by Isabelle Esteves

Created on: September 08, 2008   Last Updated: April 01, 2012

Boeuf Bourguignon is a very traditional French meal and one that every cook should have in her repertoire. It is a piece of beef pot roast cooked slowly to develope the flavors. A bottle of good Burgundy wine will supply both the wine for the recipe and the wine to accompany your meal.

1 boneless 3 pound sirloin roast
1/2 cup all purpose flour
4 slices of bacon diced

2 medium carrots, sliced
8 small new potatoes cut into four pieces
10 mushrooms sliced
24 pearl onions
3 cloves of garlic minced
1 bay leave
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt
black pepper to taste
2 1/2 cup Burgundy wine

Place the flour on a plate and coat the roast on all sides.

In a skillet cook the bacon slowly until it is almost fully cooked cooked.  Remove bacon from the pan and  place the beef roast into the skillet and brown.  Turn it as many times as necessary. Get a beef pot roast cooking bag. Add the carrots, potatoes, mushroom, onions, garlic and spices, beef and bacon to the bottom of the bag. Slowly add the wine and seal the bag. Make a few air holes in the bag. Cook in a 350 degree oven for 2 hours. Remove from oven and let rest for 15 minutes before cutting the bag open and plating the roast.

Serve with French bread and butter. A nice round of brie and fruit for dessert and you have a wonderfully impressive and delicious French wine beef pot roast meal.

When the air is starting to developa chill and the days are growing short, sitting down to this traditional meal will warm the body and the soul. Just the smell wafting through your home will bring the family running to see what tempting delight you have on the stove. You can feel free to act as if the whole process has exhausted you, they never have to know the truth.

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