During the winter season, I make a meaty stew at least once a month. Stews are rich and comforting. They are meant to be slow-cooked to tenderize tough cuts of meat and to infuse the stew with the essence of the meat and aromatics.
One of my go-to stews is a beef bourguignon, a classic French stew hailing from the wine-rich region of Burgundy. It’s a delicious one-pot dinner perfect for a cold night or an apres-ski meal, and it’s guaranteed to make your kitchen enticingly fragrant.
