A fantastic make-ahead dish that is easy yet elegant enough for a holiday meal. It is meant to sit overnight after you cook it to let the flavor develop. How perfect for an entertaining recipe! Serve this French classic with mashed potatoes or rice. The brandy flambé gives this an additional flavor hit beyond the red wine sauce.
I have been making this recipe for many, many years. It came in a recipe booklet I received as a wedding shower gift called appropriately The Brides First Cookbook. How quaint n’est-ce pas?
I have tried other beef bourguignon recipes over the years. I would sometimes be seduced by the promise of a flavorful slow cooker type stew or some twist or another. But I have to say – once you have this one it will become the gold standard of beef bourguignon!
This recipe calls for small white button mushrooms. You add them whole at the end of the cooking so they keep their shape.
You also add pearl onions at the end. The uniform round onions and mushrooms add to the presentation. I can’t find frozen pearl onions very often. I scoop them up when I do find them. Fresh pearl onions are a pain for me. (Funny – I can fritter around for a few hours with some cooking jobs but pearl onions do me in!) I find cooking and peeling them a real pain. So- if I can’t find frozen when I am ready to make this I buy Amsterdam onions in jars. They are small and sweet/sour pickled. They add an interesting twist to this dish.
The name of this dish in English is Beef Burgundy. In keeping with the recipe I would use a Cote du Rhone red wine in the dish. You could serve the same Cote du Rhone at your holiday meal. Here is a suggestion from the October LCBO release, La Ferme du Mont |Le Ponnant Cotes du Rhone-Village 2014, #171371 Score 90-02 $19.95. See the tasting notes here.
Or try Perrin Coudoulet de Beaucastel Cotes-Du-Rhone 2014, # 48884 $29.95. See the tasting notes here.