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 thoughts on “Beef Bourguignon

  • 2/23/2010 at 8:57 pm

    WOW. That looks amazing. And sounds delicious!!

  • 2/24/2010 at 11:53 am

    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.

  • 2/24/2010 at 11:55 am

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


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

  • 2/24/2010 at 12:21 pm

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

  • 2/25/2010 at 12:30 pm

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


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