Beef Bourguignon from The New Basics Cookbook (page 536) by Julee Rosso and Sheila Lukins

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

  • sbackman on September 27, 2024

    This was very good. The only change I made was using a red blend wine instead of burgundy. The chanterelles can definitely be replaced with cremini when chanterelles are out of season or too expensive. Next time I’ll cut the pieces of meat a bit larger and turn the oven down to 300. 350 for two hours was a bit much, meat was done in about an hour. Otherwise will definitely make this again.

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