Beef Bourguignon

Beef Bourguignon or Beef Burgundy a traditional French stew made out of beef braised in red wine together with garlic, onions, carrots, bouquet garni, pearl onions and mushrooms.

Beef Bourguignon or Beef Burgundy a traditional French stew made out of beef braised in red wine together with garlic, onions, carrots, bouquet garni, pearl onions and mushrooms. This dish is a popular peasant dish during 1600′s in France and was slowly refined and made into haute cuisine (dishes that are elaborately prepared and presented in small amounts usually in high class restaurants and hotels). It was Auguste Escoffier, a chef during the French chef in the late 19th and early 20th who popularized the dish and presented it for mainstream cooking. During the early days preparing this dish was a bit lengthy and time consuming as most of them were prepared for two days where tough beef cuts are lardoned, braised and slow cooked for long times.

Today the cooking process was modernized but the fundamentals stayed the same, where it is still fat rendered but with bacon and cooked with generous amounts of Burgundy wine and spices. Probably this is one of the easiest French dish that you will encounter, trust me the only hardest part is waiting for it to cook, so you what are you waiting for try it now.

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