Reviewed: Nov. 9, 2009

This was delicious and easy to prepare! However, my sometimes picky kids wouldn't eat it. Oh well, more for us! I will definitely be making this again.

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Panda

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 8, 2009

I made this last Sunday, it was a gloomy day , perfect for having the house smell so good while it cooked. The beef was tender and was even good as leftovers. I used 1 cup wine and 1 cup beef broth, served over noodles, perfect!. I plan to make it again today, definitely a keeper. Thanks !

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Lisa Ann

Cooking Level: Expert

Home Town: Willoughby, Ohio, USA

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Reviewed: Nov. 6, 2009

This was delicious! I really enjoyed the process and the smell while it was cooking was amazing! Thanks so much for the recipe, will definitely be making again.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

This was good, but a little too oily for my taste so next time I will be sure to cut down the butter. I will also cut down the flour a little. One note that changed the outcome drastically, I'm under 21 and had to substitute beef broth for the wine which is a shame since I feel like that's what it was missing. I'll have to make it again when I'm legal!

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Chels

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: Oct. 27, 2009

I will use something other than canned onions next time. The carrots were totally picked out the next day. Apparently, someone needed a mid-night snack.

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Cat

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Reviewed: Oct. 27, 2009

We thought this was just ok. The canned onions were not very good.

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wineandwhine

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Victoria, Texas, USA

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Reviewed: Oct. 26, 2009

Absolutely wonderful! I used 2 Tbsp. butter and 2 Tbsp. olive oil. I deglazed the pan with a little wine before adding the veggies. This way the veggies had a little liquid to cook in too. I doubled the mushrooms and did add the can (in my case, jar) of onions. We didn't care for the jar of onions, so will probably leave those out next time. And there will be a next time!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 25, 2009

Very good. I served it over egg noodles.

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ShareBear

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

This recipe smelled great while cooking and turned out beautiful. I used the two cups of red wine (a cheap pinot I had on hand) and I didn't think the sauce was overpowering at all, just delicious. I only gave it four stars, though, because my husband wasn't too impressed - he thought it tasted just a lot like normal pot roast. I used fresh mushrooms and pearl onions. Served over mashed potatoed and with pulled bread to dip in the sauce. Yum! Thanks for this recipe - I'm sure I will make it again!

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GLORIA

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Reviewed: Oct. 19, 2009

I was not into the canned veggies. I think the sauce was OK.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 15, 2009

Rarely give so-so reviews, but this time it is not more then 3 stars. The only thing I changed - was emitting the canned onions. The rest - followed the recipe to a T. The house smelled absolutely wonderful all the time during cooking. My husband and I were anticipating a great dinner. Turned out - not really.Canned mushrooms tasted pretty bad - sour (definitely use fresh ones if you this recipe). The meat was on the dry side. Very dissapointed...

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YuliaG

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Oct. 14, 2009

I made this tonight and got only so so reviews from my family. The one thing that they ALL complained about was the pearl onions! I followed the recipe very closely, only using fresh sauteed mushrooms in place of the canned ones, and cutting the red wine down to 1 cup with 1 cup of beef stock as suggested by another reviewer. My husband rated this only 2.5 stars, but I thought it was really good, so I am giving it 4. Perhaps next time I will used chopped onions in place of the whole pearl onions. This did make my house smell wonderful while it was in the oven! I will make this again, adjusting the ingredients to my family's liking.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Oct. 11, 2009

Delicious meal! If you use fresh mushrooms and onions instead of canned, add them after 2 hours of cooking. 30 mins. is not enough to blend the flavors.

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JessicaDF03

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Reviewed: Oct. 10, 2009

This is delicious. I did add some beef broth but that was my only change. Thank you!!

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Kerry

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Reviewed: Oct. 10, 2009

I have been looking for a good beef bourguignon recipe ever since my husband and I first tried it in a little cafe near Notre Dame in Paris..... and this one comes pretty darn close! Very good and very tasty. Makes the whole house smell nice while cooking too, perfect for a chilly fall or winter day where you crave some comfort food. I followed the recipe to the letter, and the beef came out very tender, juicy and flavorful. Next time I will decrease the canned onions by about 1/2 (a bit too many for my taste), and maybe add some small potatoes to cook along with everything else and soak up that delicious sauce. Will definitely make this one again. Thanks, Teri! :)

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Oct. 5, 2009

My husband, a hige fan of my all recipes meals, said to rate this one with 5 stars! Smelled SO good cooking all day and was pretty easy - something I could get together and into the oven during my 16 month old's naptime! Like others, I substituted 1 cup of wine with beef broth - I used Merlot as that was all I had. I used jarred onions - not sure if they are different from canned onions, but turned out delish! No need to add any other liquids at the end - there was plenty of "gravy", and I had to let it cook an extra half an hour at 200*. A keeper!

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pattyanne83

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 5, 2009

i thought it was good and I will make it again.

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Dave

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 4, 2009

Red wine flavor was a bit too strong, and I should have left the mushrooms out.

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Gretchen

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Reviewed: Oct. 4, 2009

This was a very good recipe. I used boneless short ribs instead of stew meat, and omitted the canned onions and mushrooms (dinner companion does'nt care for either) I left everything else the same, and the meal turned out wonderful I served this over rice and it made a wonderful gravy. Thanks much for sharing.

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DALLASKENNY

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 4, 2009

No doubt a five star dish. I made EXACTLY as called for using Holland House Red Cooking Wine. I was leary of this dish since I do not enjoy drinking red wine, but much to my surprise the meat had a wonderful flavor. It was perfectly tender and there was just enough sauce. Next time I will make slightly more sauce, use extra carrots (which took on the flavor beautifully) and use fresh mushrooms instead of canned. YUM YUM YUM!

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Alie

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