Boeuf à la Bourguignonne from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 184) by Jean Anderson and Elaine Hanna

  • beef chuck
  • carrots
  • Show all ingredients...

  • EYB Comments

    Recommends preparing a day in advance. Requires cooking for 2.5 hours. Can substitute dry red wine for Burgundy wine, beef broth for beef stock, and dried thyme for thyme sprigs.

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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

    Recommends preparing a day in advance. Requires cooking for 2.5 hours. Can substitute dry red wine for Burgundy wine, beef broth for beef stock, and dried thyme for thyme sprigs.

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