Better known as Beef bourguignon.
Burgundy, France by Megan Mallen, on Flickr
We discussed a little bit about bourguignon in the recipe for boeuf fondue bourguignonne. Again, bourguignon means “in the style of Burgundy,” a region in the center-west of France.
What’s interesting is the concept of “Burgundy wine.” When you see someone mention “Burgundy wine” in a recipe, they are usually talking about one of the red Grand Cru wines that started with a Pinot Noir grape. As a region, Burgundy covers over 12,000 square miles; the grapes that are used to make red Grand Cru wines are grown on just 3.4 miles.
In other words, Burgundy makes a lot more wine than just “Burgundy wine;” actually, it makes about 150 protected designations, including Grand Cru whites, Beaujolais and Chablis. Of those Grand Cru reds, most are grown on the Cote d’Or, or “gold slope,” named after a long slope of limestone in the terrain. That limestone raises the pH of the soil, contributing to excellent vineyards.
From the box of C.C. from Ceres, California.
1-1/2 lbs. beef round steak (1/4 inch thick)
2 Tbsp. flour
2 Tbsp. butter
1/4 cup onion
2 Tbsp. parsley
1 small clove garlic
1 small bay leaf
1/2 tsp. salt
#303 can whole drained mushrooms
1/2 cup Burgundy wine
1/2 cup water
Cut steak into bite-size cubes; shape with the flour to coat. Be sure all flour is used.
Melt butter in skillet; brown steak pieces on all sides. Remove from heat.
Add onion, parsley, garlic, bay leaf, and salt and pepper. Stir in mushrooms, burgundy, and water. Heat mixture to boiling. Reduce heat and simmer, covered, about 1 hour or till meat is tender. Remove bay leaf.