Boeuf Bourguignon, Burgundy, Bourguignonne

(French)

beef, onions, garlic, onions

Beef Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added ...

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Feb. 9, 2017 - by: guest6


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