Where else to start my cooking journey if not in the French cuisine, specifically in the Burgundy region. Beef Bourguignon is a humble peasant meal which has been transformed into French “haute cuisine” over the years. The origins of this famous stew are noted in the early 20th century. Back then, a French chef, named Auguste Escoffier, published this recipe with a piece of beef cooked slowly in one piece. There are several different methods how to prepare the beef stew, my favourite is as per following. Cook with me and enjoy this winter culinary piece of heaven. Bon Appetite!
1 kg of round/shank beef, cleaned in chunks Plain flour Olive oil 2 carrots, peeled, washed and sliced 6 shallots, peeled and diced 100g of bacon, sliced 4 cloves of garlic, crushed, peeled and chopped 1 tablespoon of tomato purée ½ liter of Burgundy red wine (full bodied wine as Chianti or Bordeaux optional) ½ liter of good quality beef stock 200g of champignons (or half of the amount of dried mushrooms soaked in water), diced Bouquet garni (6 branches of thyme, 2 branches of rosemary, 2 bay leaves, 3 whole black peppers)