Boeuf Bourguignon - highly recommended!

[icedoverfire]

Hi gents,

The SO and I spent all day making this. Well, it doesn't actually take all day of WORK, because you let the stuff simmer for 3.5-4 hours but for maybe an hour's total worth of prep and cooking, its pretty amazing. I suggest giving it a try next time you want/need to impress someone or just have a lazy day to spend .

Link:
http://www.epicurious.com/recipes/food/views/Boeuf-Bourguignon-104754

Fair warning: It generates quite a bit of dirty dishes, but its worth it!

- ice

 

[The Nid Hog]

Great stuff! It's even better the next day.

 

[mouscacha]

You should try the root of Julia child's recipe. I didn't realize that Julia's recipes start with a base, then expand on it. In the case of beef bourguignon, the base is a pot roast made from a whole round roast. This way you can get slabs of meat. If Anyone wants the recipe, pm me.

 

[Luc]

That's good stuff. I know it's not the original recipe but I usualy use white wine instead of red, I always get better results that way.

If you have a slow cooker, it's perfect for that dish!

 

[johsa]

Great stuff. Been almost 5 years since I did it last time so I guess it is about time again.

 

[Phog Allen]

It is one of my favourite dishes once the wind turns to the north and the dry clean air of fall arrives. I love it but avoid making it in the humidity of summer. It takes away from the olfactory part of it. I have been using Ina Garten's recipe from Food Network and it is quite good. I suspect there are nearly endless variations of this classic.

I have been using Cycles Gladiator. It is a fine burgundy style for this dish and only runs around ten dollars per bottle. I always save a glass instead of adding it all to the pot. It is a very decent drinking wine.

Regards, Todd

 

[ouch]

A classic dish. You really don't need pinot noir, but if you have it, why not?

 

[Phog Allen]

Hey Ouch, what would be the classic choice for this dish? I used the Gladiator based on a recommendation from the local spirits store. I am not well versed in wines but I knew Pinot is one of the base grapes for Burgundy. Or at least I thought it was anyway. I am most certainly open to any suggestions you want to put forward.

Regards, Todd

 

[Edcculus]

According to Julia, " Serve with the beef a fairly full-bodied young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.......

---from the ingredients section of the recipe:

" 3 cups of a full-bodied young red wine such as one of those suggested for serving, or a Chianti".

 

[professorchaos]

Classic comfort food. Very good. What's next? Coq au Vin? Perhaps a Daube? Or a Blanquette de Veau?

 

[mretzloff]

Classic comfort food. Very good. What's next? Coq au Vin? Perhaps a Daube? Or a Blanquette de Veau?

Those are some of my favorite dishes, especially Blanquette de Veau.

Boeuf Bourguignon is really great, even better on the second day.

 

[century]

Made Julia's version last night. Its a great lazy Sunday dish.
Something you can slave over and perfect, no rushing, no short cuts.
Its was a lot of fun, and it turned out amazing.