Published 7 days ago • loading... • Updated 7 days ago

Gretchen’s Table: Re-create Anthony Bourdain’s beef bourguignon

By Gretchen McKay, the Pittsburgh Post-Gazette tested Anthony Bourdain's Beef Bourguignon for home cooks in a column distributed by Tribune Content Agency, LLC.
Click once on a recipe and algorithms repeatedly resurfaced Bourdain's on McKay's social feeds, prompting her to try it as part of her food editor role.
Lower the heat to medium high until the onions are soft and golden, about 10 minutes, then add red wine and simmer for about 2 hours, checking every 15 or 20 minutes before discarding the bouquet garni and adding chopped flat parsley.
With beef prices rising, the stew tastes better the second day and may be a special-occasion dish for home cooks.
Be sure not to splurge on the wine for this stew; Gretchen McKay says any good-quality inexpensive dry red will work, echoing Julia Child’s classic slow-cooked beef bourguignon from Les Halles Cookbook.

Insights by Ground AI