Reviewed: Oct. 25, 2009

This was good, I added some potatoes to it instead of serving it with egg noodles and it turned out great!

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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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Reviewed: Oct. 4, 2009

Excellent dish that everyone liked. Some changes I made were to use fresh pearl onions. They are easy to prepare - drop them as they come at the store into boiling water, boil for 3 minutes and then put in cold water for a few minutes. Cut off the root end and squeeze the onion out. I also used fresh brown mushrooms instead of canned. I sateed the pearl onions and the sliced mushrooms with the rest of the vegetables and added them to the casserole for the entire cooking time. Cooked for 2 1/2 hours total and it was perfect. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 4, 2009

Excellent dish. I doubled and used equal parts beef broth and wine. Also added some celery with the carrots. Used some diced salt pork (per more traditional recipes)- brown that then use the drippings to brown your vegetables. Also added a tablespoon of tomato paste per many other recipes. Finally, managed to make this a one pot dish in my dutch oven- did everything in there. Also, cooked at 300 for three hours, removed meat and simmered on top of stove until reduced a bit. Very very good dish. Very rich. Served on extra wide egg noodles.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Oct. 4, 2009

WOW!!! This was amazing. I have made tons of beef dishes before but this was by far is one of my top ones! I also used 1 cup of wine and 1 cup of beef broth and cut up a regular onion. So tender and delicious!! Thanks Teri!

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Claire

Cooking Level: Expert

Home Town: Willow Springs, Illinois, USA

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Reviewed: Oct. 4, 2009

Excellent recipe. I only added an additional carrot. The rest of the recipe was followed exactly. The whole family loved the meal. I even took two plates to grandma's house. Next time I will also add egg shell noodles to the plate. I will definitely make this again.

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kjd

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Reviewed: Oct. 4, 2009

I absolutely loved this meal! I used about 1 1/2 pounds of stew meat, and used half burgundy wine, half beef broth. Ended up adding an additional cup of beef broth for the last half hour of cooking, with the mushrooms and onion. I used sliced fresh onion at the end since I couldn't find canned onions. Also only used about 2 tbsp. of butter to brown the meat. This was awesome over rotini pasta (the sauce soaked into the grooves of the pasta which was DELICIOUS) and with steamed asparagus on the side. I will be happily making this again for dinner. I loved it and so did my husband!

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