Boeuf Bourgignon Recipe

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Boeuf Bourgignon Recipe

Post  Ralphado on Fri Apr 30, 2010 11:34 pm

Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bougignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions.

There are many full-bodied wines suitable for this dish. However, the Burgundy wines are a good bet. If possible, serve a full-bodied Burgundy wine at the table to go with the dish. Not only will it be a good match, but it shows a little extra style (this in particular will be appreciated by French visitors, who generally believe that food from a given region should be matched by wine from the same region).

Boeuf Bourgignon Recipe

Ingredients for 4 people:

- 2 lbs. (1 kg) beef cut into chunks (not small cubes)

- 1 bottle of red wine (tip: use a reasonable quality full-bodied wine)

- 1 onion, chopped finely

- 5 chopped cloves of garlic

- 3 bay leaves

- 10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground black pepper can be used instead)

- Olive oil

- ½ lb. (quarter kg) bacon in strips or cubes

- 20 pearl onions

- 5 medium sized carrots

- ¼ cup (70 ml) all purpose flour

- 1 tablespoon (17 ml) tomato paste


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