On a cold winter’s day in February, what you need to eat is a stew. You could make one with meat, vegetables and stock. A simple stew like that would be delicious, but on certain days you need to push the boat out a little and not hold back on the red wine. On days like that a rich beef bourguignon is the stew to go for. I read somewhere that a real bourguignon doesn’t contain any stock, just red wine, and so that’s what I’ve gone for here. Thanks to Tesco, my trusty food and drink supplier.
The key to a good bourguignon is not to skimp on the wine. I have to admit that I rarely use quite as much wine as this. Normally I use a little bit, about a glassful. After all, we want to have the rest of the bottle to enjoy with the meal. This time I went to the other extreme pouring half the bottle into the pan and saving just a large glass each to enjoy with the meal. At least I wasn’t cooking for more people, then there would have been none left!
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