Pot au feu

Pot-au-feu, Pot au feu [poh-toh-feuh] “Pot on fire” is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course. followed by an entree of the meat and vegetables. Any combination of […]

Boeuf bourguignonne

Beef bourguignon (US: [biːf ˌbʊərɡɪnˈjɔːn] or bœuf bourguignon ,UK: [bɜːrf ˈbɜːrɡɪnjɒ̃]; French pronunciation: ​[bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d’épices, etc. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef […]

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