A few years ago, it used to be very fashionable to cook this Boeuf Bourguignon recipe, thanks to the movie about Julia Child. I was juggling with the idea, I even had about two attempts, but only after our short trip to Paris did I return to the recipe. I then insisted on eating Boeuf Bourguignon in about 3 places. Each time it was different and the funny thing was that the best one was in a low-cost restaurant, yet with a simple and delicious menu.
Only then did I understand its taste. I knew now what I had to obtain and that was not necessarily Julia Child's Boeuf Bourguignon. After all, it's a beef ragout, but made in the French style, a simple peasant food and not a juggling show with strange and hard to find ingredients. I cooked the recipe at least 5 times, in several variants, even one with chocolate! They were ok, but not the best, lacking that particular whole and simple taste of the meat cooked in wine.
So, below I am showing you a simplified Boeuf Bourguignon recipe. I would say it's a basic one - a veal ragout with wine and vegetables, very good and even handy. Might be harder to find baby onions, if you can't find any, stick just to the mushrooms or use simple onions cut into small pieces.
I even tried to cook it without flour, for a low-carb dish. I added the carrots cut into bigger pieces and we all enjoyed this wonderful food together. So, keep it simple, everything will be fine and tasty.