I first read about how to make Boeuf Bourguignon in Julia Child’s Mastering the Art of French Cooking and was hooked. I then set my mind on creating a kosher version. At first, I actually did brown each beef cube individually. What an annoying task. It was my brother in law, Jay, who told me I was nuts. He told me to just spread all the beef cubes out in a large metal pan, sprinkle the cubes with flour and brown them in a 400° oven. After I did it the first time, I was convinced. What a time saver. Between Julia and Jay, I’ve been making Boeuf Bourguignon for years. It is always delicious. Those simple beef cubes are transformed by the browning and simmering in red wine, vegetables and herbs.
For your vegetarians- try my Tofu Bourguignon. They get all the flavors without the meat!
Hint: Make this recipe a day or two in advance. The flavors only get better!