Menu

Michael’s Boeuf A La Bourguignonne

  • Details
  • Related Items

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”.)

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …

Advieh-Spiced Persian Meatballs

Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them …

Beef and Bean Taquitos with Avocado Sauce

‘Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook’s Illustrated have come out with this book of 75 “only the best” appetizer recipes to reduce some …

Ranch Potato Salad

From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …

Japanese Chicken Curry

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …