A classic and easy recipe for Beef Bourguignon with a delicious side of Baguette Dumplings.
For the Beef Bourguignon
For the Baguette Dumplings
For the Beef Bourguignon
For the Baguette Dumplings
WHAT TYPE OF BEEF TO USE
* For a beef stew like Beef Bourguignon, you need to use a cut of beef which is suitable for slow-cooking, such as chuck steak, beef shoulder or even beef shin.
* I recommend buying the stewing beef in one large piece, and slicing it up yourself into large portions. The large portions of meat take a bit longer to cook, but they are nicer for serving and more pleasant to eat than if you were to cook this dish with lots of small pieces of meat.
WHAT TYPE OF RED WINE TO USE
“If it’s not good enough for drinking, it’s not good enough for cooking.” Use any dry red wine which you would be happy to drink with your meal. It does not necessarily have to be an expensive wine. A Burgundy is traditional for this recipe, but I frequently use a Pinot Noir or Côtes-du-Rhône.
RECIPE CREDIT
The recipe for Baguette Dumplings is adapted from The Little Paris Kitchen by Rachel Khoo.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/beef-bourguignon-baguette-dumplings-rachel-khoo/