Beef stew in red wine, Burgundy style (Boeuf Bourguignonne) from The Complete Book of Soups and Stews by Bernard Clayton

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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

    Can substitute lean salt pork for bacon, beef rump for beef chuck, and all-purpose flour for potato flour. Recipe suggests Burgundy, Beaujolais, Côtes du Rhone, Bordeaux-St. Emilion, a good Chianti, or California Cabernet Sauvignon for the red wine. Requires braising for 1.5-2hours.

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