Beef Bourguignon

Yes—this dish improves overnight. Make it fully, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat until bubbling at the edges, about 25 minutes, stirring occasionally. You can also freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Any dry red wine works—Pinot Noir, Côtes du Rhône, or even a supermarket Cabernet Sauvignon will deliver good flavor. Avoid cheap cooking wine, which contains added salt. The wine should taste drinkable on its own.

The most common cause is not braising long enough or at high enough heat initially to properly sear the meat. Ensure the beef is deeply browned (mahogany-colored) before braising, and maintain a gentle simmer—too vigorous a boil will toughen the meat. At 325°F with 2.5 hours total time, the meat should break apart easily with a fork.

Yes. Sear the beef and bacon, and sauté aromatics in a skillet first (do not skip this—it builds crucial flavor). Transfer everything to a slow cooker with wine, stock, and herbs. Cook on low for 7–8 hours, then add pearl onions and mushrooms and cook on low for another 1 hour. Thicken the sauce on the stovetop at the end if needed.

Egg noodles, buttered mashed potatoes, or crusty bread are the traditional pairings. A simple green salad with vinaigrette cuts the richness beautifully. Skip heavy sides—the sauce and vegetables in the stew are substantial.

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat for 20–25 minutes, stirring occasionally and adding a splash of water or stock if the sauce has thickened too much. Do not microwave, as it can dry out the meat.