Reviewed: Oct. 20, 2009

You have to love cooking to make this recipe but it gives back with an incredible meal. Of the many recipes I have made this one ranks at the top of the list.

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Bruce Stone

Cooking Level: Expert

Home Town: Warrensburg, New York, USA

Living In: South Glens Falls, New York, USA

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Reviewed: Mar. 21, 2009

I agree with suzichef! Glad she said it all. This is wonderful and exactly what it should be. Definitely worth making and better the next few days! I've served this over basmati rice mixed with wild rice. ( wild rice needs to be cooked separately then added to the basmati). I use 2 cups basmati to 1 cup wild. I also add butter to the basmati while it cooks. Delicious!

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Madelyn

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

This takes time, but is well worth it! I started the marinade on Monday and Cooked on Wednesday. My husband came home for lunch and was really upset that I made him wait until dinner time for this fantastic dish. I served it over buttered egg noodles with dinner rolls on the side. One tip I do have, whenever I marinade, I use ZipLock bags...fill it up, take the air out, and just flip it over on now and then. One less bowl to clean and getting the air out really increases the potential of any marinade!

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LadySly

Cooking Level: Expert

Home Town: Panama City, Florida, USA

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Reviewed: Feb. 14, 2009

Time consuming to make but well worth it! Excellent! anneshirl

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Anneshirl

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 31, 2009

I'm giving this 5 stars because my husband said it was "the best" beef bourguignon he's ever eaten. I served it with rice the first night and mashed potatoes the second and happened to have on hand the tail of a beef tenderloin so the meat was very, very tender and tasty. One note about the recipe, it was a bit confusing as to which ingredients and amounts were for the marinade, and which were for the remainder of the recipe; it made things a bit hectic in the final round of preparation. That being said I will definitely make this recipe again ...Thanks!

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Karen Dee

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Jan. 26, 2009

excellent and easy..........always turns out well!

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Sue

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Vankleek Hill, Ontario, Canada

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Reviewed: Jan. 13, 2009

The recipe was a little complicated, but it was worth every moment that I spent preparing it! This was my favorite dish as a little girl and it tasted just like moms and we all know that (most) mom is the best cook!

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LindaIosbaker

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Reviewed: Jan. 11, 2009

This is a great recipe for Beef Bourguignon. I have made it over three times and never had a problem. It does take time to make and shortcuts are not recommended. It is rich but this comfort food to the max. Some potatoes or noodles is good for it or a couple of loaves of good French bread.

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Howard9

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 11, 2008

This recipe didn't turn out as I had expected. It was good, but not "fantastic" as I was expecting especially given how long it took to prepare and cook. The meat was very tender and smelled great while it was cooking, but we weren't thrilled with the taste.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jul. 27, 2008

Absolutely fantastic. I had my family over and made this recipe, and served with garlic mashed potatoes (make sure to throw in sour cream to make them perfect) and steamed cauliflower. I marinated the beef for 3 days instead of the 2 specified in the recipe. I also doubled the recipe. Make sure to use a good wine! You can definitely taste the wine in the beef even after all the cooking. Lots of work to cook everything but absolutely worth it!

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banditoitaliano

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Reviewed: Jun. 15, 2008

I recently made this recipe & we all thoroughly enjoyed it. A couple of reviewers mentioned that they had to add liquid. I cooked mine with the cover on for the first 1.5 hours, then removed the cover for the remaining 1.5 hours & it was great!

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CBCook

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Reviewed: May 30, 2008

This is a great recipe. After I add the mushrooms and its just about finished I spoon single servings into a medium size ramekin (one per person ) and place flakey puff pastry over top and bake it for an additional 10-15 or until the pastry is golden. This is by far the best way to eat it, with a side of green salad. YUMMY! I have made this dish 5 times now. My boyfriend loves it and guests are always impressed. I always make about 10 servings and freeze the rest, then its a quick elegant dinner all you have to do is defrost it scoop it into a ramekin thaw more puff pastry shove it in the oven and serve it up. WONDERFUL!

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D-LITE

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

To the reviewer who asked where the brandy and bacon are - you should know that brandy and cognac are used interchangably in recipes and the bacon is clearly listed in the ingredients.

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Rhonda

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Reviewed: Mar. 7, 2008

The long marinade and addition of bacon is different that other recipies I have tried and sounds delicious. This I will make as soon as I can - can't wait for company to serve it.

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DUTCHCOOK

Cooking Level: Intermediate

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Mar. 7, 2008

where is the bacon and cognac in incredients.

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JTAMANDL

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Reviewed: Mar. 2, 2008

Thought this was delicious! Yes, it took a bit of work, but well worth it. Left out the additional onions, used 2 oz. precooked bacon and instead of baking it, I put it in the crockpot for 3 1/2hrs on Hi. Do give it a try.

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BREN43

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Reviewed: Feb. 16, 2008

Wonderful recipe. HOWEVER, prep time was a little off. I spend quite a bit of time on this recipe, and wasn't prepared to. But, it doesn't take anything away from the taste. Yuuuuuuuuuummmmmmyyyy!

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Tseen

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

This is one of the finer recipes on this site. It takes patience and dedication to prepare, but the results are simply outstanding. My dad grew up in France, and he used to make a version of this dish that was very good as well. I made this for him a month ago and he just loved it. I usually serve this with red potatoes (skins on) smashed with butter and fresh chopped parsley). Very good with the French bread rolls on this site.

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SouthernMamma

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 5, 2007

This recipe seems a little complicated at first glance, but believe me it is worth the time and effort. I love making this and have never had a bad word said by anyone I've cooked it for. Cheers for adding this!

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Floydmeddler

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Reviewed: Sep. 21, 2007

Despite some of the negative reviews of this recipe, I have nothing but good things to say. I made a few changes to the recipe, but thought it was specatcular. I had to make a bit of extra "gravy" (marinade) when I re-heated it after sitting for a couple of days in the fridge, but that was easy and it turned out marvelous. Some mentioned that you should use a "good" burgundy or Pino Grigio; I myself used the burgundy cooking wine I found at the grocery store. I substituted some sherry wine designed for cooking for the cognac, (both MUCH cheaper than the liquor store!) and I found the recipe one of the best I've had. Summary: marinade for 3 days, and rely on your local grocery store to provide the cooking wine(s) for you!! It is absolutely superb over homemade garlic mashed potatoes! I would serve it to God.

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LizardLover2009

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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