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

Possibly the best beef stew ever! I followed the recipe, with the exception of the frozen whole onions (didn't have any, and I reduced the wine to equal the amount of beef broth. Cooked in a slow cooker for four hours, but did all the searing, sauteeing, etc in a pan beforehand. Utterly delicious! Great depth of flavor!

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

Very tasty! For a healthier meal I omitted the bacon and didn't miss it at all. I ended up cooking the bourguignon in the oven for 2.5 hours and the consistency of beef was very tender and falling apart. Yum! Just an FYI, if you cook it for shorter time you will get a firmer texture.

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 amazing!! Can't wait to make it again, my family loved 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 just made this dish for my birthday last night and it turned out amazing! I made a little more than what the recipe required and I cannot even say how delicious it turned out! All my friends loved it! Great recipe I highly recommend!!!

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 beef bourgignon many times. This is a very good recipe, although I prefer the Julia Child's version. I found the bacon flavor a little too pronounced and would probably cut it back to six ounces. i also added a few extra tablespoons of tomato paste, which improved it immensely, and cut back on the salt. Otherwise, it was very good, and tasted even better the second day. Finally, we substituted little (airline bottles of brandy for the cognac, but you can simply omit this step.

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

Great recipe!! I adjust the salt down to about 1 teaspoon and that's it. I've never been sure that salt is not just a Renaissance meat preservative until ice was used where available. Now we think it's some LaVarenne era classic taste enhancer. Season to taste after adding a tablespoon is just way over the top.

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

Beautiful, this is such a special dish! I made it for a family gathering and everyone loved it. It was the perfect thing to have simmering on the stove while everyone was gathered around. I used a Bordeaux wine, Armagnac instead of Cognac (lighting it was beautiful to watch and totally confidence-boosting, and simmered the stew in the oven for 3 hours, but otherwise followed the recipe exactly. I can't wait to make it again! We served it with the crusty garlic bread and two more of Ina's dishes; French string beans with shallots and her French apple tart for dessert.

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

Fabulous. Took a while, but worth it. Makes the the whole house smell amazing. I coated the meat in the flour, then browned it. Definitely needs crusty bread to soak up the wonderful sauce. I can scratch this off my "things I need to learn to cook" list.

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've made this recipe several times now, and it never fails to delight everyone who eats it. Adjust the amount of liquid to the depth of your pot, so it barely covers the ingredients when it goes in the oven. Like previous reviewers, I let it simmer in the oven for 2.5-3 hours before adding the sauteed mushrooms. I also use fresh pearl onions instead of frozen, and brown them with the mushrooms before adding them. Delicious!!

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 the first time I have ever made this French dish. I made it Kosher too! I followed the other reviewers suggestions bake @250 degrees for 3 hours. I skipped the cognac (to afraid of flames. I added a few other vegetables and it was spectacular! I only used half the bottle of burgundy to cover the beef. The other half was the 1 can of beef broth. It tasted AMAZING!!!!!! I love this recipe!!! I highly recommend this delicious and Fork tender beef!!