Choose a full-bodied, dry, fruity, and young red wine from France, like Beaujolais (top pick), Burgundy Cotes du Rhone, or Bordeaux-St. Emilion. Nearly an entire 750-milliliter bottle is used in this recipe, leaving just a splash to enjoy as you prep.

Since wine is a flavoring agent in the dish, it should be something you would enjoy drinking, so a mid-range priced wine below $20 works well. For Italian wine lovers, a Chianti or Pinot Noir are winners.

Wine makes the stew cook faster
When you combine wine with another watery liquid, like beef stock, it lowers the boiling point. Science! Three cups of red wine and two cups of beef stock reduce the boiling point from 212ºF (100ºC) to about 173ºF (78ºC). This makes the volatile compounds in the alcohol evaporate quicker.

Using this combination also means that more water vapor will be generated, allowing for better heat transfer inside the covered pot and, thus, faster cooking. This technique provides an advantage in moderate oven temperatures of 350ºF (177ºC) to keep the braise at a consistent simmer and ready in under 2 hours

Thickening the sauce
The sauce thickens in two ways; by using flour and by reduction. All-purpose flour adds an initial light thickening power before the long simmer. Cassava flour is a good 1:1 gluten-free substitute for adding body instead of wheat flour.

When the sauce is later separated from the meat and vegetables, it’s important to skim the fat that floats to the surface after braising. The sauce then simmers to a more pourable consistency that clings to the meat.

Can you overcook beef bourguignon?