It sounds very nice boeuf bourguignon, but in Chile we call it beef stew. Yes. How it sounds. With cubes of beef and mushrooms, carrots, potatoes, shallots and red wine, it is a tasty and complex dish that hugs and warms us during winter nights. If it is bourguignon we should accompany it with a Pinot Noir. Moonshine! Uncork a rich and fresh red, like a breezy Andean Cabernet Sauvignon. Bon appétit!
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