With just a few spices, some citrus, and a good bottle of red wine, you can make authentic French mulled wine right at home.

In this post, you’ll learn what makes Vin Chaud special, the best wine to use, helpful tips, and a step-by-step recipe that delivers deep flavor every time.

What is Vin Chaud?

Vin Chaud literally means “hot wine” in French. Similar to mulled wine served throughout Europe, it’s gently heated with citrus, warming spices, and a touch of sweetness.

What makes the French version unique is its balance: never too sweet, never too spicy, and always smooth. Vin Chaud is meant to be an easy, sweet and warming drink to sip on, so it’s typically not fortified with brandy or cognac. The wine, spices, and citrus are the stars of the show.

Ingredients you’ll need for this French Mulled Wine (Vin Chaud) recipe

My recipe for Vin Chaud is made with a red wine, spices and citrus to yield an authentic taste that brings me back every time to a French Christmas market or down snowy slops. Here are the ingredients you’ll need and why they work together.

This recipe is made with one bottle of red wine (750ml) which yields about 5 drinks.

Red wine: Choose a young, dry red wine such as a Pinot Noir or Cabernet Sauvignon. Don’t go for a pricy bottle but you shouldn’t get the cheapest wine either. For more details on how to choose a wine for mulled wine, see the next section.

Fresh citrus: We use the fresh peels from two oranges, one lemon, and one lime, and we also squeeze the juice from the oranges directly into the mixture. This blend of fresh juice and aromatic peels creates an incredibly bright, fruity, and zesty flavor.

Citrus fruits are in season during the colder months, so you should be able to find good-quality ones at most grocery stores. Since the peels go straight into the pot, it’s best to choose organic citrus whenever possible.

Sugar: The mulled wine is sweetened with sugar. You can use white or light brown. It’s first dissolved in the orange juice and a splash of wine to form a light syrup, ensuring the sweetness blends smoothly without any grainy texture.

Spices: For a classic Vin Chaud, we use whole cloves, cinnamon sticks, nutmeg, vanilla, star anise and fresh slices of ginger. This traditional mix brings warmth, aroma, and the unmistakable flavor profile that defines French mulled wine.

What is the Best Wine for Making Mulled Wine (Vin Chaud)?

Choosing the right wine is key to making a flavorful and well-balanced Vin Chaud. Since heat intensifies a wine’s flaws (like bitterness or sharp acidity), you want to avoid low-quality bottles. Instead, here are the two traits I look for when choosing the wine:  

1. Choose a Dry Red Wine

A dry wine makes the best base for mulled wine because you’ll be adding sugar. If the wine is already sweet, the final drink can become cloying. My favorite choices include Pinot Noir, Cabernet Sauvignon, or other dry reds with a clean, fruity profile.

2. Choose a Young, Fruit-Forward Wine

It’s also best to choose a younger wine, with fruit aromas and a smooth, rounded texture. This helps prevent harsh tannins from showing up once the wine is heated. In France, popular options for authentic vin chaud include Côtes-du-Rhône, Languedoc, Beaujolais and Bordeaux. 

These generous, fruit-driven reds have enough body to stand up to the warming spices without overpowering the drink.

How to make the best French Mulled Wine (Vin Chaud)?

Here are the quick steps and a few tips for perfect Vin Chaud every time.

• Start by making a small syrup base. Combine the sugar, citrus peels, fresh citrus juice, orange juice, vanilla and all the spices (minus the star anise and ginger) in a small saucepan. Add a light splash of wine, then bring the mixture to a gentle simmer. Let it cook until the sugar fully dissolves and the syrup becomes glossy and fragrant. Creating this syrup first allows the spices and citrus to deeply infuse into the sugar and wine, building a concentrated flavor foundation. It also keeps the alcohol in the main pot from evaporating: heating a small amount of wine is safe, but boiling the full bottle of wine would strip away much of the alcohol and mute the flavor.
• Add the remaining wine, star anise, and ginger.
  Once your syrup base is ready, it’s safe to pour in the rest of the wine. I also prefer to add the star anise and fresh ginger at this stage. Both are powerful aromatics, and adding them too early can overwhelm the wine. Warm the mixture gently and never let it boil. Keeping the heat low preserves the alcohol and maintains a smooth, balanced flavor.

