“Bœuf Bourguignon”
Next :
add the uncooked celery to the casserole
Heat up the “marinade” wine with a little cornflower to thicken it, transfer to the “Wok” to deglaze it – then pour over everything in the casserole. Might be necessary to add some more wine (if you have not drunk it all !).
Cover and place in your oven (150c) for about two/three hours – about halfway through, stir in the mushrooms.
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
My Holiday Apartment
