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Beef Bourguignon

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It’s official- winter has arrived! Snow, sleet, freezing rain, cold mornings, colder evenings… Nothing better than a hot bowl of beef bourguignon to warm you up on a night like tonight. But what makes beef bourguignon so special? I often wonder, what’s in a name. How did something come to be, and how has it changed since its conception? We label things for ease of reference- but with time and use, proper nouns melt into adjectives. Beef bourguignon is simply just a french beef stew, with loads of red wine, aromatics, alliums, and most importantly, flavor. I don’t follow recipes, most of what we cook here is done completely by feel. We start with something that we all know well, and riff on it until we are happy with the result. Tonight’s result is a soul-warming bounty of tastes, flavors, smells, and textures. Forget everything that you know about food “labels”- as they say on iron chef- with an open mind, and an empty stomach… or something like that… get in there!

For the beef bourguignon:

Warm the beef in a small saucepot over medium heat. You may need to add a splash or two of water, as it is quite thick. Stir frequently to prevent sticking and scorching on the bottom of the pan. Once it’s nice and hot, it’s ready!

For the potatoes lyonnaise:

These do best under the broiler. On a tray or casserole dish, broil the potatoes on low, for 2-4 minutes on each side. They should get a bit of color, and start to sizzle and pop when they are ready. Once they are nice and hot, plate them up!

For the broccoli gratin:

This is one of my favorite things that we have made to date. Roasted broccoli, caramelized leeks, bechamel, gruyere, garlic breadcrumbs… yummy. Roast this in the oven while the potatoes are broiling, or just pop it in the microwave for a minute or two if you can’t wait. 

Thats it!

Plate it up, grab a spoon (or a fork, or a spork, or a… foon…), and enjoy 🙂 

Stay warm, stay safe, and as always, spread love. 

Happiness served, dinner solved.



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