Evolution of a Beef Bourgignon

Beef bourgignon is considered French peasant food, but I prefer to call it Beef bourgin-YUM! Or manna from heaven. This dish is fairly simple, but yields delicious tender meat in a lovely thick broth that can be served over pasta, rice, mashed potatoes, or anything you wish.

First, get your stew meat. I don't know how much, just whatever you would make for your family. I generally use clod steak or whatever is on special and trim the fat and gristle off. Then I cube it into large bite sizes.

In a bowl, put in some flour and a generous amount of garlic salt and pepper. Toss the beef in it until well coated. You want enough flour so that you can make a roux with the leftover flour.

In a deep, heavy pan, brown the meat in a little oil on at least 2 sides until crusty. This adds a nice flavor, and the lovely brown bits on the bottom of the pan deglaze wonderfully.

Remove the meat from the pan. In the flour bowl, add some red wine or beef stock and whisk until smooth.

Prepare your herbs.

Add some red wine and broth to the pot until it simmers, then add the flour mixture. Bring to a simmer.

Add your herbs. I like Italian seasoning, fresh rosemary (since it grows in the yard and won't effing die), bay leaf, and whatever else is on hand.

Add a small bag of frozen pearl onions, a bag of baby carrots, and the meat, and bring to a simmer. Make sure there is enough liquid to cover all of the ingredients.

Throw the lot into a crock pot and set it on low for 6 hours. Or braise in the pot for 4 hours at 350.

This is what it looks like when you open the pot.

Serve over mashed potatoes or pasta, and attack with your face.

A couple of notes:
1) Cook with a wine you would drink, not a wine you guzzle when you are weeping alone. It doesn't have to be great wine, but you don't want terrible wine, either.

2) You can use a really cheap cut of meat for this dish, which is nice. It will break down and be tender.

3) This freezes really well.