Reviewed: May 26, 2003

I LOVE this recipe served over egg noodles! My husband, who is not a big fan of red meat, only gets happy when I make it because the next day I make meat pie with the leftovers. It's his favorite dish then! I add cooked cubed potatoes, cooked celery and mushrooms and cream or heavy milk and bake it in a double crust. Even I have to admit, it tastes fabulous in a pie crust, although it seems almost sacrilegious! BTW, the pearl onions are GREAT if you buy a quality brand.

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Loladear

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Reviewed: Apr. 30, 2003

Delicious

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AUNT11

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: South Plainfield, New Jersey, USA

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Reviewed: Apr. 21, 2003

Thanks to reviewers "atomiclush" with the wine/broth advice and "Janine Perkins" with the spice/onion soup advice - this turned out fabulous!! Never had (and never will have) canned onions, so they were omitted but we didn't notice them - this dish stood tall without them. My boyfriend raved about this allllllll night! A+ in my book Teri - Thanks!

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TRAVELIN GAL

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Reviewed: Apr. 17, 2003

I "reshaped" the recipe to items I had on hand but used most of the same indgredients. In addition to the chopped onion, I used a box of Knorrs french onion soup mix, a cup of water along with the 2 cups of wine (Burgundy is the ONLY wine that should be used for a true "Bourguignon"). I used 1/2 pound of sliced fresh mushrooms, mixed into the onion/carrot in skillet. I seasoned the meat with garlic salt and pepper, then tossed in baggie with about a cup of flour. I had no canned onions, will next time. I used whole baby carrots for their appearance. I will definitely make this again using these minor changes..really done in 2 1/2 hours!! Fabulous with fluffy Jasmine rice!

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JANINE PERKINS

Cooking Level: Expert

Living In: Clayton, California, USA

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Reviewed: Apr. 15, 2003

There was only 2 things that was good about this recipe was the meat was tender and when cooking it made the whole house smell good. I don't understand what I did wrong but I was sad it did not turn out the way it smelled.

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NAIKAD

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Reviewed: Apr. 6, 2003

This was pretty good. You may want to cut down on the wine a bit. A little overpowering, otherwise made for a hearty meal and tasty leftovers.

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VLLYBY1

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Reviewed: Apr. 5, 2003

I really liked this - will make again

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2003

I disagree with everyone that replaced the red wine with beef broth. That defeats the whole point of this classic dish! It originated with a type of burgundy wine, hence the name! However, I do think 2 cups red wine is a little much, so I used 1 cup red wine and 1 can beef broth with mine. I also seasoned the beef with a little salt and pepper before adding the flour mixture to it. And also, I didn't have canned onions, so I just omitted it. It came out amazing! Love this recipe!

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ATOMICLUSH

Cooking Level: Expert

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Reviewed: Mar. 22, 2003

I loved this! It was very easy and the aroma was awesome! My family also loved it and gave it a number for future orders!

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MLSANDE21

Cooking Level: Expert

Home Town: Marshalltown, Iowa, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 21, 2003

My family did not enjoy the texture of the meat, and thought the flavor was a bit bland.

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KAYLA-7

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2003

Wasn't to impressed with this recipie. Didn't use wine. Used the beef broth as another review suggested. It cooked up good and was just right on thickness when done, but didn't like the thyme in it. Perhaps to much of it. My boyfriend wanted to know what the weed in it was. Was much like plain beef stew. I added potatoes also. SHYPURPLE

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SHYPURPLE

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Reviewed: Mar. 5, 2003

Ohhhhhhhh the aroma when it is cooking!!!!!! Delicious...I used my own homemade raspberry wine and I can't wait to make it again!!!! Thanks for such a wonderful and easy recipe!!!!

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CTOWNE

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Reviewed: Mar. 2, 2003

I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.

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WALLACE404

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Reviewed: Feb. 25, 2003

Loved it! Next time I will take others' advice and substitute some of the wine with beef broth for a more subtle flavor. Still and all, there were no leftovers!

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Way2manyRecipes2try

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Reviewed: Feb. 20, 2003

I was really suprised that I didn't like this as much as everyone else. It lacked something, I'm just not sure what. Thanks though!

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Ann

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Reviewed: Feb. 19, 2003

I surprised my husband with this the other night, served over a bed of egg noodles and he LOVED it! This is definately a keeper for us!

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Heather

Home Town: Shamokin, Pennsylvania, USA

Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

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Reviewed: Feb. 18, 2003

WOW WOW WOW!!!!!!! I am so glad I found this recipe, I made this last night and it was WONDERFUL, My hubby eat 3 plate fulls, I didnt have any canned onions, but honestly I dont think anyone noticed--they all gobbled it up and asked when I could make this again. Thank you so much for sharing this Teri

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Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Feb. 17, 2003

Absolutely delicious. I used a chuck roast cut up and added a cup of beef broth to the 2 cups of wine. The meat melted in your mouth.

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DNAVATTA

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 17, 2003

Sometimes red wine seems to over power beef stew recipes and I took another reviewer's advice and added one cup wine and one cup beef broth. I also had to reduce the total cooking time to 2 hours. Any longer and it would have been shreadded beef. I guess it depends on the beef but I used pre-packaged stew beef. GREAT recipe and I will definitely use it again!

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WORDGURL

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Reviewed: Jan. 27, 2003

Very good and easy, I just used baby carrots and left them whole for a fancy presentation. I also used fresh mushrooms(hand on hand) and added them with the onions and carrots and skipped the ones at the end--delicous!!

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