So today is a special day, as my little brother turns 19…Not so little anymore. It really makes me realize that we need to cherish these years, as we will never get them back. One of his favourite meals is the classic beef bourguignon stew, which he has requested to have for dinner tonight. I am not a huge fan of beef in general, however the way the meat comes out in this heavenly stew, makes it so enjoyable. The meat literally ‘melts in your mouth.’ Since it is first lightly seared, and then slow cooked for 3 hours, this method really makes the beef so incredibly tender, and it breaks apart at the touch of a fork. I think this is so important when cooking beef, because nothing is worse than chewing on a piece of dry meat for quite some time. This can really ruin a stew. It’s a slow cooking recipe, which is why it is important to start early and plan ahead.
In terms of the health benefits of this stew, there’s not too many, except for the delight of having a mouthwatering, rich taste of a red wine infused broth, and the gratification of enjoying such a delicious, home cooked meal.
This dish is part of the classic French cuisine and is real comfort food that is especially fit for special occasions. The classic recipe calls for mushrooms and pearl onions, however I usually omit these two ingredients due to preference. The wine of choice for this dish usually calls for a wine from the Burgundy region of France, but any dry, red wine will do. The stew comes out dark, silky and deeply flavoured. It’s perfect for a chilly, and damp November night.
Ingredients Instructions Notes You can even add the potatoes to the pot with the stew and mix everything together. I find that keeping the potatoes separate helps keep their crispness.
You can even add the potatoes to the pot with the stew and mix everything together. I find that keeping the potatoes separate helps keep their crispness.