Feast your eyes on my first, and probably last, beef bourguignon.
The process took all day, as in 10 hours, and only yielded a few minor catastrophes…onions in the sink…firemen on the scene…you know, the usual for an amateur chef attempting an epic dish.
I took pictures when my hands were free for 2 seconds, but I don’t think you’ll find them helpful.
Let me just give you a few notes on the recipe I selected from Epicurious since it’s difficult to navigate.
- Embrace technology and use a crock pot, not a dutch oven.
- Open all the windows when searing the beef.
- Buy good red wine, not the cheap stuff.
- Be amazed when the onions cook down to nothing.
- Add the pearl onions long before serving.
- Serve the next day even though the recipe says you can do it all on the same day (which is why I chose it).
To my surprise (and relief), everyone loved it. Including my picky palate!
At the end of it all, the beef came out much better than I expected and the experience proved to be a valuable cooking lesson. The best part about this dish are the rich flavors from the herbs, wine, and onions. I learned several new techniques, discovered patience, and felt confident in my valiant effort.Tweet this!