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boeuf bourguignon
beef stew simmered in red wine
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.
Text © Dana Facaros
Image by Dana Facaros