Bourguignon

Bourguignon. Pour red wine and beef broth into the skillet; stir well. Stir well, cover and lock the lid into place.

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C'est la meilleure façon de ne rater aucun numéro, de faire des économies et de se régaler tous les deux mois :) En plus vous aurez accès à la version numérique pour lire vraiment partout. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions. Raise heat under pot to medium-high and cook until fat is starting to smoke.

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

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Add the beef and the vegetables back to the pot and stir. Let rest to near room temperature. Add the red wine to the skillet scraping down the sides and allow to deglaze.

Judul: Bourguignon
Rating: 100% based on 788 ratings. 5 user reviews.
John Woods

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