Boeuf Bourguignon

30 Oct

Boeuf Bourguignon

This is my take on the iconic French dish, Boeuf Bourguignon, The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of France, as do many of the more well-known French dishes such as coq au vin, escargot, persillé ham,and oeufs meurette.

This stew involves cooking beef slowly with wine (red Burgundy), herbs and bacon, later adding pearl onions, shallots and mushrooms; I like to use porcini as it gives extra flavor. A touch of butter brings it all together intensifying the rich velvety sauce, I serve mine just with boiled potatoes, but a light and fluffy garlic infused mash potato would go down a treat.

For info and pricing mail or call: simon.bingham@simons-sauces.com 0642297107

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