I am such a huge fan of classic French cooking. I don’t care if it’s summer or the dead of winter, I can always get into a slow braised beef dish like Beef Bourguignon.
Before I truly got into cooking, my husband (who was at that point just a boyfriend) decided to cook Julia Child’s Beef Bourguignon recipe. Well, it’s wasn’t awful per se, but it wasn’t Julia…and since then I just assumed I didn't like this dish. Until last year, we were in Napa and went to this great little French Bistro called Bistro Jeanty where I ordered the Beef Bourguignon in hopes of my opinions changing....and boy did they change. Their Bourguignon was melt in your mouth, buttery, rich, perfection. So with that I decided it was time I came up with a recipe to showcase this incredible stew.
There are so many cooking techniques used in a dish like Beef Bourguignon (ie. Proper meat searing, reducing liquids, seasoning, etc) which makes it a great learning ecperience as well as a fun dish to make (not to mention super impressive to serve to guests).
I have made this dish a number of times, and this recipe I am posting today is by far my best. The flavors were incredibly bold but not overpowering and the meat was melt in your mouth!
With the weather getting cooler and tonight being the start of Fall 2014, I encourage you to try this recipe and get your Julia on!
Classic Beef Bourguignon with Pearl Onions and Mushrooms