Made it last night and it was just magnificent!! But I’m not sure what size to purchase. I wish more sites would put as much effort in as you do. I made this for my friend yesterday who needed some comfort. The beef stock is just more flavorful and stronger in taste. Thank you for the recipe, I have a feeling this is going to be a family favorite. I also increased the garlic to 6 cloves for the dish with the onions and used 4 fairly large carrots – 1 seemed really light. Borrowing from Julia – Bon Appetite I served it in Pioneer Woman mashed potatoes and my husband couldn’t get enough. That will do for a 20 minute dish. Thanks so much for sharing. Mmm!! Holy moly, the difference was NIGHT AND DAY. I’m trying this in my IP right now, and maybe I’ll try it in the oven next time. They add a nice textural contrast to the stew. Thanks again! Add the pearl onions, wine and enough stock so that the meat is barely covered. I’m so glad you put your own spin on it! Let me know if you need any help! Meat will tenderize if you cook it long enough. Your recipe is excellent and next time I will try the Instant Pot version. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Drain the beef stew through the colander and into the pot. An instant classic in my book. This bourguignon is amazing. Thank you so much for your kind words. So happy there’s leftovers. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Drain bacon on a paper towel-lined plate. So I cooked the instant pot recipe and it was so good. Thanks for the recipe, tips and reviews! Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. It‘s something I get asked all the time. Yes, you can. thanks. Do you mean Pino Noir perhaps? My husband’s (Todd) favorite dish is beef stew. Reduce heat; cover and simmer for 2 hours. Can I prep everything (steps 1-3), stick it in the fridge overnight, then just slow cook the next day (steps 4 and on)? This looks amazing! Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through. I add back fresh carrots in the last 30 minutes of the casserole cooking as we love them. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure). I made this last night for the 2nd time and impressed our friends. Thanks for sharing! You are always welcome to make my recipes your own. Add mushrooms; cook 30-40 minutes or until beef is tender. Remove and keep warm. I plan to make this for a dinner party this weekend. This site uses Akismet to reduce spam. I. Karina, I happened upon your website this week when I decided on the spur of the moment (oh, OK, after watching Julie and Julia last weekend) to make boeuf bourguignon and needed a list of ingredients.

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