After the epic Sunday Roast, there turned out to be a substantial amount of Charolais beef left over...what to do what to do what to do...BOEUF BOURGIGNON of course! Making this delicious French recipe is also the perfect excuse to buy some red Bourgogne/Burgundy wine (one of my favourites) and drink it. Because chopping vegetables is tough work. As is figuring out how to use the pressure cooker. JB helped me out, bless him, despite being aaaaaallllll the way across the Atlantic.
As I was peeling and chopping the vegetables and slurping on some vino, it struck me that cooking isn't actually difficult. Being inventive and creating recipes is an art form. But following someone else's recipe is actually just fine. I think patience and time are actually the most important elements to cooking.
*Confessions of a domestic goddess* JB and I don't work very well together in the kitchen. He's said it himself, he is a little bit of a control freak when he is cooking something. And I am waaaaaaaaaaaaaaaay to sensitive to his culinary "suggestions" because I take them as direct insults - I often end up getting upset and crying over some vegetable or salad. If I'm cooking he'll generally leave me be and is always content with the results. If he's cooking, I leave him be 100% unless he needs an assistant for chopping and handing him some cutlery. JB is a good cook and I know he enjoys it a lot. But the baking hat is all mine! He is definitely my assistant when it comes to the cookies and cakes!
Anyway, here are a few Beef Bourgignon recipes for you, should you be in the mood one day to make it!
Last note on this yummy yummy recipe - it is traditionally served with tagliatelle / fresh pasta but I prefer it without (although potatoes are a must!)
Bon appétit mes amis