Beef Bourguignon II
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.Read More
I don't know what I could have possibly done wrong with this, but I didn't like it much at all. I thought the flavor was way too potent. Now, that's not to say noone liked it. The men thought is was great, but I probably wont make it again...Read More
Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.
This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing :)
I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.
This was very good. After the initial 21/2 hours there was virtually no liquid left I had to add more wine. I also covered it the whole time. I would make this again.
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don't need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops!
I have been looking for an easy Beef Bourguignon recipe for a while, and I think I'll stick with this one! I used fresh mushrooms and onions and cut the butter in half. I also put in whole cloves of garlic.
I disagree with everyone that replaced the red wine with beef broth. That defeats the whole point of this classic dish! It originated with a type of burgundy wine, hence the name! However, I do think 2 cups red wine is a little much, so I used 1 cup red wine and 1 can beef broth with mine. I also seasoned the beef with a little salt and pepper before adding the flour mixture to it. And also, I didn't have canned onions, so I just omitted it. It came out amazing! Love this recipe!
Excellent dish! Easy to put together and then do something else while baking. I will increase the initial cooking time from 2.5 hours to 3.0 hours to make the stew meat more tender. The flavor and aroma were outstanding. My grandchildren (3 and 10) asked for seconds! I used 1 cup of wine and 1 cup of beef broth. Don't be afraid of using the onions with children - they add flavor, but are not bitter nor hot! This is definitely one of the best I have tried on this site. Marty
This is definitely worth trying. The meat comes out soooo tender and it's great served over egg noodles along with green peas. I chop regular onions into large peices and use this instead of the canned. Hubby loved this one. I'm planning on making this for my family when I go on vacation (if I have time!). I used 1 cup red wine and 1 cup beef broth. Excellent recipe Teri!
This one is easy to put together but somewhat time-consuming, but I think it's worth the effort. It came out delicious, and the pasta I served it over complemented it very nicely.
I love dishes like this that are almost like a comfort food. This recipe is so easy to put together and the end result is an incredible surprise. I have made this several times and always get rave reviews about it. For those wishing to save a little bit of time, I can make a couple of suggestions. First off, I would cut the stew meat into smaller pieces. I do this anyways to remove a lot of the fat/gristle and make the bites much easier for the kids to handle. I NEVER use the stew meat as it comes in the package. The other thing is I made this completely on the stove and simmered it instead of doing the multiple steps of putting the beef in a pan, cooking it, putting it into a casserole dish and then cooking the veggies/wine mixture and baking. I just put the coated beef into the pan with butter, add the onions, garlic, cook for a bit, add the mushrooms, carrots, herbs, and then add the wine. Bring it to a boil, cover and lower it to simmer. This usually cooks in about 1-1 1/2 hours or so. The meat is nicely tender. We like to serve it over mashed potatoes!
Four stars after much tweaking of the recipe. I used a top round london broil cut into 1" cubes. Browned the meat in oil with out flour. Deglazed the pan with wine. Cooked one large onion in oil and a little butter. Degalzed again. Browned 1 lb. fresh mushrooms in 2 tbl butter, then added 5 cloves minced garlic. Cooked 2 minutes. Put meat and onions back in the pan. 2 cups red wine, 1 cup beef broth, bay leaf, pepper, 8 oz. baby carrots, 2 tbl tomato paste and a slurry of flour with a little water. Covered pan and put in the oven. Tasted after an hour. Added 1 tsp beef base (Better Than Boullion). An hour later I added 1 cup minced parsley. Half an hour later it was done. It came out delish. I would add frozen pearled onions next time. Not canned!
Wonderful depth of flavour. Be sure to use a good wine. We used one from the Annapolis Highlands Vineyard, very close to where we live. I cooked it for 75 people and at the end of the night there was about a teaspoon left for me. Perfect.
