From f2b873f98928bc5a6ef54b06acedd7d23a4b868c Mon Sep 17 00:00:00 2001
From: Jake Runyan <runyanjake@gmail.com>
Date: Thu, 20 Mar 2025 00:49:37 -0700
Subject: [PATCH] Add beef bourguignon

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 recipes/docs/meat/beef-bourguignon.mdx | 66 ++++++++++++++++++++++++++
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+---
+sidebar_position: 5
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Beef Bourguignon
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A classic French dish made with beef braised in red wine, often served with mushrooms and pearl onions.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </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
+    ```
+
+    <Admonition type="info" title="Wine Selection">
+      <p>
+        Use a good quality red wine for the best flavor. Burgundy is traditional, but any full-bodied red will work.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Preheat the oven to 325°F (160°C).
+    2. In a large Dutch oven, cook the **bacon** over medium heat until crispy. 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**.
+
+    <Admonition type="info" title="Serving Suggestions">
+      <p>
+        Serve with crusty bread or over mashed potatoes for a hearty meal.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Beef Bourguignon](https://cafedelites.com/beef-bourguignon/)
+  </TabItem>
+</Tabs> 
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