Beef Bourguignon

fx

Thu, 3 Mar 2016 14:58:28 GMT

Glad it worked for you!

George

Mon, 17 Oct 2011 12:59:40 GMT

Followed your recipe and now all my family want more. Thank you for sharing!

Olivia C. Majid

Sun, 8 May 2011 18:55:59 GMT

Beef Bourguignon can be cooked several ways, and i tried it all including Julia Childs with the carrots etctc...but yours came out the BEST!!!!

Andrew

Mon, 27 Dec 2010 04:43:26 GMT

800 gms of small onions is a hell of a lot. Are you sure this is correct? I don"t see any photos here that show 800 gms - the shot of the small onions in the pan looks to me to be no more than about 400 gms. ???

fx

Sun, 19 Dec 2010 19:18:56 GMT

Very good, I"m glad you decided to try it and hope it will be a resounding success!

rgd

Sun, 19 Dec 2010 18:21:39 GMT

Hi, thanks for the fantastic recipe! Well, I haven"t actually tasted it yet, but it"s marinating right now and I can tell it"s going to be great.
Not having any grappa on hand, I used a bit of bourbon whiskey ("bourbon" seemed more appropriate than tequila or rum or gin, even though the bourbon came from Kentucky..)
Also, american-style bacon didn"t seem quite right, but at the market I found some "pork side-meat" which looks just like thick, fatty blocks of bacon. I guess any similar pork fat will add plenty of good flavor.

Thanks again, I really enjoyed following this recipe, and I"m going now to look at others, specifically the beef carrot daube.

fx

Tue, 14 Dec 2010 11:24:12 GMT

Corbin, sorry for my late reply, yes you can just double the recipe, but certainly not the cooking time. This dish can get overcooked.

Corbin

Fri, 12 Nov 2010 23:03:29 GMT

Hi FX! I love your recipe pictures and am planning on making this in the next couple of days.I have a family of 5 and like to have left overs to freeze so i will be doubling the recipe. Should I make any modifications other than just double all the measurements? How about the cooking time?

Lucas

Sun, 24 Oct 2010 00:41:41 GMT

Hi FX! Not being original here, I wanted to say that this is an amazing recipe, I found it very inspiring. Have you ever tried its Flemish equivalent, hachee? For those who never heard of it, it"s a fairly similar dish, but stewed in Belgian brown ale instead of wine. It"s amazing, especially in the the wet autumn climate in the lowlands (Belgium, and my home country, Holland).

oGre

Fri, 10 Sep 2010 19:30:38 GMT

Great recipe!

I followed the recipe almost exactly, not filtering the stock. It was really delicious. Thank you!

Dani�le Horta

Fri, 27 Aug 2010 23:31:44 GMT

Fantastic!
I am French, living in France and was looking for a good boeuf bourguignon recipe.
Yours is the best!
F�licitations !

fx

Tue, 17 Aug 2010 20:09:29 GMT

Thanks Ordo, and next time try the Beef Carrot Daube, also on my website, I actually like it even better than Boeuf Bourguignon.

Ordo

Tue, 17 Aug 2010 18:54:46 GMT

You were so right. The meat came hard to eat. So much to learn.
BTW, two points:

1. Your Spanish translator is amazing. Please tell her.
2. You"re a great product photographer.

fx

Sun, 15 Aug 2010 17:49:47 GMT

For cooking braised dishes you can very well put the pot in the oven for an nice, wrap-around constant heat. If you use a stove instead just make sure there is enough liquid and the pan can absorb and spread the heat. It"s not really necessary to stir although I find hard not to peek and usually give it a stir as self-justification for having opened the pot!

fx

Sun, 15 Aug 2010 17:37:19 GMT

Tanya, you need to let your beef cook longer and stop the cooking when it is soft. Glad it worked for you though!

fx

Sun, 15 Aug 2010 16:11:32 GMT

Ordo, beware of overcooking the meat, tender is nice, but after 2 hours" cooking it starts to turn mushy, if you still have a couple teeth left it"s not really a plus!

Ordo

Tue, 10 Aug 2010 18:30:41 GMT

I"m cooking this recipe with a minor variant: separate the vegetables and braise them in the oven. I will cook the meat for 3-4 hours at least until it really gets tender, cause i"m using the same meat as ossobucco. I will use the medula to end the sauce.

Tanya

Mon, 5 Jul 2010 10:03:32 GMT

WOW! I made the Bouef Bourguignon this weekend, and my family LOVED it! Could you however tell me why my beef was still very tough to eat, i did marinade it over night, and used chuck beef, not sure what i did wrong? Could i use Rump instead? would it handle the long cooking time? I would love to cook this for my friends this weekend:-)

yingdan

Wed, 9 Jun 2010 21:54:18 GMT

FX, Thanks for this nice recipe (did u notice, it"s even on wikipedia!). I"m so eager to try it on weekend. But I have a few questions:

I noticed in most recipes, Bouef Bourguignon is braised in oven instead of on top of the kitchen stove. Do you think by doing properly, the two ways would give equivalent outcomes? I personally always prefer using stove since it"s easier to handle (I always burn myself while using oven), but I"m imagining the oven might produce some sort of caramelizing effect and not so easy to burn at the bottom.... Actually, I"m quite amazed that you didn"t have this problem, and you even added roux! Do you have to stir it once in a while?

BTW: in switzerland, which type of cuts do u think is best for this dish? thanks again.

Timo

Sat, 24 Apr 2010 19:24:41 GMT

I tried this with venison and oh my oh my! I used a little added beef fat to help with the sauce, yum, and the potato puree was wonderful instead of boiled potatoes. Loved it, thank you for the recipe and help.

fx

Fri, 16 Apr 2010 16:09:51 GMT

Thank you Benjamin!

Benjamin

Tue, 13 Apr 2010 08:49:05 GMT

what a mouth watering display of photos.

i"ve made this a million times and it is my firm absolute favourite for red meat, yet i"ve found more flavour following your instructions.

A truly excellent site, merci beaucoup.

Simon et enfants

Sat, 6 Feb 2010 18:55:36 GMT

Cher Francois,

My kids and I are snowbound in Pannsylvania this weekend so we decided to cook BB. We added a whole orange to the simmer phase, and tarragon and chervil in the Bouquet garni, replacing sage with Bay. We added all the liquid + contents to the simmer, and used the bacon fat for the roux - formed in situ round the beef after browning - rather than extra butter. Our onions were shallots and the wine was Spanish - Couldn"t help it - apologies; but it turned out beautifully all the same. I"d never made BB using any eau-de-vie before and it definitely livens it up. Great tip! Your pictures are an inspiration.

Margarita

Fri, 5 Feb 2010 23:42:10 GMT

Me encant , lo prepar� y salio estupendo
Gracias!!!

brindusa

Mon, 25 Jan 2010 19:54:36 GMT

Hello and thanks for this spectacular recipe. I did it! I posted it on my blog, so you can see the dish. Of course it doesn"t look as nice as yours, but it tasted heavenly.

fx

Mon, 25 Jan 2010 19:26:17 GMT

Yes, that"s Maillard for you. You can read more in Herv� This or Harold McGee.

fx

Mon, 25 Jan 2010 19:24:57 GMT

Thanks and glad to hear this worked for you!

Michael B

Sat, 23 Jan 2010 19:49:01 GMT

I made this with small, whole cippolini onions and the results were excellent. Thanks for the great site.

Mercedes

Sat, 23 Jan 2010 12:14:02 GMT

As I went all the way to Wikipedia to look this up regarding the Maillard reaction, fyi:

"The browning reactions which occur when meat is roasted or seared have often been referred to as Maillard reaction browning. However, lean meat contains very few, if any, reducing sugars. Furthermore, red meat undergoes more extensive browning than does white meat. The browning reactions in lean meat are most likely due to the breakdown of the tetrapyrrole rings of the muscle protein, myoglobin. Thus, the browning of meat is technically not a Maillard browning since it does not involve the reaction with a reducing sugar"

Also, I am trying this recipe using a bottle of corked Taurasi . . . hoping the TCA evaporates along the way. Will let you know the result. Fingers crossed.

fx

Thu, 14 Jan 2010 18:34:05 GMT

Fantastic, a good brandy will definitely do equally well. Glad it worked for you!

fx

Mon, 11 Jan 2010 21:37:20 GMT

Ana, you can use a different dry eau-de-vie or cognac or even whiskey instead. All will impart a different taste, but all should be good. Don"t use any of these industrial drinks or sweet liqueurs.

Ana Eliza Abdalla

Wed, 6 Jan 2010 21:30:44 GMT

Hello!

I was lookig for a recipe and i found yours!Its amazing, and it sounds delicious!I"m goin to to make it this sunday! I just had a doubt!
Here in Brazil, i could not foun the Grappa, do you think that if i not used it, it will be too much different?

I would be glad if you answer me!

thks!

fx

Sat, 19 Dec 2009 20:54:39 GMT

Thanks Alexis, yes you can cook it one day before but make sure not to overcook it. Shiraz sounds like a good wine but of course if you can get a wine from Burgundy, France, that would be more in character. Happy Christmas!

Alexis

Sat, 19 Dec 2009 20:28:01 GMT

Dear fx,
I am very impressed with the receipe and I am going to try it. I have two questions though,
1. Can I have it ready sunday evening and serve it monday evening?
2. Is there a specific type of red wine I should use, or using a red Shiraz wine is fine?

Thank you in advance,
Alexis

Garry

Sat, 5 Dec 2009 16:57:35 GMT

WOW, this is a super recipe, the only problem was the Grappa was not obtainable, so I put Brandy (Remy Martin) well a good wine deserves it, I have done this recipe over 2 days and now, the house has a wonderful fragrance.

fx

Wed, 2 Dec 2009 15:43:27 GMT

Well good luck! And liquid Boeuf Bourguignon is a think you might submit to Heston Blumenthal.

Anne

Tue, 1 Dec 2009 02:29:28 GMT

I"m actually going to make this for Christmas Day this year! My mother (who is French)used to make the most wonderful bourguinon when I was a child and I have very very fond memories of the dish. Sadly she now has Alzheimers and is unable to cook anything but I will liquidize it for her and see what she thinks! Thanks for the wonderful photos.

Barbara Scorzetti

Wed, 2 Sep 2009 17:38:32 GMT

I am very happy to see detailed pictures, and the very easy to read directions.

Thank you. Barbara

fx

Wed, 2 Sep 2009 10:59:54 GMT

I hope you get to try this at home Martha!

Martha P. Munford

Fri, 28 Aug 2009 17:21:53 GMT

Friends and I went to see the movie "Julie and Julia" and we loved it. We came home with our mouths watering after all the delicious meals were fixed. We particularly liked the beef Bourguignon.

fx

Tue, 25 Aug 2009 09:33:54 GMT

Thanks Coco, make sure you also try the Beef Carrot Daube, it is even better!

Coco Wonchee

Mon, 24 Aug 2009 22:38:14 GMT

Your recipe has everything: knowledge, tradition. At the same time, an excellent update without loosing essence and originality,and the most important simplicity and an useful step by step guidance.
I�ll tried this week for some friends. I have my own recipe, but yours is much better.
Thankyou

Gavin

Mon, 29 Jun 2009 16:14:44 GMT

Wow, this recipe looks good. Just some questions though:

1) How much do you need of each herb? I heard sage, thyme and the cloves in particular are very potent and will overpower everything if you put too much.

2) Can I get by with just using half a glass of grappa?

3) Will any other kind of brandies do just as well?

4) The contents of the marinade - do you cook it with the meat/sauce or do you discard it?

5) Oven or stove for when you"re cooking everything in the pot?

6) With the small onions/bacon/mushroom, do you actually mix it with the contents of the dish or just place it on top for that 30 min duration?

Thanks!

fx

Tue, 16 Jun 2009 13:19:48 GMT

Thanks and if you make it right you won"t have any leftovers to worry about anyway!

Anders E.

Mon, 15 Jun 2009 19:31:08 GMT

Hi!

With all respect, I don"t agree that it gets better then reheated. Maybe I do something wrong but both then I made Beef Bourguignon and coq an vin the same thing happened, first it tasted good, but then I reheated the leftovers the next day it had lost a lot of taste and was quite plain.

Anyway your blogg is one reason that I lately have rediscovered how fun, fine tasting and addictive good home cooking is. Thank you for that.

fx

Mon, 13 Apr 2009 19:20:22 GMT

Thanks for trying this Angenita! I am told New Zealand"s landscapes look very much like Switzerland, plus the terrific tropical climate in other areas of the country. You miss the cheese but you must get terrific seafood and fruits!

Angenita

Fri, 10 Apr 2009 12:24:22 GMT

Hi there Francois, since finding your website (while searching for a beef bourguignon recipe actually!) a few weeks ago I have devoured it with great enjoyment. The photos are fantastic, and the recipes inspirational - and you are just very witty and funny. And since I am originally from Germany and grew up in the Dreilaendereck, near Basel, I love to read about all the Swiss food and the cheeses. I miss the swiss cheese a lot - I live in New Zealand now.
Anyway tonight I finally got a chance to try this recipe, and it was just delicious. A real winner. I look forward to trying more recipes from your blog in due course. Yum Yum!

fx

Wed, 18 Mar 2009 11:52:56 GMT

Thank you Frank, glad you liked it!

fx

Wed, 11 Mar 2009 16:48:48 GMT

Abbey, I use dried Valaisian bacon, you are unlikely to find the same in the US but you could use an Italian dried bacon or just go for regular bacon, which should work equally fine!

fx

Wed, 11 Mar 2009 16:47:50 GMT

Thanks Oliver for checking back and I am most happy to learn that you were the soul of the party yesterday thanks to this little recipe and your brave efforts no doubt!