I have prepared this dish so many times that I could cook it with my eyes closed. Boeuf bourguignon - or beef burgundy - is the quintessential French stew. Its flavors combine the strong aroma of red wine with the delicacy of the bouquet garni, the sweetness of the carrots with the smokiness of the bacon. I have adapted this recipe from Françoise Burgaud's Mon Bouquin de Cuisine.

The key to this dish is the quality of the ingredients, including that of the wine. Fresh thyme and bay leaves make the entire difference. For the wine, I would suggest a strong red, such as Côtes du Rhône. A Malbec could also work, though it would sweeten the dish.

Unlike Julia Child has led so many Americans to believe, boeuf bourguignon is truly a one-pot dish. The prep time is quasi non-existent (less than 15 minutes), and the stew simply cooks itself! No need to pull out your entire set of pots and pans, and no need to loose sleep over this dish (reference to one of Julie's countless meltdowns in Julie & Julia).

Boeuf Bourguignon (Serves 8)

Ingredients:

-      1 onion, chopped

-      3 pounds beef stew meat, cut in cubes

-      1/2 bottle red wine (Côtes du Rhône is the best)

-      3 large carrots, cut in thick julienne or slices

-      2 tbsp. flour

-      Fresh laurel and thyme for bouquet garni

-      1/2 cup Pancetta or bacon, cut in thin strips

-      1 cube of chicken or beef stock

-      Tagliatelles or potatoes for serving

1. In a large cast iron cocotte, fry the bacon until golden brown, set aside. 

2. Brown the beef for a few minutes on high heat, add the onion, then the flour, mix together and heat 

for 1-2 minutes. 

3. Add the carrots and the red wine. Cover the meat with water and add the bouquet garni, bacon, 

chicken stock cube, salt and pepper to taste. Bring to a boil, then cook for 2-3 hours on low heat, 

uncovered – remove the bouquet garni. 

4. Serve with fresh tagliatelles or steamed potatoes.