I have not been able to post lately because I have been too busy teaching French!! so this blog will be sporadic at best!
I just got back from France where I spent some quality time with Mamie Gisele. My mouth has been watering for some good Boeuf bourguignon while in Burgundy. So off we went to cook it one day. Superb!
One of the reasons I have wanted to try it, is that my daughter Natacha has given me a Le Creuset Cocotte ( read: Dutch oven) for my birthday and she has made a boeuf bourguignon herself following Julia Child's recipe. But this recipe is the one we use in Burgundy and is simplified.
Ingredients for 4 persons
2 pounds of stew meat
3 medium onions
3/4 liter of red wine
1/2 lb of bacon chopped up
1/2 lb of mushrooms
1 head of garlic
1 carrot
1 bouquet garni
1 Tbsp flour
1 Tbsp tomato paste
3 Tbsp butter
2 Tbsp oil
1- Cut the meat in cubes, slice the bacon and slice the onions
2-Saute the bacon pieces in the dutch oven ( Le Creuset enamel cast iron works best). When golden and browned remove from the pot and save.
3-In the same pot saute the meat and onions with the oil and butter and fat from the bacon. Add salt and pepper.
4-Once the meat and onions are browned add flour and mix.
5-Add the red wine
6-Slice the carrot, chop the cloves of garlic and prepare the bouquet garni.
7-Add all these to the pot with the tomato paste. Mix and let simmer for 1hour and 15 minutes
8-Slice the mushrooms and saute them in a frying pan with a little butter.
9-Before serving add the bacon and the mushrooms and sprinkle with chopped parsley.
10-Serve with steamed potatoes and baguette slices toasted with garlic.
Although it is often served in winter, Boeuf bourguignon can be eaten year round. Delicious!
Bon appetit!
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