beef burgundy

Instant Pot Beef Burgundy - Made with a full bottle of red wine and fall-apart tender morsels of savory beef. Gourmet dinner is served in just over an hour! Including instructions for your slow cooker, this recipe is perfect for any occasion. Try it over noodles, rice, or creamy mashed potatoes.

Instant Pot Beef Burgundy

olive oil

beef

salt (or

tsp pepper (or

butter

oz cremini mushrooms (halved)

onion

garlic (minced)

tomato paste

ml red wine (1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir,

beef broth (low sodium)

bay leaves

thyme

cornstarch

water

tbsp parsley (freshly chopped)

Sear beef:

Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.

Sauté veg:

Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.

Pressure cook:

Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.

Thicken:

Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you&#039;d like the sauce thicker.

Finish:

Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.

Beef Bourguignon in the Instant Pot has never been quicker or tastier! All done in about an hour, the beef is seared and the vegetables are sauteed in rendered bacon fat, then pressure cooked in a red wine and beef stock until the beef is melt-in-your-mouth tender.

Instant Pot Beef Bourguignon

bacon,

beef,

carrots,

yellow onion, chopped

baby bella mushrooms, quartered

tbsp (2 g) garlic, minced

(35 g) all-purpose flour

(240 mL) red wine*

(480 mL) low-sodium beef broth

(120 mL) tomato sauce

tsp better than bouillon beef base (or 1 beef bouillon cube)

salt and freshly cracked black pepper

Set your Instant Pot to saute mode adjusted...

Set your Instant Pot to saute mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.

Add the cubed chuck to your Instant pot...

Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.

Add onions, carrots, and mushrooms to the pot....

Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden. Add in chopped herbs and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.

Slowly add in red wine, beef stock, beef...

Slowly add in red wine, beef stock, beef base, to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes.

Add the bacon and beef back into the...

Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.

Once done, let it naturally release for 10...

Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.

Set to SAUTE again, on low, and allow...

Set to SAUTE again, on low, and allow to thicken for 5-10 minutes.

Taste, then season with kosher salt and black...

Taste, then season with kosher salt and black pepper to taste. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.

Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!

Beef Bourguignon (Beef Burgundy)

800 grams/ 1.6 lb chuck beef (,

carrots

onions

bay leaf (, fresh (sub: dried))

milliliters/ 25 oz pinot noir or other red wine ((Note 3))

tbsp oil (, olive, canola or vegetable)

salt

tsp pepper

mushrooms (, halved (quarters if large))

50 grams/3 tbsp unsalted butter

garlic (, minced)

tbsp flour (, plain/all purpose)

beef stock (low sodium)

tsp salt

tbsp chopped parsley (, for garnish)

Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Marinate beef:

Preheat oven to 180°C / 350°F (160°C fan).

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.

Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.

Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 - 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.

Tomato paste: Add tomato paste and cook for 2 minutes.

Flour: Add flour and cook for 2 minutes.

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).

Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

Brown beef and vegetables:

Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)

Mushrooms and onion: Remove from oven, stir in mushrooms and onion.

Oven 1½  hours: Cover with lid and return to oven for 1½  hours, or until beef is &quot;fall-apart tender&quot;.

Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 - important!)

Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.

Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!

Slow-cook:

How to make beef Bourguignon, a classic French beef stew with fall-apart tender beef, carrots, mushrooms, and onion in a rich red wine sauce.

Beef Bourguignon

chuck

black pepper (plus additional to taste)

bacon

baby bella mushrooms (sliced)

unsalted butter

dry red wine ((750 ml)

yellow onions (thinly sliced)

garlic (about 1 tablespoon)

beef broth ((15-ounces) divided, plus additional as needed)

all-purpose flour

pearl onions (no need to thaw)

parsley (for serving)

baguette slices (for serving)

Preheat

Preheat the oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.

With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.

Cook

Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.

Saute

Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.

Sear

Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).

Pour

Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).

Brown

Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.

Stir

Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.

Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.

Simmer

Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.

Mash

Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.

Taste

Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583069/i4z8rvP2Q.mp4

Beef Bourguignon Video

This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Prepare the tender beef stew in the oven or in the slow cooker!

Beef Burgundy {Beef Bourguignon}

bacon, (chopped)

lbs. stew beef,

garlic

kosher salt, (plus extra for seasoning the meat)

black pepper, (plus extra for seasoning the meat)

bay leaf

paprika

onions, (chopped)

russet potatoes (about 6 ounces each), (peeled and chopped)

mushrooms

flour

beef broth

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 7-9 minutes). Remove bacon with a slotted spoon and set aside.

Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.

Add bacon back to the pot with the beef, along with the remaining ingredients. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; stir to completely combine.

Cover and bake in a 350°F oven for about 1 ½ hours, or until beef is fall-apart tender. Remove bay leaf, season with additional salt and pepper (to taste), and serve!

OVEN METHOD:

In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.

Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Transfer beef to the slow cooker. Add tomato paste, garlic, salt, pepper, thyme, bay leaf, paprika, onions, carrots, potatoes and mushrooms to the slow cooker.

Heat the same skillet or Dutch oven over medium heat and add wine and broth. Simmer for 3-5 minutes, then whisk in the flour until there are no lumps. Allow to reduce and thicken slightly, then pour the wine mixture into the slow cooker.

Give everything a good stir, cover, and cook on LOW heat for 8 hours or on HIGH for 4-6 hours (until beef is fall-apart tender). Remove bay leaf, season with salt and pepper (to taste), and serve!

SLOW COOKER METHOD:

https://www.youtube.com/watch?v=6fpQYyFMW54

This easy Beef Burgundy recipe, or Beef Bourguignon, simplifies the classic dish made famous by Julia Child. Tender beef, vegetables and potatoes are slowly braised in a rich red wine sauce for a hearty, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!

Get the recipe: https://www.theseasonedmom.com/beef-burgundy/

Beef Burgundy

When it comes to mastering the French classics, you can't go wrong with Guillaume Brahimi's recipes. Here, the celebrated chef gives us a masterclass in how to make this traditional <a href="https://www.delicious.com.au/recipes/collections/gallery/french-recipes/ioe5fahy">French recipe</a>, providing his expert tips and techniques that promise a warm, hearty <a href="https://www.delicious.com.au/recipes/collections/gallery/hearty-stews-and-other-winter-recipes/vynjgf1e">stew</a>. Full of flavour and melt-in-your-mouth meat, this easy beef bourguignon recipe is one you can rely on every time.
<h2>What you need to know before you start</h2>
You'll need about 3 hours and 30 minutes for this dish for the ingredients to properly develop and become enriched. You can also prepare this recipe ahead of time up to step four, and then finish the remainder on the day you intend to serve it. 
You’ll need some kitchen string to tie the bouquet garni (herb bundle) together, and also a food processor to whiz the carrots. 
<img class="alignnone size-full wp-image-217854" src="https://img.delicious.com.au/IEsUTjzc/del/2024/06/dutch-baby-carrots-217854-2.jpg" alt="Dutch baby carrots" />
<h2>Why is this the best beef bourguignon?</h2>
Guillaume Brahimi proves you don’t need to be an experienced cook to master a French classic. In this easy recipe, the celebrated French chef includes a collection of simple yet classic techniques which make this dish so iconic. To begin, Brahimi chooses wagyu chuck steak, which has just the right amount of fat and gelatine, and allows time to properly brown the meat before it goes into the sauce. 
Instead of sprinkling individual herbs into the mix, Brahimi uses a bouquet garni to allow the fragrance of the herbs to penetrate without the grainy texture interfering with the smoothness of the sauce. 
To create that iconic velvety texture, the chef thickens the sauce with a little flour and cooked mashed carrots, which bring extra sweetness. Another classic technique is a mirepoix, which is a step that involves cooking your base vegetables of carrot, onion, celery and leek to bring out their iconic flavours. 
If you’re not used to deglazing the pan, you’ll understand why Brahimi incorporates this into the recipe. Here, he chooses the rich and tart notes of red wine to loosen the caramelised parts from the browned meat and vegetables on the base of the pan, which add depth to the sauce. And finally, adding brown mushrooms, spring onions and baby carrots at the end of the recipe ensures they are perfectly cooked, still with bite and not soggy. It’s all of these elements that make this beef bourguignon recipe stand apart from the rest. 
<h2>What is a bouquet garni?</h2>
A bouquet garni is a bundle of herbs tied together. It’s used to flavour soups, stews, stocks, sauces and other dishes. A bay leaf, a few parsley stems and some thyme sprigs are a classic combination, but there are no hard rules, so check what's in your fridge or garden. Using a bouquet garni is a classic technique in French cuisine for infusing flavour without adding texture to the dish. The herbs are typically tied into a small bundle using kitchen string, so you can easily remove them before serving.
<img class="alignnone size-full wp-image-215310" src="https://img.delicious.com.au/joh0U1IL/del/2024/06/bouquet-garni-215310-2.jpg" alt="Bouquet garni" />
<h2>What is chuck steak?</h2>
Wagyu chuck steak is a specific type of chuck steak made from wagyu beef, which is highly prized for its exceptional marbling, tenderness and rich flavour. Wagyu beef comes from a specific breed of cattle originating from Japan, known for its intense intramuscular fat distribution, which gives the meat its characteristic buttery texture and robust flavour. But you can substitute with any chuck steak available at your local butcher. Other cuts of beef which can also work for this dish are beef shank (known as beef gravy without the bone, or osso buco when sold with the bone), cheek or neck.
