I would simply double the ingredients (you will likely have to do things in batches though).
I suggest watching the lesson on Stewing and you will see just how easy it is to make as much as you want.

As for making it on Wednesday for a Friday, go for it! Just do the mushrooms and onions on the Friday (you can prep the onions on Wednesday, but don't cook them).

Good luck!

I like to serve it with potatoes...Pommes Parisienne are my favorite. Sautéed Carrots or maybe even some buttered peas would also be nice.

As you mentioned a salad would also go nicely. The balsamic and oil or a nice white wine vinegar would both go nicely. You may even try a nice champagne vinegar instead.

"Incredible!" That's the first word from my wife's mouth after her first bite of this meal. I was surprised myself. I made the onions and mushrooms to accompany it. I have never actually eaten mushrooms with a meal before. I have to say, I impressed myself. As you put it, my "whole world of cooking will completely transform." It has!

I prepared the beef bourgoinon on Wed evening using chuck..It cooked at 250 degrees for 4 hours. It tasted so tender , melted in my mouth!!!1. Today I added the mushrooms and onions.
How long shoudl I cook it to serve at 6pm tonight? I was comcerned that the mushrm and onions may get too mushy, since i think I overcooked them already?

I am seving the bourg with your carrot recipe and noodles.
Do u have a suggestion for smthg cold also? When I waitressed in my colleg days, one restauant served a tiny cup of rasp sherbet, I think, on ech dinner plate.
It sounds sort of sweet---any ideas? c

Do you mean something cold on the same plate as the hot stuff? If I was going to serve something cold it would maybe be a salad, but only on the side. I do not think you need something cold on the same plate.

Also when you say, "one restaurant served a tiny cup of raspberry sherbert, I think, on each dinner plate.", was this on the same plate as the savory hot dinner? If so, I have never heard of this, and I personally would never do it...just seems to much like dessert on the same plate.

My recommendation would be to serve a nice salad as a side (maybe with Lemon Vinaigrette) or for something more elaborate...maybe start with Salade Lyonnaise, which would pair very nicely with this dish, as it is also very French. Hope this helps!

Sorry I didn't see your first comment. I am not exactly sure what you mean here. Are you saying that the mushrooms and onions have already been added, or are they still on the side?

You are essentially just reheating the stew. So if you want to do it at the same low temperature, it can easily be reheated slowly over a 2 or 3 hour period. Just depends on what kind of time you have. Also it can be taken out of the oven around 5 or 5:30 pm and it will easily stay hot until 6 pm (as long as it was properly heated back up).

If you haven't already added the mushrooms and onions then you can just add them to the stew during the last 30 mins or so of reheating. If you have already added them and you feel like you may have overcooked them in the first place...don't sweat it. They will be fine, the lower temperature will help them to keep there shape. And if you are still worried...then pour a glass or two of wine for each guest before they even start eating and they won't notice a thing :-)

Good luck!

One more thing...when you have time Corinne, I suggest you watch all of the lessons on Moist Heat Cooking Methods from the Cooking School. In particular the Stewing Lesson, as this will answer many of your questions and also allow you to cook with even more freedom and confidence. Hope this helps!

I made the Beef Bourgignon from your recipe, and reviewed the "Mastering the Art of French Cooking" version too. I do like your method of adding the flour to the veggies instead of the meat, and will keep doing it that way, because I, too, have had some gummy stew meat. Other than being a bit soupy at the end, which I could have thickened up with your tips you provided, it was delicious ! The flavor was so rich ! Over buttered white rice with some sauteed French green beans and baguette, the dish brought forth rave reviews from all. I'm actually anxious for breakfast to roll around so that I can microwave up another helping ! I also got to try my Christmas presents of Maldon Sea Salt and Tellicherry pepper on the dish, but I couldn't tell too much of a difference on the pepper flavor, although the texture of the couple of added salt crystals was nice. Ya'll should be so proud of your efforts on this site ! The design and flow are SO professional and easy to use. Rouxbe will help take my cooking to the next level - thanks to you all, and Happy New Year (soon).

Great recipe. As many of the other people commented I found that 4 hours was just right to get the meat fork tender. It was so good that I made it first on Friday night and then again on Tuesday.

However I modified two aspects of the recipe based on some tips from Bouchon.

1. I wrapped the meat in cheese cloth before cooking to easily separate the meat from the veggies after cooking before passing the veggies and sauce through a chinoise before reducing and passing the sauce again.

