Bœuf Bourguignon ( beef stewed in red wine)
This dish originated from the Burgundy (Bourgogne) region in France. Burgundy is located 100 km southeast of Paris, and it stretches 360 km wide. The dish consists of beef stew braised in red wine and beef broth. It is normally flavored with carrots, onions, garlic, bouquet gars, and garnished with pearl onions, mushrooms, and bacon. Traditional preparation normally take two days, for the meat to properly tenderize and intensify the flavors. This Burgundy region of Eastern France, where the area is renowned for extraordinary wine, prized Charolais cattle, and architecture. It is normally served with garlic croutons but can be also served with steamed potatoes, macaroni noodles with a garnish of Burgundy, which is normally made with mushrooms, bacon, and sauteed onions glazed brown.
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