Recipe of the Day

I must say that my love of France extends far beyond its fascinating history and avant-garde fashion. The French do have a certain "je ne sais quoi" that captures and intrigues you whether its hidden in their food, beautiful buildings or carefully tucked away in their gorgeous landscapes.

 France has given me many memories, but the one that I treasure the most is my joie de vivre.
FOOD! 

 Boeuf à la Bourguignonne

Beef Bourguignon

Description: Beef Stew with a little more sophistication

Cuisine Style: Traditional French Cuisine, Burgundy Region

Ingredients:

Bay Leaf

3 Sprigs Fresh Thyme

3 Sprigs Fresh Parsley

2 Springs Fresh Rosemary
1 tablespoon olive oil

1 large onion or whole shallot chopped

3 cloves garlic pressed

1/4 pound of thick cut bacon diced

1 1/2 cup beef stock
1 1/2 to 2 pounds lean stewing beef, cut into 1 1/2 inch cubes

1/4 cup all purpose flour
1 1/2 cup red wine

1/2 cup sliced mushrooms

1 cup carrots

1/2 cup pearl onion

1 cup peas
salt and pepper

Directions:

Preheat the oven to 325 degrees F.

Tie together the bay leaf, thyme, parsley and rosemary to make a bouquet garni. In a dutch oven, heat the oil over medium heat and add the onion or shallot, garlic and bacon. Cook until slightly browned, and then remove from the dutch oven and keep to the side, save the remaining fat in the dutch oven. Meanwhile, in a small saucepan, heat  the stock until just under a boil. Toss the beef with flour and cook in the dutch oven until browned. Deglaze the pan with the red wine, making sure to scrape the bottom of the pan for more flavor to your stew. Add the hot stock, bouquet garni, mushroom, carrots, pearl onions and peas to the dutch oven. Add reserved bacon and onions. Season with salt and pepper. Cover and cook in the oven for 2 1/2 hours, making sure to occasionally stir.

Prep Time: 20 minutes

Cook Time: 2 1/2 hours

Level: Moderate

Servings: 4-6 servings

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. Serve a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.