Modern Beef Burgundy
138 comments
By Andrew Janjigian
Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV
Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?
has video
WHY THIS RECIPE WORKS
We wanted our boeuf bourguignon recipe to have tender braised beef napped in a silky, rich sauce with bold red wine flavor but without all the work that the classic recipe requires. We cook the stew in the oven, uncovered in a roasting pan,...