[mylife]

This is great with venison and burgundy

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

Vicky Wasik
We use beef chuck again for our take on boeuf bourguignon, though other cuts will work. You have lots of options when it comes to the wine—pretty much any dry red will work fine, even if it’s been open a few days too long. Because the vegetables that stew with the meat get cooked to death, we replace them with freshly sautéed ones before serving.

Get the recipe for Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) »

[mylife]

Note: do this in a dutch oven

[bgill]

I tried Julia’s all day long bourguignon recipe. Once. Never again. Not worth the time and effort.

Serious Eats would faint knowing I made sausage potato soup last week with potato flakes. The pot was empty the next morning.