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Joined Date: Feb 12, 2009
Reviewed Beef Bourguignon
"Reviewers here are right. Cook longer (I went almost 3 hrs and it tasted 10 times better than when I tasted it at 1.5 hrs), use less salt (season some as you cook various stages and season at the end to taste if its not enough), use full bodied red wine and don't skip on the cognac step. I forgot frozen onions and used half cognac half brandy and it was still good. Served over egg noodles with a side of crusty bread. Will make again for sure."