Just not enough superlatives for this one!!!! I cut up a boneless chuck roast, used 16 oz of mushrooms and popped it all in the pressure cooker. 25 minutes later out came perfection!

Very flavourful although I didn't use bacon drippings nor demi glace. Three pounds of cubed top round set on low in the slow cooker for 3.75 hours: Extremely tender and was probably ready after 2.5-3 hours. I'd doubled the sauce, but it was much more than neccesary (even if it hadn't been prepared in a slow cooker). Delicious!!

I literally just finished cooking this dish I will eat it tomorrow since it is 1:20 in the morning but cooking is the only thing that calms me. I took one bite and was instantly satisfied I to suplimented the demi glaze with a little more broth and added peppercorns and a little terragon vinegar which worked out amazingly. I only cooked about a pound of meat which was more than enough and I will pile it on a rice cup which looks beautiful. 100% SATISFIED with this dish I will eat great tomorrow! Cook this you will not be disatisfied, hearty and delicious yet refined.

This is one of my favorite recipes from this website. Takes some time, but worth it, and doesn't require you to hover around while it simmers for 3 hours. It just looks like beef stew, which I'm not a big fan of, but it is so much better than that! On the advice of other reviewers, I doubled the sauce including the beef broth mixture, the sherry & wine, and am glad I increased the quantity. The gravy is very good! The recipe says to cut the beef into 3" pieces, but I cut it into 1" pieces. I also tossed the bacon in from the bacon drippings. I did not have a clue what beef demi-glace was, but I happened upon it in the grocery store near the bouillion cubes. Demi-glace is a bit pricey, but it is very worth it; the flavor it brings is wonderful; I froze the part I didn't use for next time. Thank you, Elliana!

With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is not necessary; there is more than enough. The sherry is not critical if you don't have it, and beef base or a little reduced beef stock could easily be substituted for the demi glace. I added some fresh minced garlic with the onion and used a French Pinot Noir, though any full-bodied red wine would work. I used top round, but I think I would have been more pleased with just regular ol' stew meat or a rump roast, cut into 2-inch chunks. Probably the most useful suggestion I could offer regards the cooking method itself--rather than simmering on the stovetop for 3 hours, I'll at that point in the preparation finish it in a 300-325 degree oven for a few hours. The heat will be more uniform, it will free up the stovetop, and elimate the need for stirring or peeking. I served this with smashed new potatoes and "Shaved Brussels Sprouts with Bacon and Almonds" from this site. Not a fancy dish, just comfort food at its finest.

If I could give this recipe 10 stars I would!!! I doubled the sauce and it was mouth watering. I made this for the hubby on Valentine's Day and he LOVED it!! Thank you for a recipe that I will use until the day I die!!

5 star YES..excellant recipe..added a few of my own touches and I am wonderfully pleased it is in the oven now..I am simmering it in there in my ole time cast iron dutch oven..I have tasted the juices and they are divine and it has just begun cooking so I KNOW it is going to be AWESOME...THANK YOU so much for this recipe..I used chuckeye steak for my meats cut into 1 inch pieces and they wil be wonderfuuly tender and have a great flavor...Bon apetite...

While the flavor was pretty good. We have had much better. Although, I could not find demi-glace in the market I went to so maybe that would have made a difference. Instead I used a tablespoon of "Better than boulion". I will probably make this again using the proper ingredients. Also, for the record. I did not find this too salty as other reviewers mentioned and we are pretty sensitive to salt these days since we have started reducing our sodium intake. Thanks for the recipe. we will keep looking for demi-glace I have cooked with it before and think it would make a difference.

This was so good. Instead of the demi glace, the herb bouquet and the onions I just used a package of onion soup mix. It made it a lot easier (maybe not as good) but my family ate every bite. I served it with mashed potatoes with the sauce on top. The meat was very tender and the sauce is so delicious!!!!

I thought this was very tasty but I found the sauce a bit thick. I followed the recipe to a 'T', right down to the demi glace. The flavour was wonderful but since I only cook for myself, it was a heavy meal to have two nights in a row.

I followed this recipe minus the fresh herbs, I went by someone else's comments and did the dried herbs. It's true, you have to love red wine to enjoy this recipe. I for one, couldn't stand all the different smells going on or the taste of the sauce, but my boyfriend said it was good.

This is a killer recipe. My picky family said this was resturant quality.

This was fabulous the differences that I made were that I did not have demi glace so I used 1 tbsp of Chicken Bouquet did not add sherry wine and instead of Burgundy wine I used Merlot which I had on hand. I will definately be making this weekly. I thought I was back in France.

Excellent! I made a version of tis recipe using the materials I had on hand (omitted demi glaze and used cabranet) and still it turned out very flavorful. I did add a pinch of sugar (to offset the salt factor) which seemed to work just fine. Thanks for such a GREAT dish with some very complex flavors!

This recipe is not for those with timid taste buds. If you don't like red wine, you may not like this. At the stage where all the ingredients were combined, I tasted it for seasoning and was dismayed at the overpowering flavor of the red wine (I bought an Australian merlot). Made my BF taste it, who concurred that the dish was beyond hope and I thought we would end up eating out. However, because I had invested time and money in this already, I decided to forge ahead and ended up increasing the spices, adding a bit of sugar, increasing the amount of tomato paste, and I let a slow simmer in my electric skillet do the rest. Fortunately, that's what the recipe needed, to go the full 3 hours for the wine flavor to subside. This dish is full of rich flavor and aroma. BF really liked it, but we both still agreed that the wine was still too predominant. Next time (and yes I will do this again) I will cut the red wine by half the suggested amount and that should be more suitable to our tastes.

What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Instead of using cheesecloth to wrap the herbs, take a slice of uncooked bacon and wrap it around a bundle of rosemary and another piece to wrap around some sprigs of thyme. Cook these in your pan as the first step until you render out some of the bacon fat and the bacon is nicely browned. Remove the bacon/herb bundles and proceed as directed. You then can add the bundles back when directed in the recipe to simmer in the sauce. Since the recipe calls for using bacon drippings this really works well. I opted to chop my fresh parsley and add it at the end with the mushrooms. I used good quality beef base to make my broth and as a substitute for the demi glace. I doubled the sauce ingredients as recommended by other reviewers which is definitely the way to go. Just make sure you have a good amount of meat so the ratio is correct. Served with mashed potatoes (to soak up all that gravy) and peas and carrots.