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  • Elise Milano

    Modern Beef Burgundy - America’s Test Kitchen Recipe - Key Ingredient

  • Kristin Catherine

    main dishes. beef burgundy.

  • Rebecca Lewis

    Modern Beef Burgundy - Cooks Illustrated. Most of the work is done by your oven (no browning individual ingredients on the stove top!)

  • Julie Hathaway

    Modern Beef Burgundy oven only - America's Test Kitchen

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America Test Kitchens, Americas Test Kitchen, Maine Dishes, Cooking Illustrations, Maine Cour, Modern Beef, Beef Burgundy, Ovens, Kitchens Recipes

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Light Orange Beef and Broccoli - Lacked flavor. I added some ginger and cashews (slivered almonds would work well too), but still not a hit with my family.

Irish Beef Stew & Mashed Potatoes. The ultimate comfort food. Yummy! #beef #stew

Beef Taquitos Recipe - lighten it up with low fat cheese and use about half as much

In this Tuscan-Style Beef Stew recipe, just two ingredients—Chianti and black pepper—provide most of the complexity.

Beef for tacos in Crock Pot: 1 (2.5 lb) chuck roast; 1 (14 oz) can beef broth; 1 1/2 Tbsp chili powder; 1/2 Tbsp cumin; 1/2 Tbsp onion powder; 1 tsp garlic powder 1 tsp salt 1/4 tsp freshly cracked black pepper Juice of 1 lime

Cook's Illustrated Chinese Braised Beef. Simple. Delicious. I used the alternative suggested cut, cross-cut shank. Cooking time is a while, but actual prep low.

This is a really easy and simple recipe! I recommend marinating the steaks for at least 24 hours. Even if you don't like mango you NEED to make the mango salsa! It tastes wonderful and completely compliments the meat. I'm going to try making it with chicken or shrimp next time.

Caldo de Res (Beef and Guajillo Chile Stew)Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico. From: saveur.com

Beef Gulasch Bon Appétit | January 2010 by Chefs Andrew Chase and Erwin Schrottner Café Katja

Martha Stewart Moroccan-Style Stuffed Acorn Squashes. Have been making these come fall for the past three years, and other than needing a lot more salt and pine nuts, IMHO, than the recipe calls for, these are fantastic. You can eat them, skin and all, and they re-heat well.