We’ve discovered that Ina Garten’s beef bourguignon transforms an intimidating French classic into an achievable masterpiece for home cooks. The Barefoot Contessa’s genius lies in her simplified approach that doesn’t sacrifice any of the rich, wine-soaked flavors that make this dish legendary.
This recipe delivers tender chunks of beef swimming in a velvety burgundy sauce studded with mushrooms, pearl onions, and crispy bacon. What sets Ina’s version apart is her smart technique of braising everything in the oven rather than babysitting it on the stovetop. We love how she breaks down this restaurant-quality dish into manageable steps that guarantee success every time.
Whether you’re planning an elegant dinner party or craving ultimate comfort food, this beef bourguignon will become your go-to showstopper. The incredible aroma alone will have your guests convinced you’ve been cooking all day – even though Ina’s method makes it surprisingly straightforward.
About Ina Garten’s Beef Bourguignon
We love how Ina Garten transforms the intimidating classic French beef bourguignon into an approachable masterpiece that delivers restaurant quality results at home. Her signature adaptation eliminates much of the traditional fussiness while preserving every bit of the dish’s soul stirring flavor.
The Barefoot Contessa’s version centers around her brilliant oven braising technique that sets her recipe apart from stovetop methods. We appreciate how this hands off approach allows the beef to slowly transform into fork tender perfection while we attend to other tasks. Her method requires less active monitoring than traditional recipes yet produces consistently exceptional results.
Garten’s ingredient selection demonstrates her keen understanding of flavor building. She uses good quality burgundy wine as the braising liquid base which infuses the beef with deep complex notes. Pearl onions add sweetness and visual appeal while thick cut bacon provides smoky richness that permeates throughout the dish.
Her technique for browning the beef chuck creates the foundation for incredible depth of flavor. We find her method of searing the meat in batches prevents overcrowding and ensures proper caramelization on all surfaces. This crucial step develops the fond that becomes the base for the rich sauce.
The mushroom component in Garten’s recipe showcases her attention to texture and taste balance. She uses a combination of mushroom varieties that hold their shape during the long braising process while contributing earthy umami notes. Her timing for adding the mushrooms prevents them from becoming mushy while ensuring they absorb the wine flavors.
Garten’s recipe timing makes this elegant dish completely manageable for home cooks. The total cooking time spans about three hours but most of that occurs unattended in the oven. We can prepare the initial steps in the morning and let the oven work its magic while we handle other dinner preparations.
Her serving suggestions elevate the entire dining experience beyond just the main dish. Garten recommends pairing the bourguignon with creamy mashed potatoes or egg noodles that soak up the luxurious sauce. Fresh herbs like thyme and parsley provide bright color contrast and aromatic finish touches.
Essential Equipment for This Recipe
Success with Ina Garten’s beef bourguignon depends heavily on having the right tools at our disposal. A large Dutch oven serves as the cornerstone piece of equipment for this recipe, with Le Creuset being the gold standard that Garten herself recommends. This heavy-bottomed vessel excels at browning meat, sautéing vegetables, and transitioning seamlessly from stovetop to oven for the crucial braising process.
We need a reliable slotted spoon to efficiently remove bacon and other ingredients without carrying excess fat along with them. This tool becomes essential when we’re working in batches and need to maintain clean separation between cooking steps.
A heavy-bottomed skillet or pan proves invaluable for preparing the mushrooms and pearl onions separately from the main stew. These ingredients require their own dedicated cooking space to achieve the proper golden caramelization that makes Garten’s version so exceptional.
Our oven plays a critical role in this recipe, maintaining the steady 250°F temperature that allows the beef to become fork-tender without constant supervision. This low and slow approach transforms what could be a demanding stovetop technique into a manageable hands-off braising method.
A mixing bowl becomes necessary when we prepare the butter-flour paste that thickens the sauce to its signature velvety consistency. This simple tool helps us create the smooth mixture that prevents lumping in our finished dish.
Sharp knives and a sturdy cutting board handle the extensive prep work this recipe requires, from cubing the chuck beef to dicing bacon and chopping vegetables. Quality cutting tools make the preparation process more efficient and safer.
