Boeuf Bourguignon

Sorry it's been so long since I last posted a recipe. Business, you know. Today's recipe is for a classic beef stew with red wine. It does take a while but it is well worth it, let me tell you.

Boeuf Bourguignon:
"Beef Stew in Red Wine"-- an adaptation from Julia Child's

Serves 4-6 people

6 ounces of Bacon

Heavy bottom pot or a ceramic soup pot

3 lbs beef (stew meat is the best since it's already cut for you)

3 carrots

1 medium sweet yellow onion

2 stalks of celery

1/2 of a Japanese sweet potato

4 small gold Yukon potatoes

1/2 Tbs salt ( I used apple-wood smoked salt but you can use whatever you have on hand)

1/4 tbs pepper

2 Tbs flour

3 cups of a red wine (dry or sweet wine; it doesn't matter which, just make sure it is full of flavor)

3 cups of beef stock

2 Tbs of tomato sauce or paste

2 cloves of garlic; mashed not minced

3 bay leaves

Start by preheating your oven to 450 degrees.
Heat chopped bacon in the soup pot over medium heat. Once the bacon is cooked through, remove with slotted spoon. Pat beef cuts dry with paper towels. (if there is any moisture on or in the meat, it will not brown properly! Thank you Julia Child for teaching me that)! With the grease that is left in the pan add a couple of dry cuts of beef, browning on all sides. Once browned but not cooked through, remove beef with slotted spoon. Continue to cook pieces of beef until all pieces are browned on the outside. Once all are browned it's time to cook the veggies. Slice all veggies into small chunks; gold potatoes, carrots, onion, Japanese sweet potato, garlic. Saute veggies for 4 minutes. After 4 minutes remove all veggies and put in a bowl. Add the bacon and beef back to the pot. Toss the meat with1 Tbs of flour and put the pot (uncovered) in the oven for 3 minutes. Take out after 3 minutes, stir and toss with another Tbs of flour. (this is forming a slight crust on the outside of meat; thank you again Julia Child for teaching me this), and then stick the pot back in the oven for another 3 minutes. Turn down the heat of the oven to 315 degrees. Take out and stir in the veggies. Add the wine and then add the beef stock and tomato sauce. Season the stew with 1 tsp Thyme and 3 bay leaves. Put the lid on the pot and stick in the oven for 3 hours. Trust me you need to let it cook for this whole time!!! If you do, the flavor is soooooo scrumptious.


I have wanted to make this for a long time and I am so sad I waited this long. I wanted to take it out early because the smell in our home, when it was cooking, was AMAZING! And the taste was even better. This stew is so heavenly. The meat is incredibly tender you could cut it with a fork, it just falls apart. That's why cooking it so long is needed. The flavor of the red wine mixed with the garlic and onions is wonderful. I will be making this quite frequently because Adam and I liked it so much. Truly a delightful dish, especially since it's cold out!

We are going to be having left overs tonight, so this is the dish for today! HOWEVER, tonight I am going to be making a Chocolate Souffle! If you have never had a souffle before, this is the one you need to try. It's Julia Child's recipe but it is incredibly light, decadent and gooey. To die for! I have made several souffles in my life but this one takes the cake. So if you want to learn how to make an awesome desert to go with this recipe, stay tuned. I'll post it late tonight, after we have had our fill of it!

And Until Tomorrow:Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."