Beef Bourguignon

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I had to cook this much longer than stated time in order for the meat to get tender, I was pretty frantic when the guests were arriving. Overall taste was pretty good. Maybe it was the cut of meat I had. Would make again but budget the cooking time.

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Excellent recipe. Was perfect with angus stew meat form round steak. Followed exactly came out perfect. It has to stew for a while, also covered first hour and uncoverded to thicken the sauce. Enjoyed greatly by my husband and a friend for Valentines dinner. Perfect dish to gather and cook together sipping on Pinot Noir. Served with buttered whole wheat noodles. Serves 6. Delish!

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I got a good chuck roast from my local butcher....some brandy and luckily I already had the wine. I did one thing totally different than Tyler did....I added a little more flour and I made a good dark roux before adding the liquid... and I also added salt and pepper to the roux...as I read that a lot of people thought the dish was bland. I didn't make the roux as dark as when I make gumbo...but pretty close. The dark roux adds a lot of flavor to this dish you won't get otherwise. I got fresh pearl onions and they were excellent in the dish...but I also added some carrots to the dish...for a little deeper flavor....and I used more garlic and thyme than Tyler did. I took everyone's advice and used only about half the liquid...and I left the lid off the entire cooking time. It came out really well this way...but it's kind of pricey to fix more than every once and a while...the brandy and the wine really make this more of a dish I'll make on special occasions.

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I love Tyler and he rarely misses. This one, however, was blah. Not even interesting enough to make again. Sorry, but there you have it. Way too soupy and the pearl onions have got to go.

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I found this recipe o be good, however I thought there was TOO MUCH LIQUID. It never quite thickened the way it should have. Next time I will cut the amount of liquid. Maybe 2 cups of wine instead of bottle. 2cups os beef broth instead of 5 too much. Overall flavor was good.

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this is soo good, lol..i laugh at myself because when i added the alcohol, i didnt have cognac, and added vodka and almost blew up my kitchen, i mistaking thought one alcohol was the same as another...i have learned alot since then, i dont like the tast of wine so instead i used fruit juice, and if cooked without a lid comes out very good

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I was really pleased with the results of this recipe, taking advice from others. I got yellow pearl onions, which left the blanching water a nice amber color....i left a few in the water and simmered for a while then used the liquid to dilute the ultra concentrated meat stock i got---ended up with a little over 3 cups of stock with a DEEP flavor...I splurged and got a 3 lb Angus chuck roast, and added 3 big bone-in short ribs. I would suggest taking a little extra time for the next couple steps--let the flour brown, then let the brandy reduce, add the broth and simmer for several minutes, then add the meat back and pour in the wine just to cover...not quite a full bottle. Other than that and some butter to aid the mushroom browning (a MUST in my book, I followed the recipe pretty faithfully, though I did not need the sugar, as the extra oomph from the stock and bones took care of the acid, I think. Next time, I think I will add some carrots.

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Absolutely fabulous! Easy to make and I get to play with fire! I used brandy instead of cognac; why spend the money? Can't eat mushrooms, so I left them out. There is a great deal of liquid and it is so good we drank it as a soup. I make this about once a month, 6 or 7 times now. We love it!

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Great dinner!! Everyone thought I was a gourmet chef and not just someone that can follow directions! I used 2 cups of beef instead of 5 and used brandy instead of cognac. The flame was excessive, like 4 feet tall, be careful if you ignite it. It was especially nice to use fresh herbs from my garden. Also used a decent brand of Burgundy wine. Totally making this again!

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Very disappointed in this recipe, however I was able to salvage and turn into a good tasting stew.
Cooked it according to the recipe directions, using Hennessy for the Cognac. Meat was very tough and had to cook for additional 2 hours to get proper tenderness. In addition a very bland tasting recipe. Had to add quite a bit of spices to enhance the flavor. Would be much easier to use a slow cooker to make a similar stew.