Beef Bourguignon is a classic French beef stew, rich with onions, carrots, garlic, mushrooms, all cooked together low and slow in red wine from the French Burgandy region. It's best made the day before you plan on serving, so that all of the flavors mingle. But even with a fancy name, there's nothing fussy about this recipe. Just layer upon layer of wonderful flavor that slowly develops over time!
And if you decide to start your dinner off with a bowl of melted-and-cheesy French Onion soup, everyone will be impressed with your French cooking skills! HAH! We'll never tell them just how simple it really is!
And don't get all worried and crazy about the wine. When you visit the wine shop to pick up a bottle of "Burgandy" wine, march right over to either the French or Italian Pinot Noir section like you own the place and grab a couple bottles of something nice and wonderful. ("Red Burgandy" is just wine made in the Burgandy region of eastern France using 100% Pinot Noir grapes. That's right, Red Burgandy is just a Pinot Noir! White Burgandy is also made in Burgandy, but, since it is white, it is made from 100% Chardonnay grapes.) For this recipe you want a good red. That's it - your wine primer for today!
A good rule of thumb is that you want a red wine (or blended red wine) that YOU ENJOY drinking all by itself. It doesn't have to be expensive, it just needs to be something that YOU enjoy! (I hope that Julia Childs doesn't hate me for telling you that some of the Italian and California Pinot Noirs are pretty darn good in this too.) And the chef always should enjoy a glass of wine while making this, don't you think?