Done right, beef bourguignon should be a classic dish that cravings are made of, with economical beef chuck made glamorous from a roll in flour, a lusty browning in oil, and a deep pond of Burgundy, the wine deglazed and scraped up with good beef bits from the pan. Cooking beef bourguignon is a long process, demanding hours of simmering until the meat is fork-tender and finished with a tomato-imbued fold of carrots, onions and herbs sautéed in butter. Well worth the work, the result is rhapsody, savored with crusty French bread to capture every last rich drop of stew. It's the kind of luscious feast that encourages us to pull on warm socks and pajamas, cuddle up in an... More >>>
Family fare: Portland's Cafe Royale is owned by (from left) Dylan and Michelle Bethge and Michelle's brother Rick DuFon.