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Beef Bourguignon with Carrots, Turnips, Pearl Onion, Red Wine Jus and Tagliatelle 


  • "MY BEEF BOURGUIGNON REMINDS ME OF MY TIME COOKING IN FRANCE IN THE BOURG-EN-BRESSE REGION. THIS FRENCH BEEF STEW IS ALSO CALLED BEEF BURGUNDY BECAUSE IT IS BRAISED IN RED WINE. IT'S A CLASSIC DISH THAT HAS A MEDLEY OF VEGETABLES, RICH JUS AND I SERVE IT WITH A HOMEMADE TAGLIATELLE PASTA TO SOAK UP ALL THE SUMPTUOUS FLAVORS." - CAT CORA

    Beef Bourguignon- A Premium Quality Beef seared with the pancetta until browned and then slow-cooked in the oven for 3 to 4 hours together with the carrots, parsnips, onions, and mushrooms covered with the beef stock, red wine and seasoned to perfection with fresh herbs.

    Red Wine Jus- Red Wine sauce enriched with the

    Tagliatelle- Fresh Tagliatelle pasta cooked al dente.


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