Beef Bourguignon

Oh Sunday, I decided to spend some time in the kitchen. I recently received the latest edition of my Everyday Foods subscription and inside it had a recipe for a very hearty looking Beef Bourguignon. After my black belt pre-test on Saturday, I thought I might need some extra protein, so this seemed like an appropriate choice.

This recipe called for a dutch oven (or cocotte), so I went ahead and picked one up at Target. Mine is a 6 QT Lodge cast iron enamel coated beauty.

Dutch Oven
I love red.

The dish itself was heavy. It had mushrooms, carrots, 3 lbs beef, bacon, garlic, onions, tomato paste, flour, wine, and chicken broth. It cooked for nearly 3 hours and came out epic. (Similar recipe here)

Served with a side of mashed potatoes, it was the perfect meal for a Sunday feast.

Beef Bourgiugnon

I strongly recommend the recipe, the magazine, and the pot.

5 comments on “Beef Bourguignon”

  1. Ryan Schenk Reply

    One piece of advice — dutch ovens are awesome for cooking bread, but it appears that one has a plastic handle on the lid, which will melt at high bread-baking temps. If it is plastic, use your engineer magic to replace it with a metal one before hearts break when that thing melts in the oven.

  2. mike d. Reply

    Apparently the knob can handle up to 400 degrees. After which, it should be removed (single screw).

    HOWEVER.

    It would be pretty sweet to machine a stainless steel replacement. I will get on this.

  3. Mykal Reply

    I’m happy to see you’ve added some lodge cast iron to your cookware collection!

  4. Kurt from Work Reply

    We have two of those things (one smaller than the other) and nothing but deliciousness comes out of them.

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