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Update beef borg

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Jake Runyan 2025-03-20 00:51:40 -07:00
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recipes/docs/meat/beef-bourguignon.mdx
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@ -18,21 +18,21 @@ import TabItem from '@theme/TabItem';
<TabItem value="ingredients" label="Ingredients">
## Ingredients
```text title="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 garnish (thyme, bay leaf, parsley)
▢ 8 ounces pearl onions, peeled
▢ 8 ounces mushrooms, quartered
▢ Salt and pepper to taste
▢ Fresh parsley for garnish
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
```
<Admonition type="info" title="Wine Selection">