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

I just wanted to let everyone know... I work for a wine company and Cognac is the same thing as brandy... so if cognac is to expensive for you then you can just buy your local brandy. also, I read the review from the person that did not use the brandy who said the meat was too tough. he was exactly right, but it was his fault. brandy had chemicals in it that breaks down the protein in meat, so if you dont use the brandy (cognac and just the wine, then there is nothing in the recipie that is going to break the meat down and make it tender. also, I found that the liquid amount is ok if you never cover the pot and let it cook with the top off the whole time. then all of the juice evaporates and you get to keep the flavor. however, in the end, I still had to add more spices because the flavor was a little weak. but I have never lived in France so maybe this is the way they would have served it!! i know that my american taste buds wanted more 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

Its good when the liquid is all cut in half. There is a little more than 8 cups of total liquid in the dish. As for the meat, Barbara, you shouldn't have gotten a "good cut of beef" the dish is made to be used with cheaper cuts that is why it is cooked for so long.

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

We made this last night and it turned out pretty good with a few adjustments. 5 cups of broth and 1 bottle of wine is entirely too much liquid. If you watch the video he only puts in a carton of the beef broth. We used about 3/4 of the bottle of wine and more like 3.5 cups of broth. You only need enough liquid to cover the meat. We made Julia Child's French Onion Soup the night before so whatever was left of that we counted for the beef broth ! Great way to add more flavor! Since there was cognac in the soup we only added about a 1/2 cup more to this dish. Also, we changed the cooking time from an hour in the beginning to two hours, and then after adding in the mushrooms/onions, we cooked it for another 45 mins with the lid off. Turned out really well!

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 slow cooked the beef on the stove top as directed, but it was so tough that I then had to tip the entire lot into a casserole dish & slow cook it again in the oven for 2 hours to make it edible. The chuck remains pretty fatty/stringy & wasn't very enjoyable. I didn't put the cognac either, just the red wine. I won't make this recipe again, I've had way nicer ones in restaurants, so this was disappointing.

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 a really good quick version of beef bourguignon. Way easier than Julia Child, but not as tasty. The recipe calls for 5 cups of beef stock, but that along with the bottle of wine is way too much liquid. I used 3 cups of stock and simmered it without a lid on the pot for 3 1/2 hours. If you watch the episode in which this dish was prepared it looks like Tyler cooked it without a lid on the pot. I did have to thicken it with a corn starch slurry at the end. The flavor is good, but not overpoweringly rich. I used frozen baby onions and armagnac as the only departures from the recipe. The flavor improves over the next couple of days, so you could actually prepare this ahead of time, refrigerate and slowly reheat for a dinner party entree. I would definitely serve this for a dinner party.

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

The amount it costs to make this dish is not worth the end result. I have made this same dish w/ half the meet and no cognac just one bottle of wine and it was amazing. This on the other hand cost more and a major disappointment for me. Really had wanted to like 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

Just bought all the ingredients to make this tomorrow....yikes! No matter how good it is I think it would be cheaper to order this one out. Over $25 just for the wine and the cognac. Bought a good cut of beef which was $15 so we are talking $45 dollars so far and that's not counting the beef stock, mushrooms, onions, parsley and noodles. This recipe is very pricey....not something I'd cook often, so it better be good! LOL

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 wanted to like this so much but it turned out thin and bland. I was surprised.

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 did not like the taste of this at all.

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 made 1/2 the recipe and used frozen, pearl onion but otherwise followed the directions and ingredients per the recipe. It was great. The sauce/gravy was rich and thick with great flavor -- meet tender and great with parsley butter noodles. Thanks Tyler