Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: cafedelites.com/beef-bourguig...
I have to say...this video must be rated "R" for ridiculously mouth watering. Great close up of the meat...I need a napkin now...Recipe is great too...
John Amidon you can’t do that because the high acidity in the tomato paste causes an amoglobic reaction with the carrots when heated and I have no idea what I’m talking about
I make this but add to it everyday where I am from the local name for this practice is hunter’s stew. Also by doing this you can say how old the stew is based on the day you first cooked the ingredients together. I got to just over a year before. Again you do this by simply adding more ingredients to the stew everyday cooking/recooking the ingredients together and you never have to worry about it going bad. I think a restaurant in South Korea has done this for almost fifty years now. That is a bit extreme for me. Also, I tend to use venison depending on how the fall hunt goes each year. I only use one type of meat usually per each batch of stew. Sometimes I’ll mix beef in with the rest and sometimes I use beef on its own. Also, it is important to know you do not need to have the best quality cuts of beef/meat for this. The long cooking process and according to others the wine itself helps tenderize the beef to the point where it almost melts away in your mouth with a whole lot of flavour! Cheers!!!
Try letting the meat marinate the day before in wine preferably Burgundy or pinot noir grape variety or chardonnay with minced onions. Use fresh mushrooms, it will change your life, for a good dish you need good product.
This recipe has become a new favorite. I’ve made it twice now in as many weeks. I made it a couple days ahead, since the stew tastes even better when it’s had time to rest in the fridge.
I'm attempting this tomorrow! They didn't put cooking times, but I pretty much get it from past stew cooking experiences. God Damn, it looks amazing! Is anybody else's mouth watering right now?
I prefer double the carrots and potatoes and 2/3 the meat compared to the portions in this recipe. I add 1 cup peas and sometimes 1 cup corn occasionally. Try cherry tomatoes in place of tomato paste for a less acidic flavor. Also, try adding celery for personal tastes. There are so many ways to vary this basic dish. Finally, dipping bread in the sauce after eating a large bowl of this is the best desert......
