Reviewed: Sep. 28, 2005

great recipe which i modified slightly, adding leek (because i had some kicking around) and using fresh brown mushrooms and 250mls beef stock. also used a bouquet garni as the casserole save-all. i can strongly recommend the cokking times and volumes used, produced a great gravy!

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Graeme aus Bayern

Cooking Level: Intermediate

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Erding, Bayern, Germany

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Reviewed: Sep. 22, 2005

You won't regret making this recipe!SO, SO DELICIOUS! I used 3 1/2 lbs. of boneless round steak, 2 onions and 12 oz. fresh mushrooms, sliced. Also, 1 can beef broth and 1 1/2 cups wine due to more meat (I still had to add about 1 more cup of beef broth at the end of cooking to give some gravy). My 1 year old ate it up and we thought it was delectable!! One of the best recipes I have tried on this site!

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Aug. 28, 2005

My kids are always asking me to make it.

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GASDADDY

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Reviewed: Aug. 17, 2005

This is a real good recipe for company. It's rich with flavor and great over rice. Don't use some old bottle of bad wine, though. I also used fresh mushrooms and large carrot chunks. NOTE: This recipe does have a wine taste to it, so kids might not take to it so well.

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Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

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Reviewed: Jul. 23, 2005

I loved this recipe. After browning the meat I cooked it in the slow cooker instead. I still sauted the veggies in the pan and degalzed with the wine, but hten added the whole mess to the slow cooker and mmmmm! tenderest, juiciest ever!

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CALLMEISHMAEL

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Reviewed: Jun. 28, 2005

Loved this dish. I made for 6, using 2 cups wine & 1 cup beef broth. Needed to add a little more broth during cooking. Used fresh mushrooms and no added onions, since I didn't have any. Using top round, this cooked in 2 1/2 hours total.

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Jun. 24, 2005

The first time I made it was 2 years ago and it is still one of my favourite recipes! ( I use 1 cup wine+ 1 cup broth + lots of garlic sliced carrots, chopped fresh onion+ mushroom and potatoes at the end of baking..super tender meat and vegetables) VERY VERY GOOD!!!!!!

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LEMONCHIK

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Reviewed: May 15, 2005

My husband loved this one, I was so-so. Added a packet of onion soup mix and made the whole thing in the slow cooker. After I browned the meat I put everything in and cooked it on low for 7-8 hours. I also reduced the cup to 1 cup and used 1 cup beef broth.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Apr. 27, 2005

This is one of my families favorite dishes! Some reviewers have said they feel the wine is over powering. I do not agree but I use a wine that I would also drink (cabernets). I sauté fresh mushrooms and add them the last 30 minutes (don't used canned). I also omit the canned onions. Serve with lightly buttered egg noodles. So easy too, just has a long cooking time. Great dish to serve guests. The meat just falls apart.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 20, 2005

This casserole was very tasty but the wine flavour was a little strong. Just personal taste, but when I make it again I'll reduce the wine to 1 cup and add 1 cup beef stock.

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 18, 2005

Yummy! Yummy! Yummy! I've made this several times. My husband and I can't get enough of it. The only change I make is I double the mushrooms.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Mar. 28, 2005

This was very good. I halved the recipe and it was more than enough for 2 people. I changed a few things based on other reviewers’ suggestions. I used 1c wine (a very good cabernet) plus 1c beef broth, boiled 6 pearl onions for a couple minutes, pealed them, then added with the ½ can mushrooms for the last 30 minutes of cooking. I used more salt and pepper than was called for, but it still wasn’t quite enough. I guess that’s why we keep a salt and pepper shaker on our table. No problem. Next time I will add a little more garlic, maybe half a can of cream of mushroom soup, and maybe a little extra thyme or some other herbs. It smells delicious during the (very) long 2+ hours while it’s cooking! I served it over steamed rice, with a garden salad with balsamic vinaigrette dressing on the side. Excellent!

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DBERREY

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Reviewed: Mar. 26, 2005

Very good. Used *real* onions and mushrooms instead though

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DIA565

Home Town: San Francisco, California, USA

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Reviewed: Mar. 22, 2005

Very easy recipe with fabulous gourmet results. I added some whole carrots on top during baking which added to the final presentation. The family loved it and I can’t wait to serve this for a dinner party.

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LEIGHAUBRY

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Reviewed: Mar. 15, 2005

YUMMY! Great for company served with rice!! I have made this so many times! Makes great leftovers, too!

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LEIGHAMY

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Reviewed: Mar. 5, 2005

Very good!!! I did use 1 cup of beef broth and one cup wine however, andonly half jar of baby onions at end. Delicious over egg noodles

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HARLEYHOG311

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Reviewed: Feb. 28, 2005

I made this last night and it came out very well. I did make the following minor modifications: -used 1c beef broth and 1 1/4 c red wine -once I added the wine and spices to the onions, carrots and garlic, I heated for a bit and tasted for flavoring. -I added a touch of balsamic vinegar and dried fines herbes to the wine/broth mixture BEFORE pouring over the meat. -I used fresh mushrooms and a handful (about a dozen) pearl onions. I boiled the pearl onions for about 3-4 minutes and peeled before adding and then baking the final 30 minutes. -I reduced the heat on my oven to 335 degrees for the final 30 minutes. -I served over wide egg noodles and with salad and pistolettes. -The quality of the red wine is important. I suggest a hearty red. I used a merlot/cabernet blend.

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GINWOO

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 25, 2005

I couldn't even find canned onions at the grocery store so I didn't bother adding those in, but did use all the wine the recipe called for (some leftover shiraz) and LOVED it! Served it over egg noodles and it was a big hit - the beef was so tender. I thickened the sauce with water/cornstarch and loved the subtle wine notes leftover in it. This was an amazing dish that I'll make again and again especially for company!

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pippettm

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Reviewed: Feb. 15, 2005

my hubby and son gave it 3 stars. I really liked it alot. took others adivse and did some changes, going to make it again and use exact recipe...thanks

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BABSIRUBY

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Reviewed: Jan. 10, 2005

The meat cooked nicely and was very tender. My kids were not fond of the canned onions. I'm going to skip the extra onions next time. I used the full addition of a nice Merlot. I served this with au gratin potatoes (this site by Jennifer Bopp)which was a nice side dish.

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SJEVES

Cooking Level: Intermediate

Living In: Canal Winchester, Ohio, USA

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Beef Bourguignon II

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