Beef Bourguignon (Burgundy), where have you been all my life? Slow cooking is easy and well worth it- throw everything in a pot for 2-3 hours, stirring every 20 minutes and the outcome is the most tender meat and mouth-watering sauce.
Cheapest bottle of burgundy in the store
I also added both fresh and black garlic. They make black garlic by fermenting whole bulbs at a high temperature. The results are a umami rich sweet and syrupy flavor. Check out the difference between the two
While the stew was cooking I diced some potatoes, seasoned and steamed. Then left aside till the stew was ready
After about an hour I added some carrots and bacon
Left the pot on low heat for another hour and a half (or longer)
You know the beef is done when it’s tender enough to break apart with a fork. This was definitely done…