Beef Bourguignon Recipe
Beef bourguignon is a French stew made famous by Julia Child. Her love for classic techniques and wine is exquisitely displayed in this recipe. However, I made a few simple substitutions to modernize the ingredients and methods, but don’t worry. The rich flavors are not lost
The beef and bacon first cook on the stovetop to develop gorgeous colors and textures. The cooking is completed at a consistent temperature in the oven allowing the stew to braise for over an hour. This process completely changes the taste of the meat while developing a savory red wine sauce to pour generously on top.
Pot selection
When making a stew or braise, use a heavy-bottomed pot with thick walls and a tight-fitting lid like a large dutch oven. I use a large Le Creuset enameled cast iron saucer that can hold at least 6 quarts. This type of cookware material holds heat well and makes it easy to sear the beef at high temperatures. It will need to be strong enough to place in the oven to complete the braising process.
Using the bacon in different ways
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