When winter’s at its worst, one dish sure to keep you warm and cozy is beef stew. And when it comes to beef stew, our minds turn first to one of the great classics of French cuisine: boeuf bourguignon. Even if you lose the posh francophone name and call it beef Burgundy, this is French country cooking at its best, savory and rich but maintaining a certain finesse.
When approaching such a classic dish, our main goal is to not mess with a good thing, so we ended up simply adapting a tried-and-true traditional recipe (with gratitude to Julia Child) to utilize sous vide. Our approach gives us the meaty goodness of the original with an even more unctuously tender texture, and no need to watch a pot.