The pan obsession - the perfect Bouef Bourguignonne

Not a long time ago, I met Corien and her girlfriend at Barnes&Nobles. I was telling them how much I liked my new discovery, the slowcook pan, and how I can make stews like "this".

Corien's girlfriend (who is French) was in shock, and told me the only way to cook a Bouef Bourguignonne is by letting it simmer for 8 hours in a Le Creuset pan.

Well, I finally got the pan (they are not cheap) and I have to tell you, makes a huge difference. Husband called me in the middle of the day to say it was so good he would pay for the pan himself.

Corien, you girls win! That's my new lime green pan. Never using that slowcooker for le Bourguignonne again.

Here is my recipe.

Very important: if you cannot drink the wine you're cooking with, forget about it and order something else in.

	30 minutes / 5 hours
Ingredients:
4 lbs beef shoulder (stewing beef) 6 oz bacon 4 carrots, peeled and sliced 1 onion, chopped 1 lb mushrooms, sliced 2 stalks celery, chopped 1 bottle red burgundy wine (young wine) 2 cups of beef bouillon (beef stock) 1ounce flour 4 tb olive oil 1ounce butter 1 small bunch parsley 1 sprig thyme 1 clove garlic, mashed 18 small white onions Salt and black pepper

Boeuf Bourguignon Recipe (serve 6)

1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

5: Mix the butter and the flour to make a paste.

6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes and green beans.

Oh, dont forget the bread, and the same wine you used to cook.