Friday, October 25, 2019

Bœuf à la bourguignonne

Or bœuf bourguignon, if you prefer. After eating chicken for more than a week (I finally finished it!), I wanted something different, and something that I could make ahead to have when Ken got back from his trip on Thursday. I was to pick him up from the train station around 13h00, so lunch would be late. Having something ready to heat up would be good. I decided to make beef Burgundy.

Ingredients for the marinade.

I started on Wednesday morning by marinating the beef in red Burgundy wine, of course, along with flavoring ingredients: onion, carrots, garlic, bay leaves, cloves, and black peppercorns. After about nine hours, I sauteed some lardons (smoky bacon), then browned the drained beef pieces (lightly floured). It all went into the slow cooker with a little fond de veau (concentrated veal stock) and a bouquet garni of leek tops and fresh thyme from the garden. I poured in the marinade and let it simmer over night.

The recipes I have for this classic dish say to strain all the aromatic vegetables out of the marinade and discard them. But I leave them in. Well, the leek greens, thyme, and bay leaves come out at serving time, but the carrots, onion, and garlic stay in. Ken thickened the sauce with a little beurre manié (flour and butter kneaded together). We served it over pasta. Yum!


  1. I love this dish and I’m sure I’ve never had as good as yours.

  2. I have a recipe for blanquette de poulet that says the same thing, discard onion, carrot, garlic, etc. I do not, but take them out and serve them separately, as a side dish, with another meal, and they're delicious.

  3. We would certainly never discard good veg, especially if they had been cooked long and slow - just too delicious!
    You can't beat beef bourguignon for a welcome home dish. Your method reminds me of some of the recipes in our favourite book on French cooking which always begin....."three days before"...….!

  4. It sounds so delicious. Makes my mouth water.

  5. mitch, it was pretty good, if I do say so myself.

    chm, no reason to waste it!

    jean, it's nice to have the time to do slow recipes.

    judy, it was!

    lorraine, I wish I could send some!


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