Tuesday, January 12, 2010

Boeuf Bourguignon

I attempted to try making Boeuf Bourguignon (Beef Stew). I found a recipe from I Know How to Cook. The recipe is here at NY Times' website (may require logging in). The article about it is here. It's based off a more french version as opposed to Julia Child's version. I made the stew, poured out the contents to a another bowl over ice to bring the temps down. After the pot cooled, I poured it back in and put in the fridge to eat the next night. I added carrots in while reheating it to eat for dinner. I decided to make rice to help soak up the juice.

Here's from Kronenbourg in Paris:


4.5qt Le Creuset:
Le Creuset

The results (over rice):

If you really want to try an insane version, try Thomas Keller's version from his Bouchon book. The recipe can be found here.


  1. it sounds delicious, it looks delicious, heck, it even smells delicious, but i looked at the recipe and...i'm too intimidated.

  2. the linked recipe is the easy way to do it! give it a try!