If you’re looking for a robust, sophisticated, but still stick-to-your-ribs beef stew, this may be for you! Classic beef bourguignon can have a subtle to strong red wine flavor, and I think this recipe falls somewhere in the middle. With the wine it definitely doesn’t taste like the classic American beef stew I grew up with, but it tastes as though that American stew put on a suit and had a very fancy night out. I think to make this into a great wine-free beef stew you could use only beef stock and add potatoes and perhaps green beans, maybe a little balsamic vinegar and Worcestershire sauce, which is something I’ll definitely try in the future!
This post was originally published on September 4, 2023.
The recipe link (with photos) via Google docs:
A link? Why no recipe and photos on this page? Wix has put a cap on the amount of photos I can add as of spring 2023. I loved posting high quality photos to go along with my recipes, but without warning Wix has stopped me from doing that; hence my resorting to Google. So every recipe from now on will be linked to a Google doc in a similar format to my former recipe pages. I wish things hadn't changed, but even if I were to upgrade my Wix blog, there is no option that has enough space for my current (+ future) photo library. I apologize for the inconvenience on your part.