Boeuf bourginon panic

[shoppingbagsundereyes]

My boeuf bourginon is looking really watery. It's had two hours on 150 so far. I had planned to give it another hour. Is it going to thicken up? If not how can I rescue it?
I used Nigel Slater's recipe and have doubled it but didn't double the liquid as it looked too much. Just used a bottle of burgundy and 200 ml beef stock.

Longer cooking will thicken it up but you could also add some cornflour to thicken it up. It may not be as glossy but it just depends if that bother you. It doesn't bother me.

Meant to add, I usually cook mine for about 4 hours as I like mine thick and melting.

I've just had beef bourginion for supper - my top tip is that you always need to cook it longer than you think. Mine was in for 3 hours at 180 and stewed down to about half volume - really thick and meaty.

Ideally I cook for a couple of hours on top of the stove the day before and then finish with a couple of hours in the oven.

Turn up the temp and leave it be for an hour. It'll be lovely

Thanks all. I took the lid off too and it's now looking and tasting delish. The sauce is gravy colour though, I expected it to be redder??

No mine is gravy colours even with the addition of a bottle of red

Mine is always gravy coloured too. Enjoy. It's one of my favourites.

Thanks all, was delicious and guests were impressed. Dh will be pleased to hear there's a portion left for his dinner tonight