<h2>What ingredients you’ll need </h2>
Thyme: Thyme imparts a subtle yet distinctive herbaceous flavour with earthy, slightly minty and lemony notes.
Bay leaves: Bay leaves offer a delicate and warm aroma which give a subtle depth of flavour, and often complement other herbs like oregano and thyme. 
Extra virgin olive oil: A culinary staple, extra virgin olive oil creates the base of the sauce to add body and a slight herbaceous flavour. 
Garlic: When fried in olive oil, garlic emits a beautiful nutty aroma while adding a slight bite. 
Flat-leaf parsley leaves: As well as a pop of green, chopped parsley imparts freshness. The bright, peppery flavour helps to balance the richness of the olive oil and butter sauce.
Wagyu chuck steak: Wagyu beef is seen as premium due to its optimum balance of lean and thick fat which is how the meat gets its iconic marbling. Due to the marbling of the meat, the fat melts away faster which makes it the perfect meat for slow cooks or stews.
Speck: Adding speck to your stew adds a sharp burst of saltiness to cut through the richness of the sauce and beef. 
Carrot: A naturally sweet root vegetable, carrots are a common ingredient in stews and casseroles for their ability to complement full-bodied sauces.
Celery: Celery’s high water content makes this vegetable a popular ingredient in stews for its ability to tenderise quickly and absorb liquid, while adding subtle and refreshing grassy notes.
Onion: The slightly sweet and savoury fragrance of onions complements the flavours of the other vegetables and the richness of the chuck steak.
Leek: When cooked, the subtle sweetness of leek paired with its velvety texture makes this vegetable a delicious addition to stews, casseroles and soups. Its high water content allows the vegetable to tenderise and complement the other ingredients without adding a strong flavour.
Plain flour: Plain flour is commonly used as a thickening agent with savoury sauces. It bolsters the consistency of the liquid and adds to the smooth texture.
Red wine: While also used to deglaze the pan, the full-bodied and rich notes of red wine pair perfectly to the hearty flavours and texture of the beef.
Button mushrooms: Browned button mushrooms add earthiness and texture to the stew.
Spring onions: Spring onions have a crisp texture and a clean, onion-like flavour to add freshness and brightness.
Mixed heirloom carrots: Heirloom carrots provide a sharper sweet flavour than their regular species, as well as providing some interesting colour to the commonly monotone colours of the stew.
Mashed potato: The subtle creamy flavour of mashed potato makes an ideal dish to pair with rich sauces. 
<img class="alignnone size-full wp-image-217855" src="https://img.delicious.com.au/ZlCfqPuz/del/2024/06/chopped-vegetables-in-a-beef-bourguignon-217855-2.jpg" alt="Chopped vegetables in a beef bourguignon" />
<h2>How do I deglaze a pan?</h2>
To deglaze a pan is to add liquid to it after cooking meat or vegetables, to loosen and dissolve the browned bits (fond) that have stuck to the bottom of the pan during cooking. All you need to do is pour the 750ml bottle of red wine into the saucepan after cooking the vegetables and speck and continue to follow the method steps. Deglazing is a fundamental technique in cooking, particularly in French cuisine, as it helps to enhance the flavour of sauces and dishes.
<h2>How to store beef bourguignon</h2>
You can store the beef bourguignon in the fridge for three to four days, as the flavours will continue to develop and intensify with time. After this period, you can store the stew in the freezer in an airtight container for up to three months.
<h2>What to serve with beef bourguignon</h2>
Like most stews, the comforting and soft texture of mashed potato works perfectly as an accompanying dish to mop up the rich flavours of the beef bourguignon. You can add as much or as little as you like, adding to the generous nature of this dish.
<h2>Drink pairings for beef bourguignon</h2>
A hearty and rich beef stew such as beef bourguignon deserves an equally indulgent drink, which is why we recommend a velvety pinot noir or a full-bodied cabernet blend. French, of course. 
<h2>If you love our beef bourguignon recipe, try this </h2>
Inspired to extend your French repertoire? We have the perfect recipe for you, whether you want to start simple or try your hand at a masterpiece fit for Le Cordon Bleu. From velvety velouté to coq au vin, souffles and more, we have your next pièce de résistance.
<ul>
<li style="font-weight: 400"><a href="https://www.delicious.com.au/recipes/guillaume-brahimis-artichoke-veloute-recipe/mj28ipnk">Artichoke veloute with beurre noisette</a></li>
<li style="font-weight: 400"><a href="https://www.delicious.com.au/recipes/coq-au-vin-recipe/kfuwylp9">Coq au vin</a></li>
<li style="font-weight: 400"><a href="https://www.delicious.com.au/recipes/guillaume-brahimis-steak-pommes-sarladaises-recipe/xuf5ksz4">Steak with pommes sarladaises</a></li>
</ul>