• Adjust the sweetness to taste.
  My version of Vin Chaud leans on the less-sweet side, but feel free to make it your own. If you prefer a sweeter mulled wine, simply stir in a bit more sugar or honey at the end.
• Make it ahead for deeper flavor.
  Vin chaud actually improves with time. Letting it rest for a few hours allows the citrus and spices to develop beautifully. When you’re ready to serve, reheat it slowly over low heat—never at a boil—to keep the flavors and alcohol intact.

Serving Suggestions

Vin Chaud is traditionally ladled into glass mugs or gobelets. You can ladle a few citrus peels or spices (like the cinnamon sticks) into each mug, but this is purely decorative.

My glass gobelets are La Rochère French Bee Tumblers. They are thick, sturdy and super practical. I gathered some more glass mugs and tumblers options here if you’re interested. 

I hope you’ll enjoy this French Mulled Wine (Vin Chaud) recipe as much as I do! If you have any questions, feel free to leave a comment. 

Mulled Wine Pairings

This mulled wine is perfect as an aperitif or after-dinner drink and pairs wonderfully with a variety of savory and sweet snacks.

• Cheese Puffs (Gougères)
• Gruyère Cheese Twists
• Stuffed mushroom caps
• Brie en Croûte with Cranberries, Nuts and Thyme
• French Spiced Bread (Pain d’Epices)
• Almond Cinnamon Shortbreads
• Authentic Stollen (European Christmas Bread)
• French-Style Fruit Cake (Cake Aux Fruits Confits)

French Mulled Wine (Vin Chaud)

Print Recipe

Serves: 5 cups Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 (750ml) bottle dry red wine
2 oranges
1 lemon
1 lime
½ cup (100g) sugar (white or golden brown)
6 whole cloves
2 whole cinnamon sticks
¼ tsp grated nutmeg
1 vanilla pod (scraped) or ½ tsp vanilla powder
4 star anise
2 slices fresh ginger

Instructions

1. Using a sharp hand-peeler, remove wide strips of peel from the oranges, lemon, and lime.
2. Place the sugar in a large saucepan over medium heat. Add the citrus peels and squeeze in the juice from the 2 oranges. Add the cloves, cinnamon sticks, grated nutmeg and vanilla (scrape the inside from one vanilla pod or use 1/2 tsp vanilla powder). Pour in about ½ cup (125ml) of red wine, just enough to barely cover the sugar.
3. Simmer gently until the sugar fully dissolves, stirring occasionally with a wooden spoon. When the sugar is dissolved, increase the heat and bring the mixture to a slow boil. Let it bubble steadily for 4–5 minutes, or until it reduces to a rich, glossy syrup.
4. Once the syrup is ready, reduce the heat to low and add the star anise, ginger slices, and remaining red wine. Warm gently for about 15 minutes. Taste and adjust sweetness if needed – with sugar, honey or even maple syrup.
5. Do not let the wine boil at this point.
6. Ladle into heatproof glasses and serve.
7. Vin Chaud is even better made ahead (up to 24 hours before) and reheated slowly just before serving.

The post Authentic French Mulled Wine (Vin Chaud) appeared first on Pardon Your French.

This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests.  Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr!

What is “Chicken Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it!), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below).

The chicken gets dusted with flour, browned in a pan, and then braised slowly in a pool of wine, nestled with the other ingredients. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread.

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs and wine) but other ingredients can be added for extra flavor: bell peppers, lemon quarters, artichoke hearts, anchovies, capers, etc.

For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken.

About Herbes de Provence

Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe).

Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada); but if you can’t find it you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Which wine to choose?

A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Keep that one for sipping on the side. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Use white wine if you want lighter flavors and lovely fruity notes.

In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking.

• For whites, great choices are: Pinot Gris, Sauvignon Blanc and unoaked Chardonnay
• For reds, great choices are: Merlot, Pinot Noir or a light Cabernet are best.
• Some recipes call for Vermouth, which creates a deeper-tasting sauce with lovely botanical notes. 
• And if you want to keep things one-themed, a Provençal Trebbiano white is perfect. 

Cooking tips:

• I recommend you take the chicken pieces out of the fridge at least 1 hour before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish.
• You can remove the skin of the chicken if you want a healthier version of this dish– although I think the skin lends a great amount of flavour to the sauce.
• I like to use Spanish Queen Olives, as they are large, plump and tasty. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives.
• Shallots can be substituted for pearl onions.

I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Coq Au Vin Blanc 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Chicken Provençal with Green Olives and Cherry Tomatoes

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence  
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Pre-heat your oven to 400° F (205° C), with a rack in the middle. 

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Chicken Provençal with Olives and Cherry Tomatoes appeared first on Pardon Your French.

The Origin of the Dish

“Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. In many ways, the dish reminds me of “Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and  wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion.  

The Recipe

This Coq Au Vin Blanc is one of my favorite chicken recipes. I am sharing here my authentic recipe for Coq Au Vin Blanc, with bone-in chicken pieces braised low and slow in white wine and brandy. You will find all the traditional fixings around it, including salty bacon, sweet onions and carrots, plump little button mushrooms, whole glistening shallots and herbs.

This dish has a big reputation, and I am going the very traditional route here. But, you will quickly realize how it is a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Read the cooking notes, take it step-by-step and you’ll be all set for success.

This is a truly delicious, hearty and comforting recipe– yet a little more impressive than your average chicken stew. I think it is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it before serving. It’s best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dunking into the sauce. 

Cooking notes: 

• I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 
• A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 
• I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. Although in Alsace, they make “Coq Au Riesling”, using slightly sweeter Riesling wine – and it is truly delicious too! 

I hope you’ll love this Coq Au Vin Blanc recipe as much as I do!

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Slow-Cooker Beef Bourguignon

Coq Au Vin Blanc

Print Recipe

Serves: 6 people Prep Time: 30 minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 44 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium (250g) cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) dry white wine
1 cup (250ml) chicken stock
8 sprigs thyme
For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
6-8 pearl onions or small shallots, peeled
To finish:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime. 

Preheat your oven to 350°F (180C) with a rack in the middle. 

Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet. 

Step 3 – Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.  

Step 4 – Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 5 – While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through. 

Step 6 – Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat  for about 10 extra minutes for the sauce to thicken slightly. 

Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Coq Au Vin Blanc appeared first on Pardon Your French.

And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth is, Beef Bourguignon is one of my favorite dishes, but I don’t make it as often as I would like to because I don’t always have the time. A traditional Beef Bourguignon (as per featured in Julia Child’s Mastering the Art of French Cooking) takes up to 5 hours in the kitchen, where you need to be in and around the kitchen for the majority of the time. 

For these reasons, I decided to forgo tradition and develop this delectable Beef Bourguignon recipe that can be done in a slow-cooker. This makes this big, hearty recipe so much more manageable (there’s no need to watch the stove top or oven), easier, and you can make it any day of the week!

And because a Beef Bourguignon is originally already a slow-simmered dish, adapting the recipe to a slow-cooker only took a few little tweaks. And I think the result is still amazing!

The start of this recipe quite closely follows the steps of the Boeuf Bourguignon, where the meat is first seared and browned in large frying pan and the broth is built on top of the rendered meat fat. I simply could not skip on the initial step, as it is essential to impart flavors to the meat and build layers of flavors within the dish.

