Very good recipe. Easy to make. I did everything in one pan that could go from the cooktop to the oven in an effort to reduce clean up. I just removed the beef to a plate once it was browned, and then added it back in after the onions had softened. Like others, I made mine with half the wine (I am not a big wine fan) and half beef stock. I had to adda bit more beef stock as it cooked to have a nice amount of sauce at the end. I'm also hopelessly addicted to a bit of sweet in my meal, so I added less than a Tbsp, of brown sugar to the sauce. I suppose this will make Beef Bourguignon purests cringe, but I liked that slight sweeting it gave the sauce. The sauce thickened up very nicely in the oven and really clung to the meart. Instead of canned mushrooms, I sauted sliced mushrooms and added those. Served with noodles. It was a very nice meal for our family.
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Very good recipe. Easy to make. I did everything in one pan that could go from the cooktop to...