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  2. Beef bourguignon - Wikipedia

    en.wikipedia.org/wiki/Beef_bourguignon

    Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...

  3. Ina Garten’s Streamlined Beef Bourguignon Is Dinner ... - AOL

    www.aol.com/ina-garten-streamlined-beef...

    Here's what you need to make this on: good olive oil, applewood smoked bacon, chuck beef, carrots, yellow onions, garlic, Cognac, a bottle of good dry red wine, beef broth, tomato paste, fresh ...

  4. Beef Bourguignonne Recipe - AOL

    www.aol.com/food/recipes/beef-bourguignonne

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  5. Beef olives - Wikipedia

    en.wikipedia.org/wiki/Beef_olives

    Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic.

  6. Beef Wellington - Wikipedia

    en.wikipedia.org/wiki/Beef_Wellington

    Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto , or dry-cured ham to retain its moisture and prevent it from becoming soggy.

  7. Bourguignon - Wikipedia

    en.wikipedia.org/wiki/Bourguignon

    Bourguignon can refer to: Bourguignon (surname) Burgundian language (Oïl), an Oïl language spoken in the region of Burgundy; Bourguignon, Doubs, a commune of the Doubs département of France; a style of cooking with alcohol, especially Beef bourguignon; Bourguignon (grape), another name for the French wine grape Gouais blanc

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  9. Boeuf à la mode - Wikipedia

    en.wikipedia.org/wiki/Boeuf_à_la_mode

    Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions. [1] In French recipes, the preferred cut is the pointe de culotte, the rump cap. In older recipes, it is invariably larded. Most recipes start by marinating the meat in wine. [2]