I believe this is one of the most popular French dish known in the USA. It is traditionally cooked with red wine from Bourgogne (Burgundy region). This region of France is famous for it great wine, and its great beef, therefore you can imagine that the better wine and the better beef: the better the meal!
In my youth, I remember my family eating this sometimes on Sunday lunch, in fall and winter. We would go to mass for the 10 AM service, while the stew would be simmering. Once back home and hungry, we would be greeted by the familiar and promising smell… My mum would make sure there was enough to have second serve, and usually served it with either boiled potatoes, pasta or plain rice.
Time has past, and I had a chance to taste many Bourguignon, from other friends and family, top restaurant tables, or hidden countryside restaurants… I experimented several variations and I am happy to offer below my recipe. This is the way I like it, with Read the rest of this entry »