If there is one thing that I get excited about in the fall and winter, it's the food. Warm, carb-heavy, comforting. What's not to love?
I come from a very French-Canadian family that loves to cook. Growing up, every November I would come home from school to the mouth-watering smell of Boeuf Bourguignon cooking in the oven. It would be the one dish I would ask for every time the weather dropped below 50 degrees. Finally being old enough to cook complicated dishes for myself, I realized how much of a love-intensive dish it is. This stew takes hours, but it is so worth it.
A Little Bit of History on the Dish:
Boeuf Bourguignon dates back to the 1800's and originates from the Burgundy region of France (Bourguignon meaning Burgundy in french, literally translating to Burgundy Beef). It is best known for its two main ingredients: a good red wine, preferably from the region, and Charolais beef. Charolais are white cattle with tender meat and really nice marbling. But, the cut of beef used for this dish is entirely up to the individual chef. In my case, I used a boneless chuck roast. The dish is best when using a rich Burgundy wine. It is most common to use a Pinot Noir wine, but really any rich red wine will do. Other ingredients in the dish include onions, mushrooms, carrots, garlic, and a bundle of herbs.
In more recent years, chefs have added bacon and potatoes. I don't do that as I feel that it makes the dish too heavy, but to each their own. Bacon can never make anything worse.
When I was studying abroad in France, the biggest thing I learned about the French and their food is how much they place importance in "terroir" when cooking. Terroir is the taste of the land, the soil, the environment. This dish holds true to that, as the wine used reflects the flavors of it's region. This is a very quintessentially French dish and is one of the most common dishes someone would think of when thinking of the French cuisine.
Tips & Tricks:
Don't be intimidated. While this dish takes a long time, it is relatively easy. Just take it slow and enjoy the process. The end result is so rewarding.
Invest in a high quality baguette. Boeuf Bourguignon is traditionally served with a nice, crusty baguette to dip in the sauce. Trust me, it makes a difference.
Garnish with parsley. It is not just for aesthetics- it adds a delicious aromatic component.
Share with your loved ones! This is a meal meant to be shared with others around a table, drinking wine, and eating until you are stuffed full of the best cozy vibes.
Do your research. There are a variety of different recipes with different methods and ingredients. Find which one seems right for you. Though, you really can't go wrong with such delicious ingredients.
Recipe recommendation:
I typically use the boeuf bourguignon recipe by Canadian Living. It is the recipe I grew up with, and it never disappoints. If you are a new chef and looking to dip your toes into the world of French cuisine, I also highly recommend Julia Child's boeuf bourguignon, found in her book "Mastering the Art of French Cooking". This is a wonderful cookbook that is a staple in my kitchen.
If you would like to cook with me, check out my video on YouTube about boeuf bourguignon here.
Commentaires