Beef Bourguignon by New York Times Cooking
Regular price
Rs. 37.00
Some recipes for Beef Bourguignon call for cooking the meat for hours, to be sure the beef is tender. This dish, from Mark Bittman, makes fast work of beef tenderloin without sacrificing any flavor.
Interested in the New York Times Cooking Meal Plan? Click here to learn more.
- Est. Cooking Time: 60 min
- Allergens: Wheat,Soy
- Skill Level:
- Spice Level:
- Nutrition Facts
Suggested Pairings:
- Pinot Noir
- Lager
INGREDIENTS:
- Crimini Mushrooms
- Parsley
- Beef Tenderloin
- Thyme
- Pearl Onions
- Small Onion
- Red Cooking Wine
- Bacon
- Tomato Paste
- Broccoli Florets
- Beef Stock Concentrate
- Demi Glaze
- Bay Leaf
- Garlic Cloves
EQUIPMENT YOU'LL NEED:
- Large 3-inch Deep Saute Pan
- Large Saute Pan
- Small Bowl
FROM YOUR PANTRY:
- Salt
- Black Pepper
- Olive Oil