Boeuf Bourguignon

24 Apr

I did it! I cooked Beef Bourguignon and it actually turned out really well.

I used this recipe from the Canadian Living website. It was a bit challenging (since I’m not skilled in cooking) but totally doable. There were a lot of steps and it also took 3 hours to cook, so do not make this if you are already hungry. You will end up ruining your appetite by munching on random things like the French bread you are suppose to eat with the meal….

Some of the required ingredients are below. What’s that soaking in water? The dried porcini mushrooms. This recipe called for two types of mushrooms and two types of onions. If you don’t like either, do not cook this meal.

Frying up some bacon in the Dutch oven pot. Mmmm.

Chopped up onion, carrot, and minced garlic.


Enter the wine and the fierce instrument to get it uncorked. The recipe called for about 3 cups of red wine, so we got a huge bottle to make sure we had some to enjoy with the meal.

Then things got a bit technical. You have to tie together the bay leafs, parsley and thyme so you can easily remove them later on. I forgot about this step and didn’t have any string. The boyfriend saved the day with the idea of using dental floss! (It was not minted.)

Pearl onions in butter. Mmm…butter.

Now I would have shown a picture of the beef cooking but honestly, it didn’t look too appetizing. So here is a picture of the finished product. Not a great picture because I was too hungry to even care at this point. I just wanted to dive in! It was soo yummy!

Now I’m off to enjoy my mom’s cooking.  Happy Easter Everyone!

4 Responses to “Boeuf Bourguignon”

  1. Dark Knight April 24, 2011 at 4:41 PM #

    That looks like a really good meal. Lucky for you boyfriend saved the day. That piece of floss saved the entire evening.

    • Nat April 24, 2011 at 9:03 PM #

      LOL! …yep boyfriend saved the day.

  2. Marcy (Too Timid) April 24, 2011 at 5:17 PM #

    Looks good. Congratulations on cooking such an ambitious meal.

    • Nat April 24, 2011 at 9:04 PM #

      Thanks. It was very intimidating.

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