Boeuf Bourguignon is on must taste list while in France. It is a standard of the French cuisine, although not necessarily rooted in Burgundy. Different stories can be found on the internet on its origins. The very but very Burgundy beef Bourgignon is prepared with beef originated in Burgundy and flavored with dry, dark red Burgundy wine based on Pinot noir grapes. But even with some good quality ingredients coming from different regions, you can prepare a genuinely delicious Boeuf Bourguignon.
The Boeuf Bourguignon of my own cooking. It is probably not an everyday dish. Still, it is my favorite way of preparing beef, that I make several times a year. This one I made last weekend.
Boeuf Bourguignon is a beef stew braised in dry red wine, some brandy, cooked and roasted with bacon, carrots, leek, onions, garlic, pearl onions, and champignons flavored with salt, pepper as well as herbs – parsley, thyme, and bay leaf. The cooking process is long-lasting, best if spread over two days, but still, Boeuf Bourguignon is relatively easy to prepare. The long cooking process gives the beef its flavor. On the other hand, breaking down the cooking process in two days and letting beef chill after the first baking stage allows the beef to tenderize.
THE INGREDIENTS
The ingredients: beef, carrots, leek, onion, and garlic flavored with dry red wine, some brandy, bacon, a bit of tomato paste, beef brew, salt, pepper, parsley, thyme, and bay leaf. Besides bacon fat, you also need olive oil and butter. The second day, you will need further champignons, shallots, and pearl onions.
THE MAKING OF IN THE FIRST DAY
To prepare the ingredients, you will need a pan and later a bigger pot. First, you sear bacon, then beef and later the vegetables in a pan. Then you put the vegetables into the pot, pour wine, brandy, beef brew, and tomato paste and make the whole pot boiling. Then its time for pepper, salt, and herbs. As the last, you put beef and bacon into the pot and mix all ingredients. Before you cover the pot you must see that all ingredients are covered with the brew. What you add (more wine, beef brew, or some water) is your choice, but do not mind if the brew is strong. The next day, you will add the remaining ingredients. They will balance the flavor. Now its time to put the pot into the oven heated to 150°C for at least two hours. Then the stew has to chill for some hours.
THE SECOND DAY
The stew chilled the next day, ready to absorb the other ingredients.
Now it is time for champignons and shallots that first had to be fried in a pan then added to the pot. The pickled pearl onions must be only well-drained before they are put into the pot. The brew must be now carefully mixed and brought to the boil. Now, it is recommendable to taste the brew and if necessary, add more salt or pepper. Backed yet another half hour, the Beauf Bourinignon is ready to be served.