Beef bourguignon
Beef second courses
Uzbek cuisine
During the winter season I make Beef Bourguignon at least once a month. It's rich, soul-satisfying and a definite crowd pleaser. There are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. Over time, I have also found that adding some tomato paste and a little brown sugar to the stock adds depth and sweetness which nicely rounds out the finished flavor.
Share:
Comments