Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
Baked delicious mozzarella chicken Burger
Description
Boeuf Bourguignon is a timeless French dish that transforms simple ingredients into an elegant and deeply satisfying meal. Chunks of beef are gently slow-cooked in red wine alongside aromatic vegetables, mushrooms, and herbs, allowing the flavors to develop into a rich, velvety sauce. This hearty stew is a true expression of classic French comfort food, ideal for leisurely dinners, gatherings with loved ones, and make-ahead meals that become even more flavorful over time.
Ingredients
Optional Toppings
Vegetables & Aromatics
Braising Liquid
Herbs
Mushrooms & Pearl Onions
Instructions
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1. Prepare the beef
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Pat the beef dry with paper towels.
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Season with salt and pepper.
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Toss with flour until lightly coated.
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2. Cook the bacon
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Heat a Dutch oven over medium heat.
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Add bacon and cook until golden and the fat renders (5–7 minutes).
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Remove bacon and set aside, leaving fat in the pot.
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3. Brown the beef
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Add olive oil if needed.
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Brown beef in small batches, about 3–4 minutes per side.
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Do not overcrowd.
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Transfer browned beef to a plate.
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4. Cook onion & carrots
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Add onion and carrots to the pot.
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Cook 6–8 minutes until softened and lightly golden.
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Add garlic and cook 30 seconds.
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Stir in tomato paste and cook 1 minute.
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5. Deglaze with wineving
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Pour in ½ cup wine, scraping up browned bits.
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Add remaining wine, beef stock, and brandy (optional).
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6. Add herbs & beef
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Return beef and bacon to the pot.
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Add bay leaf and thyme.
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Bring to a gentle simmer.
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7. Braise
Oven method (recommended):
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Preheat oven to 325°F (163°C).
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Cover pot and braise for 2–2¼ hours, until beef is fork-tender.
Stovetop option:
Simmer very gently, covered, stirring occasionally. -
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8. Cook mushrooms & pearl onions separately
About 30 minutes before stew is done:
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Heat butter + olive oil in a skillet.
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Brown mushrooms (6–7 minutes).
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Add pearl onions and cook until lightly golden (5–7 minutes).
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Season lightly with salt and pepper.
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9. Finish the stew
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Remove bay leaf and thyme sprigs.
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Stir mushrooms and onions into the stew.
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Simmer uncovered 10–15 minutes to thicken.
Adjust consistency if needed:
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Too thin → simmer longer
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Too thick → add a splash of stock
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10. Serve
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Taste and adjust seasoning.
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Garnish with fresh parsley.
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Best Side Dishes
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Creamy mashed potatoes
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Buttered egg noodles
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Crusty French bread
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Roasted potatoes or rice
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Storage
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Refrigerate up to 4 days
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Freeze up to 3 months
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Tastes even better the next day
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1090kcal
- % Daily Value *
- Total Fat 85g131%
- Saturated Fat 120g600%
- Trans Fat 100g
- Cholesterol 250mg84%
- Sodium 255mg11%
- Potassium 240mg7%
- Total Carbohydrate 800g267%
- Dietary Fiber 64g256%
- Sugars 5g
- Protein 42g84%
- Vitamin A 31 IU
- Vitamin C 67 mg
- Calcium 80 mg
- Iron 90 mg
- Vitamin D 4 IU
- Vitamin E 50 IU
- Vitamin K 98 mcg
- Thiamin 26 mg
- Riboflavin 45 mg
- Niacin 16 mg
- Vitamin B6 93 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.
loved your recipe