Beef Stew

The classic French beef broth is the best comfort food in cold weather. After a few hours in the oven, the meat is tender and coated in a rich wine sauce.

The classic French beef soup, known as beef bourguignon, is the ultimate comfort food. Marbled beef chunks are finely fried in olive oil and then gently stewed with garlic and onions in a wine-based broth. After a few hours in the oven, the meat is tender and coated in a rich, deep-flavored sauce.

It takes a while, but I promise it's worth the effort. Aside from being delicious - it's the most popular recipe ever - it's a one-pot meal that nourishes the crowd.  In fact, you should because the flavor improves the longer it lasts.

The most important thing is to start with the correct cut of meat. You want to buy a well-roasted chuck - that means there should be a good amount of white veins of fat running through them. Steer clear of meat that is generally packaged as "stewed meat," especially if it appears lean (I can guarantee you it won't get tender, regardless of how long it is cooked).

For wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.)

* Ingredients :

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