Boeuf bourguignon is a traditional French peasant dish, but it seems quite luxurious to me, in both flavor and nutrients. On top of this, it is surprisingly easy and relatively inexpensive to make (if you don’t count the dry red wine). And, like many good things, it takes some time to prepare and cook.
I’m lucky enough to have a friend who is not only French, but also loves to cook and share her recipes. Armelle was kind enough to share her version of boeuf bourguignon. Thanks, Armelle!
Traditionally this dish is made in one pot, and cooks for about 6 to 8 hours. Armelle has managed to get this down to 3 to 4 hours, with no loss of quality – and possibly even richer flavors by roasting the vegetables.