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Beef Bourguignon ??

debpasc's picture

Another of our quarterly neighborhood dinners coming up.  I'm going to do a beef bourguignon with mushrooms and pearl onions roasted in the oven and added to the stew that's cooked stove-top just before serving.  The recipe advises that this can be made a day ahead and refrigerated, then re-heated for 30 minutes before serving.  Of course, I want to do it ahead and reheat -- both for convenience and I think it's one of those dishes that does taste better the next day.  I always feel that reheating a stew on the stove top reduces it more than I would like and think it may be better to reheat covered in the oven at 375 or so.  I would guess that oven reheating will take longer than 30 minutes.  Also, I wonder if the roasted mushroom and onions will suffer from the refrigeration and reheating and maybe they should be roasted and added the next day to the cold stew before it goes into the oven for reheat.  Advice on method, time and temp for reheating would be greatly appreciated, as would opinions on whether it makes a difference if the roasted mushrooms and onions are put into the dish the day before or at reheating.

slycat's picture

(post #35328, reply #1 of 5)

I always think dishes like this taste best the next day. So I would not worry too much about it. Cathy

Lee's picture

(post #35328, reply #2 of 5)

I saute the mushrooms for boeuf bourguignon separately and brown and braise the onions on top of the stove, then add both at the end.  I can't see how they would suffer from being roasted ahead and added to the pot.  Like virtually all stews and braises, boeuf bourguignon benefits from being made a day or two ahead as it allows the flavors (including the onions and mushrooms) to develop and come together.

I don't like to reheat it on the stovetop as I find it tends to overcook quickly.  Let the stew sit on the counter for 20 or 30 minutes, cover it with a round of parchment (placed directly on top of the meat), or place a sheet of foil across the top of the pot (not touching the stew) before adding the lid, then place it in a preheated 325 degree oven.  Depending on the depth of the stew in the pot, it should take 30 to 45 minutes to come to a simmer.  Be careful not to let it simmer too long and overcook.  If it reduces too much anyway, simply thin it with some water or broth.

debpasc's picture

(post #35328, reply #3 of 5)

Thank you so much for the advice.  You answered all my questions and gave good direction.

Lee's picture

(post #35328, reply #4 of 5)

My pleasure.  Enjoy your meal.  I LOVE boeuf bourguignon!

debpasc's picture

(post #35328, reply #5 of 5)

It was just super!  It cooked up beautifully the day before -- neither too thin or too thick.  Your advice on reheating in the oven was spot on and made coordination very easy -- I was able to turn the oven off and let it sit in residual heat until the parsleyed new potatoes were done and we were ready for the main course.  The roasted mushrooms and onions (thanks to those in another thread that advised on using and peeling fresh pearl onions!) really added nice flavor.  Lots of bread sopping and empty bowls at dinner.  The recipe made lots and I have a zip lock bag full in the freezer waiting for a nice easy dinner for two with a good bottle of red before the warm weather returns.  Thanks again.