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Average Rating:
Total Reviews: 24
Showing 11-20 of 24
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By Mom Mom's Apron
Chester County, PA
on February 14, 2012
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I don't know if I'll ever make Julia's Boeuf Bourguignon again now! I had serious doubts that something so relatively easy could produce the same level of satisfaction, but Laura did not disappoint. My family loved it.
By CheriB97
on January 02, 2012
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Very rewarding! I wanted to use my Christmas gift(a Le Creuset by taking on the famously difficult recipe of Beef Bourguignon.
This was very straight forward and easy to make. I received the wonderful praise of "This is really good"! Will cook again for guest.
Thank you Laura!
By jimbo38
Montreal
on January 02, 2012
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I have made this 4 or 5 times & it is always a success .
By foodloversmv
Mill Valley, CA
on December 21, 2011
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I followed the recipe exactly. I cooked the meat the night before and then removed the fat before finishing off. Everyone loved the dish.
By Hughannah2
Cle Elum, Washi...
on November 26, 2011
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I recorded the episode and followed chefs directions exactly. Wow! The first time I ever liked Beef Bourguignon, same with my husband.
The only thing missing is "HD" for all programming on the cooking channel.
By fughawzi
California
on November 25, 2011
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Delicious! I subbed out chickpea flour for the all purpose since I'm a celiac and it worked perfectly. Will definitely make again.
By sahlen
Madison, MS
on November 22, 2011
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Finally a beef stew that I feel satisfied with. Tried more then 20 different ways but this is it for me. Thank you!
By Punctatum
Central Wisconsin
on November 12, 2011
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Amazing! I've tried several recipes for Beef Bourguignon and this is by far the best. Is is incredibly rich and comforting. Love it! This will definately become a staple for the winter arsenal.
By Cyclingchef
Los Angeles, CA
on November 11, 2011
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A classic recipe so easy to make and makes everyone happy!
By David P.
Pensacola, FL
on November 05, 2011
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Marvelous! Used to make a Cook's Illustrated recipe, but this eclipses that recipe easily. I recommend no substitutions to get an authentic dish. I used a simple French red table wine. I disagree that it takes a day, but it does take a few hours between letting the meat come to room temp and the 2+ hours cooking. Don't rush it.