Beef Bourguignon

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This was excellent. I followed her directions and it came out perfect. I've made it with and without the Pearl onions. I don't think they add much.

I think it tastes even better when heated up. I really enjoyed cooking this. It would be perfect for a dinner party. The garlic bread is so wonderful on the bottom of the bowl.

Thanks again Ina!! Your dishes are always a big hit!!

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excellent recipe!!!I didn't add cognac, wine was just enough..Ate beef bourguignon so many times in France and that's the right recipe!!!It's even better the next day!!!!!!!!!!!!!!!thanks Ina!!

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Soooo Good. No modificaions. Served with a warm apple and goat cheese salad. Followed with applesauce cake. Perfect.

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I made this tonight for us and also for a friend fighting cancer! It was delectable! Followed the recipe but cooked it a little longer, like 45 minutes more. The beef was tender, the vegetables were perfect! I like putzing with recipes so it was enjoyable to cook! I will definitely make this again! It certainly outdid my crock pot recipe and my husband agreed! I used the crispy browned potato recipe from food network instead of serving it over bread! But alas I used a homemade whole wheat bread from WILDFLOUR bakery in Milwaukee with a rosemary honey infused butter! Wow! Our taste buds were on overdrive!

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I made this the other night and it was really good. I made it just as the recipe states and found that it took more time to cook but prep was spot on. 30 min prep and about 2 hours in the oven. I like a little heat with my beef so I topped mine with horseradish mixed with sour cream. I'm the only one that needed it though. I served this with small new potatoes sautéed with garlic and thyme. Just like all other stews this was even better the next day warmed slowly on the stove. The next night when I ate it I gave it a little squirt of Sriracha hot sauce instead of horsey sauce and this was a super yummy addition too. Hey! Don't knock it 'til you try it man! This recipe is a keeper!

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Followed the recipe to the letter. Very tasty, however, when I woke up in the middle of the night it was then I realized the salt content is too high. Next time I will use a teaspoon instead of a tablespoon.

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I made this for the 2nd time and it's is always perfect. I substitute the cognac with Grand Marnier, I used Yellow Tail Pinot Noir this time and it taste so much better. Since we live near a cattle farm, I use a grass feed chuck, so it doesn't need a long time in the oven, I simmer first before put in the oven to get rid of then wine taste. Also, while making the roux, I let the put simmer one more time on the stove to reduce the liquid. My husband is not a big fan of mushroom, so I cooked without it. Tonight, I served on top of mashed potato, salad and garlic bread on the side. It's perfect for the Pacific northwest weather,

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After the first bite, my husband said "INCREDIBLE"! And he was definitely right. Served some of the leftovers the next day to my daughter and she agreed with his assessment. Just follow directions and make sure to back up after adding the brandy. I had a lid close by to cover the soaring flames. I served this with garlic mashed potatoes adapted from Ree Drummond and a tossed salad. Ina, kudos for another great recipe. I enjoy receiving compliments for making your recipes.

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So rich and flavorful - will make repeatedly. Cooking time for the beef was 3 hours till it was tender. I removed the carrots for the last hour of cooking so they wouldn't turn to mush. Used cipollini onions caramelized on the stove in butter, fresh thyme and beef broth and added those along with the cooked bacon back in at the end.

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This is superbly tasty. I trimmed most of the fat off the meat and didn't saute mushrooms in butter to reduce the sat fat. I didn't have any cognac but did use the wine. Though not a fan of pearl onions I loved them in this recipe. All around A+ for flavor. While there are lots of steps I've pretty much got them memorized. This is the type of recipe where it's worthwhile to prep all the ingredients before starting. I prefer to cook this dish on the stove top at a slow simmer rather than in an oven.