I must thank my good friend Stephanie for this wonderful recipe for the classic French winter dish - It's warming, satisfying and delicious. Every supermarket has packs of beef specially for Bourguignonne or just go and ask the butcher who will provide hearty chunks of beef. Otherwise choose a good quality stewing steak. I normally trim the beef a little as I really don't like fatty meat, but beware of buying a very lean cut as it dries out and becomes tough. A little marbling of fat is necessary for the cooking process. Also, do keep the meat in the huge chunks - about 3 per portion. Plan to make this the day before you intend to use it as the two cookings are essential!
For 4 Serving(s)