My current work in progress:

Seaforth designed by Alice Starmore, knit in British Breeds 5-ply Guernsey Wool on US 3 needles.


Boeuf Bourgignon

Today I assembled Boeuf Bourgignon, which will be our Christmas dinner. And here’s how I did it.

Note that this is one of those recipes where I really don’t measure. Just kind of put things together until it seems right.

First, I hauled out the ingredients.


Pictured there is about three pounds of stew beef there, a bottle of Pinot Noir, a one-quart carton of beef stock, bacon, garlic, pearl onions, and mushrooms.

I have three cartons of mushrooms: regular white mushrooms, baby portobellos, and cromini. I like to use a variety of mushrooms for added flavor, and I used a total of about 12 ounces of them. Sliced.

First thing. put a tablespoon or so of vegetable oil in a large heavy pot and gently saute about a tablespoon of chopped garlic just until it releases its aroma and is lightly browned. Remove the garlic from the pan with a slotted spoon and let it drain on a paper towel.

Chop 4 or 5 slices of bacon into 1-inch pieces and cook them in the pot until they are browned.


Remove them from the pan and drain on paper towels.

Cut the beef in approximately 1.5 inch chunks — just try to make sure that the pieces are about the same size so they’ll cook evenly.

Put approximately 1/2 cup of flour in a gallon ziplock bag, along with 1/2 tsp. salt and a few shakes of pepper. Put about one-quarter of the beef cubes in the bag, seal it, and shake it to coat the cubes with flour.


Place the cubes in the pot and brown them in the bacon fat, turning them to brown all sides. Remove from the pot.


Repeat this process until all of the beef has been browned.

Pour 1 cup of beef stock and 1 cup of wine into the pot and stir over medium heat until you have thoroughly deglazed the pan. Return the beef, bacon, and garlic to the pan. Add the mushrooms and pour in equal amounts of stock and wine just to cover. Add 1/2 tsp of salt and 1/4 tsp of pepper and a couple of bay leaves.


Reduce the heat and simmer, covered, for 1 -1/2 hours, stirring occasionally. At the end of this time, add 1 pound of pearl onions and cover and simmer for another 20 to 30 minutes.


Adjust the seasoning at the end of this time and remove the bay leaves. You can either serve over rice or noodles immediately, or let cool and store in the refrigerator in air-tight containers. I always make this a day or two before I plan to serve it, because I think it’s much better re-heated.

Lucy did lift a finger to help me, but this is as far as she got:



  1. Oh man. That looks SO good…

    Danis last blog post..Yet another catch up post

  2. MMMM, that looks really good! Have a good Christmas!

  3. That sounds so good. I hope you have a wonderful Christmas.

  4. Just wishing you a Merry Christmas. I always enjoy your blog.

    Sonja Poors last blog post..a bowl of fun

  5. That looks so good!!!

    Lissettes last blog post..My Weekend

  6. This sounds yummy! Thanks for the recipe. Have a nice holiday!

  7. Merry Christmas, Wendy!

    Tammy/DarthKnitters last blog post..If You Can’t Beat ‘Em, Join ‘Em!

  8. Cheers. Enjoy your Boeuf Bourgigon

    Abis last blog post..Digital cameras

  9. …you had me at bacon.

    PlazaJens last blog post..My, What A Fetching Chapeau….

  10. Yum!

    Forget Cookie Day. I want to come over for that! xo

    Cookies last blog post..Socks on a Sunday

  11. Goodness gracious me… that looks DELICIOUS. And now I’m hungry!

    Lauras last blog post..On a kick

  12. Pleeeeeaaaase stop with the food already! I’m stuck here with nothing but ramen noodles and popcorn. That looks delicious!

    Lisas last blog post..Sick of Being Sick

  13. Yymmy! I’m on my way over.

    I’m still trying to figure out how I’m going to sneak the mushrooms past the big man. Maybe I’ll leave them bigger so they are easier to spot!!!!

    Thanks for sharing.

    shellys last blog post..Thanks!!!

  14. Yummers! How come we have to eat turkey?

    Merry Christmas to you, Lucy, and KOARC.

    Barbara-Kays last blog post..New beginnings

  15. Yum! I think that might be New Year’s dinner. Question…could I cut up the onions as hubby “thinks” onions give him heartburn. Oddly enough, if he doesn’t know they are there he never gets heartburn…you get the picture. Have a wonderful holiday season!

    Kim B.s last blog post..It’s a pair!

