re: Beef bourguignon - first time/have questions

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meh, i wouldn't use a wine you really want to drink either. You are tossing it in with a tone of veggies, broth and fatty beef. The quality of wine won't be noticeable, just don't use one that is super sweet

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From what I've read, a lot of people misinterpret the saying "cook with wine you drink" to mean cook with nicer wine when it actually started off meaning to use drinking wine and not cooking wine. I guess cooking wine was a lot more popular in American home cooking at one point, so they needed to differentiate?

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From what I've read, a lot of people misinterpret the saying "cook with wine you drink" to mean cook with nicer wine when it actually started off meaning to use drinking wine and not cooking wine.

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That makes sense, never really thought of it like that.

I always thought it meant don’t cook with Night Train or Cisco

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The first couple times I made this meal it was way more work and time than it needed to be. I used Bourdain's recipe once and Garten's recipe once. Then, like most things in the kitchen, I started winging it and realized it really isn't that complicated. Beef stew with wine.

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Yeah, I riff off of Ina Garten's. I don't find it that laborious or complicated at all. It's a lovely dish. I find a good marbled chuck or sirloin roast and cut it in cubes. I also agree with the other poster who said to use pancetta instead of smoked bacon. I definitely prefer it that way, but I won't flip out if I have to use bacon either.

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Yes, except one is chicken or rooster.


LOL! I knew that part. I just didn't realize the preparation was really the same.

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My favorite basically one-ingredient-different recipe is Belgian carbonnade flamande, which uses a Belgian Trappist Ale in place of the Burgundy wine.

Yeah, I don't know if the Belgians do a version of that with a Coq.

first time I made it I couldn't find pearl onions so I tried to soak pickled pearls in water to remove the pickle flavor. it nearly ruined the whole dish.

by some weird coincidence, I saw a video of someone making that last night and then stumbled across frozen pearl onions today at Rouses.

I would follow Julia's recipe to the tee for the first time.

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There’s the trick of quickly blanching them in boiling water, but you still need to cut off a nub and pop each one out.

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Only way to do it if you want to keep your sanity

I love pearl onions

I use chuck instead of brisket.

Don’t break out your wallet for insane wine. Grab a $10 Bordeaux or cab. The nuisances will all disappear when you cook it down

It does my heart good when I see people browning meat correctly. When I see TikTok’s and YouTube videos where they crowd the pot or don’t have a fond on the pot when they are done, it just makes me sad for them and the people that they are not teaching correctly.

Louisianalady, that last pic makes me hungry just looking at it!! How did it all turn out?