Beef Bourguignon

This is the first post of an extensive archive for all my recipes in my cooking repertoire. If you love to eat or cook at home, you may have run into an all too common dillema: "What do I eat?" The ultimate goal of this blog is to develop a weekly meal plan that I, or any potential reader, can follow without having to stress about what to have for breakfast, lunch and dinner. This will lead to more a more efficient grocery shopping experience as well. With that being said, here is a great soup called Beef Bourguignon.

This is a French soup that involves beef being braised in red wine. It is a hearty soup that I've known about for quite a while now, but never had the chance to try to cook myself until recently. The list of following ingredients will comfortably serve 2 people, so you may adjust accordingly.

Ingredients:

-500g of Chuck Eye or Top Blade Steak

-2x Carrots

-2x Onions

-3-5x Cloves of Garlic

-2x Stalks of Celery

-3x Bay Leaves

-Salt and Pepper

-1/3 of Bottle Red Wine

-Canned Whole Tomatoes (2 of them Mashed)

-1x Cube of Chicken Stock

Preparation:

1. Begin by slicing the onions in half and cutting them into roughly 2.5cm cubes.

2. Season the cubed meat with salt and pepper.

3. Dice the celery stalks into 1cm cubes.

4. Slice the carrots into 2.5cm cubes at an angle.

5. Mince the garlic.

6. Prepare a large pot with vegetable or olive oil.

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Cooking:

1. Begin by searing both sides of the meat on very high heat.

2. Remove the meat and then cook veggies with a little bit of red wine to deglaze the bottom of the pot. (5 mins)

3. Add the meat again.

4. Pour the rest of the wine along with mashed up whole tomatoes.

5. Add the bay leaves and the chicken stock.

6. Simmer on low heat for 2 hours.

And there you have it! This can be served along mashed potatoes, quinoa, or any carb of your choice. Beef Bourguignon is a very simple dish, but it requires a lot of preparation and cooking time. This is a meal I would recommend cooking on the weekends. Nevertheless, it is one of my favorite soups as the red wine creates an extremely rich body to the whole dish. In my opinion, it is without a doubt the piece de resistance to Beef Bourguignon and it cannot be done without it.