Beef Bourguignon

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Amazing! Some changes: I deeply caramelized the onions separately, and then added them in before the stew goes in the oven. I omitted the pearl onions since my husband isn't keen on onions. Thanks to the other reviewers who recommended doubling the carrots (carrots & parsnips would have also been good and increasing the cooking time in the oven to 2.5 hours. I also splurged and bought unsalted butter from France for this recipe. I really think it made a big difference, not to mention being delicious on the hot crusty French bread I served on the side (drool. The only other side was a simple side salad with a homemade balsamic vinaigrette, and a good bottle of Bordeaux (yeah, I know, but I didn't have a Burgundy on hand. Hubby said it was the best thing I'd ever made him--he's still singing my praises : D

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I typically have trouble cooking meats and most main dishes, but this was one of the best things I have ever made. Very easy, yet because everything is from scratch, you feel very accomplished. I used brandy instead of cognac and it was fine. I thankfully had long-stem matches so lighting it was quite safe. The only change I would make is to either use less of the pearl onions or saute them before adding to the dish, as they remained a bit too raw in contrast to the rest of the ingredients which melded together perfectly. I also left it in the oven for 2.5 hours since many reviewers suggested more time to tenderize the meat. I did not eat it until the next night and skimmed off the orange fatty layer that had developed on the top of the stew before reheating. Instead of rubbing the garlic clove on the bread, I made a garlic paste, added it to butter, melted that, and brushed on the bread before toasting. Thank you, Ina!

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SO INCREDIBLY GOOD! The only change I made to the recipe was to cook the bacon for eight minutes instead of ten. Any longer on my gas cooktop and they would have burned. Also, it really tastes much better after it sits for a while. Either make it the night before or early morning if you are having this for dinner. It was a HUGE hit with the Ya Ya's! Fun to make too!

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A bike accident years ago took away my sense of smell so the results from my kitchen are erratic at best. Most of my friends said I had questionable taste to begin with but I continue to try.I followed your instructions and only fudged by putting in the extra carrots a lot of people suggested and adding a little soy sauce, my version of salt. I can't believe how little of this dish is left after one sitting. Thankfully this was one of those nights that my taste buds were alive and well. By the way the best recommendation from one of your viewers was to serve the same wine with the meal. Excellent, thank you.

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I made this on 1/15/2012 and both my wife and I thought it was delicious. She's not much for mushrooms, so I replaced them with parsnips, which I added at the same time as the carrots and liked. Calling for a bag of frozen whole pearl onions instead of having to peel that many of them, was BRILLIANT and the timing called for in the recipe was perfect. My compliments to Ina Garten.

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This is a delicious recipe. I made some slight changes. I used good brandy instead of the Cognac for cost savings. Pinot Noir is delicious in it, and drink some with it! I cannot find applewood smoked bacon, so use regular thick slicked smoked bacon. I used my own beef broth which is low/no sodium, and used KOSHER salt, as indicated. Otherwise I think it would be too salty. It was perfectly seasoned. I used fresh thyme, but used dried parsley in the last 5 minutes of cooking. Also, after reading the reviews, I put it in the oven at 325 for 1 hour 20 min. With the finishing time on top of the stove it was perfect. It was my husbands birthday dinner, and we get leftovers tomorrow! He loved it, as did my son and I! Thanks Ina!

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Freaking fantastic! Loved, loved, loved it! Next time I am adding more carrots and mushrooms. I served mine over both mashed potatoes and the time over rice. Either one makes it delicious!

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Despite the possibly intimidation of "French" in it's name and association with Julia Child, this is a very tasty and easily made recipe any cook can make who is proficient in slicing vegetables. I've never used the Cognac but the wine is essential. Buy two bottles, one to use for the recipe and a glass to "taste" as you're cooking, and a second bottle to serve with dinner. Bon Appetite!

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Wonderful!

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Wow. So good! Cut this in half, skipped the cognac and subbed an extra onion for the pearl onions. Meat was still a bit tough after 1.5 hours - as others say, cook it longer if you have time. I will definitely make this again the next time friends come over.