Reviewed: Jul. 8, 2009

Maybe I did something wrong but it came out very disappointing. The meat while flavorful was not tender. And as far as the gravy... there wasn't nearly enough. I thought Beef Bourguignon was supposed to be a stew but in the end, I had to add quite a bit more beef broth just to have a bit of gravy to serve it with.

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Melissa H.

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Interesting. This did not turn out at all and was quite a bit of work for little to no results. For us, the meat was not to die for tender (yes, lean stew meat), the flavor had no punch (followed recipe to a T) and was very disappointing. Normally I will try a recipe a second time in case the first time was a fluke - I can't say that for this one - won't try again and will move on. Thanks for sharing though and it is nice to see that it has worked so well for so many others.

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Feb. 25, 2009

this recipe is a timeless classic , I love too cook this dish, it is at the soul of french cusine as are so many dishes that share its same humble beginings ,a joy to cook , a joy too eat

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DMYZ123

Cooking Level: Professional

Home Town: Auckland, Auckland, New Zealand

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Reviewed: Dec. 24, 2008

This came out so good that I was requested to keep this as a regular in my repetoire. I seasoned my meat with kosher salt so it came out a bit salty and I used a bit more broth and wine than called for, but all in all a great dish which I may try doing in the slow cooker the next time.

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Eriluo

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

This was very good. I made it as written except I marinated it overnight and I omitted the bacon. I served this over homemade polenta, which went perfectly with this recipe! The recipe didn't say when to add the salt and pepper, so I added it when I sauteed the beef and when I browned the mushrooms with the small onions.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Sep. 14, 2008

Excellent. I doubled this recipe, and used Merlot. Bacon is always good, but I don't think the whole 'garnish' deal was needed in this. Next time I'll just throw the mushrooms in and add more onions, and (crazily) skip the bacon altogether. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2008

I worked with what I had, so I didn't follow to the letter. I ended up using 1 lb. of Angus beef tips and didn't use the tiny onions. For mushrooms, I used baby Portobellos. I did use a better Cab Sauv and I did add more broth during the simmer. All in all, this was a great recipe that I will be making again. As another reviewer mentioned, the house smelled wonderful during and after the cooking.

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HUMANFACTORSUCF

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 3, 2008

Great, the whole family loved it!

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minithemuffin

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

Very delicious! I increased the amount of wine and broth and marinated for 5hrs. instead of 3hrs. I used a nice, smooth Pinot Noir however, next time I think I will use a dry Cab Sav to intensify the flavors.

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veggienut

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Living In: Beaverton, Michigan, USA

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Reviewed: Dec. 18, 2006

I like this a lot. Very easy and a lot of taste.

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DAVEGUYS

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Reviewed: Oct. 22, 2006

Really good, although fairly plain. I did need more wine and more broth, and - as another person commented - the garnish was the best part. Next time I'll just add more broth and lots of vegetables and make a stew.

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MUSCLETART

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Reviewed: Oct. 10, 2006

I followed the recipe almost exactly, but the meat came out pretty tough. The sauce was a little watery, and my guests liked the bacon and onion garnish the best! I wish the meat could have matched...

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SISTAJAI

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2006

easy... great for company, husband really enjoyed this and said to make sure I saved this recipe.

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DRK716

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Oct. 9, 2006

I really enjoyed this recipe but my husband told me to never make it again. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 8, 2006

This is DELICIOUS! Use good red wine..think it's essential to bring out the flavour of the dish. Needed more broth during simmering, so I added about a cup additional. I reduced the beef to about 600g as I was only serving for 2, but otherwise followed the other measurements. I also substituted with 250g Shitake mushrooms as I couldn't get buttons. I did not serve it as a garnish but instead added the onions and mushrooms during the last 30min of simmering(to make it a healthier option). I loved the extra flavour Shitake added to the dish, though I think it may be a little overpowering for non-Shitake fans. Next time, i'll experiment with both buttons and shitake. Overall, i really liked it. My home smell so heavenly the whole day. Will definitely make again. Thanks!

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Jo

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Aug. 29, 2006

I cooked this dish for my wife and it was great. Didn't make any changes to the recipe; it doesn't need any changes. Served it with rice. She took it to her school the next day for lunch and made the other teachers jealous.

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RG Prunty

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Reviewed: Apr. 20, 2006

I followed this recipe to the letter and it was delish! Next time, I will use it in a crock with a roast. My husband even liked it and he's not a fan of mushrooms or wine. Yummy!! Oh, I used a nice cab sav for my red wine *it was the only thing I had* Again, Yummy!!!!

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Miss April

Cooking Level: Expert

Home Town: Valliant, Oklahoma, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Apr. 15, 2006

i will never make plain beef stew again!!!!!!!

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MZARSA

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 10, 2002

I really liked this..I would be sure to marinate the beef for longer, and I added to the marinade some minced garlic and worcestershire. You'll probably need more than a cup of wine..Also needed additional beef broth.

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TIARACARA

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Beef Bourguignon III

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