Flambéing wine to cook off alcohol
I am from Burgundy and I have never heard of flambéing the beef bourguignon! But after all why not. It is definitely possible to flambé wine, and it does make the process of &quot;burning&quot; the alcohol faster, and it will give it a stronger taste.
Regarding your last beef bourguignon you made, if it was too &quot;alcoholy&quot;, how long did you let it cook? Maybe it was not long enough. I see that the chef recommends 2.5 hours, but I have never known anyone cooking a bourguignon so quickly, even with marinated meat, we generally leave it from 3 to 4 hours (you can actually let it cook for a couple of hours, let it rest, and then finish the cooking process later, or the day after). I also depends of course of the type of wine you used, some are stronger than others. Did you use for example a light Pinot noir, or a stronger syrah or cabernet sauvignon ? You can add a pinch of sugar in your sauce to balance the acidity of your wine sauce if you feel that the alcohol hasn't evaporated correctly.