Beef Bourguignon

Published in , 2020


I was following a self-proclaimed Julia Child recipe I found on the Internet. I’m quite afraid of commenting on such a classical dish, so I’ll just list a few (very humble) thoughts:

  • To reduce cleaning hassle, brown the beef before the bacon to avoid burning.
  • Onion gives lots of water, so brown the garlic and remove it from heat before browning the onions.
  • Don’t be greedy with the roux: it needs to be just the right amount.
  • I personally cannot taste the difference between dried thyme and fresh thyme.
  • Beef broth is optional. Water would be just fine.
  • Pearl onions should be optional.