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Average Rating:
Total Reviews: 25
Showing 21-25 of 25
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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.
By pulmqueen
on October 23, 2011
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This is a fabulous recipe, like being in a restaurant somewhere in the countryside of France. The best Boeuf Bourguignon that I have ever made! But it takes the entire day to get this from the frig to the table. It is not to be rushed.
By Limonade Rose
on September 11, 2011
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I wish I could give it 100 million stars. This was the best meal I have EVER eaten.
I used turning leaf cabernet sauvignon which was perfect for this.
I doubled the amount of carrots and put the extra ones aside after you cook them in the pan (they did not go in the pot with the wine and everything else. When I was done cooking the boeuf bourgignon, I did remove the carrots that had been cooking -they are now ugly and wilted-, and added the batch that I had put aside -those have a beautiful bright orange-.
The meat is so tender. The meal is so flavorful! I don't have enough words. Just perfect!
By xpert-traveller
on June 12, 2011
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Very nice recipe that really pulls the essence of traditional flavors without being too complex. Laura is my favorite TV chef.
By dmspencer
Cypress, TX
on May 18, 2011
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This was really yummy. Replaced the mushrooms with carrots. Thanks Laura! This made me feel capable of french cooking. I used an inexpensive wine from Napa Valley...what a home run!