Boeuf Bourguignon
Recipe courtesy Georgia Downard
Rate This RecipeRead users' reviews (9)
- Recipe categories: Meat, Bacon, Beef, Vegetables, Carrot, Mushroom, Beans and Legumes, Peas,
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Total Reviews: 9
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By ann kenneson
on March 10, 2013
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I had to tweek the broth before it got to the oven. it actualy took much longer for prep time than stated. and nowhere does it tell you what to do with the 1/4 cup finely chopped parsley. We ended up adding it the last 5 min of oven cooking time. W added 2 Knorr beef boulion to the broth / marinade while it was in the simmering stage. over all it was delisous but I don't think I will ever make it again, took way too long.
By oldunc
S.F,BayArea
on January 14, 2011
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A good recipe for the most part, but not very clearly written.A good deal of trouble is taken with the bacon lardons, carrots, onion and garlic, which are not served (the bacon is not used at all. Separating out the vegetables from the meat AGAIN after cooking them together for three hours is an incredible pain, for no very good reason. Also, as it is written, you end up with a bunch of whole cloves, alspice, peppercorns etc., which I doubt is intended. It is to be supposed (though not statedthat the pearl onions are to be peeled- also loads of fun- some people blanch them first, which I'm not sure if it does more good or harm; they peel more easily, but tend to fall apart. I understand the beurre manie is traditional, but I prefer a light roux; the flour doen't get much chance to cook here.
By Greginspace
on March 13, 2010
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This dish has amazing flavor; very hearty. There are a lot of steps but in the words of Julia Child, "Don't be afraid!" Just follow the recipe as directed and you'll be well-rewarded for your efforts.
By yorocky
on January 02, 2010
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This recipe is duplicated from the same bourguignon recipe above it! - however you have only 1 1/2 hours for cooking and went from "easy" to difficult.
A "seasoned" cook will recognize this, but the novice might think you have a "quick cook and prepare" version of this classic. Adrienne
By Chef #271347
Newark, NY
on March 12, 2008
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This is amazing. Make it just as described...we were planning a dinner party for 9 and were going to serve a chicken entree. After tasting this, we scrapped the idea and went with this! And I had already bought the chicken!!
By donnarestaino_5...
Cedar Grove, NJ
on June 02, 2006
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This is the best beef stew I have ever had. Ever.
By wfhanson_5068961
Tequesta, FL
on May 14, 2006
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I made this for our wine group and everyone loved it. I found it to be a bit more involved than expected, but the flavor was fabulous. In fact, my husband has listed this dish as a "favorite."
By sophillyg2000_1...
Richmond, CA
on May 18, 2005
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This recipe was simply the best! I cooked it in my crock pot and my husband, a very fickly eater, loved it!! From the Creole to the Cajun, thanks Emeril!
By madihatespeas_1...
austin, TX
on November 11, 2004
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It takes some effort, but it totally pays off. I love to make this dish for visitors or a large crowd. i double the recipe and the leftovers are even better than the first meal. I highly recommend this dinner, its hearty, warm, rich and delicious.