True boeuf Bourguignonne from American Gourmet: Classic Recipes, Deluxe Delights, Flamboyant Favorites, and Swank "Company" Food from the 50s and 60s (page 80) by Jane Stern and Michael Stern

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

  • mjes on September 13, 2021

    A New York Times cookbook was the first boeuf Bourguignonne I ever made (think early 60's). However, this is a very similar recipe from the same era. It produces a solid dish.

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