classic beef burgundy
By: Cécile
Published: Saturday, August 9, 2014 - 7:43am

Ingredients




1 onion, chopped
3 pounds beef stew meat, cut in cubes
1/2 bottle red wine (Côtes du Rhône is the best)
3 large carrots, cut in thick julienne or slices
2 tbsp. flour
Fresh laurel and thyme for bouquet garni
1/2 cup Pancetta or bacon, cut in thin strips
1 cube of chicken or beef stock
Tagliatelles or potatoes for serving

Preparation

1 In a large cast iron cocotte, fry the bacon until golden brown, set aside. 2 Brown the beef for a few minutes on high heat, add the onion, then the flour, mix together and heat 3 for 1-2 minutes. 4 Add the carrots and the red wine. Cover the meat with water and add the bouquet garni, bacon, 5 chicken stock cube, salt and pepper to taste. Bring to a boil, then cook for 2-3 hours on low heat, 6 uncovered – remove the bouquet garni. 7 Serve with fresh tagliatelles or steamed potatoes.

About

Boeuf bourguignon - or beef burgundy - is the quintessential French stew. Its flavors combine the strong aroma of red wine with the delicacy of the bouquet garni, the sweetness of the carrots with the smokiness of the bacon.
Unlike Julia Child has led so many Americans to believe, boeuf bourguignon is truly a one-pot dish. The prep time is quasi non-existent (less than 15 minutes), and the stew simply cooks itself!