If I could only cook five recipes for the rest of my life, this delicious boeuf bourguignon will definitely be one of them. Quite possibly one of my favorite dishes of all time, I have no doubt it’ll be yours too if it hasn’t already. This is a perfect beef stew for a dinner during cold winter night by yourself, with a love one, or even as part of a feast with friends and family.
Boeuf bourguignon stands with the likes of cassoulet, pot-au-feu, and bouillabaisse as the face of traditional French cooking. Originated from the Burgundy region in France, this dish is usually made using local Charolais cattle. Its popularity grew as Julia Child spread her gospel of French cooking across the United States. Started off as a peasants’ recipe, this warm and comforting dish is exceptional and absolutely delicious.
Traditionally this dish is served with boiled potatoes, buttered noodle, mashed potatoes, or rice. However, in this recipe, I’m making baguette dumpling to serve on the side. I have also seen carrots being included in this recipe but we’re sticking to the traditional recipe with one exception being the mushroom but surely by now you wouldn’t expect me to cook any mushrooms.
Beef, onion, bacon, and (maybe) mushroom cooked in red wine has been dubbed to be “one of the most delicious beef dishes concocted by man” by Julia Child. With layers of deep flavor and aroma married with melt-in-your-mouth beef, this recipe brings you an experience like never before. It is the kind of dish that makes me fall in love with cooking and food.