A tender, rich dish that's arguably the world's greatest beef stew.
, in which the breast meat is braised quickly, just long enough to cook it through.
Later, when those vegetables are verging on mush, just pluck them out and replace them with a fresh set of diced ones that you'll actually be serving, which I'll explain below. The gelatin helps give body to the stew's sauce, and a little thickness. Also helping to thicken the stewing liquid ever so slightly is a modest amount of flour, which I toss with the beef chunks right before adding them back to the pot. Combine that with the reduction that occurs when the dish is in the oven at 275°F with the lid partly open, and we get a finished stew with a viscosity and body that's pleasing but not thick.
Second, use a dry wine unless the recipe specifically calls for an off-dry one. Dryness in wine refers to its sweetness, i.e., the actual amount of sugar in it, not how "fruity" the wine tastes. In most recipes, boeuf Bourguignon being one of them, a dry wine is essential. Any sugar in it will do very strange things to the flavor of the stew.
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