Beef Burgundy

Boeuf Bourguignon

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

ON A WINTER NIGHT, or after a full day of skiing, nothing is quite as satisfying as a hearty boeuf bourguignon. In France this ragoût is made with fresh unsmoked bacon, which is not stocked in most American markets. I use smoked bacon and remove the excess salt and smoky flavor by blanching it twice. The delicate smoky taste that is left creates additional character not found in the original recipe, giving this version a sauce that is fuller and more robust.