrate. Give this a try, it's unbelievably good, luxurious comfort food for the chilly months. Watch the video, then get the recipe for Chef John’s Beef Bourguignon Without the Burgundy. Serve it over mashed potatoes.

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