Beef Bourguignon (French Beef Stew)

A classic, slow-cooked French beef stew made with rich red wine, aromatic vegetables, beef stock, and beef chuck roast. This recipe spans over two days to allow the flavors to deepen, resulting in fork-tender beef covered in a glossy, savory glaze served over buttery smashed potatoes. Chef's tips: (1) Roasting the beef in a high-temperature oven is cleaner, faster, and prevents the fond from burning compared to searing on the stovetop. (2) Using cheesecloth prevents the mushy, overcooked braising vegetables from sticking to the beef, giving a cleaner finish. (3) Adding gelatin to store-bought beef stock mimics the rich, heavy mouthfeel of a restaurant-style stock made from scratch. (4) Letting the braise sit in the fridge overnight is crucial for easily skimming off excess fat and letting the flavors fully mature.

• Time: 240 min
• Servings: 4

Source: ChefChef

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