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As acolytes of the Julia Child world of kitchen already know, beef bourguignon is basically the platonic ideal of stew. Beef, mushrooms, carrots, and tons of red wine come together into a comforting mix, becoming far more than the sum of its parts. Alyssa Rivers of The Recipe Critic knows this well, and already had her slow cooker version of the recipe go viral.
Now, she’s back with a stove and oven version, like the classic, and it is time for the rest of us to listen up to the blogosphere’s beef-stew queen — especially when she’s talking about the BEST EVER beef bourguignon. “The meat falls apart so smoothly and melts in your mouth with the beautiful taste of the broth that coats every meat and vegetable leaving you wanting more,” she describes.
To make it, you start with olive oil and bacon on the stove, removing the bacon once crisp. Toss in the carrots, onions, and mushrooms and sauté for a few minutes, then remove those too. You deglaze with the wine and add beef stock and tomato paste and sauce. Then whisk in flour; add back in the vegetables and the beef; stir; and add garlic, thyme, and bay leaf. You put a lid on it and can absolutely forget about it while it simmers for a few hours — either in a 350°F oven or over low heat on the stovetop. That makes it a great dish for prepping before the kids get home to have ready once the after-school chaos dies down.
It also freezes well, if you want to make a batch or two ahead of time. But either way, you’ll want to serve over potatoes, rice, or noodles, so you have something to sop up all that amazing sauce. A nice sprinkle of parsley at the table gives it a little fresh flavor and color, too.
Get the recipe: Best Ever Beef Bourguignon from The Recipe Critic
More Delicious Stew Recipes from Kitchn
- Curried Vegetable and Chickpea Stew
- How To Make Beef Stew in the Slow Cooker
- Slow Cooker Beef and Kabocha Squash Stew
- Simplest Spiced Lamb Stew
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