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Boeuf Bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms. Julia Child, is the kind of stew that can earn marriage proposals. The aroma alone — that deeply savory aroma of onions, slow-cooked beef, and red wine — is enough to make your eyes roll skyward and your knees go weak. Make Boeuf Bourguignon once and you’ll wonder why anyone ever bothers making anything else.
Like coq au vin, its sister dish from the Burgundy region of France, Beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead which makes it perfect for entertaining.
Ina Garten’s recipe for Beef Bourguignon garnered a 5-Star review on Food Network! A definite winner 🙂
“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.”
~ Julia Child