Ah, beef bourguignon— a French classic. Originating from the Burgundy region of France, recipes like this were once used by the impoverished as a way to improve the texture and flavor of lean, inexpensive meat. While the context surrounding the recipe has changed (thanks Julia Child), the idea has remained— slow cook beef in a hearty red wine with onions, mushrooms and bacon until it’s ready to melt in your mouth. Come join us for class and learn more about this absolutely stunning winter stew.

Demonstration-style class with Steve Stroup! You’ll get to eat during class.