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 Post subject: Americas Test Kitchen Beef Bourguignon
PostPosted: Mon May 04, 2015 9:27 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1417
I watched the episode that featured this recipe last night and I have to say I think it might be worth trying sometime. The item that I don't think I will try is the Braised Red Potatoes that takes like 40 minutes to make. Did anybody else see this episode?


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 Post subject: Re: Americas Test Kitchen Beef Bourguignon
PostPosted: Mon May 04, 2015 10:04 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 655
Location: W. Montana
While I don't remember ever using the ATK recipe for this, I have used Ina's recipe here: http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html
It was absolutely wonderful, one of the best meals I've ever done.
And I do think her recipes as a whole are on par with CI.


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 Post subject: Re: Americas Test Kitchen Beef Bourguignon
PostPosted: Mon May 04, 2015 11:12 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
I've made CI's and Ina's and Ina's so much better imho. It is fantastic. I've found that to be true when I've compared recipes head to head, lemon bars, brownies, cakes, dressings, roasted chicken, tomato soup, rugelah. I spaced on another biggie as I wrote this.

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 Post subject: Re: Americas Test Kitchen Beef Bourguignon
PostPosted: Mon May 04, 2015 1:37 pm 
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
If you're in that kind of mood, would strongly recommend CI's Daube Provencal, which is in my top 5 best CI recipes of all time. If you need the recipe, let me know.

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 Post subject: Re: Americas Test Kitchen Beef Bourguignon
PostPosted: Tue May 05, 2015 5:19 am 
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Joined: Fri Jan 16, 2009 7:50 pm
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Yeah, the Daube Proven├žal is terrific. The Braised Potatoes are great, too. I like to make them when the oven will be full of other things. They take awhile, but it's mostly hands-off and the texture is really good.


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 Post subject: Re: Americas Test Kitchen Beef Bourguignon
PostPosted: Tue May 05, 2015 7:34 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1073
I've done the braised spuds-it's mostly set it and forget it, so it's really easy to finish everything else while they cook.mabd they were great.


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