Discover how to enhance this classic French casserole with a few simple tricks. For example, simply cooking with bigger chunks of beef allows the meat to maintain its integrity more than small pieces of pre-cut stewing beef.
We’ve also made our beef bourguignon more full-bodied by braising the meat in hot red wine, boiling off the alcohol to allow the wine flavour to penetrate the meat. Of course, picking the right wine is key.
Other small touches include the addition of mellow, cooked garlic, star anise and bacon to intensify the rich taste of this stew. Adding a little flour to the sauce helps to achieve a beautiful velvety texture.
Note that to get the perfect results, cooking cannot be rushed and instead the flavour improves with time – you can even make it up to three days ahead. If your family and friends don’t wolf it down straightaway, the beef bourguignon can also be frozen for up to 6 months.
Do you have any tips for the perfect beef bourguignon? Leave a comment below…