We rely on a wooden spoon or spatula for stirring ingredients and scraping up those precious browned bits from the bottom of the Dutch oven during deglazing. These caramelized pieces contribute essential flavor depth to our final sauce.
| Equipment | Primary Function | Why It Matters |
|---|---|---|
| Large Dutch oven | Browning, sautéing, braising | One-pot cooking from start to finish |
| Slotted spoon | Removing ingredients | Clean separation without excess fat |
| Heavy-bottomed skillet | Sautéing mushrooms/onions | Proper caramelization |
| Oven | Low-temperature braising | Hands-off tender results |
| Mixing bowl | Thickening paste preparation | Smooth sauce consistency |
| Sharp knives | Ingredient preparation | Efficient and safe prep work |
| Wooden spoon | Stirring and deglazing | Flavor development |
Each piece of equipment serves a exact purpose in achieving the balanced flavors and tender textures that make this beef bourguignon exceptional. Having these tools ready before we begin ensures our cooking process flows smoothly from start to finish.
Ingredients
We organize Ina Garten’s beef bourguignon ingredients into four distinct categories to streamline our preparation process. This systematic approach ensures we have everything ready before beginning the cooking process.
For the Beef
- 1 tablespoon good olive oil
- 4 slices applewood smoked bacon, sliced into ½ inch pieces
- 2 to 2½ pounds chuck beef, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper (to taste)
We start with quality chuck beef that will become fork-tender during the braising process. The applewood smoked bacon adds essential smoky richness while the rendered fat becomes our cooking medium for searing the beef cubes.
For the Braising Liquid
- ½ cup Cognac (used to flame and cook off alcohol)
- 1 (750 ml) bottle good dry red wine such as Pinot Noir or Cote du Rhone
- 2 cups low sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Our braising liquid creates the foundation of deep, complex flavors that define this classic dish. We use Cognac to deglaze and add sophisticated depth before introducing the red wine. Good quality Pinot Noir or Cote du Rhone wines work exceptionally well for braising, while beef broth provides additional body to the sauce.
For the Vegetables
- 4 large carrots, sliced diagonally into 1-inch chunks
- 1 large yellow onion, sliced
- 2 teaspoons chopped garlic (approximately 2 cloves)
- 1 pound frozen whole pearl onions (or fresh pearl onions peeled)
- 1 pound fresh mushrooms, stems discarded and caps thickly sliced
We select vegetables that maintain their shape and contribute distinct flavors during the long braising process. Pearl onions add natural sweetness while mushrooms provide earthy umami notes. Carrots cut diagonally create appealing presentation and cook evenly alongside the beef.
For the Garnish
- 4 tablespoons unsalted butter, at room temperature (divided use)
- 3 tablespoons all-purpose flour (for thickening the sauce)
- ¼ cup chopped parsley
- Mashed potatoes or crusty toasted bread for serving (optional)
We finish our bourguignon with a butter and flour mixture called beurre manié that thickens the sauce to perfect consistency. Fresh parsley brightens the rich dish with color and herbaceous notes. Serving accompaniments like mashed potatoes or crusty bread help soak up the luxurious sauce.
Prep Work
Proper preparation forms the foundation of Ina Garten’s exceptional beef bourguignon. We’ll organize our ingredients and tackle each component methodically to ensure seamless cooking and maximum flavor development.
Preparing the Beef
We start by cooking 8 ounces of diced bacon in our large Dutch oven over medium heat until crispy. The rendered bacon fat becomes our flavor base for browning the beef. After removing the bacon and setting it aside, we pat dry 2½ pounds of chuck beef cut into 1-inch cubes and season generously with kosher salt and freshly ground black pepper.
Working in batches prevents overcrowding, we brown the beef cubes in the bacon fat until evenly seared on all sides. Each batch should develop a deep caramelized crust that locks in flavor and creates the foundation for our rich sauce. We remove each batch and set aside, allowing the fond to build in the bottom of our Dutch oven.
Preparing the Vegetables
Our vegetable preparation begins with slicing 1 pound of carrots diagonally into 1-inch chunks and cutting 2 yellow onions into slices. We toss these vegetables with 1 tablespoon salt and 2 teaspoons pepper in the rendered fat remaining in our Dutch oven. Cooking for 10-15 minutes while stirring occasionally allows the onions to develop a light brown color and sweet flavor.
