When you read any recipe for Boeuf Bourguignon, the first thing you see is “fry, set aside” / “fry, set aside” / “fry, set aside”. This sounds terribly frightening and intimidating to a novice cook. Further more the list of ingredients looks terrifying as well, but actually it’s not. Let’s make it easy. Here is the whole recipe and the method in 5 easy steps.
Serving: 4 persons
Time: 2 to 3 hours
It is simply your favorite fresh herbs / or the fresh herbs that you would like to use in your dish, all tied up with string to make it easy to extract later.
To fry the onions in
Add the above to the sautéed onions and fry for about 1 to 2 minutes.
Sprinkle the flour over the meat and cook for about 1 minute while stirring the whole time. Gradually stir in the wine.
Add the Bouquet Garni which is, in this case, a combination of Parsley, Thyme or Rosemary (depending on your taste) and 2 bay leaves.
Season with 1 tsp. salt and 1/4 tsp. pepper
Put the lid on and simmer over low heat for about 2 to 3 hours or until the beef starts to become tender.
The movie Julie & Julia made me think of this recipe…
Julia Child made this recipe famous and she called it “certainly one of the most delicious beef dishes concocted by man“. Today you can still buy her book “Mastering the art of French Cooking” to get the original recipe.
Strangely enough, according to Wikipedia the dish was first documented in the 19th century and similar recipes was named “à la Bourguignonne” (made with leg of lamb or rabbit). Therefor it is not a very old recipe according to the people in the know, but it is delicious and the perfect recipe for the winter.
For a Provencal twist or let’s say ‘a fresh taste to an old favorite’, add a bit of lemon zest.
Serve with rice or potatoes.
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