The rest of the recipe consists of all the ingredients being placed in the slow-cooker, and little else. Simple enough, right?

This recipe works for the two different settings of a slow-cooker: low or high. On low, it takes between 7h30 and 8h to cook, so this is ideal for preparing it in the morning and coming back to a ready meal after a workday for dinner. On high, it takes between 4h30 to 5h , perfect for preparing it early in the morning and having it ready for lunch.

Whether you opt for a low or high setting, you’ll know your Beef Bourguignon is ready to be enjoyed when the beef is fork-tender, the sauce is rich and fragrant, and the veggies glistening.

There are many recipes for Beef Bourguignon, and this one is likely one of the easiest. But taking a few short cuts and opting for a slow cooker, doesn’t mean you can skip on the quality of the ingredients. In this case especially, choosing the proper beef cut and red wine will make a big difference. So make sure you read these cooking notes before you start the recipe.

Cooking notes:

• What cut of beef to choose? For a Beef Bourguignon, you want to choose a cut of beef that is collagen-rich and that’ll stay juicy and tender after hours of cooking. The best options are: beef chuck (the best, in my opinion), fatty brisket and oxtail.
• What red wine to choose? A medium-bodied, dry and fruity red wine is preferred, and ideally produced in Burgundy, such as a Pinot Noir or Gamay.
• Can’t find cured pork? A Beef Bourguignon traditionally contains cured pork, which is very common to find in France. But thick cut bacon makes for a great substitute.
• What accompaniment? A Beef Bourguignon is traditionally served with baby potatoes (cooked in the stew) or over mashed potatoes. Although, I find it delicious served with egg noodles.

Slow-Cooker Beef Bourguignon

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 4-8 Hours 4-8 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 11 voted )

Ingredients

8 ounces cured pork or 5-6 slices bacon, cut in fine strips
2.5 to 3 lbs (1.1-1.4 kg) stewing beef (ie. beef chuck), cubed
1 tsp salt
2 tsp fresh ground black pepper, divided
4 sprigs thyme
4 sprigs rosemary
1 bay leaf
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and thinly sliced
4-5 medium carrots, peeled and roughly chopped
3 celery stalks, chopped
1lb (0.45kg) cremini mushrooms, halved (white or brown)
1 cup (250ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
6-7 sprigs parsley, for garnish
Optional: 2 tbsp (15g) cornstarch

Instructions

Step 1 - In a large frying pan, sautee the bacon strips for 5-6 minutes until brown, but not crisp yet. Transfer into the slow-cooker (turned on) and keep the rendered fat into the pan. Pat dry the beef cubes, and season with 1 tsp salt and 1 tsp pepper.

Step 2 - Sautee the beef cubes into the frying pan with the thyme, rosemary and bay leaf for 10 minutes, until brown and cooked. Add to the slow cooker with the garlic, onion, carrots, celeri and mushrooms.

Step 3 - Add the red wine and brandy to the frying pan and stir with a wooden spoon to scrape off the remaining beef and bacon bits (full of flavor!). Stir in the beef stock and tomato paste and bring to a simmer. Whisk in the flour and 1 tsp black pepper, and whisk continuously until the flour is fully incorporated and the sauce has slightly thickened. Add the sauce to the slow cooker (it should cover about 2/3 of the meat and vegetables). Stir everything and cook for 4:30-5h (on high) or 7:30 to 8h (on slow), until the beef is fork tender.

Step 4 - Once the beef is fork-tender, test the consistency of the sauce: it should be thick enough to coat the back of your spoon. If you find it too thin, stir 2 tablespoons of cornstarch into ¼ cup of cold water and add to the sauce. Whisk until it thickens.

Season to taste, discard of the thyme, rosemary and bay leaf, garnish with fresh parsley, and serve over ­mashed potatoes, egg noddles or white rice.

If you try this Slow-Cooker Beef Bourguignon recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Slow-Cooker Beef Bourguignon appeared first on Pardon Your French.