Beef Bourguignon is a typical French braise. It originated in Burgundy centuries ago and was a common peasant dish at the time. Overtime it has become a staple of French cuisine and gained popularity all over the world. Traditionally, the beef was braised in red wine from Burgundy but nowadays, feel free to use any red wine you prefer. The recipe already has a pretty long list of ingredients, lets not complicate it any further, shall we?
To easily remove pearl onion skins, pour hot water over onions and let them sit for 20 minutes. The skins will slip off .
Don’t let the long list of ingredients intimidate you. These are all pretty basic ingredients, inexpensive and easily found at any supermarket. And once you actually start going though the instructions, you’ll see that the steps are pretty straight forward. Take it a step at a time, and focus on the end result – warm, fragrant beef stew that will keep you nice and comfy in the midst of cold winter nights;)
Use a stewing meat such as chuck or brisket. Serve with mashed sweet potatoes (recipe: here).
Beef Bouruignon is totally worth the hustle. I tried other recipes that were simplified or the ones that used a slow cooker, but I find this one to be the most authentic and delicious. Each step and each ingredient in Beef Bourguignon leaves its own touch on the whole dish at the end. By skipping steps and ingredients, you might sacrifice the richness of flavour of this dish, which, at the end of the day, makes it a Beef Bourguignon and not just another stew.
Beef Bourguignon stores well in the fridge. It often tastes even better the next day! Serve it over mashed potatoes, roasted vegetables or with a side of a salad. Enjoy!