Reviewed: Nov. 9, 2009

I cut back on the onion; using two medium sized onions instead of three and I also added about one tablespoon of minced garlic. I also added two teaspoons of garlic powder and I thickened the sauce at the end with cornstarch mixed with water. Delicious over noodles. We dipped our biscuits in the sauce. I will definitely make this again.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Jul. 14, 2009

I really liked this recipe! I used a jar of mushrooms, as they're not my favorite, and also threw in a can of French Onion soup, 'cause it was in the cupboard. I will definately make this again!

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Sarah Z.

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Reviewed: Mar. 15, 2009

I was really excited about this recipe. I just wasn't thrilled with the outcome. Now, I don't tend to cook with wine - and don't drink it, so that was not a winning factor for me. I made in the crock pot and at first it seemed that it would be too tough, and then it turned out too dry. I gave it a go. I don't think there's anything I could do that would make it better for us, so we'll skip it in the future.

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 13, 2009

My husband and I loved this recipe. Yes, the sauce is thin; just thicken it up with some cornstarch .... quick and easy for every good cook. Never too many onions or mushrooms!!

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CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 3, 2009

YUMMY! This was way better than I was thinking it would be, because of some of the reviews. I used a chuck roast because that's what I had. I think that people who thought it was tough might not have cooked it long enough... not too long. I ended up cooking mine for longer than stated, but that is because my hubby likes his meat very tender. I think it was a little over two hours. the flavor was awesome. I sauteed mushrooms on the side for the ones who like them and the flavor was still great. I used a wine that was pretty tasty to drink, & I think that makes a difference. I did add two cloves of garlic(pressed) at the end with the onions. I resisted the urge to add the onions in the beginning, and am glad that I did. I didn't measure my flour(or salt and pepper I added to season it) or oil... floured the meat before browning, and did a few different batches of meat to get each one totally browned. The sauce turned out a nice consistancy to cover egg noodles and stick to the meat. It was truly fantastic. Thank you for this recipe! My kids and hubby gobbled it up! : )

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thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 13, 2008

I did not care for this. There was no flavor and way too many onions. It was like onions in broth with a few pieces of meat in it.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 10, 2008

Oh wow... This recipe is amazing!!! My fiance and I have never tried beef burgundy before, but we were both pleasantly surprised. He even ate dinner slowly, relishing every bite of this yummy dish (as opposed to practically inhaling his dinner). I think I browned the steak too long though. I had never browned steak before. Next time I think I'll brown it a little less than I did. But other than that, it was fantastic. I also made garlic mashed red potatoes and apple crisp for dessert. Mmmmmmm. I will definitely make this again and again and again!

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metalballerina

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: La Habra, California, USA

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Reviewed: Oct. 3, 2008

This was pretty good, though not great. For some reason I thought that the sauce would be thicker and richer.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Apr. 27, 2008

This dish was delicious! The only thing I changed was adding minced garlic per other reviewers and omitted mushrooms since I don't like them. I will definitely make this again.

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JBLUVS2COOK

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

As is, this rates a 4. I used canned beef broth (diluted with water as per the label), so with the 1 tsp of salt, it was way too salty. I had to add a diced potato and a can of tomato paste to take the saltiness away. I also used a lot of garlic per other readers' comments, and I used some baby carrots and celery. With my modifications, this is definitely a 5. I didn't have problems with the broth beeing too watery. I browned the meat in oil, then after it was browned I stirred in the flour. Once it was thoroughly mixed in, I then added the broth and liquid. It turned out a beautiful, rich brown. I'll definitely make this again!

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fleetermouse

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Reviewed: Jun. 18, 2007

I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 18, 2007

This was wonderful! I made it for my husband for Father's Day and he loved it. I cooked the onions the same time as the meat and the mushrooms about 1/2 hr and added some garlic. FANTASTIC

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Marie

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Reviewed: Feb. 8, 2007

The sauce and mushrooms were fantastic. The meat was not--ended up tough and overdone. I will be trying this again, but it may take some work to figure out what went wrong.

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patriotizm

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Reviewed: Feb. 2, 2007

Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base!

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 26, 2007

This was pretty good. I too thought it needed a little something and I had added lots of garlic and a little red pepper flake. Also my sauce never did thicken enough for us. I did brown the onions and mushrooms with the beef and flour. Served it over bow ties pasta, and both hubby and I were adding a lot of salt and pepper to taste.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 24, 2006

I think there was a little too much flavor from the wine, would cut it in half, but it was really good.

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N Wells

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Wyoming, Illinois, USA

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Reviewed: Nov. 11, 2006

Wonderful! I will definitely be making this again. I added a little more beef broth instead of wine (only because I was out of wine lol!)when I added the mushrooms and onions. I used a good quality Cabernet Sauvignon and I thickened the sauce with 2 Tbsp cornstarch mixed in some room temp beef broth. Served it over rice. Thanks for the great recipe Faith.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Oct. 2, 2006

A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 8, 2006

My husband has never raved about my cooking until I made this recipe! This is no joke, he actually licked the sauce off of his plate, he loved it so much!The only change I made was I put 2 tsps. of minced garlic in while browning the meat. I also ended up adding just a little more wine to cover. This recipe was to die for! Thank you for helping me make my picky husband happy!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 30, 2005

My husband loved this, but I thought it was a little bland. I think the quality of the wine used probably wasn't that great - next time I think I would buy a more expensive wine to intensify the flavor. I will try again though because the beef was tender and delicious. Thanks!

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