Bœuf Bourguignon.

Another french classic. It may not be the prettiest dish in the world, but it is definitely one of the tastiest. It got quite popular all over the world after the release of the 2009 movie ‘Julie & Julia’, featuring Meryl Streep and Amy Adams.

It is one of the classic peasant dishes. Cheaper cuts of beef tenderized by simmering them for a long, long time in red wine (burgundy) with a bouquet garni, carrots, onions and some garlic. Sometimes mushrooms or pearl onions are added to the meat and wine, but I usually skip that part.

Well, done either way it’s something you will not stop making over and over again! And by the way… It’s even better the next day!

Ingredients
2 pounds of beef, cut into 1 1/2″ cubes
2 cloves of garlic, thinly sliced
2 medium onions, thinly sliced
2 cups of red burguny
3 carrots, peeled and cut into 1″ pieces
bouquet garni (2 sprigs of thyme, 1 sprig of flat leaf parsley and 1 bay leaf, tied together)
3 tbsp. of butter
1 tbsp. of flour
salt & pepper

Put meat, wine, garlic and bouquet garni in a bowl and refrigerate overnight. Heat two tablespoons of the butter in the pan, add beef in batches (reserving the marinade) and fry until browned. Remove beef and add onions and carrots. After about 5 minutes, or when the onions are lightly browned add flour and sauté for another 2 minutes. Add Marinade and stir until well combined and thickened. Add beef and bouquet garni and simmer on lowest heat for at least 4 hours. Before serving discard bouquet garni, add remaining tablespoon of butter and season with salt and pepper to taste. Serve with baguette or tagliatelle.