HOME > Chowhound > Home Cooking >


What to do with left over beef bourguignon sauce?

I made a batch of Julia Child's beef bourguignon and have about 2 cups of leftover sauce. Does anyone have suggestions on what I can do with it? Thanks for your help.

  1. Click to Upload a photo (10 MB limit)
  1. How about making a mushroom stroganoff on egg noodles? Or you could create a chicken and tomato dish using that as your flavor base. Or, you could freeze it and use it next time you make a pot roast.

    1. That's a soup base in this household.

      If we have leftovers of any stew type of dish, it gets frozen if there's enough for another full meal. If not, everything gets whizzed in the blender for soup and then frozen - thinned down if need be when it comes to get thawed.

      1 Reply
      1. re: Harters

        +1 on the soup base. I add sauces and gravies to soups to add flavor.

      2. I'd reheat and serve as a sauce over an open faced meatloaf sandwich with buttered egg noodles on the side to mop up any leftover sauce.


        1. I recently had some leftover braised short rib sauce, about 3/4 of a cup. So I froze it and will pull it out when I sear up a piece of steak.

          Jill (from CHOW.com Kitchen)

          1. as the sauce in a cottage pie

            over potatoes or noodles

            soup base

            1. Thanks Everyone. I have some leftover mashed potatoes as well so the cottage pie idea would be great. I never thought of using it as a soup base, but that would be a wonderful use for it as well!

              1. Reduce it, add some cream and serve over big fat noodles.
                And invite me.

                1. Add it to roast beef sandwiches. I also like a little sauce in my grilled cheese. Yum.

                  1 Reply
                  1. re: joonjoon

                    I swear this site brings out my inner pig. Honestly, the way I love leftover sauce bourguignonne is to reduce it just a little bit, tear big chunks out of a French baguette and place in the oven until it is warm and and a bit crisp, pour myself a big, tannic Cabernet Sauvignon and dip warm crispy baguette into warm sticky delicious sauce ...
                    Oh I so wish I had some right now :)

                  2. The correct answer is make a version of poutine.

                    1 Reply
                    1. re: j8715

                      that is SO going on my list of things to make before March ...