Boeuf Bourguignon

Sometimes known by its literal English translation beef burgundy, this is one of the most famous (and delicious) of French “peasant dishes.” Given it is a stew, variations on the recipe abound. Its signature–long simmering of beef in red wine–probably began as a means of tenderizing rather tough cuts. The dish has, however, evolved. Here is a basic recipe for Boeuf Bourguignon, with a few extra flourishes (mostly extra vegetables). The most basic ingredients are straightforward enough: One bulb garlic (peeled, separated and chopped or crushed) One medium sized red onion Six to eight ounces of thick sliced bacon Two cups of dry red wine Two cups of beef broth or consume Two bay leaves Three tablespoons of tomato paste […]