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Michael’s Boeuf A La Bourguignonne

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Boeuf A La BourguignonneTurkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered in wine to create a hearty and pleasing stew. A nice dish for a rainy winter day, this recipe is a favorite addition to Michael’s Thanksgiving table.

This recipe brought to you by World Spice Family Favorites. Thanks, Michael!


 4 Comments

  1. Trent Maxwell says:

    Reads as quite a delicious recipe and I cannot wait to sample it during my next family dinner! Just one thing: what is the quantity of olive oil within the first step? It states “…and all of the olive oil.” though it does not appear to be listed in the ingredients. Thank you.

    • Max says:

      Trent,

      Thanks for pointing that out! Looks like the olive oil got missed on transcription. It should call for a quarter of a cup of olive oil, and I’ve updated the recipe accordingly. Let us know how it turns out!

  2. Gloria Harrington says:

    I’m definitely making this recipe as soon as I can get up to the few butcher’s we have left anymore to get a 1/4 lb slab of bacon. And that’s my question on this recipe – on the quarter pound slab, do we slice it and then cook it or just cook the quarter pound slab? I can have the butcher cut it up for me, or I can do it too. Is the bacon slab browned or fried crispy on the outside? Thank you so very much! (Now I wish I would have gathered an extra lavender for the recipe before it froze overnight for free outside.)

    • Sherrie says:

      I’ve updated the recipe re the bacon. You cut the slab into 1/4 inch pieces to make lardons. Then cook the bacon pieces until they are browned. Crispy would be good, too – they will soften while the dish is braising. (And crispy bacon lardons are yummy. Feel free to do “quality control”.)

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