Today’s Nommin’ Ni is — Beef Bourguignon! that can be served with anything, really.
I always find this French word “bourguignon” fancy. According to Google, it means “Burgundy” in English, and bourguignon is commonly used for meat or poultry braised in red wine along with vegetables like mushrooms and onions. Enough of the introduction, and let’s get right my version of beef bourguignon! There are various ways you can serve it on, we love ours mashed and enjoyed with rice, potatoes (steamed, mashed, or baked, whatever), and pasta. You can serve it on bread or anything your heart desires!
Ingredients: carrots, onion, mushroom, beef stew chunks, tomato paste, rosemary, thyme, garlic, dried bay leave (gives more flavor than the fresh ones), water/stock, red wine, and a good qualify olive oil (my go-to is a family-owned stone-milled cold-press olive oil from Greece). I also added some barley to help thickening the stew without adding flour.
Prep time: 20 minutes
Cooking time: 4 hours minutes
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Same with my curry recipe (haven’t watched it? check it out I’d recommend wait for a couple of hours or even overnight to allow deeper and richer flavor in every bite.
Enjoy!