Beef Bourguignon

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This dish was excellent! I followed the directions exactly, except for keeping it in the oven for 3 hours & it was perfect. Don't substitute the garlic toast for mashed potatoes, it makes the dish.

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This was just fun to make and it was tasty.

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I have never written a recipe review before - in fact I registered for this site just so I could review Ina's Beef Bourguignon. This was a time consuming but easy to follow recipe, and worth every single second. I couldn't stop sipping the sauce while it was cooking *shhh - don't tell anyone* My family and I stuffed ourselves silly with third helpings all around. I splurged on Neiman Ranch bacon, fine cognac and a lovely cote du rhone, and let me tell you - using quality ingredients makes a difference. Like some others, I did cook this longer than suggested - about 2 hours in the oven.

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I have made this 4 or 5 times now. It is absolutely fabulous. And the inexpensive cut of meat makes it a bargain too. I skip the pearl onions and just add a second wave of onions. I also stick the mushroom stems in the pot too. I have made it outdoors in a dutch oven. And I have made it in my oven in the house. Wonderful. I like to serve it over mashed potatoes.

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I served this to a party of six last night and everyone raved about it. I usually don't try out new recipes when I'm hosting a dinner party, but the reviews here were so positiveI thought I would take a chance. Also, because so many other posters suggested a longer cooking time, I left it in the oven for 2 hours. Turned out heavenly!

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I love this recipe and make it for special occasions. Sometimes I make it a day ahead and just slowly reheat for my guests the next day. I love it with mashed potatoes instead of the bread. My only complaint is the 30 minutes indicated for prep time seems way off! Maybe I'm just real slow but with all the prep involved cutting the beef, carrots, onions and garlic I burn up 45 minutes easily. Then I take another hour to brown the meat a little a time, the key is to get it carmelized as much as possible. I used my dutch oven and another big frying pan to speed up the time it would take to brown everything. Last night I prepped all my ingredients and today it still took me 2 hours in the kitchen from start to clean up finish. It isn't difficult at all, but it is time consuming. Hubby said it was so amazing, yep it was!!

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What a great dish! I'm a vegetarian and I made this for a group of my meat eating friends this weekend and they loved it - there were no leftovers! I used 4 lbs of sirloin and made the stove top portion of the recipe the night before. Flambéing the dish was so much fun! The oven temp was not hot enough for me, so I cranked it up to 350 degrees after two hours for an additional two hours. No knives required to eat this dish! Increased the vegetable ratio and doubled the salt for added flavor - my friends are NOT salt averse! Also, used 4 tablespoons of flour for increased thickness. Made along with buttered egg noodles with fresh chopped parsley, roasted asparagus, and homemade garlic bread. Can't say it was appealing to me (I had noodles and a salad, but the carnivores raved!

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I've made this several times now, but this time every ingredient I uaed was of top quality, down to the organic chuck beef cubes and organic veggies, and it made my guests go "WOW"! So simple and such a multitude of flavors! Followed the recipe to the "t" and it was just wonderful. Absolutely outstanding Ina!

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Very good recipe! I cut it in half, since there are only 2 of us, and I think it made about 6 servings, even cut in half. The only complaint I had was that it turned out a little salty for my taste. I would probably not use as much salt next time, or go with low sodium broth. I cooked it for 3 hours in the oven at 300, and it was tender and perfect. Could not find pearl onions in the freezer section, so I just omitted them. I love how the flour/butter mixture thickened the gravy at the end.

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Great recipe but I agree with other reviewers, needs a longer cook time. I left mine in the oven for three hours, two hours at 250 and the last hour at 325. The meat was falling apart tender and the sauce was absolutely delicious. Otherwise a wonderful recipe that I will be making often!