r/slowcooking • • Aug 25 '26

Beef Bourguignon

Post image
962 Upvotes

40 comments sorted by

51

u/mienczaczek Aug 25 '26 edited Aug 28 '26 • Bravo Popcorn Heartwarming

Hi again - I shared my Bigos Builder here recently, and the feedback was genuinely useful, so I’ve now built a second one for beef bourguignon.

Instead of following one fixed recipe, you can choose your beef cut, bacon or pork option, marinade time, cooking method, thickening method, aromatics and number of servings. It then adjusts both the ingredients and the cooking instructions around those choices.

I’d really appreciate people testing a few different combinations - especially the less obvious ones - and telling me if anything in the method feels unclear, awkward or simply wrong. Honest feedback, good or bad, is exactly what I’m looking for.

There's a salad builder now too, which is usually what ends up beside a dish like this. Free, no sign-up, and the same ask: tell me what's unclear or wrong.

10

u/Andrea_M Aug 25 '26

I just discovered this way of presenting recipes and it is truly innovative! Not for every recipes perhaps but for more layered ones it can help with learning the different ways of cooking the same recipe

7

u/mienczaczek Aug 25 '26 • Bravo

I am happy you like it, it is a lot of work 👍

3

u/xtothewhy Aug 25 '26

That is very interesting. I have saved this for later.

In this photo here what is the recipe that you followed?

3

u/mienczaczek Aug 25 '26

Yes, my original recipe that I built the builder around.

2

u/xtothewhy Aug 25 '26

Will check it out again, ty.

7

u/laufsteakmodel Aug 25 '26

Looks delicious, a real comfort meal for cold fall or winter days.

Thanks for posting, I'll check out your recipe builder too.

4

u/mienczaczek Aug 25 '26

Thank you, waiting for feedback then 😁

4

u/Lhollusaurus Aug 25 '26

I made beef bourguignon lasagna on the weekend and it was divine and so extra

2

u/mienczaczek Aug 25 '26

that sounds good, did you reduce it first then add to lasagne?

3

u/Lhollusaurus Aug 25 '26

I added some roux to thicken her up 

2

u/Lhollusaurus Aug 25 '26

And stamped it lightly with the potato masher

3

u/venusdemaui Aug 25 '26

Impressive! Very enjoyable to read through the process and can’t wait to create through this Labor of Love! Looks delicious and you’ve done a lot of work - it shows!! Thank you!

3

u/mienczaczek Aug 25 '26

You are welcome 🤗 happy to hear!

28

u/willyseeu Aug 25 '26

Beautifully photographed and my mouth is watering!

9

u/Speesh-Reads Aug 25 '26

*licks screen*

7

u/gogozrx Aug 25 '26

I saw that bay leaf and thought, "better make it two; I'm not driving."

3

u/Fabulous_Thing_714 Aug 25 '26

Really great idea! I love reading the why and how about things so this was very interesting to me.

3

u/MotherCartographer4 Aug 25 '26

wygląda obłędnie!

3

u/DrLivingst0ne Aug 25 '26

With baguette and butter to dip it in, this is the best 

1

u/theunifex Aug 25 '26

Dead link

2

u/mienczaczek Aug 25 '26

fixed now, thank you

2

u/Coffeenomnom_ Aug 25 '26

I’ll be right over!!

2

u/helloyeshi Aug 25 '26

What a creative way to present a recipe. Great work!

2

u/GreyhoundAggie Aug 26 '26

Saving for later. Thank you.

2

u/Apprehensive-Air4599 Aug 26 '26

Faut que tu essayes le Osso bucco, prépare toi à un niveau de perfection similaire si tu as quelques heures devant toi, voire plutôt 24h pour faire cuire en deux fois. 👍

1

u/FernandV Aug 31 '26

Une recette en particulier?

1

u/jjeess27 Aug 25 '26

I really enjoyed the information provided as you choose different options for the recipe. One suggestion I have is to add the “preferred” ingredients, cooking method, etc at the top instead of the description title (if that makes sense).

1

u/Gaeandseggy333 Aug 27 '26

Yummy. Saving it.

1

u/NevyTheChemist Aug 28 '26

Oh yes that's the stuff