I could eat beef bourguignon 365 days a year , this is the perfect comfort food .
But even though it’s called Bourgignon, which means it’s from Burgundy, I usually don’t use a Burgundy to make it or even drink one with it. Burgundy’s red grape is Pinot Noir, which is a light red. I prefer to cook with and drink a bigger red, usually a Bordeaux-style blend (primarily Cabernet and Merlot). Maybe there’s some cheffy reason you should use a Pinot Noir to stew meat, but my Bordeaux makes it taste awesome.
This is based on a Bon Appetit recipe, but I’ve made a lot of adjustments so here’s my revised version. SO good.
- 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes
- 1/3 cup all purpose flour
- 3 onions, cut into 1-inch pieces
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