#bourguignon

[enterthefoodverse]

Honey fermented garlic & guajillo chili bourguignon <3

A sweet and spicy variant of classic french dish, bourguignon, which i also like, but usually i find french cuisine too bland, not enough spices.

[francepittoresque]

28 janvier 1782 : mort de d'Anville, premier géographe du roi ➽ http://bit.ly/Jean-Baptiste-Anville Depuis l’âge de 12 ans, cependant qu’une carte géographique lui tomba entre les mains, il n’eut de cesse de s’adonner au dessin des pays et contrées évoquées par les historiens grecs ou latins, obtenant le brevet de géographe du roi avant l’âge de 22 ans

[pocketss]

mmm soob

[detournementsmineurs]

"Les Secrets du Finistère" de François Basset et Anne Péjean (2022) avec Evelyne Bouix, Jérémy Banster, Myriam Bourguignon, Yannig Samot, Arthur Choisnet, Nathalie Besançon, Céline Vitcoq, David Brécourt, Martine Chevallier et Alwena Brehin, mai 2024.

[kris33390]

Boeuf bourguignon seb

[chefrishabhsingh]

How To Make Beef Bourguignon Recipe

Embark on a culinary journey of indulgence with Beef Bourguignon, a classic French dish that exudes warmth and sophistication. Known for its tender beef, rich wine-infused sauce, and aromatic blend of herbs, Beef Bourguignon has earned its place as a timeless comfort food. In this comprehensive guide, we'll explore the essence of Beef Bourguignon, delve into the essential ingredients that create its sumptuous flavour, provide step-by-step instructions on crafting this culinary masterpiece, and offer valuable quick tips for a delightful cooking experience. Let's dive into the Beef Bourguignon Recipe, where the art of slow cooking meets the heart of comfort cuisine.

What is Beef Bourguignon?

Beef Bourguignon, also known as "Boeuf Bourguignon" in French, is a classic stew originating from the Burgundy region of France. This dish features beef braised in red wine, typically Burgundy wine, creating a robust and flavorful sauce. Slow-cooked with an array of vegetables, aromatic herbs, and bacon, Beef Bourguignon embodies a perfect harmony of textures and tastes. This comforting masterpiece showcases the art of slow cooking, resulting in melt-in-your-mouth beef and a velvety, wine-infused sauce.

Important Ingredients:

1. Beef Chuck Roast:

- 2.5 to 3 pounds of beef chuck roast, cut into 2-inch cubes, for hearty and tender bites.

2. Burgundy Red Wine:

- 1 bottle (750 ml) of Burgundy or red wine, lending its rich flavour to the sauce.

3. Pearl Onions:

- 1 cup of pearl onions, peeled and left whole, adding sweetness to the dish.

4. Carrots:

- 4 large carrots, peeled and sliced, contributing natural sweetness and colour.

5. Bacon Strips:

- 4-6 strips of bacon, chopped, for smoky richness.

6. Garlic:

- 4 cloves of garlic, minced, enhancing the aromatic profile.

7. Tomato Paste:

- 2 tablespoons of tomato paste, providing depth and colour.

8. Beef Broth:

- 2 cups of beef broth, ensuring a savoury base.

9. Thyme and Bay Leaves:

- 2 sprigs of fresh thyme and 2 bay leaves, for herbal notes.

10. All-Purpose Flour:

- 1/4 cup of all-purpose flour for coating the beef.

11. Salt and Pepper:

- To taste, for seasoning.

12. Olive Oil:

- 2 tablespoons of olive oil for browning the beef.

[diyagnes]

Grilled boeuf bourguignon

[chrisevansky]

A Brief History Lesson: Beef Bourguignon

[halo-belkastrelka]

Beef bourguignon and a god complex

[lookashiny]

(via Crockpot Short Rib Bourguignon. - Half Baked Harvest)

[diaryofrenabu]

Boeuf Bourguignon

[kinkypoptarte]

Julia Childs Boeuf Bourguignon

[francepittoresque]

28 janvier 1782 : mort de d'Anville, premier géographe du roi ➽ https://bit.ly/3vcmIKc Depuis l’âge de 12 ans, cependant qu’une carte géographique lui tomba entre les mains, il n’eut de cesse de s’adonner au dessin des pays et contrées évoquées par les historiens grecs ou latins, obtenant le brevet de géographe du roi avant l’âge de 22 ans

[daily-deliciousness]

Beef bourguignon

[strayer-comic]

Grilled boeuf bourguignon

[kris33390]

Boeuf bourguignon

Quoi de neuf dans cette recette ? D’habitude j’utilise la cocotte minute et ça va beaucoup plus vite. Peut-être au détriment du goût. Donc là un mijotage de 2 heures. Résultat ? C’était très long et il a fallu commencer tôt. Et le goût ? Je dois dire que c’était bon avec une sauce épaisse sans artifice. Ingrédients 600 g de bœuf à bourguignon 1 oignon 2 carottes 1 gousse d’ail 2 feuilles de…