“Bœuf Bourguignon”
Over the next few days ....... my take on the 'Classic' French Peasant Beef Stew
“Bœuf Bourguignon”
Traditional Ingredients :
Red Wine from Burgundy. But I use a good local wine from my region – the Languedoc.
Some lean beef, Lardons (chopped bacon) to add a fat content, Onions or Shallots, Garlic de Lautrec, Mushrooms, Dijon Mustard and Goose or Duck fat for frying
I add more vegetables !
Carrots, Celery and a “piquant” tomato sauce
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
My Holiday Apartment
