Can I make this ahead of time?

Yes. Like most beef stews, it often tastes even better the next day after the flavors meld. Cool it, refrigerate overnight, and reheat gently before serving.

What cut of beef works best?

Boneless beef chuck is a great choice because it becomes tender during the long simmer. Other well-marbled braising cuts, like bottom round or brisket, can also work.

Can I substitute the sherry or red wine?

You can swap the sherry with another dry fortified wine or simply use more broth, though the flavor will be a little less complex. For the red wine, use a dry wine you’d enjoy drinking.

How do I know when the beef is done?

The beef should be fork-tender and easy to cut without resistance. If it is still firm, continue simmering and add a little more liquid if needed.

Can I use fresh herbs instead of dried fines herbes?

Yes. Use a small amount of mixed fresh parsley, chervil, chives, and tarragon if you have them, or just a light mix of fresh parsley and thyme for a similar effect.

What should I serve with this stew?

It pairs well with mashed potatoes, buttered noodles, rice, or crusty bread to soak up the sauce.

Recipes

Beef Bourguignonne

This came together from a compilation of other stews and recipes. This is great company stew. Guests are always amazed at the flavor.

Submitted by: Judith Bognar from Hackensack, New Jersey
Yield: 4-6

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Bay Leaves, Turkish

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Ingredients

butter 2 tablespoons
boneless beef chuck, cut into 1' cubes 2 pounds
dry-medium sherry (good to drink) 1/4 cup
quartered 1/2 pound medium mushrooms,
flour 6 tablespoons
catsup and Kitchen Bouquet (or similar) 2 teaspoon each
water or beef broth 2 cups
dry red wine (good to drink) 2 cups
bay leaf 1
fines herbes 1 teaspoon
Sold Out
small whole onions, drained 1 can

Preparation Instructions:

In a heavy pot:
Melt butter; add beef and brown
Pour Sherry over the beef; remove meat from pan with slotted spoon.
Add mushrooms; cook/stir for a min.; Blend in flour, catsup, gravy sauce, and water (or beef broth)
Cook and whisk till gravy comes together and begins to boil
Return meat to pan; Add 1 cup of Red wine, bay leaf, fines herbes, S&P to taste
Simmer (covered) for 2-2 1/2 hours until meat is tender. Add more Red wine as you cook
Add onions to pot before ready to allow to cook and absorb flavors.
You can always add more Red wine

More About This Recipe

This is a great stew. I pour the stew over large noodles.
Crusty French bread is a must with it.

Photo by Rita Goeckeritz

<p>If you enjoyed this recipe, check out more <a href=/blogs/recipes/tagged/france>French recipes here.</a></p>

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Customer Reviews

Janet Richbourg

This sounds like the Beef Bourguignon my Daddy and I used to make. Only we put ours in crock pot.

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Beef Bourguignonne

Spices

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Bay Leaves, Turkish

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

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Comments

Customer Reviews