This classic French beef casserole is perfect for the cold weather we are experiencing just now, and quite easy to prepare ...

When you are almost ready to serve your beef bourguignon, heat a nonstick frying pan over high heat. Add the remaining lardons, reduce the heat to medium and fry until they are crisp and golden.

To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. Beef bourguignon benefits from getting good-quality, well-marbled meat from the butcher’s shop. The supermarket ...

Chuck beef is ideal for Beef Bourguignon because it’s flavorful and becomes very tender when slow-cooked. Other suitable cuts include brisket or round. Can I make Beef Bourguignon without wine?

If you're looking for a hearty meal, look no further than a classic beef bourguignon. If you want to elevate it, swap the ...

Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth the wait. Each serving provides 845 kcal, 68g protein, 13g carbohydrates (of which 7g sugars), 33g fat ...

When I eat a beef bourguignon in a good restaurant ... fan of beef cheek for stews but shin or chuck are also really good. Make sure you trim any of the "white skin" from the beef as this adds ...

Bring a large pan to med/high heat. Add olive oil and then beef. Saute for 1 min until brown crust is achieved on all sides. Add Shallots and saute for 30 sec. Turn heat down a bit, and add Pearl ...