Reviewed: Mar. 14, 2007

We really liked this meal. I served it over rice but think next time I will serve with roast potatoes (yum). I did take some short cuts by buying shredded carrots and pre diced onions. I added the mushroom juice as per recipe but did not add them at the end because I am not fond of the mushroom texture. I also did not add the canned onions since it already had onions in it. My husband ate this 3 times (twice for leftovers!).

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ELIZALIZ

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Reviewed: Mar. 7, 2007

Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don't need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops!

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Feb. 13, 2007

Excellent recipe. The flavor is amazing. Very easy to make, you just need to make sure you have enough time.

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jthealy

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Reviewed: Feb. 11, 2007

This was horrible. Even my husband, who is very tolerant, did not like it. I threw it down the disposal. Maybe it was the red wine. I am not a fan of wine, but I usually like it in stews. I would not recommend this recipe.

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MayMay

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Reviewed: Jan. 26, 2007

This was a great recipe. I used a crockpot after browning the beef and cook it on high for 5 hours and i also used 1 cup red wine and 1 cup beef broth and added baby carrots. I will be making this recipe many times. Thank you

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MRSHANOVER

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Reviewed: Jan. 14, 2007

An amazingly simple and tasty recipe for a classic meal. Made it for company and they were impressed and it all got eaten (served with smashed potatoes and green beans).

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4 users found this review helpful

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TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 11, 2007

Everyone served adored this meal. However, I must challenge the advertisement that this yields four servings. Two pounds of meat yields quite a bit more than four servings unless you're feeding hungry teenaged boys. For what its worth this comes out more like a casserole and although moist and tender I prefer my Beef Bourguinon to be more of a stew. I used Yellowtail Merlot.

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Joanna

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Reviewed: Nov. 23, 2006

Very good! Meat was delicious - I'm sure the red wine was the 'key'. I served this over kluski noodles, my husband loved it! Next time I will not add the canned onions; with onions already in the recipe, it's just not necessary.

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Dee

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Reviewed: Nov. 11, 2006

I like the rich flavor of this dish, great with dry wine. I had fully cooked the meat before baking and it was too tough. Next time I make this I will try fresh mushrooms, the canned ones were too slimy. I don't think this dish reheats well though.

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5 users found this review helpful

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Veronica

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Oct. 14, 2006

Loved it. Couldn't use red wine because not prepared, but if it was this good with chicken stock substitute, I can't wait to try with red wine. Served it with potatoes, french bread, and salad. Will make again.

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clementine

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Reviewed: Apr. 2, 2006

cooked in crock pot. Used fresh mushrooms and pearl onions.

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9 users found this review helpful

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Don M

Cooking Level: Intermediate

Home Town: Campbell, California, USA

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Reviewed: Mar. 25, 2006

Absolutely the best! Worth the long cook time.

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TBURKE2

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Reviewed: Mar. 24, 2006

This was okay, nothing special. It was slightly better the next day. This won't join my regular rotation.

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Nicola

Cooking Level: Expert

Home Town: Nagoya, Aichi, Japan

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 12, 2006

I have been looking for an easy Beef Bourguignon recipe for a while, and I think I'll stick with this one! I used fresh mushrooms and onions and cut the butter in half. I also put in whole cloves of garlic.

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22 users found this review helpful

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Juliana

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Reviewed: Mar. 4, 2006

Very delicious. I added potatoes to make it more like a stew.

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sandym

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 27, 2006

This is an awesome dish, it smells great when cooking and is wonderful served with cornbread!

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SQUISHSQUASH

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Feb. 25, 2006

Very good I used fresh mushrooms 1 1/2 cups wine and 1/2 cup beef stock. I cooked on stove the whole time. Beef was a little dry......

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Feb. 22, 2006

I seldom do a recipe for guests the first time I make something but in reading this one felt the ingredience made good culinary sense. The next time I prepare this I'll use a different kind of onion. I used the pickled ones in error I think. I'll also do this in the slow cooker. That's a no brainer as far as I can tell. Also I may add a cup of sour cream just before serving. I'd imagine that will blow my guests away! It was perfect over noodles with a loaf of hot Italian bread.

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RAINBOWELP

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: El Paso, Texas, USA

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Reviewed: Feb. 13, 2006

This was incredible! And it was pretty easy to make. I will cut back on the amount of canned onions next time though. My husband loved it, too, and it presents itself as a classy dish.

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Shelby's mom

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 12, 2006

eh.... I wasn't too impressed. I feel like I wasted a good part of a really good bottle of Merlot on this. My husband said it was good, but he said he wouldn't want me to make it again. I followed the recipe almost exactly, the only exception being that I used fresh mushrooms. This won't be on my menu again any time soon...

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Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

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Beef Bourguignon II

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