I loved this recipe. After browning the meat I cooked it in the slow cooker instead. I still sauted the veggies in the pan and degalzed with the wine, but hten added the whole mess to the slow cooker and mmmmm! tenderest, juiciest ever!
With a couple minor changes, this recipe was awesome!! I used fresh sliced sweet onion and fresh mushrooms. I sauteed the mushrooms and onion in the butter after the meat and added to the pot. I also added 1 cup of beef broth after reducing the wine. One last and important step was that I marinated the meat for 24 hours in the wine with 2 tbsp of brandy, (from another recipe on this site). This was absolutely the most amazing dish! I didn't think it would be fair to write my own recipe for this, (because I made several changes). I absolutely think this cook needs this credit!! Thank you for sharing.
cooked in crock pot. Used fresh mushrooms and pearl onions.
This was really outstanding and the whole family loved it. The only changes I would make next time would be to add more carrots. They tasted great and wish there would have been more. Also, I used fresh quartered mushrooms instead of canned and I will not use the canned onions. The canned onions didn't add anything to the dish and the pickled taste of them didn't go with the rest of the rich flavors.
This is a very good recipe that's easy to cook in the crockpot too. I followed the recipe and let it simmer in my crockpot for 7-8 hours and it came out wonderfully!
The meat was amazingly tender and flavorful. I sauted fresh mushrooms with the onions and carrots. Didn't have the canned onions, so just left them out. I used 1 cup red wine, 1 can beef broth and cooked for 3 1/2 hours. This dish was one of the best I've made. My husband was very impressed!
I read over 100 reviews of this before I made it. As stew meat was $3.99 a pound, I chose a sirloin that was on sale for $2.99. I left out the canned onions, and used dried parsley. I watched it carefully and added more beef broth after about an hour. I also used one cup wine and one cup beef broth. Everyone loved it, but I will have to use more broth as it didn't have as much of the yummy gravy as we wanted. I served it over noodles, but with more gravy, it would be great over mashed potatoes. Next time I will use more mushrooms, fresh rather than canned, and saute with the onions and carrots. I will use two cans beef broth, and one cup wine, and I will cut the beef into smaller pieces. Check after the first hour, and about 45 minutes after that until done. Don't let it cook dry!
I used fresh mushrooms and sauteed them. Really enjoyed this recipe but next time I will omit the canned onions. I didn't feel they added anything.
This was a great recipe. I used a crockpot after browning the beef and cook it on high for 5 hours and i also used 1 cup red wine and 1 cup beef broth and added baby carrots. I will be making this recipe many times. Thank you
I like this recipe the best out of all the beef bourguignon's listed on this site, I repeatedly make this recipe and wouldn't add or delete anything to make it better, perfect the way it is .
Good basic recipe. Instead of using stew meat, I buy a rump roast or a chuck roast and cut it into 2" cubes. In addition, I cut salt pork into strips, brown it, and add that to the mixture (per Julia Child's version). Also, I add a tablespoon or two of tomato paste. Be sure to pat the meat dry with paper towels before flouring, or the meat will not brown properly. I use baby carrots rather than big sliced ones, also. Finally, do not skimp on the wine. Buy the best you can afford, and DO NOT hesitate to add more as the dish cooks if you find that it is drying out. Do this dish the justice it deserves by taking the time and care involved to do it properly.
I am not a 'beef stew' eater by any stretch, but this sounded like something my husband would enjoy. We all raved about this dish! I used half wine and half beef broth instead of all wine, omitted the canned onions and doubled the mushrooms instead. I served it over large egg noodle dumplings, and we could not stop eating it! My husband insisted I make this again, as it was by far the best stew dish he had tasted, and that's saying something as he is an excellent cook, and handles 75% of the 'chefing' in our home! Thank you for sharing this, Teri!
Very good and easy, I just used baby carrots and left them whole for a fancy presentation. I also used fresh mushrooms(hand on hand) and added them with the onions and carrots and skipped the ones at the end--delicous!!
