Growing up, I had several close friends who are Francophiles. They not only speak French fluently, but they are so invested in their undying love of French cuisine that they probably bleed brie. For a period after college, one of them lived in France and honed her ratatouille skills. The other currently lives in Paris, and has lived in France now for a few years and she manages to pass as a real Parisian with her impeccable French and her in-depth knowledge of French cuisine. Well, during one of her recent (and terribly brief) visits to the states I made her Beef Bourguignon, which is essentially a French beef stew and she enjoyed it (trust me, I interrogated her about it afterwards). So if you’re in the mood for something more French than the premade croissant dough available in most grocery stores, give this elevated stew a try.
This recipe is not difficult, but it takes eight plus hours to make because it’s prepared in a slow cooker and it involves chopping a fairly large quantity of vegetables. On the bright side it contains wine, so you can always sneak a sip or two while chopping up the onions.