This classic French dish involves slow-cooking beef in Burgundy wine, which is both rich and – because its a simple soup at heart – comforting. Source: Martha Stewart Living, February 2003. This recipe makes 8 servings. Ingredients include onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, black pepper, olive oil, salt, pork belly, beef chuck, flour, homemade or low-sodium beef broth, red wine (preferably Burgundy or another Pinot Noir), tomato paste, frozen pearl onions, water, unsalted butter, sugar, and button mushrooms. The directions involve layering the vegetables and herbs in cheesecloth, browning the pork and beef, making a roux with flour and beef broth, adding the wine and tomato paste, simmering for 2 1/2 hours, straining the liquid, and adding the meat and vegetables back in. The dish is garnished with chopped parsley.
Cullen
27.04.2023 @ 15:14
This classic French dish involves slow-cooking beef in Burgundy wine, which is both rich and – because its a simple soup at heart – comforting. Source: Martha Stewart Living, February 2003. This recipe makes 8 servings. Ingredients include onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, black pepper, olive oil, salt, pork belly, beef chuck, flour, homemade or low-sodium beef broth, red wine (preferably Burgundy or another Pinot Noir), tomato paste, frozen pearl onions, water, unsalted butter, sugar, and button mushrooms. The directions involve layering the vegetables and herbs in cheesecloth, browning the pork and beef, making a roux with flour and beef broth, adding the wine and tomato paste, simmering for 2 1/2 hours, straining the liquid, and adding the meat and vegetables back in. The dish is garnished with chopped parsley.