Modern beef Burgundy from Cook's Illustrated Annual Edition 2013 (page 9) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned anchovy fillets for anchovy paste.

  • ashallen on October 11, 2019

    I used to make the classic Julia Child Boeuf Bourguignon (which we loved) but have since switched over to this recipe. Although I haven't done a side-by-side of the 2 recipes (that would be a lot of beef stew!), based on memory, we like the flavor of this recipe as much as/better than the JC recipe. This recipe's also significantly easier and less messy to cook than the JC version - Cook's Illustrated did a really great job streamlining the technique. It's also possible to skim excess fat from this recipe - I could never seem to find separated fat to skim from the JC recipe. This is a delicious, sumptuous stew - tender beef chunks and a thick, flavorful sauce. I've used homemade dark chicken stock instead of beef stock - it's worked fine. A decent pinot noir has subbed well for Burgundy. Mushrooms should be fully cooked to taste in oven since they don't cook further in the stew. Leftovers are fantastic. Freezes very well. [Cross-post for Annual Edition/Magazine.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.