I’m all about stick-to-your-ribs comfort food during the holiday season, which is why I had a hankering to make a warm stew on a day where I would be home for a few hours and could let our dinner cook low and slow. Many of you have probably heard of Beef Bourguignon (or saw Julie’s attempts at making it in Julie & Julia), but completely wrote it off as a dish that only the experts could handle. I’m here to tell you that this is so false – you can and should make this easy Beef Bourguignon from The New York Times Essential Cookbook. I’ll admit I was a little wary at first, but when I came across this easy version for Beef Bourguignon, I was determined to master it myself? Make this for your boyfriend, your favorite friends and/or your future mother-in-law, and you will have some happy customers on your hands.
- 2 tablespoons vegetable oil
- 2 large slices salt pork or 6 large slices of bacon
- 1 1/2 cups diced carrots
- One 2-pound boneless chuck or beef rump roast,cut into 1/4-inch thick slices
- Salt and freshly ground black pepper
- 2 medium onions, coarsely chopped
- 1 clove garlic, minced
- 2 shallots, finely chopped
- 1/2 pound mushrooms, trimmed and chopped
- 1/2 bottle (750-ml bottle) Burgundy or pinot noir
- 1/3 cup Cognac
- Egg noodles
You can find the directions here.
The sauce is so bomb that you’ll likely want to serve it with some good, crusty bread. I also recommend sprinkling chopped parsley over top because parsley makes literally everything better. You heard it here first.