Beef Bourguignon - International Entrées
Beef
Bourguignon
Beef bourguignon is a popular and French classic entrée. It is a beef stew cooked to perfection in red wine and beef broth (or beef stock), and includes vegetables such as carrots, mushrooms, potatoes and onions (regular chopped onions as well as peeled pearl onions). Served over buttered and lightly salted noodles it makes a delicious main course. Side items such as an appetizer, cucumber salad, french roll and desert will make it a full course wonderful meal.
The recipe presented here is easy to work with and will produce excellent results. Cooking time is about 3-1/2 hours, it is somewhat longer than most recipes primarily because because beef is cooked slowly over low-to-medium heat for 2 hours.
There are many ways to cook beef bourguignon, baking in oven or simmering on stove top, the amount of red wine used, the mix of vegetables used, etc. Our method is very effective and reliable. We use red wine and beef broth in equal proportions and cook the beef by simmering over stove top at low-to-medium heat for an extended period of 2 hours or so. Beef is not marinated, simply seasoned with salt, black pepper and cooking wine. No garlic or ginger is used as wine and beef broth are considered to be in charge of the flavor. Of course, bacon, choppled onions, bay leaves, thyme, salt and black pepper are also used.
