Once upon a time I went to Paris… I didn’t love it like everyone else. The End.
Nice, France on the other hand is my DREAM city. Everyone was kind and welcoming, the food was delectable, (Alexis and I crushed it at The Alpha Game) and hello, the French Riviera was surreal! Okay, back to the food. Every single thing we ate in Nice was fantastic. I think I ate my body weight in bread and cheese (which didn’t matter because we were competing in CrossFit during this time). The little family owned cafes in Old Town were some of the most inviting eateries I’ve ever walked into. Sadly, I haven’t explored much French cooking since I’ve been back in the States, until I randomly made Beef Bourguignon the other night. One of the biggest misconceptions of French cuisine is that it’s saucy and complex. False, it’s so simple and perfect. Fresh herbs on grilled meats, a drizzle of fresh cream and a squeeze of lemon. French cuisine has perfect composition, so perfect sometimes it’s mind boggling. I hope you enjoy some of the recipes I’ve recreated over my next few posts.
Ingredients I Used:
2 lbs of beef stew meat, I used sirloin
7 cups Beef Broth (make it rich and delicious)
2 beef stew bones or bone broth bones (with marrow)
1 yellow onion chopped
2-3 cloves of fresh chopped garlic
1+ tbsp fresh thyme
3 cups red wine, dry use something not sweet
1 + 1/2 tbsp dijon mustard
3 tbsp butter
2 cups of quartered fresh mushrooms
1 bay leaf
salt and pepper
For Those Tracking Diet
Makes 6 servings
Total Calories 365
This Is How I Made It
On medium high, in a large soup pot or castiron pot sauté the chopped sirloin (cubed into 2 inch pieces) with 2 tbsp of butter, garlic salt and pepper.
Add the chopped onion and sauté until the onions start to brown.
Add the beef broth, soup bones and the rest of the ingredients excluding the mushrooms and last tbsp of butter.
Simmer on low until the beef is tender. This takes a few hours, at least 90 minutes so chill out, its worth it.
You may need to add a little bit of water or salt depending on how the broth reduces. right before serving, sauté the mushrooms in butter. Add salt and pepper and a bit more garlic if you would like. Before serving, add the mushrooms to the Bourguignon. Garnish with fresh chopped parsley and cracked pepper and of course a huge slice of warm bread with butter or olive oil.
BTW, I don’t use carrots, I find the broth too sweet for my liking. Thats just me, you’re welcome to add it if you would like.
Its literally that simple and that delicious.