Beef Bourguignon I
This was, hands down, the single best dish to ever come out of my kitchen. I've tried a few other beef bourguignon recipes, but none of them were as good as this one was. The only changes I made were to omit the brandy and carrots (didn't have them) and use 2 large Vidalia onions instead of four medium onions. In addition, I didn't find this recipe until yesterday, so the marinading time was only about 24 hours. Next time, I'm going to let it sit for the full two days, for sure.
The beef was perfectly tender and the gravy had a fantastically rich and complex flavor and perfect thickness. I served this with Yukon Gold mashed potatoes and a salad. This recipe is worth every moment of time it takes! Can't wait to make it again.
7 users found this review helpful
May 22, 2005