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Boeuf Bourguignon
Boeuf Bourguignon is another traditional classic I learned to make from my
parents. I've modified the recipe a bit
from their version, so this is the
way that I make it. This first picture shows most of the prepared ingredients.
The vegetables cooking in the pot. First I saute the bacon, onions, carrots and
celery.
The next thing to do is to set these veggies aside and use the same pan to
seal the meat. The beef tenderloin
was cut into cubes the previous night and
has been marinating in a fine pinot noir (I used a 2006 Louis Latour vin
de Bourgogne) all day.
The beef is taken out, olive oil is added to it and then its dredged in flour. It is then
cooked
briefly in some oil using the same pan, and both the meat and marinade are set aside.
The cook hard at work!
Finally, its all cooking SLOWLY on low heat. The point of braising the beef is so that it stays very tender.
Served hot over water-cooked Yukon Gold potatoes!
