It is winter in France and it is the perfect season for all kinds of stews. After my post on Burgundy wine, I decided to cook a boeuf bourguignon, an easy traditional home dish. So there are as many boeuf bourguignons there are homes! Every French Chef has his own secret ingredient(s). Do you remember the explanation of boeuf bourguignon in the movie Julie and Julia?
|Despite my obvious enthusiasm and my previous efforts at the Agneau à la cuillère, the Bar en croûte de sel, the Poulet basquaise and the Pot au Feu, I still feel obliged to remind you that I am not a seasoned (or qualified) chef… Yet! So the recipes I am showing you are candid demonstrations from a girl with no culinary school background and limited tools. These recipes are not Fondamentally’s, they are traditional, home cooked cuisine! That said, when I cook these recipes, they meet with the approval of the people I care about – or perhaps they care about me enough to say so.|
Ingredients for 4-6 people :
- 1kg beef cut into large pieces
- 2 white onions
- 100 grams bacon
- 1 bouquet garni
- 1 bottle cheap red wine
(preferably from Burgundy)
- 3 carrots
- 5 mushrooms
- 2 cloves of garlic
- 2 tablespoons flour
- Dark Chocolate
- Salt and Pepper to taste
Marinate the beef overnight in some wine with the bouquet garni in the fridge and peel and the onions, carrots, garlic and mushrooms. My mother-in-law adds some onion and carrots with the meat in the wine.
Brown the bacon and the meat in some oil or butter (or both). Whatever you fancy.
Then add the onion…
… and the mushrooms…
Put two tablespoons of flour and mix the ingredients. Then pour in the red wine so as to cover the meat and add the carrots, the garlic and the bouquet garni.
Cook gently for 2 to 3 hours.
Then pour the content in the tupperware and store it in the fridge overnight.
The following day, pour a little more wine and cook it gently for another 2 hours. Do not forget to stir and look from time to time, and add red wine when necessary. The meat should always be covered by liquid.
10 minutes before serving, add a little dark chocolate.
And enjoy! You may have prepared rice or potatoes to go with the boeuf bourguignon.