Amazing Beouf Bourguignon (Red Wine Beef Stew)

The dish that made Julia Child a household name, boeuf bourguignon is a French braise worth a slow Sunday: beef cooked low in red wine until it pulls apart at the touch of a fork.

Browning matters before anything else. Dredge the beef in flour and sear it hard; that crust builds deep flavor, and the flour quietly thickens the braise into a glossy sauce as it cooks.

A low, slow oven does the heavy work over a couple of hours, melting tough cuts into tenderness while the wine, garlic, and herbs meld into something far greater than their parts.

The garnishes go in toward the end on purpose. Smoky bacon, sweet little onions, and butter-glazed mushrooms are stirred in late so they keep their shape and texture instead of dissolving into the stew. Like most braises, it tastes even better the next day.

Chef Tips

• Sear the floured beef hard before braising; that browning is the foundation of the flavor.
• Use a red wine you’d actually drink; it concentrates as it cooks, so quality shows.
• Add the bacon, onions, and mushrooms late so they keep their texture instead of melting away.
• Make it a day ahead; the flavors deepen overnight in the fridge.

Variations

• Use chuck roast or bottom round in place of rump for an even more tender braise.
• Add diced carrots to the pot for color and sweetness.
• Serve over mashed potatoes, buttered noodles, or with crusty bread to soak up the sauce.