Beef Bourguignon
Source / alanchan

Beef Bourguignon

Beef bourguignon or bœuf bourguignon, also called Beef Burgundy and boeuf à la bourguignonne, is a well known traditional French recipe. It 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 that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.

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