I had not made Boeuf Bourguignon in a long time, but was inspired by Conor’s post to make it again. As Conor rightly points out, there is no such thing as an official recipe for Boeuf Bourguignon. The only mandatory ingredients are beef (boeuf is indeed French for beef…) and red Burgundy wine. Conor’s recipe looked OK and since he seems to know what he’s writing about I decided to follow his recipe, including using pancetta even though that’s not very French (but I like pancetta better than bacon). I was not disappointed because it turned out delicious and my husband … Continue reading Boeuf Bourguignon à la Conor