Wine Selection: While Burgundy wine is the traditional choice for Boeuf Bourguignon, you can substitute with any dry red wine such as Cabernet Sauvignon or Merlot. The wine you choose will greatly impact the flavor of the sauce, so choose one that you enjoy drinking.

Beef Cut Choices: Beef chuck is ideal for this recipe because it becomes wonderfully tender with slow cooking. However, you can experiment with brisket or short ribs for a slightly different texture and flavor.

Vegetarian Version: For a plant-based alternative, replace the beef with hearty vegetables like mushrooms, root vegetables (e.g., carrots, parsnips), and plant-based proteins like tofu or tempeh. Use vegetable broth instead of beef broth for a completely vegetarian dish.

Potatoes Addition: If you’d like to make the dish more filling, add baby potatoes during the last 30 minutes of braising. This will allow the potatoes to cook in the rich sauce, absorbing the flavors.

Wine Reduction: If you prefer a more concentrated flavor, let the wine reduce a bit in the pot before adding the broth. This will create a thicker, more robust sauce.

Mushroom Varieties: While brown mushrooms are traditional, you can also experiment with cremini or shiitake mushrooms for additional depth of flavor.

Consistency of Sauce: If the sauce turns out too thin after braising, you can thicken it by creating a slurry (mix flour with a bit of water) and stirring it into the sauce. Allow it to simmer until it thickens to your desired consistency.

Slow Cooker Tips: For slow-cooker adaptation, follow the same steps for browning the beef and sautéing the vegetables. Then transfer everything into the slow cooker and cook on low for 6-8 hours until the beef is fork-tender.

Freezing: Boeuf Bourguignon freezes well! To freeze, allow it to cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months. Reheat by simmering on the stovetop and adding a little broth or wine if needed.