Beef bourguignon looks like beef stew with mushrooms and red wine.
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It's French beef stew.
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I'd agree, though, that the mushrooms and red wine are the major drivers in differentiating it from other beef stews.
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Definitely.
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Maybe the wine I used was the wrong kind? I just picked up a cheap bottle of red and dumped some in. Maybe it just wasn't the taste she was used to?
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Ever made sauerbraten from scratch?

We made it from Julia Child's recipe in Home-Ec in HS.
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I'd go with something dry and tannin rich. If you tossed in a couple Bartles and James wine coolers, it wouldn't come out well.

Was it, . . . ugh. . . . sweet? Woof!


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No, it wasn't sweet, but she is not a drinker.
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Traditional is red Burgundy. I've made it with Pinot Noir to great effect, too. Don't throw any old wine in there. It should be drinkable; doesn't need to be a $20 bottle, but it should be something you'd drink. And as BL said, nothing sweet.


No, I haven't.
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Did you use horse meat?
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Don't know if that's a cut on me, Julia, Germans, or my HS, but no.

Here's the recipe

http://www.saveur.com/article/Recipe...ic-Sauerbraten
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I googled "sauerbraten" because I had no idea what it was and stumbled across the Wikipedia entry. Apparently horse meat was used for the dish a long time ago.
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dangit, dried spices are old and tired, much like your qb.

its really conmen seance. salt brings out moisture, marinade softens, heat and time makes quality mostly meat meat tastes like where it come from.
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What?
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I am way too sober for this thread.
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