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A Culinary Deep Dive: Orlando Sentinel's Food Voracious Feature on Beef Bourguignon (Dec 5 , 2025)

  //food-wine.news-articles.net/content/2025/12/05 .. ious-feature-on-beef-bourguignon-dec-5-2025.html
  Published in Food and Wine on Friday, December 5th 2025 at 10:43 GMT by Orlando Sentinel

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A Culinary Deep Dive: The Orlando Sentinel’s “Food Voracious” Beef Bourguignon Feature (Dec 5 , 2025)

On December 5, 2025 the Orlando Sentinel launched the third installment of its “Food Voracious” series, a monthly column that blends classic techniques with modern sensibilities. The article, titled “A Hearty Take on Beef Bourguignon: Step‑by‑Step, From Prep to Plate,” offers readers an in‑depth exploration of one of France’s most celebrated dishes, coupled with insider tips, historical context, and a curated set of resources that extend far beyond the kitchen. Below is a concise but comprehensive summary of everything the article covers.

1. The Opening: Why Beef Bourguignon Still Matters

The piece opens with a brief narrative about the dish’s lineage, tracing its roots to 19th‑century Burgundy where locals used inexpensive cuts of beef, wine, and aromatic vegetables to create a comforting pot. The author, culinary historian‑turned‑chef Alexandra “Alex” Marin, argues that modern home cooks can replicate this rustic classic with a handful of pantry staples. Marin frames the dish as “a celebration of patience and flavor,” and sets the tone for a recipe that prioritizes slow‑simmering techniques over flash‑cook shortcuts.

2. Ingredient Spotlight: The Building Blocks

Marin meticulously lists each ingredient, giving each a small anecdote or tip that elevates the reading experience:

The article also contains a handy sub‑section on ingredient substitutions for readers with dietary restrictions or limited pantry access. For instance, one can swap beef for lamb or veal, or use a vegetarian “bacon‑y” mushroom for the meatier elements.

3. Step‑by‑Step Method: From Searing to Simmering

The heart of the article is a numbered list of instructions that reads almost like a script. Marin emphasizes the importance of technique:

1. Sear the beef: Heat butter in a heavy‑bottom pot until shimmering; add beef cubes in batches, allowing each side to develop a golden crust before removing. This step locks in juices and builds flavor.

2. Brown aromatics: In the same pot, sauté onions, carrots, and mushrooms until softened; add garlic and thyme, cooking just until fragrant.

3. Deglaze with wine: Pour in the Burgundy wine, scraping up all the browned bits. The wine must reduce by about half, concentrating the flavor.

4. Add broth & seasonings: Stir in beef broth, bay leaves, salt, and pepper. Return the seared beef to the pot.

5. Simmer low and slow: Cover and let the pot simmer gently for 2–3 hours, or until the beef is melt‑away tender. Marin recommends a low, steady simmer—too high a heat can break down the collagen and create a watery sauce.

6. Thicken the sauce: In a small bowl, whisk flour with a splash of wine to make a slurry. Stir it into the pot, letting the sauce thicken slightly. This classic French technique is a subtle nod to the dish’s origins.

7. Final touches: Remove bay leaves, adjust seasoning, and let the dish rest for 10 minutes before serving. The resting period allows flavors to meld.

The article is peppered with photo captions that show the searing process, the moment the wine is added, and the final golden‑brown result. Marin’s voice is supportive; she offers “cheat‑codes” such as using a cast‑iron Dutch oven for even heat distribution and suggesting a “simmer‑in‑oven” technique for consistency.

4. Pairing & Presentation: Wine and Table Settings

Marin’s culinary expertise shines in the section about pairing. She recommends serving the bourguignon with a complementary glass of the same Burgundy wine used in the recipe, or a lighter-bodied Merlot if diners prefer a less robust pairing. The article links to a side page that profiles the best Bordeaux‑style wines for such a dish, complete with tasting notes and price ranges.

For plating, Marin proposes a rustic aesthetic: arrange beef cubes in a shallow bowl, drizzle sauce over them, and garnish with a sprinkle of fresh parsley and a few pearl onions. She notes that a dusting of smoked paprika can add an unexpected pop of color.

5. Nutritional Snapshot & Storage Tips

A succinct nutritional table offers macro breakdowns per serving, highlighting the protein content and moderate calorie count of the dish. Marin emphasizes that the sauce’s richness comes largely from the wine and butter; readers can reduce calories by using light butter or a splash of olive oil.

In the “Storage & Reheating” corner, Marin advises refrigerating leftovers in an airtight container for up to 3 days or freezing for up to 2 months. She reminds readers to reheat gently on the stovetop, adding a splash of broth to restore sauce thickness.

6. Additional Resources & Links

Following the “Food Voracious” main thread, the article incorporates several embedded hyperlinks that broaden the reader’s horizon:

• “The History of Burgundy” – a feature page on the Orlando Sentinel site that delves into the region’s viticulture and its influence on French cuisine. The article recounts how Burgundy’s terroir shapes the flavor profile of wines, explaining why this particular wine is integral to the recipe.

• “Classic French Cooking Techniques” – an instructional video that walks through searing, deglazing, and slow‑cooking—perfect for visual learners. The video includes demonstrations of the same steps Marin uses in the bourguignon recipe.

• “Wine Pairing Guide” – a curated list of wines that pair well with beef, featuring both budget and premium options. The guide includes tasting notes and pairing logic, helping readers make informed selections for dinner parties.

• “Vegetarian Alternatives to Beef Bourguignon” – a guest post by a local chef offering mushroom and jackfruit versions of the dish. The post is linked for readers who want a plant‑based twist.

7. Closing Thoughts: The Dish as a Conversation Starter

Marin concludes by framing beef bourguignon not just as a meal, but as an invitation to gather around the table. She encourages readers to tweak the recipe based on seasonal produce, to experiment with different wine styles, and to share the dish with friends and family. The final image—a warm, rustic bowl of bourguignon on a wooden table—serves as a visual manifesto of the article’s central theme: slow, thoughtful cooking that fosters connection.

Summary

The Orlando Sentinel’s December 5, 2025 “Food Voracious” article delivers a richly detailed, user‑friendly guide to making beef bourguignon at home. From ingredient anecdotes and step‑by‑step instructions to pairing advice and storage tips, the piece covers every angle that a food‑enthusiast or novice cook might need. Its supplementary links to historical context, instructional videos, and alternative versions expand the learning experience, making the article a comprehensive culinary resource. Whether you’re looking to impress guests, honor a culinary tradition, or simply enjoy a comforting bowl of stew, the article offers all the tools you need to bring a classic French dish into your kitchen with confidence and flair.