@rumendimitrov712: #guzel #kızım ❤️😍

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Monday 06 July 2026 14:38:58 GMT

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Necibe Dimitrova :

Canım anam😍🥰

2026-07-06 14:48:50

1

amet_legenda1 :

Bitanelerim 😘🥰🥰

2026-07-06 14:39:45

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Ilmiye🤍 :

❤️❤️❤️❤️❤️❤️❤️❤️

2026-07-06 22:49:37

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Aise Dimitrova :

❤️❤️❤️❤️❤️👌👌👌👌

2026-07-07 07:29:53

1

@REİS71 :

❤️

2026-07-06 22:02:23

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vijdansilo :

♥️♥️

2026-07-06 15:40:53

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Neriman❤️Adraman :

🥰🥰🥰🥰

2026-07-06 15:15:29

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mamut.anko :

❤️🌹👸

2026-07-06 14:41:10

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🥩 Beef Bourguignon Tender beef slow-braised in red wine with pearl onions, rich, cozy and so French — pure comfort in a bowl! INGREDIENTS: - 2 lbs beef chuck, cut into 2-inch cubes - 1 tsp salt - 1/2 tsp black pepper - 4 slices bacon, chopped - 2 tbsp olive oil - 1 onion, diced - 2 carrots, sliced - 3 garlic cloves, minced - 2 tbsp tomato paste - 2 tbsp all-purpose flour - 2 cups dry red wine - 2 cups beef broth - 2 bay leaves - 1 tsp dried thyme - 12 pearl onions, peeled - 8 oz mushrooms, halved - Fresh parsley, chopped, for garnish INSTRUCTIONS: 1. Cook the bacon in a large Dutch oven over medium heat until crisp, then remove and set aside. 2. Season the beef with salt and pepper and brown in batches in the olive oil, then remove. 3. Sauté the onion, carrots and garlic for 5 minutes until softened. 4. Stir in the tomato paste and flour and cook for 1 minute. 5. Pour in the red wine, scraping up the browned bits from the bottom. 6. Add the beef broth, bay leaves, thyme, bacon and beef back to the pot. 7. Cover and simmer on low for 2 hours, until the beef is tender. 8. Add the pearl onions and mushrooms and cook for 30 minutes more. 9. Discard the bay leaves and garnish with fresh parsley before serving. Prep: 20 min | Cook: 2 hrs 30 min | Servings: 6 #BeefBourguignon #FrenchRecipes #ComfortFood #SlowCooked #BeefStew

🥩 Beef Bourguignon Tender beef slow-braised in red wine with pearl onions, rich, cozy and so French — pure comfort in a bowl! INGREDIENTS: - 2 lbs beef chuck, cut into 2-inch cubes - 1 tsp salt - 1/2 tsp black pepper - 4 slices bacon, chopped - 2 tbsp olive oil - 1 onion, diced - 2 carrots, sliced - 3 garlic cloves, minced - 2 tbsp tomato paste - 2 tbsp all-purpose flour - 2 cups dry red wine - 2 cups beef broth - 2 bay leaves - 1 tsp dried thyme - 12 pearl onions, peeled - 8 oz mushrooms, halved - Fresh parsley, chopped, for garnish INSTRUCTIONS: 1. Cook the bacon in a large Dutch oven over medium heat until crisp, then remove and set aside. 2. Season the beef with salt and pepper and brown in batches in the olive oil, then remove. 3. Sauté the onion, carrots and garlic for 5 minutes until softened. 4. Stir in the tomato paste and flour and cook for 1 minute. 5. Pour in the red wine, scraping up the browned bits from the bottom. 6. Add the beef broth, bay leaves, thyme, bacon and beef back to the pot. 7. Cover and simmer on low for 2 hours, until the beef is tender. 8. Add the pearl onions and mushrooms and cook for 30 minutes more. 9. Discard the bay leaves and garnish with fresh parsley before serving. Prep: 20 min | Cook: 2 hrs 30 min | Servings: 6 #BeefBourguignon #FrenchRecipes #ComfortFood #SlowCooked #BeefStew

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