“Bœuf Bourguignon”
Step One :
Cut the beef into bite sized pieces, place in a container, cover with some of the wine and place in the refrigerator. Drink the rest – you can always open another bottle tomorrow !!!!!!
Next Day :
Open another bottle.
Slice up the carrots, shallots and garlic Get your casserole ready and a “Wok” to start frying.
Start with the Lardons then transfer the vegetables a few at a time, when nicely softened and glazed transfer to the casserole
Repeat
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
My Holiday Apartment
