In this video I prepare a classic, humble French dish….Bouf Bourguignon…also sometimes called Beef Burgundy when Americanized. The dish is a simple beef stew cooked with red wine and classic aromatic vegetables. In my version I look to an old Julia Child recipe for the foundation, but make some unconventional tweaks. My first variation is that I choose to sear off the beef in big slabs as opposed to browning them in cubes. I find that you have much better control over the browning process this way and it is much less fussy than dealing with flipping lots of little pieces of beef. The second major departure for my version is that I utilize a sofrito which is common in Italian and Latin kitchens, but not so much for the French. What I like about this is that it brings a good amount of flavor from the classic trio of french veggies but doesn’t turn to much by the end. And just so we still have nice pieces of veggies in the final product, I go ahead and add some chunkier vegetables in the last third of cooking so they don’t get overcooked. Some other smaller adjustments include reducing some red wine before it is added to punch up the flavor a bit, but ultimately the spirit of the dish is still very close to the original. Please enjoy the video and I hope you give it a try.
Beef Bourguignon:
-3 lbs / 1.4 kilos well marbled beef chuck
-6 oz / 170 grams slab bacon, cut into pieces
-1 medium onion, carrot, and parsnip, cut in obliques
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1 Comment
The boeuf of both worlds ❤