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Beef Bourguignon Recipe

Beef Bourguignon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (517)

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Average Rating:

Total Reviews: 517

Showing 441-450 of 517

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  • on January 21, 2007

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    This is an amazing recipe. I made it exactly and would not change a thing. It was easy and made a great winter dinner. I would definately make this again. It's a great dinner for company.

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  • on January 18, 2007

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    This recipe was delicious, but next time I will change up the method slightly. Drain the bacon well when browned. Reduce the cognac to 1/3 cup. (I found the full amount a little much for the 2 1/2 pounds of beef. Remove the onions and carrots to a platter before lighting the cognac. (It burned longer than I expected and was singeing the veggies! And, lastly, be sure the beef is well trimmed. (I had to skim off a lot of grease.

    I made the stew a day ahead and reheated it slowly in the oven at 250 degrees. Standing in the refrigerator overnight gave the flavors the chance to blend, and it made removing the grease a lot easier.

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  • on January 14, 2007

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    It was good , but I am not a big wine person . I plan on making it again but I am going to use less wine and more beef broth

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  • on January 14, 2007

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    Don't change anything! This is perfect as is. How does she do it? She looks so harmless.

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  • on January 13, 2007

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    So easy and delicious. Fantastic for a night in, or a dinner party. Also good with beef loin.

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  • on January 13, 2007

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    My husband claimed this was the best meal he had ever had - including restaurant meals. This is so flavorful and fun to make. It is expensive, but well worth it. I left out the mushrooms (not a fan and it was excellent anyway.

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  • on January 12, 2007

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    This is a wonderful recipe. My husband and bestfriends loved it!! It does however seem to be suited for adults instead of children.

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  • on January 03, 2007

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    I made this for New Year's Eve for 12 people and tripled the recipe...I had a couple of big eaters, thought we needed extra and we never touched the 3rd batch, even with seconds for everyone! Made it the day before and reheated (didn't add the onions until the very end, they stayed nice and firm in the oven and served with smashed potatoes...wonderful for soaking up the gravy. This was a huge hit with everyone asking for the recipe...this will definitely be a staple for a cold winters night...awesome comfort food with an elegant touch!

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  • on January 03, 2007

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    My husband and I had our friends come over for dinner and I decided to make this one. I was little nervous, but we both love Ina's recipes. It wasn't just easy! It was a hit for all of us!! Because it was so easy that I even had a time to make dinner rolls while I was cooking this! I added big chunk of potatoes also for my littel kids to eat. Our kids (2y & 10m and our friends' kid (1y ate softend beef and all kinds of vegitalbes in the pot!! This is my keeper and I will cook it again!!!

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  • on December 28, 2006

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    I can highly recommend this dish for its simplicity and wow-factor. I served this with pesto pea salad and we had creme brulee for dessert. Everyone loved it! You can never go wrong with a classic! Thanks for the recipe.

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