Bourguignon Apr 2026

: Carrots, onions, and garlic form the flavor base, often supplemented by tomato paste for deep umami.

: Sautéed mushrooms , pearl onions , and lardons (cured bacon) are typically added toward the end of cooking.

: Authentically, an entire bottle of Burgundy (Pinot Noir) is used. It provides acidity to cut through the rich meat.

: Collagen-rich cuts like beef chuck are preferred because they become "fall-apart tender" during the long braising process.