Slow-Cooker Beef Burgundy Tips
What's the difference between beef Burgundy, beef stew and boeuf bourguignon?
Beef Burgundy is merely the the English term for beef bourguignon (beef prepared in the style of the Burgundy region of France). The full French name for the recipe is boeuf bourguignon, and both are stews made with red wine. Beef stew, on the other hand, may or may not contain wine.
What cut of beef is best for beef burgundy?
Use stew meat, chuck or any cut of beef that you’d typically braise. Tough, inexpensive cuts of beef make the very best homemade beef stews
What kind of wine should you use in slow-cooker beef burgundy?
A delicate, light-bodied red wine (such as pinot noir, the grape used to create French Burgundy wine) is the ideal pick. Avoid wine packaged exclusively for cooking, as it’s high in added salt and can affect the flavor of the dish.
What do you serve with beef Burgundy?
Serve beef Burgundy with mashed potatoes instead of egg noodles for traditional French flair. Homemade biscuits
are great for soaking up a beef stew’s flavorful juices, even though they are not traditionally served as a side with this dish. For a variety of complementary menu ideas, check out our favorite French recipes
for pretty salads, hearty soups and irresistible sweets.
How should you store leftover beef Burgundy?
After cooling the beef Burgundy, cover and refrigerate it for up to 5 days. You may also freeze the stew for 2 to 3 months. Thaw overnight in the refrigerator, then gently reheat stew in a saucepan. Bon appétit!—Christine Rukavena, Taste of Home Senior Book Editor
3/4 cup: 460 calories, 29g fat (12g saturated fat), 130mg cholesterol, 663mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 37g protein.