This was, hands down, the single best dish to ever come out of my kitchen. I've tried a few other beef bourguignon recipes, but none of them were as good as this one was. The only changes I made were to omit the brandy and carrots (didn't have them) and use 2 large Vidalia onions instead of four medium onions. In addition, I didn't find this recipe until yesterday, so the marinading time was only about 24 hours. Next time, I'm going to let it sit for the full two days, for sure. The beef was perfectly tender and the gravy had a fantastically rich and complex flavor and perfect thickness. I served this with Yukon Gold mashed potatoes and a salad. This recipe is worth every moment of time it takes! Can't wait to make it again.

Reviewed On: May 22, 2005

Absolutely heavenly! The only revisions I made to this recipe was to double it and bake it in a 9 x 13 pan (greased and floured, definitely!), and I added about a tsp of oil to the chocolate (which was half semi-sweet and half milk) when I melted it. Everything turned out perfect. The caramel was firm and chewy, and the chocolate was just firm enough to make a solid shell. This may become my new specialty!

Reviewed On: Mar. 10, 2004

This is the first bread I've ever made. It was easy, and turned out great! Per recommendations here, I doubled the herbs, but that turned out a little too strong. I might do 1.5 times as much next time.

Reviewed On: Jan. 22, 2004