Beef Bourguignon

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I was leery of lighting the cognac, especially after seeing Tyler dance back away from the flames. But the flavor was outstanding of this meal. My husband took a picture of it to put on facebook to show off to his family.

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I haven't tried this recipe yet but I usually like every recipe from Tyler Florence that I have tried. I wouldn't worry about the Cognac. I would not subsitute Sherry for the Cognac. It will completley change the flavor. I looked at Julia Child's recipe for Beef Bourguignon and it is very similar to this recipe and she does not use Cognac.

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Sory I don't really have a rating yet....but I'm home from shopping and ready to make this, and I just realized we're out of cognac. Can I substitute with Sherry do you think? Just leave it out? Or is it worth the trip to get more?

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Can't really give a rating; I haven't made this dish yet from Tyler's recipe. Have made it before from other recipes and haven't used cognac, which I will do. His is pretty similiar to ones I am familiar with which I have always enjoyed so I gave it the good rating (can't post without a rating. However, I am glad I surfed the comments as I too watched the show (it looked so good thus my craving for it and am now aware of the liquid problem. Besides using frozen onions, which he didn't thaw in advance, he used a box of beef stock. That's 32 oz. or 1 qt. which is 4 cups. I plan to use all the wine/cognac and start with 3 cups of broth and add more if needed during the cooking. As other posts suggest, he did keep the lid off the pot for the entire show and that would definitely affect the resulting sauce thickness; I'm trying it lid off. I've not done that before as slow braised dishes I have cooked such as other variations on this, lamb shank, etc. always called for a lid and finished, covered in the oven. Otherwise, most everyone seemed to like this so I'm giving it a try this weekend.

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SOOO Good! We saw this recipe on Saturday and made it for a Superbowl Sunday party. It beat the heck out of the chicken wings and salsa and chips everyone else brought. This is a very very tasty and easy recipe. It is a total keeper. I love you Tyler!!!!! If I weren't married, and you weren't married.....

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This if for KT. Where do you get off rating a recipe that you haven't even tried? I don't think anybody really cares what your personal feelings about Tyler Florence are. Can't they find someone that can relate to the public??? What does that mean? I think you are ignorant and rude and need to get a life. Maybe you should go take some cooking lessons so that you too can cook an experienced chefs recipes
For everyone else, this recipe is fantastic, like most of his stuff. The sauce is rich and tasty but dont add 5 cups..I thought that seemed like too much so I added just two and it thickened up fine. Dont skimp on the wine or cognac as this is what makes the dish. I would definately make this again, and again!

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Why can't Food network write the recipe like we see on TV? He did not cover the pot while it was cooking. That could be why people said they had too much sauce. I watched the show and read the recipe at the sane time. You do this alot and its bad for people that didin't watch the show!
He also used frozen onions.
Please stop doing this!
I have not tried this but gave it a 4 star because it has great ingredients and cooked the way he did it should be good.

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I always enjoy making Tyler's recipes. This one did not disapoint. Love the taste and my husband has told me: this is his new favorite meal. I made it just like he show with all the ingreditents, I even invested in a $20.00 bottle of French Burgundy and good quality Congnac. I served it over the buttered noodles with the bacon bits and pasley. I added a touch of finelly grated Percorino/Asiago blend on top.
I did not give it the five stars because as the others had an issue with the consistency of the sauce. I had to make a roux to thicken the sauce at the end.

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The ingredients for this recipe which I pulled from Food Network listed 5 CUPS of beef broth. The same recipe from Tyler Florence's web site listed 1 CAN, which is a little less than two cups. Very disappointed since my husband and I put in a lot of time (and money preparing this recipe. We took out half the liquid and froze it for another time since the flavor is outrageously good.

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The taste of this dish is very good but there was too much liquid which did not get thick so I had to thicken it prior to serving. I wonder if cooking it in the oven with the lid off would work better. I spent all afternoon cooking this and am a bit disappointed.