Beef Bourguignon | boeuf à la bourguignonne

weekend dinner, mar 4th, 2006



Beef Burgundy or boeuf à la bourguignonne is a well known traditional French recipe. It is a stew prepared with beef braised inred wine, traditionally redBurgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, withpearl onions and mushroomsadded 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.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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