We add 2 teaspoons chopped garlic (about 2 cloves) and cook for an additional minute until fragrant. The next step requires careful attention as we add ½ cup Cognac and ignite it to burn off the alcohol safely. Once the flames subside, we return the beef and bacon to the pot with our aromatic vegetables.
Making the Bouquet Garni
Ina Garten incorporates fresh herbs directly into the braising liquid rather than creating a traditional tied bouquet garni. We add 1 teaspoon fresh thyme leaves along with the wine and broth. This approach allows the herbs to infuse throughout the cooking process while eliminating the need to fish out a bundle later.
The aromatic foundation continues as we pour in 1 bottle of dry red wine (such as Pinot Noir or Cote du Rhone) and add enough of our 2 cups beef broth to almost cover the meat. We stir in 1 tablespoon tomato paste, which adds depth and helps thicken our braising liquid naturally during the long cooking process.
Instructions
We’ll guide you through Ina Garten’s methodical approach to beef bourguignon, breaking down each stage to ensure perfect results. Our step-by-step process builds layers of flavor through proper browning and slow braising techniques.
Browning the Beef
We begin by preheating our oven to 250°F for the gentle braising process ahead. In our large Dutch oven, we heat olive oil over medium heat and add the diced thick-cut bacon, cooking for 8 to 10 minutes until beautifully browned and crispy. Once the bacon releases its rendered fat and achieves that golden color, we remove it with a slotted spoon and set it aside.
Next, we pat our 2.5 pounds of cubed chuck beef completely dry with paper towels, then season generously with salt and pepper. Working in batches to avoid overcrowding, we brown the beef cubes in the bacon fat over medium heat, turning them to achieve caramelization on all sides. This crucial step creates the deep, rich flavor foundation through proper browning and develops the fond that will enhance our sauce.
Building the Base
We add our sliced carrots and onions directly to the remaining bacon fat in the pot, tossing them with salt and pepper to coat evenly. Cooking these vegetables for 10 to 15 minutes while stirring occasionally allows them to soften and the onions to develop their characteristic light brown color. The natural sugars in the vegetables caramelize during this process, adding sweetness and depth to our bourguignon base.
After the vegetables reach the perfect golden stage, we add our chopped garlic and cook for just 1 additional minute until fragrant. We then carefully pour in ½ cup of Cognac, allowing it to ignite briefly to burn off the alcohol content. Once the flames subside, we return our beautifully browned beef and crispy bacon to the pot along with any accumulated juices.
Adding the Braising Liquid
We pour in our entire 750ml bottle of good dry red wine, preferably a Pinot Noir, which provides the signature burgundy color and complex flavor profile. To this wine base, we add approximately 2 cups of beef broth, ensuring the liquid nearly covers our meat and vegetables. The combination of wine and broth creates the perfect braising environment for tender, flavorful results.
We stir in 1 tablespoon of tomato paste, which adds richness and helps thicken our sauce naturally. Fresh thyme sprigs go directly into the pot, infusing the braising liquid with aromatic herbs. We bring this beautiful mixture to a gentle simmer on the stovetop before transferring to our preheated oven.
Slow Braising Process
We cover our Dutch oven with a tight-fitting lid and place it in the 250°F oven for the slow braising phase. The beef and vegetables braise undisturbed for 1 hour and 15 minutes to 1 hour and 30 minutes, until everything becomes fork tender. This low, steady heat allows the tough connective tissues to break down completely.
While the bourguignon braises, we prepare our beurre manié by mixing 2 tablespoons of softened butter with 3 tablespoons of flour until smooth. Once our braising time is complete, we remove the pot from the oven and stir in this butter-flour mixture along with 1 pound of frozen pearl onions and our pre-sautéed mushrooms. We return the pot to the stovetop, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes more. This final step thickens our sauce to the perfect consistency while fully cooking our added vegetables.
Preparing the Garnish
The garnish components elevate Garten’s beef bourguignon from good to extraordinary. We prepare the pearl onions and mushrooms separately to maintain their distinct textures and flavors.
Sautéing the Pearl Onions
We start by heating a combination of butter and oil in our heavy-bottomed skillet over medium heat. The pearl onions go into the hot fat and we sauté them until they develop a light golden-brown color on all sides.
Once the onions achieve proper browning we add approximately 1/2 cup of beef stock to the pan. We season with salt and pepper then create an herb bouquet using fresh parsley thyme and bay leaf. The herb bundle gets nestled among the onions.
