Hey, I heard that sigh. Yeah, you did sigh when you read the title, right?
It’s okay, I understand. Beef bourguignon is “played-out” by this point in the blogosphere. But look, I am not some crazy woman frantically trying to plow my way thru a cookbook for some insane stunt.
In case you didn’t know, Beef Bourguignon is not only hella good, it’s really easy to make. Just take a nice cut of beef (shoulder works great), cook it in some red wine, veal stock, carrots and onion, then blammo! You have tender beef packed with flavor.
And here’s the real secret: If you let this dish set up overnight, the flavors infuse more and the stock takes hold to create an insanely full-bodied sauce, making this dish even better.
Plenty of recipes for Beef Bourguignon abound, but here is the classic.
7 responses to “Delicious 1st Entry: Beef Bourguignon”
Viv
October 13th, 2010 at 21:52
It’s even better the next day and the next day and the next. Tonight? Leftover Bouef B…with buttered potatoes!
Sue
November 7th, 2010 at 18:53
How could anyone say NO to Beef Bourguignon, left over or not. Printed off Julia’s recipe and making tonight. I’ll be back with the results.
Judy Mitchell
November 8th, 2010 at 03:02
Love it! Great picture of your dish. Can’t wait until you come home to prepare this dish for mom and dad!
Myong
November 9th, 2010 at 23:06
Looks delicious! I’ve actually never tried cooking it or even tried it at a restuarant before! Can’t wait to try the recipe though. Keep blogging! All your food pictures looks great! 🙂
Sue
November 10th, 2010 at 00:59
As stated I took on the task of Beef Beat Me Up!! End product was yummy, no it was heavenly, but I did need a pain pill and glass of wine top off to ease my aching back. This was an all day event including 3trips to the grocery for those forgotten items. Family enjoyed so all is good! Thanks for being my driving force for this dish.
Stephanie
November 10th, 2010 at 07:40
sue made the beef “beat me up” and indeed was drinking wine by the time everyone arrived. I supplyed the fresh carrots and herbs… but that’s about all i did. i loved it but somehow don’t think that with two young children i can time this one for dinner in the evening… thankfully my mother in law was not fearful of tackling the iconic dish. I am confused though — you said it was easy, she said it was hard… who’s right?? Did you make the classic julia recipe??
飄眉價格
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