Month: October 2015

70. France: Burgundy: Boeuf Bourguignon

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Choosing one French dish is something you just can’t do. France has the most refined and diverse kitchen of any country on earth! It is certainly my favourite kitchen. So that’s why I decided to do a series of French Food! For the next few weeks I will cook a dish from a region in France. There will be 6 recipes in total!

So first up Burgundy, famous for all things french! So why Burgundy! Burgundy is the place to be if your looking for red wine, amazing food, cute tiny villages, escargot (snales),  delicious cheese! And of course the home town of one of my favorite chefs Ludo Lefebvre! One day I hope to be a chef as great as he is :D.

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The only right way to make a boeuf bourgeon is slow! let is simmer and simmer and simmer! Until you have a thick rich stew with meat so tender that you can cut it like butter. And the best recipe is Julia Child’s recipe!

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Ingredients: 6 ounces bacon (solid chunk) , 1 tablespoon  olive oil, 3 lbs lean stewing beef, cut into 2-inch cubes, 1 carrot, peeled and sliced, 1 onion, peeled and sliced, 1 teaspoon  salt, 1⁄4teaspoon  pepper, freshly ground, 2 tablespoons  flour, 3 cups  red wine (a full bodied wine like Bordeaux or Burgundy or Chianti), 2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted), 1 tablespoon  tomato paste, 2 garlic cloves, mashed (you may choose to add more), 1 sprig  thyme (or 1/2 teaspoon dred thyme), 1 bay leaf, preferably fresh For the Sauteed Mushrooms: 1 lb  mushroom, quartered, 2 tablespoons  unsalted butter, 1 tablespoon  olive oil

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