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Your email address will not be published.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 *

Jerk Chicken

Summer means grilling, and there’s nothing quite like the smell of Jerk Chicken cooking on the grill!  Whether you use our Jerk Rub in a marinade or just sprinkled (liberally!) on the chicken, the aroma …

Poudre de Colombo Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …

Cuban Black Bean Burger

There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …

Chole

Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …

Qalat Daqqa Chocolate “Kielbasa”

This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …