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This Make Ahead Beef Bourguignon with melt-in-your-mouth tender beef is crazy delicious, inexpensive and economical!
There's a funny story about this Make Ahead Beef Bourguignon that I need to share before I tell you how unbelievably delicious it is.
As much as I love my iPhone, it's not very sophisticated. If you disagree with me I understand. After all, what would we do without our smartphones these days? They can sing lullabies to us at night and wake us early every morn (with music, birds tweeting, gongs, symbols, bells ... you name it)!
They capture "the moments" for us with pictures and videos, keep us in close communication with loved ones, serve as a flashlight when the power goes out or any time we need extra light. We also have the news, weather, latest movies, songs, and styles right at our fingertips, any time of the day or night.
I use mine as a timer, a reminder, and white noise maker if I need a quick nap. So why in the world would I say "my iPhone's not very sophisticated"? I mean really, grandma would roll over in her grave if she could comprehend even a fraction of what these little handheld devices can do, right?
Well, every now and then I realize my beloved little phone's not quite as smart (and sophisticated) as I like to think it is. One of those times was yesterday. I texted our son Nick and his wife Lindsay using the speech to text option. Being a bit lazy, I prefer this easy method in lieu of typing everything out. I asked if they might be able to have dinner with us. It's much easier, with two little ones, for us to go to their house than for them to come to ours, having to rush home to get the kiddies in bed. But, not wanting to put any extra work on Lindsay, I said in my text; "I could bring dinner. I'm working on Beef Bourguignon".
This is how it actually came out, however, in the text, "I could bring dinner. I'm working on beef Borgen Jan". Beef Borgen Jan? Have you been living under a rock, little smartphone? Haha, so much for iPhone sophistication when it comes to fancy French food, right?
You know what's funny though? As sophisticated as Beef Bourguignon (bœuf à la Bourguignonne in French) has become, it actually originated in France as peasant fare. The cooking technique for Beef Bourguignon involves slowly simmering inexpensive cuts of meat in wine to tenderize. The beef the peasants had access to would have been far too tough to cook using other methods. How did this "poor man's beef stew" evolve into haute cuisine and gain worldwide fame? Julia Child probably had something to do with it, with her classic recipe and description; "Certainly one of the most delicious beef dishes concocted by man."
If you've ever looked at Julia's recipe for Beef Bourguignon you, (like me) may have decided it's too much trouble. I'm certain, her results are incredibly delicious, but the directions go on and on and on. Honestly, I don't have the time for recipes like that at this point in my life. Maybe one day, but definitely not now.
So I decided to take the basics from the classic dish and simplify them a bit. It's still not a 30 minute meal, but definitely something that can be easily made if you're hanging around the house for a morning. There's not a ton of hands-on work involved, but you do want to monitor this dish as it cooks. I love that the work can be done in advance, making this recipe perfect for a dinner party or family get-together, with no last minute fuss.
It's also a very inexpensive way to feed a crowd. Scott picked up a large (4 pound) package of stew beef at Sam's club for $13. The recipe will easily feed 8-10. That's incredibly budget-friendly for a dinner-party-worthy meal.
You'll want to pick up a nice quality, dry red wine for this Beef Bourguignon. Nice quality doesn't necessary mean horribly expensive. You can easily buy a good bottle of wine for $10-12 dollars. Look for something that's rated high with Wine Spectator, Wine Enthusiast or Wine and Spirits. Scott often shops for wine at Costco or Sam's Club and finds some great buys, although most grocery stores these days have a good selection of wines.
Just a few other tips for this delicious dinner. Since the beef is slow simmered to achieve melt-in-your-mouth tenderness, be sure to use regular size carrots and cut them in fairly large pieces. With my first batch, I used the cute little baby carrots. By the time my beef was tender the carrots were just about mush. Another tip is in regards to the small pearl onions in the recipe. You can buy them fresh in the produce department, but honestly, they're a pain in the neck to prep - "slice off the root ends, drop them in boiling water for a minute, drain and rinse with cold water, pinch the stem end of each..." Yikes, all that when you can buy a bag of them, peeled and ready to go, in the frozen veggie section of your local market!
The last tip I wanted to share is regarding the pot I use for making a dish like this. Although I serve it in the pretty red Dutch oven you see in the pictures, I actually like to use a different pot for the preparation. I hate making a big mess on my stovetop when searing meat, poultry, etc., so whenever possible, I use a large, deep stockpot, rather than a lower Dutch oven. It keeps most of the spatter contained in the pot, rather than all over my stove! My stockpot (see picture below) is made by KitchenAid and is part of a set that I'm thoroughly pleased with. It can also be purchased separately on the KitchenAid website. It goes from stovetop to oven beautifully and keeps it's pretty finish through it all!
Plan about four hours from start to finish to prepare this Beef Bourguignon, with about one hour of hands-on time. You'll be able to get all kinds of other things done while the oven does it's magic on the stew meat. It's totally worth the time invested. We all throughly loved it for dinner last night and, despite what my iPhone calls it, I wholeheartedly agree with Julia in calling it "The most delicious beef dish concocted by man."! I think you will too!
P.S. Feel free to make this a day ahead of when you plan to serve it. It's one of those dishes where the flavors just get better and better. Hold off on the peas till just before serving though, as they'll lose their bright green hue if you add them too long before serving.
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Make Ahead Beef Bourguignon
Ingredients
- 4 slices thick-cut applewood bacon
- 4 pounds. boneless beef stew meat, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, finely chopped
- 4 medium cloves garlic, minced
- 2 cups burgundy or other good quality dry red wine*
- ¼ cup flour
- ¼ cup tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1 4- inch sprig rosemary
- 2 tablespoons fresh thyme leaves
- 1 pound carrots
- 1 pound. fresh mushrooms, sliced in half - I like crimini (baby portobello) mushrooms
- 1 12- ounce bag frozen pearl onions
- 1 10- ounce bag tiny frozen peas
- fresh thyme sprigs
Instructions
- Pre heat oven to 325˚F. Cut bacon in half, lengthwise. Then cut into thin ¼ inch slices.
- In a large Dutch oven or stock pot (see notes in post), cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Remove all but two tablespoons of the bacon fat.
- While bacon is cooking, place beef in a large bowl. Sprinkle with salt and pepper and stir to coat.
- After bacon has been removed, increase heat to high and wait a minute till fat is hot, but not smoking. Add half of the beef and cook until browned on all sides. Scoot the uncooked half of the beef over to one side of the bowl. When first batch is browned, transfer it back to the empty side of the bowl. Add second half of beef to the pan and brown. Once browned, return beef from bowl (first batch) to the pot, reduce heat to medium high and cook, uncovered till most of the liquid has evaporated. Add onions and cook for 3 minutes, then add garlic and cook for another minute.
- Add red wine, about ½ cup at a time and cook after each addition until most of the wine had evaporated. You want the pan to almost seem dry before adding more wine. Continue adding wine and cooking down until all the wine has been added and reduced. Stir occasionally while reducing wine.
- Add tomato paste and flour and stir well. Cook for 2 more minutes, stirring frequently.
- Add beef broth, reserved bacon, carrots, bay leaves, rosemary sprig and thyme leaves. Stir well, then bring to a boil. Cover pot and place in oven and cook for 2 hours.
- Remove from oven and add mushrooms. Stir gently to combine. Return to oven for another half hour. At this point, remove from oven and check the beef. It should be very tender. If it's still a bit tough, return to oven and check, every 15 minutes, until tender.
- Remove from oven and add pearl onions. Simmer, uncovered on stovetop over medium heat for 10 minutes.
- To finish, remove bay leaves and rosemary sprig. Add frozen peas, cover and turn off heat. Allow to sit for 5 minutes. If making ahead, don't add peas until just before serving. To serve, warm over medium heat until hot, then add peas, cover and allow to sit for 5 minutes.
- Serve with mashed potatoes.
Notes
Nutrition
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No pearl onions at Fry’s. Hoping onions cut into 1 inch chunks will work… Here goes…
Hi Terri, that will work! Hope you enjoy it!
I made this last week it was absolutely delicious, wondering however if I did something wrong as I did not end up with as much sauce as I see in your images.
Hi Lori, every oven is a little different so there may be more or less moisture absorption. You can always add a bit more broth at the end.
Can I use a crockpot with this recipe?
Hi Karen, yes, that will work!
Hi Chris - I've read and reread your recipe, and would like to put this in a crockpot for 8 hours and cook instead of the oven. I'm wondering if you have tried that? If so, after step 7 would you suggest that I could just throw everything into a crockpot?
Karen Broza
Hi Karen, yes, that will work great!
How to prepare this the night before? And serve the following evening
Hi Donna, fully cook it the night before and refrigerate it. When you are ready to eat warm over medium heat (in the big pot) until hot, then add peas, cover and allow to sit for 5 minutes. Enjoy!
How fun and very festive!
Hi - I am excited to try this recipe, however, have a question about which meat I should use? I see you suggested boneless beef stew meat (I am assuming this is lean sirloin?). Other recipes call for beef chuck roast. This is my quandry, which meat to use? Can you clarify this for me. Thank You!
Hi Karen, the best meat to use for this recipe is beef chuck. Many butchers use chuck for their stew meat (which is wonderful as it's already cut into nice size pieces) although that's not always the case. You definitely don't want a lean sirloin as it won't get tender in this dish.
Thank you Chris for your quick response! I plan to serve a French dinner for Christmas Eve and am going to use this recipe along with your salad recipe as well. I'll let you know how it turns out.
Karen
Hi Chris
Can this recipe be made without wine? We do not use alcohol but the recipe sounds delicious. I know the flavour would be different.
Is there anything else that could be substituted for the wine?
Thanks
Hi Valerie, the wine adds a wonderful depth of flavor but you can skip it. The dish will still be delicious!
Hi, I would like to try this recipe.
In step four it says, “Once browned, return beef from bowl (first batch) to the pot, reduce heat to medium high and cook, uncovered till most of the liquid has evaporated…”
What liquid? Up until this point there is no direction to add any liquid? Please help. Thank you.
There will be some liquid from the beef. Especially the beef that's been sitting on the plate. Not a significant amount but it enhances the flavor to reduce it.
I made this tonight for a family get together. I did all the cooking yesterday so today I was just able to relax and spend time with my family. Everyone said how delicious it was. Thank you for the recipe.
Wonderful! Thank you for letting us know, Susan!
Made this for dinner. Turned out great and everybody raved about it. Served with mashed potatoes and suggested Classic French Bistro along side. Perfect! Thank you!
Awesome! Thanks for the review, Naz!
I'm going to make this on the weekend for 8 of us. I will be serving with mashed potatoes but I'm wondering what else I should/could serve along side. I will likely have bread and a couple of starters as well as a dessert.
Hi Naz, I like to serve this beef dish with a simple salad like this Classic French Bistro Salad: https://www.google.com/search?client=safari&rls=en&q=cafe+sucre+french+bistro+salad&ie=UTF-8&oe=UTF-8
Thank you! I will try it. A review will be to follow!
This may be a silly question, but how far in advance can I make this recipe?
Hi Anna, you could actually make this whole thing a week ahead, minus the little onions and peas and freeze it. When you thaw it, bring it to a simmer and add the onions. Simmer for 10 minutes then add the peas, cover and turn off the heat.
Hi! To make ahead, would you fully cook it in the oven and everything? Then add the peas and carrots later? And how do you recommend reheating the big pot?
Thank you, so excited to try this!
Hi Erin, yes fully cook it in the oven, then when you are ready to eat warm over medium heat (in the big pot) until hot, then add peas, cover and allow to sit for 5 minutes.
Should this dish be served over a starch (mashed potatoes, noodles, polenta) or is it okay on its own? I plan to serve it with a side salad and some good, crusty French bread. I’ve made it in advance, up to the point of adding the pearl onions and peas, and it is so delicious!
Hi Maureen, I serve this over mashed potatoes.
There are so many pop ups on this page, makes it very difficult to read
Kathy, I use an app called Paprika. You can download and organize your recipes without all the annoying pop-ups.
Hi- Could this be made without the bacon? I have a Jewish friend that will be attending our holiday party.
Yes, you can do that, Laura.
Wonderful recipe with a multitude of flavors. I made half the recipe as I do with many of your recipes with no problems. At the 2 hour mark I checked the pot & had no liquid left. The sides of the pot looked scorched but the dark brown substance tasted more like a fond. Add another can of beef broth & kept going. Turned out great. Next time I will check sooner . Served with your artisan rolls to mop up the sauce
Thanks so much for your review, Candace!
I was thinking to serve this over noodles instead of mashed potatoes, thoughts on that? Also is this really 10 servings? I'm having a small dinner party of about 10 people so I wouldn't want to have people be hungry.
Hi Holly, I think this would be great over noodles. It's 4 lbs of beef so it really does feed a crowd! If you are concerned you could always make 1.5 times the recipe. The leftovers are wonderful.
This looks delicious!
Question: for making ahead-could you take cold stew, ladle it in bowls and microwave individual servings without compromising the quality of the dish?
I want to to make this for a family reunion but everyone is on a different schedule and mealtimes are quick.
Thank you for your help!
Hi Megan, you could definitely do that. I might use a little lower power level on the microwave, like 7 or 8 so it doesn't zap things to much. It will take a little longer but will turn out well!
I made this for my daughter's French class potluck. It was a very good dish....worth the prep time. 🙂
What a great mom you are! I know they loved all the effort you put in!
Hi ! I am so sorry if this has been asked already but I could not find frozen pearl onions so I got fresh instead...will that cook time be the same? Also, I am making this ahead (today - right now, actually) for Christmas Eve dinner tomorrow...How long do I reheat it for? 30 min at 350? Please help! 🙂
Hi Ashley, with fresh pearl onions, I would add them about 30 minutes before the end of cooking time as they'll need a little longer to cook. Frozen onions are blanched before freezing so they won't take as long. Tomorrow, you could just warm it up on the stovetop. Bring it to a simmer over medium heat and simmer for 10 minutes so it's nice and hot.
Can I substitute cornstarch for the flour to keep it gluten free?
Hi Vicki, yes you could definitely do that! You won't need as much.
Although this does look like a faster version of Julia's recipe, it's really quite different. Julia's recipe does not use peas and carrots (apart from one carrot for the "pot" veg, to sauté at the start). Also, I have tried to substitute frozen pearl onions. It just doesn't work for me. And I do feel that the mushrooms and onions have to be cooked/sauteed separately, and combined with the beef later on.
I follow Julia's original recipe exactly as written, although I use my thyme than she does.
Bravo to you, Larry!
Hi. I am going to make this for 15 in the next couple of days and am wondering about the best way to make enough. Should I just go ahead and double or can I halve the recipe and add. Also wondering about the size of the cooking pot. I am going to be plating and serving so looks don't count. Is an 8 qt stockpot large enough? Thanks and looking forward to a delicious meal.
Yes, that should be fine.
If I were to make this all in one dutch oven (not in a stock pot, then transfer to a serving dish), what size Dutch oven would be needed?
An 8-quart Dutch oven should be fine.
What size dutch oven is your red one? 8 quart?
It's 6 quarts.
I think salting the beef before browning is what made the beef lose so much juice. It took forever to cook it all off to add the onions. If I make it again, I’ll salt after onions and garlic are browned.
Hi Terry,
Hmmm... I always salt my beef before browning as it flavors the meat so much better than just adding it later when it will sit on the surface. There can be two problems that will cause your meat to lose it's liquid. One is that the heat is not high enough to sear the meat and seal the juices in and, two, that the meat is crowded in the pan and again will not sear but rather "cook" the beef.
I think I'm having the same problem - it's been 8 minutes and my pot is still full of beef liquid. How long should it take for most of the liquid to cook off before adding onions?
I would remove the beef with a slotted spoon and continue to cook the liquid until most of it has evaporated. Then return the beef and continue with the recipe. Either the fat was not hot enough or the beef was a little too crowded and it cooked instead of seared. Hence, the large amount of liquid.
Can I freeze any of these ingredients at any step and then continue a week later.
Hi Maxine, you could actually make this whole thing a week ahead, minus the little onions and peas. When you thaw it, bring it to a simmer and add the onions. Simmer for 10 minutes then add the peas, cover and turn off the heat.
Hello!!! I am going to make this for Christmas for 30 people!! I need help however with the make ahead process. I’d like to make it Xmas eve, then simply reheat for Christmas dinner.
My question is, do you think I should prepare are directed and simple heat in oven on low the next day OR stop at the point where it bakes for 2 hours and do it from there on Christmas Day? Planning on serving over polenta! Thanks so much for your help and amazing recipe! Amy
Hi Amy, this is one of those recipes that actually gets better as the flavors have a chance to marry and meld so I would make it on Christmas Eve and then warm it before dinner on Christmas Day. Sounds like a wonderful dinner.
Merry Christmas!
Can I use a different type of beef? Not a fan of stew meat. BTW, I am a good friend of John & Jackie's they told me about your site. I made the buffalo chicken chili, it was very good. Now I always have to have some in the freezer.
Hi Kathy, any friends of John & Jackie are friends of mine! So happy you've enjoyed the buffalo chicken chili.
Regarding this Beef Bourguignon, you don't want to use anything too lean as it will dry out and taste like shoe leather after several hours of cooking. You could use any type of collagen-rich beef like chuck roast, boneless short ribs, beef cheeks or brisket (but you want the "point" or "second" cut of brisket).
Hi Chris,
Do you think this would be as flavourful if cooked in the instant pot?
Can you put fingerling potatoes (or another small type) in as well?
Yes, fingerling potatoes would be wonderful!
After baking for 2 hours, there was no liquid left in the pot and my dutch oven was completely scorched. I followed directions exactly - wonder what happened?
Hmmm, was your pot covered in the oven?
Yes it was covered. Maybe oven temp is off? That’s only thing I can think of? There should be sauce/liquid with the beef, correct?
Hi Jorie, yes there should definitely be liquid with the beef. If you make it again, you might want to check after an hour and add more liquid if there's not much left. I would also cover the top with foil before adding the lid. It might be that your lid is not tight-fitting and too much of the liquid is evaporated in the oven.
This recipe is absolutely delicious! However I was having the same problem with lack of juices after the 2.5 hours. It is tender and delicious, but I am serving it tomorrow what should I add to the pot to create a flavorful sauce? Should I add more wine, stock, or both?
Thank you!
Hi Lisa, just add some extra broth. Ovens are different as are pots. Sometimes more liquid is evaporated.
Enjoy!
Hi, I'm having a large party of 75-100 people and I'm going to make this recipe for one of the main dishes (I know I'm probably crazy)! I have a good understanding of quantity needed (20 lbs of beef , 7lbs of carrots etc.), but I'm struggling with the best size for a stock pot. I will be making this in batches - would a 20 Qt. stockpot be large enough or should I have a 36 qt? What size is your Kitchen Aid? I suppose I could double your recipe then make 3 separate batches??? Thanks so much for any advice!
Hi Tina, you are so brave! My KA pot is 8 quarts. I would think you could make a double in a 20-quart pot. I would probably do it that way so you get nice browning of the meat.
Do I chop bacon and add it in?
Good question, yes chop the bacon into 1/4-inch slices. I will make that more clear in the recipe, thanks!
I was wondering if you could share what side dishes you served with this meal. I'm hosting a dinner party soon and will make this as the star of the party, but want to put together a whole cohesive meal for my guests. I love your website and recipes! Thank you for sharing with all of us.
Hi Heather,
I would probably serve a nice fall salad as a first course, this one would be really nice: https://thecafesucrefarine.com/arugula-pomegranate-and-pear-salad/
This bread would also be wonderful with both courses: https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/
For dessert, I might keep with the fall theme and make something like this: https://thecafesucrefarine.com/sticky-apple-pecan-cake/ or if you want something that's a little lighter (not in calories, haha), something like this: https://thecafesucrefarine.com/butterscotch-pots-de-creme/
Hope you have a lovely get together!!
Thank you very much! Have a great weekend.
Is the bacon absolutely necessary? Need it Kosher style. Any substitutes for the bacon?
Bacon does add a lot of flavor but you could just use olive oil to brown the meat and it would still be wonderful!
Would this work in a crockpot?
Hi Renee, you could make this in a crockpot but you would need to cook the bacon and brown the meat on the stovetop before adding it to the crockpot. Hope you enjoy it!
Thanks! How well would this recipe double?
This was not only the best Beef Bourguignon I've ever made, it's the best Beef Bourguignon I've ever tasted!
Thanks so much, William, so happy you enjoyed it! Thanks for taking the time to share your results!
This recipe looks wonderful. Can it be made entirely on the stovetop. Thank you!
Hi Karen, you could definitely do this entirely on the stovetop. Just use a slow heat.
If you make ahead of time and refrigerate, how long does it typically take to warm up? In oven (what temp?) or on stove?
Hi JoAnn, I would just pop it in the oven at 325 for about 35-40 minutes. On the stovetop, bring to a good simmer then reduce heat and let it simmer on super low for 10-15 minutes. Enjoy!
Hi want to try this. Do you only add the pearl onions at the very end? You added the large onion before this? The pearl onions can cook in the remaining time? I will probably be using fresh pearl onions as don't get frozen ones here in Zimbabwe - will they cook in that amount of time? Thanks for you help 🙂
Hi Katy, if you're using fresh onions I would give them longer to cook. The frozen ones are already blanched and quite soft when they thaw.
Great, thanks so much for getting back to me 🙂
Will this meal (minus the peas) freeze well?
Yes, just add the peas when you warm it up.
Are the 4 medium cloves garlic added whole, or minced?
Minced.
Oops I meant make it Thursday to serve Saturday.
Yes, you could definitely do that! Just hold off on the peas until just before serving. Enjoy!
Do you think I could do this without the tomato paste? My fiancee is allergic to tomatoes. If you have a suggestion for a substitution that would be great!!!
This is a wonderful dish. Personally I think that the length of time it spends in the oven is everything - gives the flavors in the sauce time to flower and blend and add more nuances of flavor. I'm not a red wine drinker but I had some brandy at home so I threw in a couple Tbsp (all I had left!)... worked fine. Also had no bacon on hand so substituted a couple slices of ham cold meat. A go-to, no-fail scrumptious crowd-pleaser!
Yay! So happy you enjoyed this as much as we do!
Yum! Looks so delicious! I have to give this a try.
Finally catching up after a short vacation 🙂 I laughed out load reading how your text turned out 🙂 Been there, done that! I have a love/hate relationship with auto correct too. What a wonderful, comfort meal! Even though the weather was unseasonably warm when we left on our trip, it has cooled down again and this dish looks wonderfully perfect right now!
A lovely and hearty dish! Just what I'm craving right now. And yes for frozen, peeled onions 🙂
This hearty meal would be well received at my house! I've never had it before and would definitely try your version. Sorry Julia!
Love this dish. So satisfying, isn't it? And such good flavor. Your version looks terrific -- so colorful! It's time for me to make this classic again -- thanks for the reminder!
If you texted me saying you were working on dinner and I was invited, I wouldn't care what you were making because I bet it would be terrific! This is a lovely recipe perfect for our family Sunday supper! We've been on the road so I'm glad to be home and wish I had a delicious dish like this ready for dinner. Thanks Chris!
It's been raining nonstop today and all I'm craving is a warm and cozy meal - I so wish your Beef Bourguignon was simmering away now!
Beautiful recipe, different from mine, but delicious I can tell. I love your new photo of the two of you.
Bisous de Paris
Paule
Aww... thank you Paule! That means a lot - coming from YOU 🙂 Can't wait to come back to Paris!
This looks like a very doable variation. Always a wonderful dish, it is also very forgiving. And pretty photos! We forget that this was first a peasant dish with cheaper cuts and probably even cheaper wine. Julia was one of a kind, and many of us cut our culinary teeth from her versions of the old dishes.
I what would you suggest as a substitute to bacon?
Hi Ferial,
Bacon is an integral part of Beef Bourguignon. That being said, you could just use olive oil although you'll lose some of the wonderful smoky flavor that the bacon imparts.
Thank you! Flavour is important. Perhaps liquid smoke?
Maybe just a touch 🙂
Looks SPECTACULAR ~ when should I be over?? 😉
Haha, you know you're welcome ANY TIME, Sue!
This sounds wonderful! I noticed that peas aren't listed with the rest if the ingredients and was wondering how much to use. I look forward to trying this recipe.
MUCH easier than Julia's. I've made hers once and it was wonderful but I was frazzled by the end. Your version is completely painless and gorgeous.
I didnt see in the recipe when you added the carrits
wow..only wow...this looks really grand, Chris.
Thanks Angie, grand is a great word for it 🙂
Make it Cheri! I think you'll love it! Those crazy phones give all of us lots of laughs 🙂
I once asked The Hubs to get some lemons before he came home. The text came out "Pick up a couple of women!" Guess I was talking like Elmer Fudd. 🙂 We love "Beouf" (as we call it here) but I only make it during the holidays. Loving this version!
Haha! I love that Debra 🙂
This looks so awesome, I wish I was sitting down at the table eating it with you now!! Thanks for sharing.
Thanks Teresa, wish I could share it with you. I made it two days in a row to get the recipe right so I do have a little stash of it if you want to come by 🙂
I bet your family adored this! Such a beautiful and tasty meal for mid winter. This is a great tip about using a deep pot because of spatters. I will remember that. I don't have an iPhone, but I do have a smart phone. I have never been brave enough to try the speech commands, who knows what it will do or what will come out on the other end?? I shiver to think.
Thanks Ginny, it is a perfect meal for this time of year. I'm trying to enjoy lots of soups and stews right now as the season is so fleeting.
I hear you on the carrots! Been there, done that! What a terrific make ahead recipe---perfect for dinner parties. Julia's recipe is fabulous, but yours looks just as yummy.
Thanks so much Liz! I would never compare myself with Julia but this is definitely a little simpler version.
Hi Chris, this is a lovely classic for sure, I have never made bourguignon before but after reading through your great tips I don't think I would have any problems.
My phone does not seem to understand anything I say either, my husband has alot of fun laughing at my frustration when I do.