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Beef bourguignon too sweet. How would you have tried to salvage it?

lamb_da_calculus | Jan 11, 201510:39 AM     11

I can usually turn out a nice beef bourguignon without too much hassle, but last week I made one and did a couple of things wrong. First, I got distracted and forgot to salt the beef before browning it (I know...). Second, I followed the recipe's call for 4 onions even though I usually make it with 3, and it ended up being too onion-sweet and beef-weak as a result.

I also used a pinot noir instead of a burgundy, but I know basically nothing about wine and don't know if this did anything. I once made BB with merlot and thought it was OK, so who knows.

Anyway, I tried remedying all this by removing the liquid, adding beef stock to the liquid, and reducing it down to its original volume, and returning it to the stew. I also removed most of the onion pieces. But this only helped a little bit.

What would you have tried? Or, more generally, how do you approach a savory dish that's come out too sweet?

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