This is an excellent recipe! I will say that I altered it a bit due to ingredient availability and because I read over some other boeuf bourguinion recipes. In addition to the wine that was called for, I read several recipes that recommended that the liquid be 1/3 above the beef. Based on that, the wine wasn't enough alone, so I added a cup (or so) of water and another half cup of Pinot Noir. I also made do without pearl onions and fresh parsley, as I didn't have any. I added an extra bay leaf and reduced the thyme by a pinch. Due to the additional liquid, my cook time was extended by an extra half hour covered and an extra hour uncovered. The wine reduced beautifully and the meat is falling-apart-tender. The dish is delicious; hearty, aromatic, and classical! Next time, I won't concern myself with extra water, although I may use the extra half cup of wine. If I had the ingredients for a fresh herb bouquet, I would include that also. I'm very pleased with this recipe and highly recommend it.
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This is an excellent recipe! I will say that I altered it a bit due to ingredient availability...