Boeuf Bourgignon

A brief overview of a classic French dish, "boeuf bourgignon." It is basically red meat marinated in red wine and cooked slowly in a heavy pot with a mix of vegetables. The vegetables I used were turnip, carrot, baby potatoes, mushrooms, onions, and celery.

First, I browned the meat and then put it to the side. I coated the meat in a little flour beforehand. This would make a thick texture for the stew. Then, I cooked the vegetables just a little bit. I added about 1 Tablespoon of tomato paste and cooked it for a minute. Then, I added the meat back and some beef broth. I let the stew cook, covered, for about one hour in a half. I garnished the dish with a little parsley.