Beef Bourguignon

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I made this dish for a casual dinner party and because I had so much to do on the day of my party I decided to try a slow cooker in place of the oven time. I am happy to say that the end result was better than I had hoped!!! I hope to find some more recipes that I can use my handy slow cooker! Happy cooking!

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Love the combinations of flavor and this is a perfect meal to prepare ahead for entertaining. I like to add frozen peas and fresh corn also...and serve with horseradish mash potatoes.

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This recipe is very involved. I didn't think I would be able to find the type of wine recommended in the recipe at my corner supermarket, but I did. My only problem is that I couldn't get the sauce to "flame." Probably due to my inexperience. However, even with that, my family went nuts over this dish. They couldn't stop talking about it. Thank you Ina!

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This is a wonderful recipe. I have made it two ways. Once just as she said too. PERFECT!
I've also tried a lower grade beef. (sirloin and cooked it longer to tenderize it. It was equally as good!
This meal is perfect for a weekday dinner or special occasion! YUMMY!!!
I serve mashed potatoes and popovers with it...
oh and her green salad too.
THANKS INA!!

TWO THUMBS UP!!!

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This is the best recipe I have ever come across for Beef Bourguignon. I had to make a few modifications, (added a few white potatoes and some peas, simmered it on the stove top for the time indicated but it was certainly scrumptuos! My husband and I were amazed at how good this came out and I will ABSOLUTELY make it over and over. I also used Brandy instead of Cognac, maninly bc we're not drinkners an cognac is quite pricey, but I dont think this mattered -- the brandy worked to flambe' the veggies. Make it and you will love it for sure.

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This was a straightforward, easy to follow dish. Take the time to brown the meat, as the "bits" at the bottom of the pan makes ALL the difference. Used a bottle of pinot for the recipe and drank one bottle with the meal. I also had difficulty in finding frozen pearl onions that weren't in a cream sauce, so I skipped this ingredient. Gives off some great aroma and made the house smell greaton a damp fall day.

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THis is one of the best beef bourguignon that we have ever made in 45 years of cooking great for a rainy day

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I love Ina. She's so classy and her recipes are simple, yet elegant.
I use this recipe often. It's perfect for company or a cold fall or winter evening. Don't skimp on the cognac or the wine! They give the dish a very deep, rich flavor. This recipe might take a while to make, but it's worth it.

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I recently made this and while the flavor was okay, I had a couple problems with the recipe. The main thing I didn't like about it is the use of frozen pearl onions added at the end of cooking. While Ina is certainly trying to save you the time and effort of blanching and peeling fresh pearl onions, this shortcut really compromises the dish. Because the onions have little cook time, they do not have enough time to soften, so they end up strong tasting and crunchy. Not good! The same goes for the mushrooms. Because she adds them at the end they do not have adequate cook time, rendering them rubbery and intrusive. As much as I love Ina, this recipe does not hold a candle to traditional Beef Bourguignon. I will happily blanch and peel pearl onions from now on.

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Given the relative high cost involved in this dish, I finally decided to make it as a special "thank you" to my husband who worked extra hard this week.

I followed the recipe extactly but the end result was not as good as I'd imagined. The flavor was just O.K. ...I thought it lacked something but could not tell what it was. My sweet husband didn't even ask for a second helping and I barely finished mine.
I normally love Ina's show but sorry, this one is not working for me.