LOUS MESCLATS BSV

Hi everyone,
I'm planning to make a traditional Beef Bourguignon this Sunday, but I'm looking for a recipe that's a little bit more authentic. I've tried a few variations before, but they never quite seem to turn out like the ones I've had in France.
I’d love some advice or recommendations from anyone here who has made this dish before. Specifically, I’m wondering about:
What wine works best for the sauce?Should I brown the meat in batches or all at once?Any tips for making the dish extra tender and flavorful?If anyone has a recipe they swear by or any pro tips, I’d really appreciate it!
Merci beaucoup in advance!
ragdoll hit

Dernière modification le mardi 05 Novembre 2024 à 03:55:04

let's discussion

Dernière modification le mardi 05 Novembre 2024 à 03:54:33