Video: Beef Bourguignon

@ Kevin, Charles Shaw "2 buck chuck" is great for cooking or drinking. I agree!! and is cheap..$2.00

So, I bought a Walmart Dutch oven just for this for $60. I used pearl onions instead of regular onions. One thing I have to say is dry the meat before browning it otherwise it steams and doesn't get the beautiful brown color. It took me 3 hours to make this. Honestly while cooking it I wasn't too happy about the taste and consistency of the stew. It tasted a little strange and was too watery BUT after cooking it uncovered for 40 min, the sauce thickened and the flavor really changed. The left overs were even more tasty. Thank you Chef John.

He never said it was beef bourguignon. It is a take on it.

This is a dish with history, it comes from Burgundy where they grow Charolais beef and raise Pinot noir grapes, so for the marinade use Pinot noir and keep in mind that the highest the quality of the wine the highest the quality of the dish, beef used to be tough so it had to be aged and then put in wine to let it softened up some more. I let the meat marinate for 48 hours no need to keep it in the refrigerator since wine contains alcohol. I do agree with the video the vegetables are the right ones and it is fine except that I would never cook it like this but one has to start somewhere and it is then that as a person you let your own good taste take the reins. I let it cook for three to four hours on very low heat and the party is for the next day after I let it cool off and reheat it again and my friend the dentist is banging at my door, (we're not gay) with this we have wines like Irancy, Pommard or Vosne Romanée, then a Brillat Savarin cheese which is like a Brie or Camembert but m

Please add the recipe link. Thanks.

@nanz80 If you have a Trader Joe's near you, try the "Two Buck Chuck" (Charles Shaw). They have a merlot and cab, both are good. Hide the bottle and no one will know it is cheap wine.

can anyone suggested a non expensive red wine that I can use with this recipe please.

If you want, recipe follows... Beef Bourguignon 2# beef cubes-seasoned w/salt & pepper 1/2# pearl onions 2 med carrots, peeled & chopped 1/4 C fresh parsley, chopped 1 bay leaf 3/4 t marjorum 3/4 t thyme 4 cloves garlic, minced 3/4 C red wine Combine in a bowl, cover, & refr. for one hr to marinate. 4-5 slices bacon, cooked & sliced and 1/2# fresh mushrooms, cleaned & quartered Add beef mixture, bacon, mushrooms, 1/4 t marjorum, 1/4 t thyme, 2/3 cups ea beef broth & red wine, 2T tom paste, salt & pepper to slow cooker. Stir & cover. Cook 4-6 hrs on med Toward end of cooking process: mix together 1/4 cup flour & 1/3 cup broth from pot, mix into a slurry and add to slow cooker, stir and continue cooking until thickened and time is up. Serve with: noodles, polenta, orzo, rice or potatoes.

you are an angel "memawinfla" thank you so much for transcribing what looks to be a great recipe for the houseful of family I will have this weekend. Merci Beaucoup!

Thanks, memawinfla, for writing out recipe. Saved me lots of trouble!