Beef Bourguignon and Old Fashioned Cocktail!


Dear Friends,

Just as Ed and I enjoy introducing our friends who don’t know each other I enjoy introducing you to friends I’ve met through EE … great cooks, hosts, purveyors of linens, glassware, china, silver, and the list goes on. In this Dish, I give you MK Hennigan, founder of In the Curious Kitchen, where you will find wonderful family recipes and stories, Kentucky bourbon cocktails and other spirited drinks, and fabulous “southern staples” delivered right to your door.

Although I’ve shared my Beef Bourguignon in this newsletter before, I couldn’t resist sharing again and adding MK’s. How fun to read and try both, and decide what you like best in each. Who knows, you may take a little from each and create your own!

A few things that make Beef Bourguignon especially effortless when serving guests …

  • Elegant enough for a seated dinner and casual enough for game day.
  • For a large crowd eating on their laps, no knife is needed.
  • Can be prepared fully in advance.
  • Serve simply with DeeDee’s Rice Blend, Mixed Lettuces, and Sour Cream Muffins
  • Increases well. 
  • Freezes well.
  • Travels well. 
  • Proven crowd pleaser. 

While introducing MK to you I would be remiss if I didn’t share her Old Fashioned recipe too. After all, she’s a Kentucky bourbon girl!

From our homes to yours,

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Beef Bourguignon

Serves 6—8           Adapted from The Silver Palate 


8 oz thick-sliced bacon, diced
3 lb beef chuck, 1-inch cubes
1 cup chopped onions
Salt and freshly ground pepper
3 tbsp flour
3 cups Burgundy (Pinot Noir) wine
3 cups beef broth
2 tbsp tomato paste
1 tbsp chopped fresh rosemary leaves
3–4 carrots, peeled and cut into 1½-inch julienne, ~½ cup
8 oz chanterelle or shiitake mushrooms, sliced
1 tbsp butter
2 tbsp chopped Italian parsley

Printer-Friendly Recipe


MK’s Beef Bourguignon

Serves 6–8


1 tablespoon good olive oil

10 ounces smoked bacon, cut into pieces.
2 ½ pounds chuck beef, cut into 1-inch cubes, go to your local butcher, you will thank me later.
Kosher Salt, Diamond is the brand I use.
Fresh ground black pepper
1 pound carrot, sliced and cut into 1-inch chunks
2 sweet onions, sliced
2 teaspoons chopped garlic, about 3 cloves
½ cup Cognac, use the best you can find, never cook with bad alcohol.
Pinot Noir is my wine of choice.
2 cups beef broth
1 tablespoon tomato paste,
I buy the paste in the tube.
3 tablespoons flour
1 teaspoon fresh thyme leaves, fresh is best.
4 tablespoons unsalted butter at room temperature, divided.
1 pound frozen whole onions, the small ones in a bag.
1 pound cleaned mushroom caps, sliced.

In the Curious Kitchen – Beef Bourguignon

MK’s Old Fashioned Cocktail


1 sugar cube
2 dashes In the Curious Kitchen Cherry Bitters
2 ounces bourbon
orange twist
In the Curious Kitchen Boozy Cherries


In the Curious Kitchen – Old Fashioned Recipe



In the Curious Kitchen
Boozy Cherries

In the Curious Kitchen Cherry Bitters

available here 



If you missed the workshop that started this week, it’s the perfect time to think about our may my next workshop, which starts on Monday, April 8th. If you are interested, email me and we will add you to our waitlist. This is a great time to prepare for spring and summer gatherings.

Learn More about 30’s Days to Effortless Entertaining

Join me on April 8th!

  • Previous participants are invited to join free of charge to review. Please contact me at to register guests at the celebratory pricing.
  • The online version of my guide, Effortless Entertaining is included for all participants.
  • You will also receive complimentary access to our 11-part video series, Entertaining with Wellness with Kimberly Leatherman and me.

This is a wonderful time to invest in yourself and in your home! When spring breaks, you’ll be ready to throw open the doors and welcome the people you love!


Email now to be added to our waitlist or click below!

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