For those of you who know me, you know that I love all things French. What is there not to love? While I have only visited once (second trip coming soon!), my shelves are laden with French books, my favorite restaurant is French, I took French in high school and college, and I take French cooking classes as often as possible. In honor of our upcoming trip to Paris, I want to share with you one of my favorite French dishes.
My latest French cooking class taught us how to make Boeuf Bourguignon, also known as Beef Burgundy. Boeuf Bourguignon is a well known, traditional French recipe originating in the Burgundy region of France. It is an example of a dish that was once a hearty peasant dish (similar to Brunswick Stew) that has now made its way into haute cuisine in romantic restaurants all over the world.
3 pounds beef
6 slices chopped bacon
1 medium sliced onion
1 tablespoon of beef bouillon
3 tablespoons butter
1 pound sliced mushrooms
2 tablespoons flour
1 sprig thyme
1 sprig sage
3 cloves garlic
salt & pepper to season
1 cup Pinot Noir
- Heat a large deep skillet with a heavy bottom and a lid over medium high heat.
- Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon.
- Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings.
- Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan.
- Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat.
- Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving.
- Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring.
- When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium.
- Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot.
- Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
- Serve with rice or noodles.
Serve with a crunchy baguette & enjoy by candlelight with your favorite person!Du Pain et Des Idees Photo Credit: Susan of http://www.fleurishing.com[/caption%5D
In honor of this romantic French dish, I’d like to introduce you to Susan of the blog and design company Fleurishing. She is a mother of twins, interior designer, wife, stylist, blogger, entrepreneur, and francophile, not always in that order.
- What inspires you? so much…but anything + all things French for sure!
Photo Credit: Susan of http://www.fleurishing.com[/caption%5D
- As a self proclaimed francophile, tell us what your favorite thing about France is. culture + beauty
- Macarons or Tarte au Citron? macarons!
- Favorite French dish to make (or eat): coq au vin
- Oldest thing in your kitchen: a vintage mixer
If you are a fellow French lover or if you’d like to get your France fix without having to leave the country, I recommend Susan’s blog Fleurishing, Lindsey Tramuta‘s blog Lost in Cheeseland and Carin Olsson’s blog Paris in Four Months. Or check out Buzzfeed’s 28 reasons you should never visit Paris.