Reviewed: Mar. 31, 2012

This is a wonderfully full-flavored recipe that I have made a few times with excellent success. However, I would like to point out that the ingredients list brandy, while direction #1 uses cognac. They are not the same! I've used cognac because it is what I had on hand, but I wish the submitter would fix the typo, whichever it is.

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Reviewer:

NatalieAE

Reviewed: Feb. 20, 2012

Fabulous and worth all the time invested! I made a few changes: used pinot noir because I couldn't find burgundy, didn't use the 2 onions in the last step but substituted with cut carrots which tasted amazing, used only 1/2 lb of bacon because I had maple bacon and didn't want to "maple- up" the dish. I also skipped the step of deglazing the pan with the marinate and just put the onions and carrots in and they deglazed the pan. I served it over mashed potatoes and it got raves for being such a decadent meal. I would totally make this again with the goal of impressing another group of friends.

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Reviewer:

Rudi

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

Reviewed: Feb. 2, 2012

didnt add more onion before cooking it woud have been too much. celery would be good

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Reviewer:

jen

Reviewed: Dec. 19, 2011

Definitely not your everyday food, but it was certainly delicious! we came back for more until it was all gone! We loved it on home made bread with swiss/mozzarella.

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Reviewer:

LEDEJ13

Reviewed: Dec. 12, 2011

This is delicious! I omitted the bacon and the mushrooms, and it was still awesome! I used a pinot noir, and added some thyme in the marinade. Served over garlic smashed potatoes as well. All in all it was pretty easy to make. I also only marinated 24 hours, and used a crock pot instead of baking. Came out great, Will definitely make again.

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Reviewer:

MAD

Cooking Level: Expert

Living In: Palmdale, California, USA

Reviewed: Nov. 20, 2011

Do yourself a favor and cook this very sexy meal, don't deviate from the instructions and you will most certainly be rewarded with a bouquet of satiny flavors, serve on a bed of the creamiest mashed potatoes with a side of the freshest asparagus with a bold glass of french wine and wait for the love cause it will be coming. Don't stray , stay on course and love your food.

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Reviewer:

topfuel

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Nov. 11, 2011

This was my first time making this meal. My mom made it when I was living at home and I always loved it. It was quite a bit of work but very rewarding. I used minced garlic out of a jar instead of fresh garlic and I left the mushrooms out because my husband wont eat them. I thought I would not like it as much without the mushrooms but I didnt really notice. I served it over Fresh garlic mashed potatos.

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Reviewer:

Sdunkley

Reviewed: Oct. 9, 2011

This was pretty good. I didn't read the whole recipe and decided to double it without realizing how many steps there were. I should have cooked it for about 30 minutes less, it really thickened towards the end, especially after adding the mushrooms. Everyone agreed it was good but I have made similiar stews that were less work and just as good from this website. I'm glad I tried it and I have a few dinners frozen. Followed recipe exactly.

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Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: Sep. 18, 2011

This recipe does have A LOT of steps, and IS not just throwing a bunch of ingredients together...however, it is worth it, so be sure to plan ahead. For the marinade I skipped the brandy, simply b/c I did not have any. I doubt you would notice. I didn't use a lb. of bacon. I used a couple Tbsp of REAL bacon bits. Omitted mushrooms, simply b/c I am not a fan. I did add large chunks of carrots into the marinade and let them cook with the meat. The other change I made was, instead of placing in a 9X13 pan, it went into my 6 qt crock pot on low and I let it cook on low until beef was tender. (approx 5-6 hrs) Amazing. You may choose to thicken sauce if you like a thick gravy. It was fine for me without doing that. I thought it was even better the second day. :)

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