Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Boeuf Bourguignon
Slow-braised beef in Burgundy wine with lardons, pearl onions and mushrooms. Dusting the browned beef with flour before it goes back into the pot naturally thickens the braising liquid into a rich, glossy sauce as it cooks.
Ingredients
Instructions
Marinate beef in wine overnight with garlic and herbs.
Brown beef in oil in batches. Remove.
Fry lardons. Add pearl onions and brown.
Dust beef with flour. Return to pot. Add wine marinade and stock.
Braise covered at 150°C for 2.5 hours.
Add mushrooms in last 30 minutes.
Serve with mashed potato or crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
