/zh-tw/tags/beef/Recent content in Beef on 葡萄酒基礎、輕鬆餐酒食譜與葡萄酒搭配終極指南Hugo -- gohugo.iozh-twRengakanSat, 11 Apr 2026 02:30:00 +0900/zh-tw/bistro-recipe/%E7%B6%93%E5%85%B8-%E7%B4%85%E9%85%92%E7%87%89%E7%89%9B%E8%82%89-%E8%B1%90%E7%9B%9B-%E6%B3%95%E5%BC%8F-sunday-%E7%87%89%E8%8F%9C/Sat, 11 Apr 2026 02:30:00 +0900/zh-tw/bistro-recipe/%E7%B6%93%E5%85%B8-%E7%B4%85%E9%85%92%E7%87%89%E7%89%9B%E8%82%89-%E8%B1%90%E7%9B%9B-%E6%B3%95%E5%BC%8F-sunday-%E7%87%89%E8%8F%9C/<img src="/img/thumbnail/beef-bourguignon-sunday-stew-zh-tw.png" alt="Featured image of post 經典 紅酒燉牛肉: 豐盛 法式 Sunday 燉菜" /><p>牛肉 Bourguignon is the crown jewel of French home cooking. Braising tough 牛肉 chunks in a generous amount of Pinot Noir transforms the meat into meltingly tender morsels.</p> <h2 id="ingredients-serves-3-4">Ingredients (Serves 3-4) </h2><ul> <li>牛肉 chuck or brisket: 500g (cut into large chunks)</li> <li>Red 葡萄酒 (dry): 500ml</li> <li>洋蔥: 1 large (wedges)</li> <li>Carrots: 2 (sliced)</li> <li>Mushrooms: 1 cup (halved)</li> <li>大蒜: 1 clove (crushed)</li> <li>Flour: 2 tbsp</li> <li>Butter: 20g</li> <li>Salt and black pepper: to taste</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Marinate</strong>: Marinate 牛肉, 洋蔥, and carrots in red 葡萄酒 in the fridge for at least 4 hours (ideally overnight).</li> <li><strong>Brown 牛肉</strong>: Remove 牛肉, pat dry, 季節 with salt and pepper, and dust with flour. Sear in butter in a Dutch oven until browned.</li> <li><strong>Braise</strong>: Pour in the vegetables and marinating liquid. Bring to a boil, skim the foam, cover, and simmer on very low heat for 1.5 to 2 hours.</li> <li><strong>餘韻</strong>: Stir in mushrooms and cook for another 15 minutes. Serve with mashed potatoes.</li> </ol>