Boeuf Bourguignon

Big thanks to Meghan from CA and author of "Radishes & Butter"
http://www.radishesandbutter.wordpress.com/





What did you make?

Last night I made Boeuf Bourguignon. Which is stew meat (I used chuck), some dry, full bodied red wine (I tried two different types of wine and the petite syrah definitely created a better sauce than the lighter cabernet sauvignon) and stock for the sauce, onions, carrots, and various seasoning. Technically, the recipe called for bacon, but since I wanted to keep one batch at least somewhat kosher, I only used bacon in one batch and in the other omitted the bacon and used olive oil for the absent bacon drippings. Both versions turned out very well, so omitting the bacon is not at all a problem. About 15 minutes before the boeuf bourguignon is ready to come out of the oven, I par-boiled some pearl onions and then sautéed them in butter. These were then added to the boeuf bourguignon right before it was served.

How long did it take?

Boeuf Bourguignon seems like a time consuming dish, and I guess in some ways it is. However, it does not require much work. There are about 30-45 minutes of prep work before it goes into the oven for another 2 hours. And the nice bonus is that your home will be filled with the wonderful aroma of the rich wine-y stew.

How did it taste?

It tastes phenomenal. The meat melts in your mouth (This is a great way to cook meat that would otherwise be tough and chewy). It is a great dish for a cold, gloomy day. It makes a lot, so we’re looking forward to enjoying the leftovers later this week.