Beef Bourguignon

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I made this for dinner this evening, and I must say that the cooking time is not sufficient. I cooked mine for 2.5-3 hours, much longer than the 1.25 hours stated in the recipe and it was not enough. I would recommend cooking this for more like 4-5 hours. Also, I would recommend using two pounds of carrots instead of one pound. I also microwaved my frozen pearl onions for 5 minutes and then browned them in some butter on the stove and spooned the mushrooms and pearl onions on top when I was ready to serve. Other than the cooking time issue I had, the flavors were good. If you decide to cook this, you will have to start much earlier as the prep time is much longer than stated.

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Thanks for a fantastic recipe. I made this on a cold, rainy afternoon and I decided I would make due with what I had available. I substituted good whiskey for cognac (after assurances from hubby and internet that this was a common sub and only had 1/3 bottle of wine. I backed off the salt since I only had salty bullion base. Fantastic. The smell from the oven was unimaginably yummy and the stew was so delicious. Can't wait to make it again exactly as recipe is written.

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Craigranch: by the time you make all those alterations to this recipe ...it is a DIFFERENT recipe!! ..Although I do often read several recipes and then hit the kitchen and cook my own variation, with this dish I keep to the written word!! The complex layers of flavor are just too good to mess with for me...and well worth the wait (which is the hardest part! Definately recommended!

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This is an outstanding dish! Keep in mind it is very time consuming but a lot of fun to prepare and wow the flavor is incredible! I followed the recipe exactly. We made the lighting of the cognac on fire a family event, so fun, what a perfect Sunday night dinner. The meat was delicious and tender. I bought a small bottle of cognac which was $11 instead of the $25 and up bottles. It was behind the counter. The whole house was so aromatic, will definitely make again, thanks Ina!

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CRAZY DELISH! I made the recipe 15x (yes..that's 40 lbs of meat! for our End of the World Party 12/21/12 and everyone loved it! I read MANY of the reviews and in a nutshell, here are the suggested changes that improve the written recipe. ADD MORE: carrots, tomato paste; REDUCE: wine by half (many comments say it's too boozey tasting; half the wine was FANTASTIC, salt, onions by half. Coat the meat in flour, S&P before browning, add the cooked bacon just before you serve. I cooked ALL TOGETHER (except the onions and bacon for 8 hours in 300 oven, I added the pearl onions at hour 6. Next time I will add the mushrooms at hour 6 too... AND I used brandy, not cognac. Mixture of Shirazz and Merlot wine.

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I made this for Christmas Eve dinner and it was amazing! I made the entire dish the day before and just moved it to containers for reheating the next day. I allowed about an hour for reheating the next day on very low heat in a dutch oven. The meat was amazingly tender and the flavor was great! To increase the serving size, I followed a previous review and just increased the amount of meat up to around 4lbs. I only added wine as recommended to cover the meat which was probably only about a half bottle, it turned out absolutely perfect. This was sooo good and I would definitely make this again!

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Made this for friends last night and with a few changes it was perfect. As was indicated by other reviewers it needs to be cooked longer, I cooked mine for 2 1/2 hours in the oven plus 1/2 hr on the stove. I also bought fresh pearl onions instead of frozen and sauteed them with the mushrooms until they were lightly browned. I used 2 cups of a boxed cab-sav and beef broth to barley cover. I boiled small red potatoes and served the stew over them, everyone loved it and I will definatly make it again.

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This has been our Christmas dinner for the last 4 years. As far as cooking time - LIES!!!! Prep time is more like 1.5 hours and total cooking time is appro. 2 hours. I have modified the recipe by browning and seasoning the pearl onions and mushrooms prior to adding them to the dish. I have also prepared this and gifted it to friends and family for Christmas. With fresh bread, roasted brussels or green beans, and a bottle of wine it makes a welcomed homemade gift. Freezes well.

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Amazing and fun to cook. I was a little leary, after seeing other recipes that call for a three-hour cooking time, but I didn't change a thing and it came out perfect. Will definitely make this one again soon.
And come on... lighting food on fire is just plain fun!

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Dear Ina,

I am in love with this dish!! I used a bottle of Mark West pinot Noir and another bottle for drinking! The cognac adds such a nice complexity to the broth. I used baby portabello mushrooms quartered and added more carrots and less pearl onions then the recipe called for. I also used a top round roast that I happened to have in the freezer that I cut into cubes. I will be making this recipe again very soon!! Absolutely delicious!!