Beef Bourguignon

French Cuisine.

Our first night in France welcomed us with the traditional Beef Bourguignon, a well known French beef stew. The dish originates from the Bourgogne region which is east of present-day France.  Mastering the Art of French Cooking describes the dish, Sauté de Boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man." The Gillaspey girls say, "it is very good, but not the mushrooms"...

Beef Bourguignon

Ingredients

3 tablespoons flour

Kosher salt and pepper

3 pounds beef chuck, cut into 1-inch cubes

3 large carrots, peeled and sliced

1 medium onion, sliced

6 strips cooked bacon, cut into 1- to 2-inch pieces

10 ounces beef broth

2 cups red or Burgundy wine

1 tablespoon tomato paste

2 cloves garlic, minced

3 sprigs fresh thyme, stemmed

1 bay leaf

1 pound fresh mushrooms, sliced (add in the last 30 minutes-can saute or toss in)

2 large potatoes, cut into 1-inch pieces (optional if not using noodles)

Directions

1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).
2. Place meat in Crock-Pot® slow cooker and add remaining ingredients through bay leaf.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.
4. Serve over whole wheat noodles.

We enjoyed a glass of Domaine Chene Bourgogne Pinot Noir with our meal from the burgundy region. The French have it right with their burgundy wine. A perfect complement to the meal on this cold winters night.

Katy is upset that we started her country a day late, just like in Japan. She soon got over it and is very excited to have French Fries this week.  She really has NO idea what French food is. Just that it sounds so Fancy....