- Posted February 8, 2013 by
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Share your heirloom recipes
A classic and popular French dish originating from the Burgundy region of France (Bourgogne in French) and hence the name, Beef Bourguignon is a stew of beef braised in red wine, preferably red wine from Burgundy, although it has been cooked in many different ways using wines from different parts of the world. In this recipe, dry red wine is used to braise the beef, which is cooked in a crock pot for eight to ten hours. It is seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French dish that almost melts in the mouth. Serve this with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying meal. Pair it with a bottle of red Burgundy wine for a really grand time.
Originally a peasant dish, Beef Bourguignon has evolved and slowly refined into a haute cuisine that is served in many upscale French restaurants. Because wine was and is abundant in the Burgundy region of France, the people cooked with it a lot and used it to tenderize otherwise tough cuts of meat. Julia Child, who popularized the dish in America, noted in her “Mastering the Art of French Cooking,” that beef bourguignon was one of the most delicious beef dishes concocted by man.
This iconic French dish makes a romantic dinner and an exquisite celebratory meal. The dark and silky sauce and the aromatic smell of the wine and the onions make this something to look forward to on special occasions. For a really delicious dish, use porcini mushrooms, also called cepes in France. While it is okay to use button mushrooms, they don’t have much flavor compared to the earthy and scrumptious cepes. Pinot Noir is typically the kind of wine used to make beef bourguignon in Burgundy and elsewhere. Get potato soup recipes here.
1 cup dry red wine
2 tbsp. olive oil
1 large onion, sliced
1/2 tsp. ground thyme
2 tbsp. fresh parsley, chopped
1 bay leaf
1/2 tsp. coarse ground black pepper
2 lbs. stewing beef, cut into 1 1/2-inch cubes
3 slices bacon, diced
12 small white onions
1/2 lb. small mushrooms
2 cloves garlic, minced
1/2 tsp. salt
In a mixing bowl, combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper. Mix well. Add beef. Let beef marinate at least 3 hours (overnight if refrigerated). Drain meat. Reserve marinade.
In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside. Brown beef in the bacon fat.
Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.