Guillaume Brahimi's beef bourguignon recipe

parsley

chuck steak,

speck,

carrot,

celery stalk,

onion,

leek,

40.00 ml plain flour

red wine

button mushrooms

spring onions, trimmed, halved lengthways

This boeuf bourguignon is worth the work you put into it.  My husband's first bite, he said this is AMAZING!! Once he finished eating he said this was STUPENDOUS.  Thank you, Nagi!! I have tried many of your recipes, and they are just fantastic.

Made this many times now, always a winner with family and guests. I do change one thing, when browning the beef etc I always use goose fat. Readily available here in France.

Easy to follow the directions. Slightly less easy to execute. 
Well worth it in the end.

The best Beef Burgundy we’ve ever had. Thank you 😘🤌

Yes, great.  Good easy recipe.  Pearl onions we call french or brown shallotts

Do yourself a favour and cook this!! Oh my gosh it is SO good. So flavourful

Delicious recipe! Worth the effort. Highly recommended!

I love this recipe and often cook it in camp oven over a fire. Just wondering if this has been tried with Venison meat, or you think the flavour combo would be worth trialling before i waste a good bottle of wine ?

Worth the time investment. Absolutely loved it!

I used the insert of my slow cooker and unscrewed the plastic lid knob. Worked really well in the oven. I had to adjust initial cooking time in oven because I could not bring ceramic insert to a simmer on the stove because putting it in oven. But besides added oven time it did not change the flavor or the texture of the beef.
This recipe is fantastic!

Worth every minute you spend making this. Plus, it’s a prepare ahead dish - great for entertaining.

Made this exactly as written, home made beef stock and all!
All I can say is !Fantastic! The pinot noir was just the right body for this, and I never left the beef in such big chunks before, but it made such a big difference! This took our beef burgundy to the best, most complex flavor ever! This will be our forever go to recipe for beef burgundy from now on! Thanks again Nagi for another excellent recipe, you never disappoint!

This is one of my favorites!

I cheat and use 100% red wine and two teaspoons of Demi glacé.

This is soooo yummy! 
It is more steps than I had originally expected with 3 kids running around but so so worth it! 
The whole fam liked it
I would definitely make again

This truly is an excellent recipe! I followed it to a "T" with one exception - I used a semisweet red wine instead of Pinot Noir. I tried another recipe using Pinot Noir and was truly disappointed. So, with all the work and time that goes into this recipe I used the semisweet red wine. I am so, so glad I did! You should try it sometime!! Yours IS a fantastic recipe! Glad it is online for our use!!

I've made beef bourguignon soooo many times and it's always been good but this was next level good. Amazing good.

The ingredients are the same as I always use but somehow the process just made it taste that much better.

Mine was too salty (bacon I think) so I added more wine to balance it out and it was sensational.

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Beef Bourguignon

Beef Burgundy {Beef Bourguignon}

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Beef Bourguignon (Beef Burgundy)

Beef Bourguignon (Beef Burgundy)

Top 8 beef burgundy recipes from across the web

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Instant Pot Beef Burgundy

Instant Pot Beef Bourguignon

Beef Bourguignon (Beef Burgundy)

Beef Bourguignon

Beef Burgundy {Beef Bourguignon}

Guillaume Brahimi's beef bourguigno...

Beef Bourguignon (Beef Burgundy)

Beef Bourguignon (Beef Burgundy)

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