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Saturday, October 18, 2008

Beef Bourgignon

A winters day, on a cold and dark December  Seems like Simon and Garfunkel are describing the perfect setting for this king of beef stews. To call it a stew seems like heresy but despite all the attention it needs and all the preparation and care in cooking , that is what it is. Properly done it is a complex mix of flavors that should be served with a good mashed potato of your choice. Another one of my favorite dishes and one that I love to prepare because it takes so long to do. It is a cooks delight. Goes well with a good hearty Cabernet.

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