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Beef Bourguignon with Tagliatelle

Recipe by Norbert Tarayre

A traditional beef bourguignon braised in the oven with Burgundy red wine, smoked bacon lardons, carrots, mushrooms and served over fresh tagliatelle, all seasoned with herbs and spices. Ideal for family meals, it stores very well and gains flavor when reheated.

MediumFrenchServes 6

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Source Video
3h 20m
Prep
32m
Cook
28m
Cleanup
4h 20m
Total

Cost Breakdown

Total cost:$42.90
Per serving:$7.15

Critical Success Points

  • Marinate the meat for at least 30 minutes (ideally overnight)
  • Sear the meat without boiling it to create a flavorful crust
  • Use a 160 °C oven for braising to achieve melt‑in‑your‑mouth meat
  • Add butter at the end of cooking for a glossy sauce

Safety Warnings

  • Handle very hot oil; avoid splatters
  • Use oven mitts when removing the pot from the oven
  • If you choose to flambé the wine, keep flames away from flammable objects
  • Use a sharp knife and cut away from your body

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