Monthly pick 3 h 55Intermediate
Mamie Toinette’s classic beef bourguignon
Fork-tender beef in a deep red-wine sauce made for long, relaxed meals.
3 votes
by Marcby M.
by Marcby M.Beef recipes
Step-by-step beef recipes, from browning the meat properly to reaching the ideal tenderness.
Reviewed recipes in Beef recipes
1 recipe available235 min quickest0 easy recipes
Monthly pickMatch the beef to the cooking method
A tender cut for pan-frying and a collagen-rich braising cut need very different temperatures and cooking times.
Ask for the right cut
Keep naturally tender cuts for quick cooking. For a casserole, choose beef sold for braising or stewing: long, gentle cooking gradually softens its collagen and gives a tender result.
Build a proper brown crust
Pat cubes dry, heat the casserole and sear them in several small batches. If liquid collects on the base, the pieces are too crowded; remove a few and let the pan regain its heat.
Make a braise ahead
A braised dish can be cooked the day before and reheated gently, giving its flavours time to come together. Cool leftovers promptly, refrigerate them covered and follow the storage time given on the individual recipe.