Comments on: Recipe: Boeuf Bourguignon, a la Anthony Bourdain

By: Robin Feltner

Robin Feltner — Sat, 29 May 2010 12:13:22 +0000

Don’t you just adore Tony Bourdain? I’ll be giving tickets away to his show in Cincinnati next month. Check here for details : http://supernaturalbotanicals.com/blog/win-tickets-to-see-tony-bourdain-in-cincinnati
.-= Robin Feltner´s last blog ..Win Tickets to see Tony Bourdain in Cincinnati =-.

By: OjodePescado

OjodePescado — Wed, 28 Apr 2010 03:20:14 +0000

I added copious amounts of celery for crunch, red wine for “liquid” depth and served over mashed potatoes . A French baguette with butter doesn’t hurt for dipping in the sauce. Perfect for a cold rainy day.

By: julie

julie — Sat, 09 Jan 2010 23:27:36 +0000

Interesting– I’ve never seen it presented that way. I think Julia Child’s just has potatoes.

By: Gloria Egli

Gloria Egli — Sat, 09 Jan 2010 23:03:57 +0000

But this is not the real “beef Bourguignon”
Beef Bourguignon is served over fresh made fettuccine covering it with sour creem and then the beef.

By: Loki- SocialGumbo

Loki- SocialGumbo — Sun, 15 Feb 2009 18:02:58 +0000

Delightful, thanks a lot. Once Carnival is over I’ll respond with some creole recipes!

By: jeff

jeff — Sat, 14 Feb 2009 22:24:50 +0000

It’s always fun to see how traditional recipes can be taken in so many different directions and yet still maintain their… “fidelity?” This was always a great version. Thanks for posting.