Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 10

Help with Beef Bourguignon!

Barb S | Jan 3, 201212:44 PM

I am using Ina Garten's recipe, which I've made with success many time in the past. However, I started it last night, and ran short on time, so I cooked the bacon, beef cubes, wine, cognac, veggies, etc. and put it in the oven at 250 degrees for an hour. It usually take 2.5 hours to get to that wonderfully tender stage.

This morning I put it back in the oven to cook for another 1.5 hours. It's now been cooking for almost 3 hours, and the beef still is not tender. What can I do? Did shorting the cooking time last night and putting in the refrigerator cause the beef to toughen? Should I keep cooking it in the hopes that it will eventually cook through?

My guests are arriving in 4 hours, so if this is going to be a disaster, I need to come up with Plan B.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions