Beef Merlot is a modern twist on classic Beef Bourguignon, a traditional French stew from the Burgundy region that originally used local Pinot Noir. Chef John substitutes Merlot for accessibility, keeping the slow‑cooked, wine‑rich profile that epitomizes rustic French comfort food.

In Burgundy, the stew is made with red wine, pearl onions, mushrooms, and carrots, often finished with bacon lardons. Other French regions may use different wines (e.g., Cahors) or add herbs like rosemary. The core technique—searing beef and slow‑cooking in wine—remains constant.

It is typically served hot with a side of buttery mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce. A simple green salad dressed with vinaigrette often accompanies the stew for contrast.

Beef Merlot (or its classic counterpart) is a popular weekend family dinner, holiday gatherings such as Christmas Eve, and special occasions like birthdays because it can be made ahead and reheated, allowing the host to focus on guests.

It exemplifies the French culinary principle of building flavor through browning, deglazing, and slow braising. The use of wine, aromatics, and a mirepoix (onion, carrot, celery) reflects classic French techniques that appear in many sauces and stews.

Traditional ingredients include beef chuck, Burgundy red wine, beef stock, onions, carrots, mushrooms, pearl onions, and bacon. In Beef Merlot, Chef John replaces the specific Burgundy wine with any dry Merlot, omits mushrooms and bacon for simplicity, and uses a basic mirepoix, which are acceptable modern adaptations.

Pair it with classic French sides such as gratin dauphinois, ratatouille, or a simple green salad with Dijon vinaigrette. A glass of the same Merlot used in the stew makes a harmonious pairing.

Its uniqueness lies in the use of Merlot—a widely available, fruit‑forward wine—making the dish more approachable while preserving the deep, glossy sauce of a traditional bourguignon. The recipe also skips mushrooms and bacon, focusing on pure beef and wine flavor.

Common errors include overcrowding the pot when searing (which steams instead of browns), burning the flour roux, and reducing the wine too quickly over high heat. Also, under‑cooking the stew will leave the beef tough; the low, slow simmer is essential.

Chef John prefers a flour‑based roux because it adds a nutty depth and integrates smoothly with the wine reduction, creating a velvety texture. A cornstarch slurry would give a glossy finish but lacks the flavor foundation that a browned roux provides.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step video recipes that blend classic techniques with humor. The channel covers a wide range of cuisines, from comfort foods to international dishes, always emphasizing clear instructions for home cooks.

Food Wishes presents French recipes with a relaxed, conversational style, focusing on practical shortcuts (like using Merlot) while still respecting traditional methods. Other French channels may emphasize strict authenticity, whereas Food Wishes balances authenticity with accessibility for everyday kitchens.