Reviewed: Jul. 1, 2005

Okay, I spent about 4.5 hours prepping and making this dish, not to mention almost a whole bottle of good wine.....Very bland... A HUGE PAIN TO MAKE! Followed recipe to the "T" and can't understand what the other reviewers are comparing this dish to!

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Southern GurL

Cooking Level: Expert

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Reviewed: May 22, 2005

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.

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Lisa Nichols

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Reviewed: Apr. 28, 2005

Yum! I followed it exactly except for the bacon and flour steps. The meat came out extremely tender and the flavour was very good over some rice.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 19, 2005

Five Star Fantastic. Long time to prepare but worth every minute.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

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Reviewed: Feb. 17, 2005

My husband loved it. I did not use Burgundy wine, bacon, or the brandy. I used blush wine instead. I did double the sauce..

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BELINDA

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Reviewed: Jan. 31, 2005

The best meal I have ever cooked. It takes a deal of preparation but worth it.

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DJMSWIFT

Home Town: Morpeth, Northumberland, England, U.K.

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Reviewed: Jan. 25, 2005

One of the best recipes I've ever tried! The taste certainly lived up to the *incredible* aroma. IS a bit time-consuming, but will take other reviewers' advice and merely double batches for freezing. Thanks!

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DENISEMB

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Reviewed: Jan. 2, 2005

So much time and preparation. There has got to be an easier way to prepare this dish. In the end, I was not that impressed. My husband liked it better especially after the second day. I froze all the leftovers but I doubt I will ever make this from scratch again. Too time consuming to yield such so-so results.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 24, 2004

I made this for Christmas in 2003. It was fantastic and my family loved it. I did a French theme that year, so this went perfectly. It's not a fancy dish, but the wonderful flavor more than make up for that. This is a recipe I'll add to my permanent recipe box.

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TRACEYRED

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Reviewed: Nov. 9, 2004

Really good-served it over mashed potatoes. Made the house smell incredible.

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RHONDASHANE

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Reviewed: Oct. 26, 2004

Awesome!!!!!!!!!!

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DUNPHYB2000

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Reviewed: Oct. 23, 2004

Absolutely wonderful and the aroma!!!!!! Out of this world.

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angel

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Reviewed: Jun. 30, 2004

This recipe is fantastic! It's definitely a terrific one to prepare for a cold day. Definitely serve this with either a loaf of french bread or mashed potatos. The amount of preparation/marination time was a little discouraging, but well worth it!

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SYLVAN7791

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Reviewed: May 8, 2004

This recipe is FANTASTIC. Great for a crowd. However, it takes a long time to make, so I usually double the recipe and freeze a large portion of it. If you do this, learn from my mistakes: 1) don't double the onions! the four already in the recipe is plenty. But double everything else. 2) Use two big, deep frying pans to fry the meat in two batches, and then make the bacon and broth in one pan (steps 4 and 6) and saute the vegetables in the other pan (step 5). This is a big timesaver! We have fed up to 12 large, hungry adults by doubling this dish. It is very, very good!

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NURSPAM

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Reviewed: Apr. 9, 2004

This was well worth the time and effort. I only marinated the meat for 24 hours but it was still very flavourful. I didn't bother with cooking the mushrooms, just threw them in the baking dish as what's the point of adding the extra fat and another pot to wash up! Also added some thyme and garlic powder for extra flavour.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 22, 2004

Planning a progressive dinner. This will be perfect. Someone suggested there were too many pans? I'm not sure if they kept cleaning up the same pan but I used the same one over and over and even put it in the oven. Very good. Guest worth for sure.

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DEG1

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Reviewed: Nov. 18, 2003

Awesome! Fabulous! Worth the effort....PS it makes your house smell WONDERFUL!

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BOOBOOANDBEAN

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Reviewed: Oct. 29, 2003

Sensational everytime. Worth the time and effort. My husband loves this one. I make it a couple of times a month now. Perfect with either mash potato or salad and french bread.

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EMMASUTHERLAND

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2003

Best Beef Bourguignon ever. So tasteful!!!

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SRACINE

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Reviewed: Feb. 6, 2003

The gang said this was great. I don't eat red meat (nothing political) but I always taste and the sauce was yummy. Changes I made: Eliminated the tomato paste and the brandy. Added frozen pearl onions and a little gravy master and prepared a bouquet garni consisting of a bay leaf, thyme and peppercorns which I placed in cheesecloth and cooked in the stew. Also threw in my usual garlic and onion powders. Once done I topped each soup plate with a dollop of mashed potatos. The family raved Judy and I thank you for this recipe!

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