749. Boeuf Bourguignon I carried on the French meal with boeuf bourguignon. The French are pretty great at making stews - boeuf bourguignon and coq au vin are easily two of the best. The rich red wine gravy with tender, falling-apart meat, bacon, mushrooms and onions is a heavenly combination. This one was made even better because it was served with gratin dauphinois, which are clearly one of the best types of potatoes. Yum. 749 down, 1047 to go

749. Boeuf Bourguignon

I carried on the French meal with boeuf bourguignon. The French are pretty great at making stews - boeuf bourguignon and coq au vin are easily two of the best. The rich red wine gravy with tender, falling-apart meat, bacon, mushrooms and onions is a heavenly combination. This one was made even better because it was served with gratin dauphinois, which are clearly one of the best types of potatoes. Yum.

749 down, 1047 to go

Tags: beef french food meat dishes food 1796