  16. Omg, that sounds sooo good! I haven’t made boeuf bourguignon in ages. I have The World’s Best Butcher just a few blocks from my home, and I do believe I’ll be visiting them for some beef & bacon next week…

    Thanks for the great dinner idea, Wendy! Merry Christmas!

  17. Merry Christmas, Wendy and Lucy! Thanks for all the happiness you bring me.

  18. Oh wow! I saw this just as I was making my grocery list….the list just got a little longer!

    Merry Christmas, Wendy! Thanks for all of the knitting (and cooking!) inspiration this year!

    knittinandnoodlins last blog post..The week in pictures.

  19. That looks yummy! …Man, I need to go grocery shopping, and finish off the stew we made a couple of days ago so that I have something to cook in.

    Erikas last blog post..Yoke

  20. I haven’t made it in years. I love the idea of putting in different types of mushrooms–the more the merrier.

  21. Yum! Looks like a cozy meal for a holiday and a cold winter day.

    Best wishes for Christmas and the New Year to you, Ian/KOARC, and Lucy.

  22. YUM!…………and the merriest, happiest of holidays………and here’s to a great new year!!

  23. One word. YUM.
    I know your guests will really lurv it.

    Have a Merry Christmas, Wendy.

    JoAnns last blog post..Christmas Greetings

  24. weird weird weird, the boy’s mum made this last night for a pre-holiday festivities dinner party. i am a veggie so i did not taste its loveliness but – weird weird weird!

  25. That sounds heavenly! Maybe I’ll make it for New Year’s dinner, which I am hosting.

  26. dawn in NL says:


    Taking this opportunity to say thanks for your blog.

    All the very best of the season to you and yours and a happy, healthy 2009!

    All the best,

  27. You are Lucy are so very cute. I am a vegetarian, but enjoyed reading your blow by blow account of how to make your dish. You are a dear, dear lady.

    Merry Christmas Wendy and Lucy!


    fireflys last blog post..A sense of wonder

  28. OK, there is another one I’m going to do. I gain a pound and got that warm and sleepy feeling just reading.

    Wish you and yours a wonderful Christmas and much peace, health and happiness for the New Year.

  29. ETA whoot! Just preordered you book! I am so pumped!

  30. Yum. We’re having turkey (it’s all about the sandwiches, after) but oh yeah, we do love a good beef stew…I mean, Boeuf Bourgignon. Not only does it taste even better ‘the next day’, but hello! It’s DONE now. No major kitchen duties tomorrow = more snuggle time with loved ones.

    Merry Christmas Wendy, KOARC and Lucy! Enjoy!

  31. So what happened to the rest of the Pinot Noir? Didn’t you have to taste test to make sure it was alright?
    Dinner looks lovely. Lucy looks lovelier. Happy holidays to you all.

    miss sandras last blog post..As Ready As I’ll Ever Be

  32. Oh yum! That looks and sounds delicious!!! Here’s wishing you and KOARC and gorgeous Lucy all the very best for the coming New Year. Merry Christmas Wendy!

  33. I made boeuf bourgignon once — it was a fair bit of work, but ohsodelicious. Must do that again. Merry merry to the Wendy household!

    kmkats last blog post..Separated at birth? and med school.

  34. The beef bourgignon sounds wonderful and I’ve copied it down for a nice dinner on a cold night – we’ve had lots of them lately. Merry Christmas and a successful 2009 to you and yours.

    Darlenes last blog post..Let it Snow – Let it Snow!!!

  35. nicole/sweden says:

    i’m lifting my finger to wish you a very merry christmas. : )
    i adore the way you never get snowed under by anything. thanks for being such a terrific power of example.

    may we all be livin’ the good life in the new year.

  36. Erin Black says:

    I’m glad someone else likes this meal, my mom has been making it for the last 30+ years. We only eat it on Christmas Eve, whenever we try to make it at any other time of year (mainly forout of town guests) it just doesn’t taste the same. Happy Holidays to you!!

  37. You forgot one thing: after you add 1 cup of Pino Noir, you are supposed to drink a cup, too! Heh heh.

  38. Looks so good. Thanks for sharing.
    Love your kitty. Mine is a rescue too.
    They are so sweet aren’t they?

    Ahrishas last blog post..Christmas Fun

  39. It looks DELICIOUS! I am going to have to make this.

    Happy New Year, Wendy, Lucy & KOARC!

    Janets last blog post..Happy Holidays


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