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Boeuf / Beef Bourguignon

A tradtional beef casserole from the Burgundy area of France. Ingredients include red wine, carrots button onions, lardons and herbs. But the meat (which in days gone by would have been in a piece, but is now generally cubed) must be marinated before any cooking takes place, for the dish to have real character. It improves further if kept over night after cooking. Few dishes have been so abused. See our Recipe Section for a good version.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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