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Beef Bourguignon Recipe

Beef Bourguignon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (518)

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Average Rating:

Total Reviews: 518

Showing 481-490 of 518

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  • on March 27, 2006

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    Incredible!!! Flavorful!!!! I did not think it would be as good as it was. The flavors were incredible. I had some family over, and they just loved it!!!! I will definitly make this again. It was a simple as Ina made it look, too. Instead of putting it in the oven, I let it simmer on the stove for 2 hours. And it came out the same. I think I will make this for a Christmas or New YEars!!! Ina, you have done it again. Love you, love your show!!!!!

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  • on March 24, 2006

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    This recipe really hits the spot and can be served very casually or super fancy. I've done it both ways all to rave reviews! Thanks Ina.

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  • on March 21, 2006

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    I followed the recipe to a T, and thought it turned out beautifully. In the future, however, I might only add half of the pearl onions, or at least consider cooking them a bit before adding, as they seemed a bit strong.

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  • on March 20, 2006

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    Made it exactly as the recipe says... it was absolutely delicious. The broth was so rich and flavorful, but not too salty. The toast on the bottom of the bowl was wonderful, too. Wouldn't change a thing. Plan on making it again soon.

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  • on March 19, 2006

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    I watched this show and was inspired (as I always am by Ina by how easy this was to make and the fact I could make it ahead of time and have it for dinner later in the week. I brought some to work and my co-workers raved about the flavor (even the people who are picky eaters loved it. Thanks Ina!

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  • on March 19, 2006

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    I made this last night and it was WONDERFUL. I am glad I read the review, most of them after I made it. I did not have cognac so I left it out. I like the suggestion of using brandy, which I had but did't think to use. I was concerned about using a whole bottle of wine but it turned out great.
    Someone thought the meal was pricey?? Chuck is one of the cheaper cuts of beef and best to use for slow cooking. You just have to cook it long enough until it falls apart. DON'T USE A BETTER CUT OF MEAT. It will be tough if you cook it too long. Maybe the pricey comment was because of the wine. You can buy a good bottle of Pinot Noir for
    $7.00. I am not kidding. Try Lindemann's from Austraila.
    Frozen small onions are hard to find sometimes other than at Thanksgiving and Christmas. Try the small onions in a can or jar. I have made this in the past with a much more complicated recipe which had to be marinated overnight. This was just as good. The only thing I would change is not to buy beef chuck already cut up for stew. I would cut it myself into
    2 1/2 to 3 in. pieces.

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  • on March 19, 2006

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    I made the whole thing in a dutch oven without transfer to conventional oven. Just simmer over low heat.

    Cognac is too expensive for cooking. California brandy works just as well and there is absolutely no point in setting it on fire!!

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  • on March 16, 2006

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    I could not believe how easy this recipe was! The taste of the beef, mushrooms and vegetables with the rich sauce was amazing.

    However, a word to the wise... it is a very filling meal so don't pile the bowls up too high! But I digress...

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  • on March 13, 2006

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    Hello,

    I saw this on Sunday morning while I was exercising on my treadmill. It was a rainy day here in Northern Cal. I decided to give it a try. French food has always seemed out of my reach. This was really easy to do. My husband loved it. I wondered about the chuck meat however I did'nt want to substitute anything for the first try so as to get the flavor right. Next time I will use a better cut of meat for it. It was a hit with us and now I have some in the frezer for another rainy day.

    C-

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  • on March 13, 2006

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    The dish looked delicious on the show. I could almost smell it through the set. I followed the recipe precisely. OMG! This is a substantial meal served over toast rubbed with garlic. What a great idea. I wanted to continue eating after I was full. Fabulous job, Ina!

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