The Classics - Part 3: Beef Bourguignon

As I write this, my West Loop condo is filled with the smell of a slow roasting, bubbling dutch oven of beef bourguignon. With the temperature in Chicago hovering around 20 degrees, I love having something warm and comforting like this stewing slowly throughout the course of a lazy Sunday.

Like other classics covered on the Drunken Goat (roasted chicken and salad lyonnaise), beef bourguignon is surprisingly simple and relies of a few staple ingredients and techniques.

Also known as beef Burgundy (its place of origin), beef bourguignon is essentially french peasant food focused on braising the beef in red wine with vegetables, garlic and herbs. Frankly, I'm a fan of any recipe that requires an entire bottle of red wine!

There are many different recipes for beef bourguignon, some more complicated than others. I like this recipe from The Barefoot Contessa, which calls for braising pan-seared beef in a base of thick-cut applewood smoked bacon, garlic, onion, carrots, thyme, beef broth and an entire bottle of wine. Towards the end of cooking, add in mushrooms sauteed in butter and frozen pearl onions. The recipe calls for 90 minutes in the oven at 200 degrees, but I recommend letting it braise for at least 2 hours and then another hour on the stove. This will ensure the meat is absolutely fork tender.

Today I'm serving the beef bourguignon with a side of buttered egg noodles seasoned with fresh ground pepper, chives and parmesan cheese (an unexpected and wonderful idea from my lovely dining partner). However, it's also great with a simple starch such as mashed potatoes, rice or crusty, garlic-rubbed sourdough bread.

Happy winter comfort food eating from the Drunken Goat.