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Stovetop boeuf bourguignon?

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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?

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