Beef Bourguignon Recipe – Laura Vitale – Laura in the Kitchen Episode 735

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33 Replies to “Beef Bourguignon Recipe – Laura Vitale – Laura in the Kitchen Episode 735”

  1. Great recipe! Laura – If you tend to like dishes like this, you should investigate the Portuguese pot roast recipe, "Alcatra à moda da Terceira". It uses many of the same ingredients, but utilizes additional spices like allspice, cloves, juniper berries, etc. You'll love it!

  2. What about if u replace the wine with cherry juice to get the sweetness and a little vinegar to get the acidity? There are websites that tell u how u can replace each and every kind of alcoholic drink. Especially that in the end the components of wines are usually fruits and acid. Please correct me if I’m wrong.

  3. Looks good Laura. Can the bacon be omitted? Because my best friend…he doesn't eat pork and how much red wine can he put? He's not a drinker, which means that he doesn't drink but puts alcohol in his food sometimes.

  4. I am going to try Laura's recipe. I've made this before using other recipes (including two professional chef's take on it) which include the whole bottle of wine rather than only the two cups that she mentions and it was way too rich and overpowering. Also, it was stated by the chefs that this must be baked in the oven for something like 4 hours – why? – Laura and another You Tube chef that I respect do it on the range in 2 hours!!! After 4 hours of baking in an oven it comes out so thick and pasty that you can cement bricks with it! As God is my witness I am not going to give up on this dish till I can make it and be satisfied with the results. Wish me luck Laura.

  5. By the Laura I was in Austria a few years ago, our bus stopped at a restaurant and they had Hungarian Goulash on the menu. It was the best Goulash I have ever tasted. Can you imagine an Austrian restaurant making a Hungarian dish and that too, most fabulous. Lol

  6. High Laura, This is my first "go to" for recipes. Not only are they delicious, but your presentation is so clear and unpretentious. Also you make the whole process so simple to follow. Thank you.

  7. I know you said no substitutions, but I'm a rebel, so I used sherry and bourbon-'cause that's what I had- and it still was the most delicious stew I've had in many years (the other I ate at a little hostel in the Sierra Madre, after hiking all day- you know how food tastes so much better when you are starving). So, no regrets, this is a keeper!

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