We let the onions simmer uncovered allowing the liquid to gradually evaporate while they become tender. This process typically takes about 20 minutes though we watch carefully to prevent burning. The onions are ready when they yield easily to a fork and the stock has reduced to a glossy coating.
Cooking the Mushrooms
We clean our skillet and add a small amount of butter over medium heat. The mushrooms go into the hot butter in a single layer to ensure even browning.
We cook the mushrooms for approximately five minutes without stirring initially. This allows them to develop a beautiful golden-brown surface. Once browned we gently stir and continue cooking until they become slightly softened while maintaining their shape.
The mushrooms are perfectly cooked when they release their moisture and concentrate their earthy flavors. We set both the pearl onions and mushrooms aside until the final stages of our bourguignon preparation.
Final Assembly and Serving
We reach the most rewarding stage of Ina Garten’s beef bourguignon when we bring together all our carefully prepared components. After the beef has braised for approximately 2 hours in our burgundy wine mixture, we create a rich, velvety sauce by stirring in a butter and flour paste. This beurre manié transforms our braising liquid into a luxurious coating that clings beautifully to every ingredient.
Our separately sautéed pearl onions and golden brown mushrooms now join the party, along with those crispy bacon pieces we set aside earlier. The combination creates a symphony of textures and flavors that defines authentic French bourguignon. We fold these elements gently into our tender beef, allowing the flavors to meld without breaking apart our perfectly cooked vegetables.
The final 30-minute simmer brings everything together harmoniously. During this crucial period, we watch as the sauce reduces slightly and all components absorb the rich wine flavors. We remove those bay leaves that have done their aromatic work and taste for seasoning, adjusting with salt and pepper as needed.
Serving our masterpiece requires the right accompaniments to showcase Garten’s brilliant technique. We recommend ladling the bourguignon over creamy mashed potatoes, which provide the perfect canvas for soaking up that luscious wine sauce. Alternatively, crusty French bread works beautifully for those who prefer to savor every drop of the reduced braising liquid.
The visual presentation matters as much as the taste. We sprinkle fresh chopped parsley over each serving, adding a bright pop of color against the deep burgundy sauce. Steam rises from each bowl, carrying the intoxicating aromas of wine, herbs, and perfectly braised beef that signal the successful completion of this French classic.
| Assembly Component | Timing | Purpose |
|---|---|---|
| Butter-flour paste | After 2 hours braising | Thickens sauce to proper consistency |
| Pearl onions & mushrooms | Add after thickening | Maintains texture and distinct flavors |
| Final simmer | 30 additional minutes | Melds all flavors together |
| Seasoning adjustment | Before serving | Balances salt and pepper to taste |
Make-Ahead Instructions
We love that Ina Garten’s beef bourguignon actually improves when prepared in advance, making it an ideal dish for entertaining. The resting time allows all the complex flavors to meld together beautifully, creating an even more delicious result the next day.
After completing the initial braising step in the oven, we recommend allowing the stew to cool completely at room temperature. Transfer the entire Dutch oven to the refrigerator, or move the bourguignon to a large storage container if you need the pot for other cooking. The dish stays fresh in the refrigerator for several days when properly covered.
When we’re ready to serve the make-ahead bourguignon, we start by removing any solidified fat that has risen to the surface. This skimming step creates a cleaner, more refined flavor and prevents the sauce from becoming greasy. The cold fat layer lifts off easily with a spoon, leaving behind the pure, concentrated essence of the dish.
Reheating requires gentle care to preserve the tender texture of the beef. We place the Dutch oven over medium-low heat and warm the bourguignon slowly, stirring occasionally to ensure even heating throughout. The low temperature prevents the beef from becoming tough while allowing the sauce to return to its velvety consistency.
During the reheating process, we taste and adjust the seasoning as needed. Sometimes a pinch of salt or freshly ground black pepper enhances the flavors that have developed overnight. Fresh herbs like thyme or parsley added just before serving brighten the rich, wine-infused sauce and provide a beautiful garnish.
The make-ahead approach transforms this classic French stew into a stress-free entertaining option. We can focus on preparing sides and setting the table while the bourguignon gently warms, knowing that our guests will experience the full depth of flavor that only time can create.
