Similar Recipes
Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a magnificent French dish with a rich red wine sauce. Chef recipe.
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Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)
Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.
Beef Bourguignon (Burgundy Beef Stew) + Baguette Dumplings
Boeuf Bourguignon (Beef Bourguignon or Beef Burgundy) features succulent, fork tender beef and hearty mushrooms in a luscious red wine sauce.
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Brisket Bourguignon
There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and...
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'Smitten Kitchen's Mushroom Bourguignon
Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her recipes. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.
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French in a Flash: Boeuf aux Carottes
[Photographs: Kerry Saretsky] Previously White Bean Bisque with Garlic Chips » All French in a Flash recipes » It was a hot summer night in Paris when Mr. English came down from London to keep me a bit of company,...
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Classic Pot-au-Feu (French Boiled Beef and Vegetables)
Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender. The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables, are cooked perfectly.
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Pressure Cooker Pot-au-Feu (French Boiled Beef and Vegetables)
Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender. The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables, are cooked perfectly. This recipe uses a pressure cooker to greatly speed up the cooking time, making this a realistic weeknight meal.
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Red Wine-Braised Beef Shanks
For a comforting and hearty meal, braise beef shanks with red wine and vegetables until they're fall-off-the-bone tender.
Provencal Beef Stew (Daube Provençal)
Beef cubes, marinated and slowly-braised in robust red wine with orange zest and Niçoise olives, make Provencal Beef Stew a perfect winter weekend treat.
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Read more about Les Halles's Boeuf Bourguignon on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City....
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)
A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.
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Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
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Swiss Chard, Fennel, and White Bean Gratin
Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
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Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.