Hard To Pronounce, Simple To Make
Amanda’s easy-to-prepare recipe took me back in time, and I remembered the first time I made Beef Bourguignon (pronounced “Boor-geen-YON”). It was in the fall of 1980 and one of my dearest friends was coming to visit me in my new apartment, all the way from New York City.
I was in a bit of a panic. I wanted to fix something impressive for this reunion dinner, but I was nearly broke from the move and I was just starting to branch out with my cooking skills. I pored over the several cookbooks I owned at the time, looking for a beef dish that was affordable, impressive and within my abilities to create. That is when I discovered Beef Bourguignon.
So what does that name even mean? It is a beef dish, prepared or served in the manner of Burgundy (a region in France), which is to say made with a sauce of red wine, typically a burgundy wine from that region. Well, that didn’t sound too difficult. I had cooked with wine before, and I knew I could afford an inexpensive bottle of burgundy.
The dish itself is actually just a form of beef stew, except for the meat and veggies have been marinated overnight in the wine. This really infuses them with the flavor of the burgundy and gives this stew its characteristic flavor profile.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: To give this stew a robust flavor, you need to thoroughly sear your beef after it has marinated. You are not trying to cook it, just to give it a nice, even brown color on all surfaces. This is what imparts flavor, so it is a critical part of this recipe.
Recipe and image courtesy of Amanda at The Chunky Chef
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