Storage and Reheating Tips
Proper storage ensures we can enjoy our beef bourguignon for days after preparing it. We should store leftover portions in airtight containers in the refrigerator for up to 4 days. The rich wine-based sauce actually improves with time as the flavors continue to develop.
For longer storage periods, we can freeze beef bourguignon for up to 3 months. We recommend dividing the stew into individual portions before freezing to make reheating more convenient. Label each container with the date to track freshness and ensure we use the oldest portions first.
| Storage Method | Duration | Container Type |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight containers |
| Freezer | Up to 3 months | Freezer-safe containers |
When we’re ready to enjoy frozen beef bourguignon, we should thaw it overnight in the refrigerator. This gradual thawing process maintains the texture and flavor of both the tender beef and vegetables.
Reheating requires gentle care to preserve the dish’s luxurious qualities. We prefer reheating on the stovetop over low heat, stirring occasionally to ensure even warming throughout. This method prevents the beef from drying out and maintains the sauce’s silky consistency.
For convenience, we can use the microwave on medium heat settings. Heat the bourguignon in short bursts, stirring between each interval to promote even warming. This prevents hot spots that could overcook the tender beef.
The sauce may thicken during storage, but we can easily restore its proper consistency. Add a splash of beef broth or water during reheating if the sauce becomes too thick. This maintains the proper balance between the rich wine flavors and the tender beef.
We never recommend reheating beef bourguignon at high temperatures, as this can toughen the carefully braised meat and break the delicate sauce emulsion.
Serving Suggestions
We recommend serving this rich beef bourguignon over creamy mashed potatoes to create the perfect foundation for the luxurious wine sauce. The smooth texture of well-prepared mashed potatoes allows every drop of the burgundy-infused sauce to be absorbed and savored.
Buttered egg noodles provide another excellent base that complements the tender beef and aromatic vegetables. Wide ribbon noodles work particularly well as they hold the sauce beautifully and create a satisfying contrast to the fork-tender meat.
Crusty French bread serves as our go-to accompaniment when we want guests to soak up every bit of the flavorful braising liquid. We slice thick pieces of sourdough or baguette and toast them lightly to create the perfect vessel for this hearty stew.
Garlic toast elevates the dining experience by adding aromatic complexity that enhances the dish’s already rich flavor profile. We prepare it by brushing toasted bread with butter infused with minced garlic and fresh herbs.
| Serving Option | Portion Size | Ideal Temperature |
|---|---|---|
| Mashed Potatoes | 1 cup per serving | Hot (140°F) |
| Egg Noodles | 1.5 cups cooked | Warm (120°F) |
| Crusty Bread | 2-3 thick slices | Room temperature |
| Garlic Toast | 2 pieces | Warm (100°F) |
Fresh parsley provides the perfect finishing touch that brightens the deep flavors of the bourguignon. We chop it finely and sprinkle it generously over each serving just before presenting the dish to our guests.
The generous portion size of approximately 6 servings makes this recipe ideal for dinner parties and family gatherings. We find that serving the bourguignon family-style in the Dutch oven creates an inviting presentation that encourages conversation and sharing.
Wine pairing enhances the overall dining experience when we serve a glass of the same red wine used in the cooking process. This creates harmony between the dish and beverage while allowing guests to appreciate the depth of flavor achieved through the braising technique.
Chef’s Tips for Perfect Results
We rely on a heavy Dutch oven like Le Creuset for even heat distribution throughout the braising process. The thick walls and tight-fitting lid create the ideal environment for our beef to become fork-tender while maintaining consistent temperature.
Brown the beef in batches to avoid overcrowding the pot. When we add too much meat at once, it steams rather than sears, preventing the deep caramelization that forms the flavor foundation of our bourguignon. Each batch should have space between pieces for proper browning.
Don’t skip the Cognac ignition step if you choose to include it. We carefully light the alcohol to burn off the harsh bite while leaving behind complex flavor notes that add depth to our sauce. This technique transforms the braising liquid from good to extraordinary.
Maintain the low oven temperature at 250°F for perfectly tender results. We trust this gentle heat to slowly break down the tough connective tissues in chuck beef without overcooking the exterior. Higher temperatures rush the process and create tough, chewy meat.
