Boeuf Bourguignon 2 from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 538) by Amanda Hesser

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

Accompaniments: Salade à la Romaine; Madame Laracine's gratin Dauphinois

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

  • meggan on December 21, 2020

    This is my favorite bourguignon recipe. Don't forget that the onions take a long time to peel!

  • PrincessK on February 05, 2011

    Possibly the best boeuf bourguignon roxlet has ever made, though it might have been the whole chuck beef she used.

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