This recipe is simple and tastes awesome. Definate 5 star rating!!

I made this dish for the first time when my husband family from London was in town. It is a great meal to make for a group of guests or dinner party as it smells up the house with a delicious aroma and also serves plenty. Saves well for left overs. If you have extra try heating up the next day for lunch and adding a little beef stock and cream to make a nice soup with some french breads. I just dished it out in to a deep dish plate with no rice and then served a spinach salad with a raspberry dressing. Excellent with wine and chocolate truffles for dessert. Thank you!

This was really good. I had to take a picture, because the picture that was on the recipe didn't look anything like my results. I used fresh mushrooms and frozen pearl onions, but not as much onion as called for; I just eyeballed the amount. I did everything else the way the recipe instructed.

Fabulous. I served it with buttered egg noodles and I poured some more wine over at the end. I agree that you should use a good wine.

Really good but next time I think I'll put 1 cup of red wine & 1 cup of port. I don't think the recipe was clear on the "can of onions" so I just used french fried onions from the can. It turned out looking terrible, I wouldn't serve it to guests, but the flavor was great. Served it over rice with a nice salad and french bread and it was well received by my picky husband.

We used this recipe during our study of French cuisine, thankfully we saw the photo or I would of thought I had overcooked it! The end result was wonderful, thank you!

This was excellent. I used fresh onions and mushrooms, not canned, and it worked very well. I made it Christmas Day and everyone loved it. I wouldn't change anything else the flavor was fantastic. Thank you for the recipe, I plan to make it often.

Very good recipe. I halved the recipe, and therefore shortened the baking time by half an hour. If I ever half it again (which I won't, because it's a great recipe and I would want to make a big portion), I would decrease it by a further half an hour, just so it would stay moist. It tasted very good and homey, and I would definitely make this again and again. Unlike another user, I didn't find this time consuming cooking-wise, it was pretty simple. I made it for dinner with my boyfriend, and when he came back for seconds, the portion was bigger than the first one! We also drank the wine I used for the cooking. I highly recommend this, and thank you for sharing!

One word...YUMMY! I browned the meat & threw the whole thing into a crock pot. The house smelled great for hours & the meat was SO tender! My family loved it and asked for more. The leftovers never made it past lunch the next day! I will make this a lot!

I cooked it in my crock pot. I was not overly impressed with this dish. I may keep it in the line up as a crockpot dish. Because it is one that I can prepare ahead, freeze and use when my schedule get hectic.

This recipe is tasty. However, I wasn't over the moon for it. It could just be personal taste and the amount of time the recipe takes.

My finished product was really wonderful, but I'm only rating this recipe 4 stars because I think the changes are what made it exceptional! 1 cup cab and 1 cup beef broth, then I deglazed the pan with 1/4 cup cognac before putting the entire thing in my cast iron French Oven for 3 hours at 300* I sauteed fresh sliced mushrooms in butter and garlic before adding them to the dish the last 30 minutes of cook time, and served over egg noodles. Amazing!

Because of a busy schedule I cooked this in my slow cooker and it turned out very tender and tasty. I dredged the meat in flour and browned it in the a.m., put meat in the slow cooker with all ingredients except for the canned onions and then added 2 beef boullion for more flavor. I added the canned onion 1 hour before serving. I cooked on low for a total of 7 hours and it turned out well. The only thing I would do different next time is that I would add a little cornstarch as a thickener, we prefer a stew like consistency. Served over buttered egg noodles with Merlot, very good.

i made this for friends last night,it was a hit!i used 1 1/2 cups red wine and 1/2 cup beef stock.i used fresh mushrooms and fresh onions which were all added at the beginning. a lovely dish thankyou.

Great dish. Didn't even have all the ingredients and it still turned out wonderful. Used a Cab-Sav wine and was even great as left-overs. Served over potatoes. Will definately make again.

The meat was amazingly tender and flavorful. I sauted fresh mushrooms with the onions and carrots. Didn't have the canned onions, so just left them out. I used 1 cup red wine, 1 can beef broth and cooked for 3 1/2 hours. This dish was one of the best I've made. My husband was very impressed!

I like this recipe the best out of all the beef bourguignon's listed on this site, I repeatedly make this recipe and wouldn't add or delete anything to make it better, perfect the way it is .

I have cooked this 5 or 6 times now and each time everyone compliments me!! So thank you Teri. I followed the advice in reviews and used half measure of wine and used additional beef stock to compensate. Changed canned mushrooms for fresh mushrooms and left out canned onions. Great, easy recipe.

We really liked this meal. I served it over rice but think next time I will s