Beef Bourguignon
Show: Barefoot Contessa
Episode: Bon Voyage
Rate This RecipeRead users' reviews (518)
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Average Rating:
Total Reviews: 518
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By shevon_3697193
Elburn, IL
on September 02, 2005
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Made this recipe and my family loved it. It was delicious and easy to make. Don't know if I would make this again, it is a rather pricey stew. I had the cognac and wine so that saved a bunch. Delicious and full bodied taste. My whole house smelled like wine!
By pjhamzeh_3399056
Houston, TX
on August 30, 2005
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This was a nice change from my usual fare. Served with mashed potatoes. Would have been easier to dive for pearls than to find those small onions frozen!
By s2mooney_1091507
Prior Lake, MN
on August 28, 2005
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Wonderful flavor and VERY easy to make!
By stormy4291_1475663
San Diego, CA
on August 24, 2005
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My wife's Beef Bourguignon is comparable to Ina's. BTW, Beef Bourguignon can NOT be compared to beef stew!
One way my wife presents this is in the puff pastry cups.
She makes her own stock which I believe adds to the depth of this recipe. She also combines mushrooms. My wife is one great cook!
By dnldjtt_1192081
Marlton, NJ
on January 12, 2005
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made this and fell in love with it. i agree with some of the other comments and the wine was definitely apparent, but it didn't stop me from eating it. but again the longer you cook it, the better it tastes.
By yoshikat
Hollywood, FL
on January 11, 2005
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This beef stew was good, but took a while to prepare. The wine flavor was definitely apparent. When I make it next time, I will add some potatoes to it. It just seemed to be missing some carbs!
By henry_1820176
Marina del Rey, CA
on January 07, 2005
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I felt there was a bit too much red wine for this recipe, so I would recommend either cooking it a bit longer (thereby reducing the wine more, or lower the amount of wine and raising the amount of beef broth. I also doubled the tomato paste for a bit more flavor. Finally, I used lamb chunks instead of beef, which adds even more flavor to the dish.
Leftovers are great too! Just re-heat it in a pot, and pour it over fettucini for a delicious meal!
By the way, for those who are afraid of doing the flaming part, I tried it without the cognac and the flaming, and it still turned out great!
By Chef #488621
Sarasota, FL
on January 07, 2005
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would definitely make again. My husband loved it. Great company dish to make ahead of time.
By jaminpalmer_620636
Jacksonville, FL
on January 04, 2005
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This dish was rich with flavor and warm and fuzzy to the tummy. Although it took some time to prepare it was WELL worth it.
By janellewei_1529558
San Francisco, CA
on January 04, 2005
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This recipe was an excellent "comfort food" It pleased my guests and impressed them as well. The aromas filled my home and heart!
YUM!