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boeuf bourguignon

beef stew simmered in red wine

boeuf bourguignon

Boeuf bourguignon is perhaps the classic bistro dish from the 19th century: inexpensive chunks of beef (in the butcher stand it’s labelled bourguignon or collier), slow cooked with garlic, onions and carrots in Burgundy or other red wine, then mixed with sautéed lardons, pearl onions and mushrooms, and served on potatoes or sometimes pasta.

Bourgogne-Franche Comté

Classic dishes

Soups, stews and casseroles

Text © Dana Facaros

Image by Dana Facaros