2. I cooked and glazed turned carrots separately so they would be soft, but still firm.

These little changes helped make the dish a bit more than a stew and allowed for a nicer presentation with the stewed onions and the carrots really popping out.

PS I kept the onion, carrot, bacon mush from straining for sandwich filling.

Can I substitute dried thyme and parsley? If I understand correctly, I can freeze this before adding the pearl onions and mushrooms? I love this recipe. Thanks for making me a better cook.

If you have to, you can use dried herbs instead of fresh you will just need to use less as dried herbs are stronger (typically 1 tablespoon of fresh herbs is the equivalent to about 1 teaspoon of dried herbs).

And yes you can freeze this dish before adding the onions and mushrooms, though I encourage you to try it once without freezing it as I think it is better if not frozen. That being said, this dish frozen and then reheated will be better than any frozen dish you will find in the grocery store, so don't worry too much about it.

As for "making you a better cook" you are most welcome...but really you are doing all the work, so pat yourself on the back and congratulate yourself for taking the time and making the effort to become a better cook :-) Cheers!

I plan on serving Boeuf bourguignon for our Easter dinner, and I was wondering whether it makes a difference if I make the onions and mushrooms a day ahead as well and refridgerate the meat and the vegetables already mixed together. I'd like to be able to just reheat it on Sunday. You were talking about how you shouldn't freeze the onions and mushrooms, but does refridgerating it over night make a difference in taste?

Ideally you may want to do the onions and mushrooms the day of; but really you should be fine to do everything ahead, refrigerate it and then reheat it all together. Cheers!

At what point should the bouquet garni be removed? When the stew is done, after it is reheated, or at some other point in this process? Thanks for your help.

Doesn't really matter. You can remove it after nit's cooked, after it's reheated, before you serve it or not at all. Cheers!

My friends and I do not eat pork so would it be ok to leave the bacon out or use turkey bacon?

Thanks.

You can leave the bacon out if you do not eat pork. You may want to try adding a bit of turkey bacon for added flavor but turkey bacon can be quite dry so I would barely saute it if using. If you can find some that is more fatty or thicker this would be even better. Cheers!

I really like the video recipes. This recipe is part of this section:

http://color.rouxbe.com/how-to-cook/french-cooking-recipes

Instructional Video Recipes & Classes

...but is just pics.

Some of the recipes in that landing page are indeed text recipes (like this one). This is because we have an entire section in the cooking school that covers "Combination Cooking" and "How to Make a Stew". This text recipe is a great way to practice what you have learned in all of those lessons. Cheers!

:-(

I mean, text/pic recipes are like any other recipe site. Rouxbe is special. I urge you not to dilute the experience with what might be easier to produce.

Best regards.

Hi Dan,

First off, I've corrected the label on that landing page to "Instructional Video & Text Recipes"

As for your other comment re: text vs video recipes, I'd like to help you better understand why we are doing what we are doing, which is - we are shooting professional cooking classes. While we may VERY infrequently add a new video recipe to our site, this does very little to help our students become better cooks. So we are focused solely on shooting video lessons.

You are very correct in that Rouxbe is special (at least we think so). We teach you how to braise everything rather than just a single braised recipe, for example.

If you watch our moist-heat video lessons, you will learn how to 100% successfully master this recipe even though it is text. You will also learn how to master any braised recipe on the web. So it's much more powerful than video recipes. You simply don't need a video recipe.

It also happens to be exactly how professional chef instructors teach this recipe in cooking school. They focus on teaching empowering skills and techniques that will enable their students to take any text recipe from any resource and make it better than Julia Child herself.

Give it a try and let us know if this works. Trust me, it's better that video recipes. With video recipes you are just a slave to the recipe (do this, do this, do this... etc). Learn. Empower yourself.

Cheers, Joe

Forgot to add... it actually takes us about 4 times longer to produce a video lesson, compared to a video recipe. Just thought I'd throw this out there because you were thinking we were taking short cuts.

We really just want to help people become better cooks. Hope this makes sense now.

The text recipes with the links to the technique videos is one of the things that makes Rouxbe such a great website for me. It is exactly what I always wonder about. A recipe says 'braise the beef' I used to wonder 'what the heck is braising?'. Now I have a link to a technique video, and after watching that I now have a clue. Slowly but surely it all starts making sense. For me, Rouxbe fills that gap perfectly.

I do agree that the title of that particular page was confusing, so thanks for changing that.