Only for Gourmands Who Adore Traditional French Cuisine

If you have never tried Classic Beef Bourguignon With Farfalle, then you must! This is comfort food at its finest, and although this Beef Bourguignon recipe requires some love and affection, the end result is definitely worth it. Beef Bourguignon, also called Beef Burgundy, is a well-known and much-loved traditional French recipe from the Burgundy region which is in the east of present-day France. This is a delicious beef stew recipe prepared with beef which is braised in red wine (traditionally red Burgundy) as well as beef broth. It is flavored with onions and garlic, (and sometimes pearl onions, mushrooms) and a bouquet garni (French for “garnished bouquet”, it is a bundle of herbs tied together with string, used to prepare soups, stocks, and various stews). Although considered to be haute cuisine (high level, or elegant) today (possibly due to the amount of time needed to prepare its bold flavor), Beef Bourguignon began as a peasant dish. This is most likely because the particular method of slowing simmering beef in wine originated as a means of tenderizing tough cuts of meat that would have been difficult to prepare any other way.

Although considered to be an elegant meal, the good news is that for this Classic Beef Bourguignon With Farfalle recipe, you do not need to spend a fortune on beef. Cubed stew beef, or any other cheap cut of beef, is fine. So save yourself a little money and don’t waste it on buying an expensive cut of meat. In the end, you won’t even be able to tell the difference! There is a large list of other ingredients for this Classic Beef Bourguignon With Farfalle recipe and include beef stock, red wine (cabernet), various vegetables, herbs and spices, as well as tomato paste, flour and farfalle pasta (which farfalle is the traditional pasta utilized in Classic Beef Bourguignon, you can substitute for any other similar type of pasta – this is about presentation rather than anything else).

Farfalle is commonly known as ‘bow-tie pasta’ and comes from the Italian word for butterfly. Farfalle originated in Lombardy and Emilia-Romagna in Northern Italy during the 16th century. This pasta comes in several sizes (the larger variation is called farfallone while the miniature version is called farfalline) and varieties (including plain, tomato and spinach – for this Beef Bourguignon recipe you will want plain) and though usable with most sauces are best suited to cream and tomato dishes. Other decorative cut pasta include campanelle (flattened bell-shaped pasta with a frilly edge), conchiglie (seashell shaped pasta) and rotini (tightly wound, spiral pasta).

Classic Beef Bourguignon With Farfalle recipes tend to take hours (at least 3 to 4) to cook, and there is a lot of preparation that goes into preparing this delicious beef recipe. Before you can even start cooking your beef, you need to cook bacon strips so the bacon fat can be utilized. Further preparation is done, including cooking onions and carrots, coating everything in flour (to help thicken the sauce) and then adding tomato paste before any of the liquids and seasonings can be added. Your meat should be just submerged in liquid before covering and placing in the oven to cook for roughly 3 hours. After 3 hours your sauce should be reduced and thickened, and the meat should be falling apart, which is how you know it is ready to serve over pasta and enjoy. This Classic Beef Bourguignon With Farfalle is mouth-watering. While there are a lot of ingredients and a lot of steps to follow, and despite the long cooking time, this is actually a relatively easy beef recipe to prepare. It may not be on the agenda during the week, after a long day of work, but this makes an excellent weekend meal, when you can devote your time to preparing this delicious dish.

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