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Beef Bourguignon for a crowd

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Beef Bourguignon for a crowd

waver | Sep 23, 2013 08:24 AM

Hi, I'm starting to realize I need advice about my party next weekend that will have 20 guests and a French theme. I'm planning to make beef Bourguignon and I'm wondering a couple of things.
I'm planning to use Julia Child's recipe (which I have made in the past), but the Cook's Illustrated one appealed as well: less classical obviously but possibly more reliable given that I don't have time for test run and I need to scale it up quite a bit. Either way I'll make the stew part a couple days ahead and make and keep the mushroom/pearl onion garnish separate til the end.
In terms of making enough for 20, how much should I make? I'll be serving with potatoes, green salad and a fennel/orange salad. Some appetizers before and a cheese plate after (or before if appetites dictate). Chocolate mousse for dessert unless something else occurs to me in the meantime. Guests will be hungry as there is a sports activity beforehand.
Also...one guest is gluten free. Should I try to use a gluten free blend and/or thicken the sauce with the pureed veg? Or should I say go with flour and make that guest something else? Don't want to ruin a massive batch...
Thanks for any thoughts!

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