Comments on: beef bourguignon

By: rita

rita — Sat, 18 Apr 2009 18:10:49 +0000

hi! love your blog. i made this particular dish for hubby, one evening, and he loved it!!! he wants me to make it in the near future, again. thanks so much! have a fantastic weekend!

By: rebekka

rebekka — Tue, 24 Mar 2009 17:08:30 +0000

MMMM! One of the best things,ever.

By: Ulla

Ulla — Mon, 23 Mar 2009 20:47:16 +0000

That looks fantastic!

By: maris

maris — Fri, 20 Mar 2009 14:32:56 +0000

This sounds really great, I love the looks of the pasta you served it with!

By: Sophie

Sophie — Fri, 20 Mar 2009 01:58:09 +0000

MMMMMM…this looks so yummie!!! Great stuff!!!

By: radish

radish — Wed, 18 Mar 2009 17:44:10 +0000

Maggie – I’m so with you!
Christina – slow cooked meat is just lovely always – anything that just falls off the bone or melts in your mouth is a lovely comforting thing.
KT – that’s a great idea about frozen pearl onions, I totally forgot to write that I couldn’t find them at my local supermarkets – odd, right?
Anticiplate – yep, that’s jsut the kind of girl I am, serve myself first, use the rest on the recipe :)
Carrie – I LOVE the idea of celery – I’ll have to try it next time. And tomatoes.. My friend’s mom never used tomatoes in hers maybe bc it was dead of winter and she didn’t buy canned tomatoes or fresh ones then? Btw, it was so lovely to meet you and thank you for the most amazing tasting!

By: Carrie Oliver

Carrie Oliver — Wed, 18 Mar 2009 17:24:42 +0000

Olga, this looks delicious and with a minor tweak, about the same as the recipe my mom passed along to me. Though actually, she didn’t send a recipe, just an ingredient list ;-) The key difference is she uses a few celery sticks and – importantly – chopped celery leaves. I don’t know why but I add tomatoes, too. I think it would be fun to do a side by side with yours!

By: Anticiplate

Anticiplate — Wed, 18 Mar 2009 17:20:53 +0000

My favorite comment is that you used 3/4 of the bottle for cooking and the other 1/4 for drinking. That is the best way to cook! :)

By: EB

EB — Wed, 18 Mar 2009 06:19:13 +0000

It looks so rich and decadent!

By: KT

KT — Wed, 18 Mar 2009 04:12:10 +0000

What gorgeous pictures! I have started making my boyfriend’s mom’s recipe for beef bourguignon, quite similar to this one. I have found frozen pearl onions at whole foods that take all the fuss out of prepping them – just thaw and add to the dish (sometimes I drizzle with olive oil and roast on a cookie sheet first for about 15 minutes to get them crispy). If you miss the pearl onions you might try to find these frozen ones, they’re quite easy…