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入门
French
Classic French Omelette
来源: 主厨
10 分钟1300 大卡
素食无麸质低碳水+1
Beef Bourguignon
Beef braised slowly in red wine with mushrooms, pearl onions and bacon until spoon-tender — Burgundy in a pot.
来源
食谱提供 French bistro tradition · 👨🍳 主厨
厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 210 分钟🍽 5 人份🔥 560 大卡🇫🇷 法国
步骤
Render the bacon lardons until crisp, remove them, and brown the well-dried beef in the fat in batches.
Soften the chopped carrot, onion and garlic in the same pot.
Return the beef and bacon, add the wine and herbs, and bring to a simmer, scraping up the browned bits.
Cover and braise low, on the stove or in the oven, for about 2.5 hours until the beef is tender.
Meanwhile sauté the pearl onions and mushrooms until golden and add them for the last 30 minutes.
Skim any fat, reduce the sauce until glossy, and serve with mashed potato or crusty bread.
💡 小贴士
- Dry and brown the beef well — that fond is the flavor foundation.
- Use a wine you'd actually drink; it defines the sauce.
- Like most braises, it's better made a day ahead.
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