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21 hours ago, Anna N said:Beef Bourguignon Is classic.
What really makes it classic (other than the proper technique of cooking the (pearl) onions and mushrooms separately and adding them to finish) in my opinion, is the copious amount of Burgundian wine; whereas a beef stew may or may not contain wine, in a Bourguignon it always does, and it ought be from Burgundy (pinot noir an adequate sub, obviously).
17 minutes ago, Anna N said:Beef Bourguignon Is classic.
What really makes it classic (other than the proper technique of cooking the (pearl) onions and mushrooms separately and adding them to finish) in my opinion, is the copious amount of Burgundian wine; whereas a beef stew may or not contain wine, in a Bourguignon it always does, and it ought be from Burgundy (pinot noir an adequate sub, obviously).
