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Boeuf Bourguignon

Recipe photo courtesy of not applicable

This recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1."

Source: The Martha Stewart Show, October 2005



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How would you rate this recipe?
  • emilysophie
    30 OCT, 2010
    The Boeuf Bourguignon 101 from Living magazine that I cut out is so much better. I'm not sure what issue it's from, but you take a coarsely chopped onion, 2 carrot, sprigs of parsley, rosemary, thyme, peppercorns, 2 bay leaves, head garlic unpeeled lightly crushed and tie them up in two layers of cheesecloth like a giant bouquet garni. This goes into a dutch oven. You use beef chuck instead of rump. And a pinot noir. It's baked for 2 1/2 hrs at 300. It is a completely different recipe.
  • mrotu
    20 OCT, 2009
    where is part 2 of the video?
  • dianastand
    26 AUG, 2009
    What's the purpose of simmering the bacon before browning?
  • SameOldOphelia
    25 AUG, 2009
    Four WHAT of parsley? Tablespoons? Sprigs? Bushels?
  • kimmcgowan
    24 AUG, 2009
    Mmm. Can't wait to try this one when the weather cools down! My oven on for 3 hours would not be good in the CA heat!
  • lillesol
    20 AUG, 2009
    just for the record, it's boeuf bourgignon - beef is masculin - no added "ne"
  • cleongatl
    20 AUG, 2009
    what happened to part 2 of the video? i got an error. anyone else have that problem
  • bakealot
    20 AUG, 2009
    4 sprigs of parsley, you are making a 'bouquet garni' which can later be taken out easily once cooking is done.
  • Beeaditude
    20 AUG, 2009
    How much parsley???? 4 what????
  • ginalock
    20 AUG, 2009
    Europeans, in particular the French, still cook their food this way. We could learn from them to practice moderation. A little bit of really good, rich food is better than a lot of bland, diet food. Eaten in moderation, rich food will not spoil your diet or damage your health.

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