Okay, I’m going to say it: Beef Bourguignon is a pain in the ass to make. It’s a two-day process because you need to marinate the beef and vegetables in wine over night. And after you brown these beef chunks, you need to focus on making fresh pasta. Lots of work for what’s essentially a beef stew. But it’s damn good, so I’ll stop complaining now.
If you’re a carnivore, you’ll appreciate this dish. Your first bite is an orchestra of flavor: wine, rich stock, sweet kick from caramelized vegetables. But this is all background noise compared to the meat that melts in your mouth. This dish alone is enough to convince anyone to go to culinary school and practice classic French cuisine.
TIP OF THE DAY: When browning meat, remember to deglaze, or loosen the caramelized bits (formally known as “sucs”) with stock or wine, to enrich the flavor of your sauce. And remember: The browner the sear, the darker the sauce.