Bœuf bourguignon

Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even though visually not the most appealing dish there is, the strong flavors enhanced by slow cooking make this red wine braised beef stew perfect for Sunday feast.

For the bœuf bourguignon, start with frying the bacon. In it’s fat, sear floured stewing beef. Add chopped carrot, rose onion and garlic and give them a short fry. Add red wine (from Burgundy, obviously) and water. Season with salt, black pepper, thyme and rosemary and braise for at least two hours. Add silver onions onion and white mushrooms and let simmer for another hour.

Serve the beef stew with rosemary roasted potatoes (halved young potatoes, drizzled with olive oil, seasoned with salt and rosemary and baked for 30-40 minutes at 180°C).


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