Any tips for making beef bourguignon
It's my mum's birthday on Friday, second one in lockdown and I am cooking for her. I have decided to make beef bourguignon for the first time. Does anyone have any tips or a recipe they adore? What wine would you suggest to use?
I have seen a couple of recipes which add flour to beef before browning. Would you advise me to do this? I am going to serve it with mashed potato and green beans. Any nice ideas on how to present the dish to look nice?