Boeuf Bourguignon, which literally means Burgundy Beef, is a very-well known traditional French dish. As its name indicates, it originates from the Burgundy region, which is famous for its wine. So naturally, boeuf bourguignon is beef cooked in Burgundy wine. It is braised over an extended period of time, together with carrots, onions, garlic and mushrooms, in a dutch oven (cocotte), which allows for flavors to mingle. Delicious! It is a great dish to enjoy when it is cold outside, and it is easy to prepare, as most of the magic happens in the dutch oven. This is sure to impress your family or your guests!
I am using a French recipe available here. However, I made a few changes, to make it easier to make the dish using US ingredients.
You will need pearl onions. This is what it looks like:
A very important part of the Boeuf Bourguignon is the choice of wine to cook the beef in, which is also the same wine you drink while eating the dish. Ideally, the wine should be a good red wine from Burgundy since this dish is from Burgundy.
So here is the recipe: