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Bœuf Bourguignon (Beef Burgundy)
Book Information
The Heritage Cookbook
Page: 492
Ingredients
All-Purpose Flour or White Rice Flour
Bacon
Bay Leaf
Red Meat or Pork Stock (page 475)
Butter
Carrot
Dried Rosemary
Dried Thyme
Dry Red Wine
Garlic
Onion
Parsley
Pearl Onion (Frozen)
Short Ribs, Beef Shank, or Chuck Roast
Tomato Paste
White Mushroom
Tags
Red Meat