Beef Bourguignon

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow! I followed this to a T..very tasty..I do wish it had more carrots.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome!! This is my first recipe review...ever.. but felt compelled to comment. I made the recipe as is, but as the previous reviewer said, go easy on the salt. You can always add more. I used low sodium beef broth and only added 2 1/2 tsp of salt to the sauting of the onions and carrots. I used Mark West Pinot Noir(about a $9 bottle of wine. No need to throw away a more expensive bottle, but shoose something you might actually be willing to drink a glass of. This recipe would be great for Xmas as it's even better made ahead and allowed to rest for a day or two while the flavors combine.
Ina Garten does it again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed to the letter (except for the salt and it was delicious! My only gripe I have with IG's recipes in general is the salt content. You can always add, but you can't take back. Also, give yourself a good hour+ of active cooking time (read the recipe and do the math!.

However, results count, and this was simple to follow and really worth that good bottle of wine! Looking forward to leftovers tonight!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this every Thanksgiving Eve for the past 5 years. It rocks. My visiting relatives think I'm a cooking fool :

A few tips:

Use a Shiraz wine ... it blends so well with these flavors (Penfolds.
Before you put anything in the oven, let it simmer on stove top until you can't smell any alcohol anymore (20 mins.. Only the nose knows for sure!!!! :
Instead of onions as a base, I use 1 c cioppolinis ... pureed with garlic (5 cloves ... I love the flavor of the cioppolini, but don't want big bites of it.
When i saute the cioppolinis and garlic, I add a killer tomato paste to let it cook a bit so it's not raw.
Besides mushrooms when it's back on the stove top, I add the butter-flour, but I add 8 ozs. frozen peas ... man, the little sweetness is over the top good.

Without a doubt, one of the best recipes on the network.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding! To serve 10, I increased the beef to 4 pounds (the yield from a 6 lb chuck roast but left everything else the same. All prep was done on the stove top, following Ina's directions, but then I put everything in a slow cooker on low for 4 hours. Sautéed the pearl onions in a little butter before adding them. A fair amount of labor, but the results were worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make this every month or so and whip up a huge batch. It is a recipe that takes some time so make it count. If you freeze the leftovers, you can make some great meals. Tonight is a Shepherd's Pie topped with mashed potatoes that are seasoned with Dijon mustard, fresh grated Parmesan, sour cream and the regular seasonings. Top off the mashed potatoes with slivers of butter and bake at 400 degrees for about 30 minutes. Brown and bubbly works. It is a great recipe Ina. Thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time I ever ate Beef Bourguignon, never mind cooking it. Since I never had it before, I wasn't entirely sure how it was 'supposed' to taste. It was pretty good but I felt like I had a problem with mine being bitter - like the alcohol didn't cook out enough. I used Merlot for the wine, so I don't know if that made a big difference. I cooked it for almost three hours, and even slanted the lid so some liquid could escape, but it still had a pretty strong alcohol bite to it. I've cooked with alcohol in the past and really enjoy the flavor it adds to dishes, so I'm not sure what happened here. Other than that, the dish was really tasty. I would definitely give this another try. Everyone else I served it to seemed to liked it, so it was an overall success.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Every bit as good as Julia Child's recipe, and very similar. Worth every bite!! LOL

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is fabulous! Thank you, Ina! I followed the recipe, but omitted the tomato paste. We didn't have any on hand. It is wonderful. Next time I will add more carrots and less pearl onions. It is delicious though!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Holy moly! This came out SO good. I've made Beef Bourguignon using different recipes before, but Ina's version was the easiest and the tastiest ever!!! It tastes like it can be served at a restaurant, no joke, it's that good. I had to make just a few changes to use what I had on hand: I used brandy instead of cognac, chicken stock instead of beef stock, merlot instead of pinot noir, and I added a bay leaf. I did not add the frozen pearl onions, because I didn't have them, but next time I'll add that because I think it'd be a good addition. I cooked it in the oven for a little over 2 hours and the beef came out so tender. I will be making this again and again! Thank you Ina!!