About
Boeuf Bourguignon, or Beef Burgundy, is a classic French stew with a rich history rooted in the Burgundy region. Known for its lush vineyards, this part of France has a long tradition of cooking with wine, and Boeuf Bourguignon is a prime example of how humble ingredients can be transformed into something truly exquisite.
The dish uses beef from tougher cuts like chuck or brisket, ideal for slow cooking. The meat is marinated in red wine and then browned, which creates a deep, caramelized flavor. It's then simmered with red wine, beef stock, onions, garlic, carrots, and mushrooms, with a touch of herbs like thyme and bay leaf. The result is a hearty, rich, and deeply flavorful stew.
Boeuf Bourguignon became widely known thanks to French culinary icons like Auguste Escoffier and, later, Julia Child, whose book "Mastering the Art of French Cooking" brought the dish to American kitchens. Her detailed guidance made French cooking accessible to many home cooks, contributing to the dish's popularity outside of France.
Today, Boeuf Bourguignon is a staple of French cuisine and a favorite around the world. It's typically served with potatoes, pasta, or crusty bread, perfect for soaking up the savory sauce. Whether you're hosting a dinner party or enjoying a quiet evening at home, this classic dish offers a comforting and satisfying meal that celebrates the best of French cooking.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
.jpg)
INGREDIENTS
6 ounces bacon, or speck, diced
3 pounds stewing beef (chuck or round), cut into 2-inch cubes
1 large carrot, sliced
1 large onion, sliced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons flour
3 cups full-bodied red wine (like Burgundy)
2 to 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
3 sprigs of fresh thyme
3 bay leaves
18 to 24 small pearl onions
1 pound mushrooms, quartered
LOTS OF BUTTER
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
A rich, wine based beef stew from the mind of Julia Child. An adapted recipe
Click here for video recipe and story on Instagram
Prepare the Bacon: In a large Dutch oven Add the diced bacon and saute for 10 minutes. Drain and set aside.
Brown the Beef: In the bacon fat, brown the beef cubes in batches, ensuring they have space and aren't crowded. Set aside the browned beef with the bacon.
Cook the Vegetables: In the same pot, add the sliced carrot and diced white onion and cook until lightly browned. Add in garlic and cook for one more minute
Combine the Beef and Vegetables: Return the beef and bacon to the pot. Season with salt and pepper, then sprinkle with flour. Toss the meat to coat with flour.
Simmer with Wine and Stock: Deglazee with the wine and enough beef stock to cover the meat. Add the tomato paste, garlic, thyme, bay leaf and pearl onions. Bring to a simmer on the stovetop, then cover and place in the oven. Cook for 2 hours, or until the meat is very tender.
Prepare the Mushrooms: While the beef is cooking, prepare the mushrooms. Sauté them in butter until browned.
Thicken and Serve: Add in mushrooms and simmer for another 20 minutes, or until you feel the meat is tender enough. Serve the Boeuf Bourguignon with boiled potatoes, buttered noodles, or crusty bread.
_edited.jpg)
