Monday, May 14, 2012

Daring to do it: Boeuf Bouguinon

This is a quick post, which really won't do justice to this amazing challenge...  Sorry Fabi!! 

Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.

When I first saw this challenge I was a bit sad - beef?  in wine?  Ummm...  yeah.  Two things that don't really happen in my house.  But one of the recipes which Fabi was wonderful enough to provide a vegetarian alternative, which looked intriguing.  Then some of my fellow cooks expressed concern about using wine in their dishes, and some alternatives were provided.  (By the way, congratulations to all of you out there who forgo wine for much better reasons than my "I just don't like it."  You all deserve huge applause!)  So while my "tofu in grape juice" isn't exactly the same as real boeuf bourguinon, it was very tasty and something I am going to have to play with more in the future!
The tofu, crisping up:
The "wine," a combination of grape juice and vinegars:
The stew, simmering away:

The final dish, served with quinoa:

Thank you, Fabi, for this amazing challenge.  Boeuf bourguinon is something I would never have thought to make with the restrictions in my kitchen, and you made it happen.  This was a lot of fun, and something I want to make again!! 
Please check out what my fellow Daring Cooks created.  It was truly an amazing month in the Kitchen!


  1. Wow, I like the vegetarian version - I definitely need to catch up to that one in the future. This looks way too good to be called "tofu in grape juice" :-)

  2. That's fantastic that you were able to join in after all. I'd really like to give the grape juice version a go and see how it compares. It looks delicious!

  3. I think you did an awesome job! It looks great.

    I don't drink wine either- it gives me a headache, but I do cookwith it.}:P

  4. I really wanted to do tofu bourguignon but ran out of time. Your version looks delicious, great job!

  5. Tofu in grape juice with quinoa! That is one creative approach to beef bourguignon - good job.