Beef bourguignon, also known as red wine beef stew, might just be the most famous beef stew in Western cuisine, hailed by gourmet connoisseurs as "the ultimate in beef deliciousness".
The preparation process is quite complicated.
Select premium cuts of beef, cube them, and place them in a sufficiently deep pot. Add celery, carrots, onions, bay leaves, thyme, garlic, orange peel, and other herbs and spices. Then pour in a bottle of Burgundy or another fruity red wine, seal it well, and marinate in the fridge for 24 hours.
After marinating, separate the juice, meat, and vegetables. Sear the beef over low heat until its surface is slightly charred, then add the vegetables and beef back in, stir-fry until just undercooked. Pour in the wine sauce that was set aside and stew on high heat, allowing the alcohol to evaporate completely and the essence of the wine to thoroughly infuse into the beef.
