I stumbled upon the book Lunch in Paris: A Love Story with Recipes by Elizabeth Bard a few weeks ago. It a memoir of a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine.
I love France -the culture, the architecture and the cuisine. Now, I myself have am not a kitchen person. The only dish that I could cook (aside from frying hotdog + egg) is sinigang na sardinas. I tried cooking it for A once, and he never stopped making fun of sinigang and my cooking skills ever since.
Reading Lunch in Paris, I decided to give those pots another shots. The finish product, tada... Boeuf Bourguignion
Here is the recipe I got from the book. I decided to skip the braised onions and sautéed mushrooms.
Boeuf Bourguignion
Ingredients
4 slices bacon
3 lbs lean stewing beef
1 carrot
1 onion
2 cloves garlic
2 tbsp all-purpose flour
1 tbspn tomato paste
1 sprig thyme
1 bay leaf
Coarse salt and ground pepper
3 cups red wine
Procedure
1. Cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. Transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
2. Season beef generously with salt and pepper. Dredge beef in flour, shaking off excess. Raise heat to medium. Brown beef in bacon fat on all sides, without crowding. Transfer each to a bowl.
3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, 2 to 3 minutes.
4. Add onion and garlic, until slightly softened. Add tomato paste.
5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve