September 15, 2014

Beef Bourguignon

This stew is the first thing in my food list to savor in France, but somehow I didn’t get around having it at all. So I figured, “Why not remake it at home?”, especially since ‘it came to me’ when I randomly switched on the TV and Avec Eric was cooking Beef Bourguignon in his kitchen. Boy, was I inspired! Imagine a hearty tender beef stew on a bed of caramelized, buttered carrot with its best companion: parsley. Traditional comfort food will always be a win in my heart. And that includes a man’s too. D’accord? 😉

{After an overnight marinade, strain and separate: wine, beef, and vegetables}

Bon appetit!

 To complete your meal with a slice of French dessert, visit Crêpe Suzette on how to make this piece of table gem.