Learn to Cook Beef Bourguignon with Vlad | Williams-Sonoma

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Prepare a mixture of baby onions, carrots, and celery, leaving the vegetables slightly chunky.

Select beef ribs, noting the marbling and the need for slow cooking.

Remove the bones from the beef ribs carefully, contouring around the bones to keep as much meat as possible.

Cut the beef into chunky pieces, ensuring they are not too small or too big for even cooking.

Boil the red wine in a hot pan to evaporate the alcohol and reduce it by a third for a thicker consistency.

Cool down the reduced wine to body temperature using a bowl of cold water and ice underneath.

Marinate the beef and vegetables in the cooled wine for 24 to 48 hours, ensuring everything is submerged.

Add a few pinches of salt and crushed whole peppercorns to the marinating mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens