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Beef bourguignon, or boeuf bourguignon by its French name, is a classic French beef stew made with small perl onions, mushrooms, red wine and brown beef stock. The meat slowly cooks in the red wine and take up its taste so this is one recipe where using a good quality wine is a very good idea. A burgundy is the traditional choice, but a good Beaujolais or Cotes du Rhone will do just fine.
This was traditionally a peasant dish because it uses tough cuts of beef that need to be cooked for a long time to be tender. The flavor and tenderness that the meat takes after stewing in wine and stock is so amazing though that is as become a component of haute cuisine now in France.
This is comfort food in the deepest meaning of the term and this dish is bound to convert a few of your friends to a Paleo diet after they taste it. They won’t doubt that natural food can taste great afterwards.
This recipe is not a simple one. It’s not a difficult one either, but it does have a lot of steps to follow in order to obtain the perfect stew. Print out the recipe and make sure you take it step by step and you won’t even notice all the steps involved.
It is still great without wine if you prefer not having any in your diet, but it will lose the essence of the Boeuf bourgignon. Double the amount of beef stock if you want to go without the wine. The traditional recipe usually calls for flour to thicken the sauce, but simply boiling the sauce a little longer so more liquid evaporates will produce a similar result, without having to cope with any nasties of the flour.
Serves 6 people
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