HOME > Chowhound > Home Cooking >
Do you create unique foods? Share your adventure

Stovetop boeuf bourguignon?

E_M Sep 22, 2010 01:49 PM

I am going to make a large batch next week and would like to cook it on the stovetop rather than the oven (because I *think* the handles of the intended pot is safe up to 350 deg. but am not certain.) All I need to do is keep it on a simmer for 3 hours? That's what's happening inside the oven, right?

  1. l
    lemons Sep 22, 2010 01:50 PM

    Short answer, yes. I'm a big advocate of just-barely-a-bubble type simmers for thins like that. The last 3 I've made have been stove top. Also you can keep a closer eye on it. Go for it.

    3 Replies
    1. re: lemons
      E_M Sep 22, 2010 04:57 PM

      Thank you!

      1. re: lemons
        greygarious Sep 22, 2010 06:36 PM

        I agree, and as I recall, Julia Child did it on the stove in the show with Jacques Pepin making the pot roast. I prefer stovetop braising rather than moving the Dutch oven around to stir and check. Also, I assume the oven uses more electricity than a single burner.

        However, I expect that if you get many responses, the vast majority will tell you to use the oven.

        1. re: greygarious
          Johnny West Dec 20, 2010 02:01 PM

          I use Julia Child's recipe and do it on the stove top, no problem.

      2. sunshine842 Sep 23, 2010 03:20 AM

        My French friends all make it on top of the stove -- usually in a pressure cooker!

        1. KansasKate Dec 20, 2010 01:42 PM

          Yesterday we made stovetop boeuf bourguignon for two. It was delicious.

          As lemons said, it's much easier to check on when it's on the cooktop. And the induction cooktop is so steady, I don't think we had to adjust it at all the whole time the dish was simmering.

          Not only did we cook the whole thing on the cooktop, but we used only one pan -- a Staub 2.5 qt cocotte, which was fine for 1# of beef.

          Most recipes have you prepare the "garnish" while the meat is cooking, but we prepared it first, in the cocotte, then set it aside and used the same pan for the rest of the dish. Instead of straining the liquid into a bowl then pouring it back into the pan, we fished out everything with a small mesh strainer.

          BTW, the obsession with not creating too many dirty dishes is that we have a very minimal makeshift kitchen (house is being restored) and no dishwasher or garbage disposal. The less we have to wash, the better.

          After this successful experiment, I think I would make it in an oven only if I really needed all the hobs for preparing the rest of the meal.

          Show Hidden Posts