Part 9/11:
The beef is finally checked for tenderness—pulling apart easily is the sign of perfection. The stew is then either strained to reduce and thicken the sauce or left as is, depending on preference. For a glossy, velvety finish, the sauce can be simmered on the stovetop after removing the herbs and fatty layers, ladled generously over the beef.
Traditionally, Beef Bourguignon is served with crusty baguette or mashed potatoes, which soak up the sauce. The final presentation is hearty yet refined, embodying the elegance of French cuisine.