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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 51-60 of 517

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  • on July 22, 2012

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    I made this last night and omg incredible!!!! I made all the ingredients on on the stove top then put them in a slow cooker over night. When I got up in the morning I added the frozen pearl onions and browned the mushrooms and added them as well. The sauce was rather runny so I took some out (about 5 tbs sauce with about 2 tbs of cornstarch mixed with a whisk to prevent lumps. BEAUTIFUL!! So much depth of flavor!!!!

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  • on June 30, 2012

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    After the final simmering, the sauce seemed too thin and watery rather than coating the spoon slightly, so I kept simmering hoping it would reduce, to no avail, so I mixed another tablespoon of flour with butter, swirled that in and simmered for maybe 30 more minutes and it thickened up fairly well. Perhaps I used too much liquid so next time I'll monitor this better (the liquid was more than just barely covering, more like the contents were bobbling. Also maybe a bit salty because I used regular broth and not reduced sodium. I'm going to play around with either the oven temp or the length of time in oven next time. As many reviewers wrote, the oven time is more like 2-3 hours. Anyway, I feel accomplishment having wanting to make BB for years now and it did turn out well and was quite rich and delicious and full of depth of flavor. I'll try again in the fall for one more practice round before my holiday dinner I'm hosting.

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  • on June 24, 2012

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    I made this for a group of friends last night and this recipe was so so good. I studied French in Dijon where this dish was very popular and it tasted so similar to what I ate there. Highly recommend.

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  • on May 11, 2012

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    I played with this recipe but some secrets need to be kept. Needless to say my husband requests this for his birthday every year. Left overs are frozen and turn out great as long as you let it thaw completely in the fridge. DO NOT TRY TO DEFROST IN THE MICROWAVE!

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  • on May 03, 2012

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    Oh SO Good! The bacon made it! Such depth of flavor. Served over homemade egg noodles. Followed recipe exactly, with the exception of flouring the beef after salt and peppering and then adding the flour at the end to thicken. De-lish! Thank you, Ina!

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  • on March 31, 2012

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    This recipe was absolutely fantastic. I made this for my Academy Awards dinner last month and got "rave reviews" from my whole family.

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  • on March 21, 2012

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    tastes so good! My husband loved it! Cooked at 275 degrees for 2 hrs - meat consistency is just right. Will cook again.

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  • on March 05, 2012

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    I served this to friends for dinner last night, and everyone RAVED about the flavors and tenderness of the meat. The only thing I would like different would be a thicker sauce, although I have never made beef bourguignon before so maybe that is how it is supposed to be. Otherwise, it was perfect.

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  • on March 02, 2012

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    I currently made this recipe using venison. It came out wonderfully!! Instead of putting it in the oven though, I transferred it to the crock pot and let it cook on low until venison was falling apart. Try it>

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  • on February 25, 2012

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    I am awake at 1am after taking out this dish from the oven. Let it stew for 3 hours & am serving to friends tomorrow. LOVE Ina & her recipes. I'll let you know how things turned out tomorrow. (today
    Having 6 friends for dinner, keep you posted on how it tastes

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