Skip to content

boeuf bourguignon – or bordelais?

February 19, 2014

Often the reblogs don’t print right, but this sounds so good, I wanted to share it.


boeuf bourguignon recipe
Boeuf Bourgignon is the best winter dinner. Pair this hearty stew with a hearty red and I could almost be fooled into thinking winter isn’t my most-loathed season.

But even though it’s called Bourgignon, which means it’s from Burgundy, I usually don’t use a Burgundy to make it or even drink one with it. Burgundy’s red grape is Pinot Noir, which is a light red. I prefer to cook with and drink a bigger red, usually a Bordeaux-style blend (primarily Cabernet and Merlot). Maybe there’s some cheffy reason you should use a Pinot Noir to stew meat, but my Bordeaux makes it taste awesome.

This is based on a Bon Appetit recipe, but I’ve made a lot of adjustments so here’s my revised version. SO good.

  • 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes
  • 1/3 cup all purpose flour
  • 3 onions, cut into 1-inch pieces
  • 6…

View original post 197 more words

From → Uncategorized

  1. This looks so good sweetie!

    New Blog Post: How to Look Well Rested

    • I had planned to try this, but totally forgot to buy the few ingredients I needed. I’ll go shopping again in a few days and get them then. I’m looking forward to eating this.

Comments are closed.

%d bloggers like this: