Ballantynes Freezer Favourites Beef Bourguignon
This delicious beef and red wine stew originates from Burgundy and is arguably the national dish of France. First mentioned in cookbooks in 1903 by world renowned Chef Auguste Escoffier and later associated with Julia Childs as her recipe in mastering the art of French cooking. Pour a full-bodied glass of red wine and serve with the Ballantynes brioche loaf - bon appétit!
Ingredients: olive oil, bacon, beef brisket, carrot, onion, garlic, salt & pepper, flour, red wine, beef stock, tomato paste, thyme, parsley, bay leaves, mushrooms, butter.
Reheat: Defrost the beef bourguignon. Transfer into a pan, reheat slowly on the stove top, stirring occasionally.
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