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cooking/recipes/meat/beef-bourguignon/beef-bourguignon.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Beef Bourguignon beef-bourguignon 2026-02-10 2026-02-10 meat
meat
french
210 20 8 jake A classic French dish made with beef braised in red wine, often served with mushrooms and pearl onions. false true

:::photos Image Coming Soon :::

:::ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 bottle (750 ml) red wine (preferably Burgundy)
  • 2 cups beef stock
  • 1/4 cup brandy
  • 1/4 cup all-purpose flour
  • 4 ounces bacon, diced
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 8 ounces pearl onions, peeled
  • 8 ounces mushrooms, quartered
  • Salt and pepper to taste
  • Fresh parsley for garnish :::

:::instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a large Dutch oven, cook the bacon over medium heat until crispy. Optionally add a small bit of water while cooking to ensure a better crisp. Remove and set aside, leaving the fat in the pot.
  3. Season the beef with salt and pepper, then dust with flour. In the same pot, brown the beef in batches until browned on all sides. Remove and set aside.
  4. Add the onion and carrots to the pot, cooking until softened. Stir in the garlic and cook for an additional minute.
  5. Return the beef and bacon to the pot. Add the red wine, beef stock, and brandy. Add the bouquet garni and bring to a simmer.
  6. Cover the pot and transfer to the oven. Cook for 2 to 3 hours, or until the beef is tender.
  7. In the last 30 minutes of cooking, add the pearl onions and mushrooms.
  8. Once cooked, remove from the oven, discard the bouquet garni, and adjust seasoning with salt and pepper.
  9. Serve hot, garnished with fresh parsley. Serve with crusty bread or over mashed potatoes for a hearty meal. :::

:::notes

Wine Selection

  • Use a good quality red wine for the best flavor. Burgundy is traditional, but any full-bodied red will work.

Serving Suggestions

  • Serve with crusty bread or over mashed potatoes for a hearty meal. :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::