Beef in the style of Burgundy (Boeuf à la Bourguignonne) from Lobel's Meat and Wine: Great Recipes for Cooking and Pairing (page 62) by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

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 Cognac or brandy for marc de Bourgogne, and Pinot noir wine for Burgundy wine.

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