No ImageBeef Bourguignon

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  1. Joe PROCOPIO

    I sometimes use baby new potatoes, baby carrots,and pearl onions instead of some of the mushrooms
    Don’t need a side as a result. A meal in itself.
    DO NOT USE SO CALLED COOKING WINE. AS MENTIONED USE A DRINKABLE WINE.
    MAKES ALL THE DIFFERENCE IN THE WORLD

  2. leslie ritter

    Hi Elise, I would like to make this a day ahead, then warm it up in the crockpot. Do you see a problem with this? Thank you so much!

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  3. Janet

    Thanks Elise! Just finished straining the sauce. It’s in the fridge. I’ll finish it tomorrow. There seem to be quite a bit of fat so I will be able to spoon some of that off after it cools as well. 325 degree oven worked perfectly for me. The oven actually gave me more control. My electric stove is quite variable and I can never get a good low simmer (argh!). It smells divine and I’m really excited to serve it tomorrow night. Thank you for all of the wonderful recipes on your site. I’ve been following you for years! Happy New Year!

  4. Jane Moga

    Hi Elise – I’m making this one day ahead for New Year’s Eve. What is your suggestion for straining/making the sauce… today or tomorrow? Also, what is the substitution for cooking on the stove vs the oven? Right now I have the oven at 325. Thank you in advance!

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  5. Mike

    Elise–What are your estimates for prep and cooking times? This dish always seems to want 6-8 hours for everything when I follow Julia’s or other recipes.

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