Sauced Beef Bourguignon
Jan 8, 2026
Dive into the rich world of Beef Bourguignon! Discover why Burgundy isn't ideal for cooking and the secrets behind browning before marinating. Learn the art of cutting chuck for perfect braising and whether carrots belong in the mix. Our hosts also share their go-to cocktail—a Cognac-forward Harvard—to elevate your cooking prep. With a detailed breakdown of essential ingredients and cooking techniques, you'll learn to master this classic dish and impress your dinner guests.
AI Snips
Chapters
Transcript
Episode notes
Upgrade To Cheeks Or Short Ribs
- Consider beef cheeks as the premium cut for braising because they become unctuous and richly gelatinous when cooked slowly.
- Short ribs are a popular alternate with bones that add collagen and restaurant-friendly texture.
Prep And Browning For Pearl Onions
- Blanch pearl onions, cool them, then slip off their skins so they stay intact and presentable in the stew.
- Cook them briefly in the pan to get small browned spots rather than fully caramelizing them.
Turn Mushrooms For Presentation
- Peel and optionally 'turn' a few mushrooms for presentation, saving the rest for quicker sautéing.
- Reserve two turned mushrooms per guest to signal care and elevate the finished plate.