Beef Bourguignon

Hard to pronounce. Hard to spell. Takes forever to make. But this is good. Really good.

When full beef tenderloins are on sale I find it hard to resist buying one. I usually get at least 10 decent steaks, a small roast and enough chunks from the ends and the “chain” to make a large stew. The chain is the long piece that’s easily pulled off the length of the tenderloin. You can use stewing beef in this recipe but if you’re making something that sounds this fancy, it deserves the premium beef!

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