Finish with beurre manié for the signature glossy sauce texture. We mash room temperature butter with flour to create this paste, then whisk it into our hot stew. This French technique produces a silky, restaurant-quality sauce that coats each piece of beef beautifully.
| Technique | Temperature | Time | Result |
|---|---|---|---|
| Beef browning | Medium-high heat | 3-4 minutes per side | Deep caramelization |
| Oven braising | 250°F | 1¼ hours | Fork-tender beef |
| Final simmer | Low heat | 10 minutes | Thickened sauce |
Prepare pearl onions and mushrooms separately to maintain their distinct textures. We cook these components individually before adding them to the stew, ensuring they don’t become mushy during the long braising process. The pearl onions retain their shape and sweetness while mushrooms keep their firm, meaty texture.
Taste and adjust seasoning at the end of cooking. We always check our bourguignon before serving, adding salt and pepper as needed since the flavors concentrate during the long cooking process. Fresh herbs added at the last minute brighten the rich, wine-forward sauce.
Conclusion
We’ve found that Ina Garten’s beef bourguignon strikes the perfect balance between authentic French cooking and practical home preparation. Her genius lies in maintaining the dish’s soul while removing the intimidation factor that keeps many home cooks from attempting this classic.
This recipe proves that restaurant-quality results don’t require professional training or endless hours of active cooking. With proper technique and quality ingredients you’ll create a meal that impresses guests and satisfies family dinners alike.
The beauty of this bourguignon extends beyond its incredible flavor – it’s a dish that brings people together. Whether you’re hosting an elegant dinner party or seeking comfort on a cold evening this recipe delivers memories along with exceptional taste.
We encourage you to embrace this accessible approach to French cooking. Your kitchen will be filled with incredible aromas and your table with satisfied guests who’ll be asking for the recipe.
Frequently Asked Questions
What makes Ina Garten’s beef bourguignon different from traditional recipes?
Ina Garten simplifies the classic French dish by using oven braising instead of stovetop cooking, which eliminates constant supervision. Her method delivers restaurant-quality results with less fussiness while preserving the dish’s rich burgundy sauce and tender beef. The oven technique ensures even heat distribution and hands-off cooking for about three hours.
What equipment do I need to make Ina Garten’s beef bourguignon?
Essential equipment includes a large Dutch oven for browning and braising, a slotted spoon for removing ingredients, a heavy-bottomed skillet for caramelizing vegetables, and a wooden spoon for stirring. You’ll also need sharp knives, a cutting board, mixing bowls, and a reliable oven that maintains steady low temperatures.
Can I make beef bourguignon ahead of time?
Yes, beef bourguignon actually improves in flavor when made ahead. Cool the stew completely after braising, then refrigerate to allow flavors to meld. Skim off any solidified fat before reheating gently. This make-ahead approach makes it perfect for entertaining, allowing you to focus on other preparations while ensuring maximum flavor development.
How long does beef bourguignon last in storage?
Leftover beef bourguignon can be stored in airtight containers in the refrigerator for up to four days or frozen for up to three months. For best results, thaw frozen portions overnight in the refrigerator before reheating. If the sauce thickens during storage, add a splash of beef broth to restore consistency.
What should I serve with beef bourguignon?
Serve beef bourguignon over creamy mashed potatoes, buttered egg noodles, or alongside crusty French bread to soak up the luxurious sauce. Garnish with fresh parsley for brightness and color. Pair with the same red wine used in cooking to enhance the dining experience and create a cohesive flavor profile.
What temperature should I use for oven braising?
Set your oven to 250°F for optimal braising results. This low temperature ensures the beef becomes fork-tender without overcooking. Maintaining steady, low heat is crucial for the hands-off cooking method that makes Garten’s recipe so manageable while delivering perfectly tender beef in rich, flavorful sauce.
How do I prevent the beef from becoming tough?
Brown the beef in batches to avoid steaming, which prevents proper caramelization. Use a low oven temperature (250°F) and avoid high heat when reheating leftovers. The slow braising process and consistent low temperature ensure the chuck beef breaks down properly, becoming fork-tender rather than tough or chewy.
What wine should I use for beef bourguignon?
Use a good quality dry red wine, preferably Burgundy, as it’s the traditional choice that gives the dish its name. The wine should be something you’d enjoy drinking, as its flavors will concentrate during braising. Avoid cooking wines, as they often contain added salt and inferior flavors that will affect the final dish.