I "reshaped" the recipe to items I had on hand but used most of the same indgredients. In addition to the chopped onion, I used a box of Knorrs french onion soup mix, a cup of water along with the 2 cups of wine (Burgundy is the ONLY wine that should be used for a true "Bourguignon"). I used 1/2 pound of sliced fresh mushrooms, mixed into the onion/carrot in skillet. I seasoned the meat with garlic salt and pepper, then tossed in baggie with about a cup of flour. I had no canned onions, will next time. I used whole baby carrots for their appearance. I will definitely make this again using these minor changes..really done in 2 1/2 hours!! Fabulous with fluffy Jasmine rice!
I was really impressed on how easy this dish was to prepare and even more so on how amazing it turned out. Like many others I used 1c of wine and 1 cup of beef broth. The wonderful scent fills up the whole house and the gravy thickens quite nicely without the help of cornstarch. I used fresh mushrooms and onions and added them right from the begining. To compensate for the lack of canned mushroom water I just used the water I soaked the mushrooms in (about a 1/3 cup). I highly reccomend this recipe if you want to impress!
I think this turns out tasting like all five stars. I've made it several times and it's definitely worth the effort. I found that if it gets too thick or dryer than I would like, I just add milk to give it a slight creamy taste. I would NOT add more wine. Sometimes I also cut the burgundy wine back to 1 1/2 cups as it has a very distinct taste and sometimes I don't want that taste as strong. You can also add diced potatoes after the first hour (about 1/2 inch cubes) and that makes a complete meal out of the dish. This recipe is definitely the best I've found in awhile. Thanks, Teri!
I made this for dinner last night and I have to say the house smelled wonderful all afternoon! I did this on the stovetop, rather than in the oven. I started by skipping the flour and browning the meat in butter, which I did in two batches in order to get a nice sear. After browning, I removed it from the pan and added the onions (I used frozen pearl onions, unthawed, and no canned onions), carrots and garlic and sautéed for just 3-4 minutes. I then added all of the remaining ingredients including the mushrooms (fresh). I thought it needed more liquid, so I added 1 cup of beef broth. I cooked this covered over a low simmer for 2 1/2 hours. When reheating for dinner I made a roux of 3 T. softened butter and 3 T. flour, added some of the hot broth from the pot to temper it, and then added it all to the pot to thicken. Worked perfectly. This has a deep, rich flavor from the wine and we both enjoyed this one! I’ll definitely make it again.
Wow!!! So impressive! We loved it, the meat was soooooo tender and tasty! I used burgundy cooking wine, and it was totally fine. Also used an extra onion, instead of the canned, and eliminated the mushrooms (yuck). Added more carrots, since it is the only way my family will eat veggies, and substituted 6 oz beef broth for the mushroom liquid. Cooked about 2 cups of wide egg noodles, and stirred them into the mixture for the last half hour. Will definitely make this again.... Thanks!
I loved this recipe- the easiest I found for beef bourguignon- I also added a can of cream of mushroom soup for creaminess, and it was heavenly!
I seldom do a recipe for guests the first time I make something but in reading this one felt the ingredience made good culinary sense. The next time I prepare this I'll use a different kind of onion. I used the pickled ones in error I think. I'll also do this in the slow cooker. That's a no brainer as far as I can tell. Also I may add a cup of sour cream just before serving. I'd imagine that will blow my guests away! It was perfect over noodles with a loaf of hot Italian bread.
I have cooked this 5 or 6 times now and each time everyone compliments me!! So thank you Teri. I followed the advice in reviews and used half measure of wine and used additional beef stock to compensate. Changed canned mushrooms for fresh mushrooms and left out canned onions. Great, easy recipe.
One word...YUMMY! I browned the meat & threw the whole thing into a crock pot. The house smelled great for hours & the meat was SO tender! My family loved it and asked for more. The leftovers never made it past lunch the next day! I will make this a lot!
Very good I used fresh mushrooms 1 1/2 cups wine and 1/2 cup beef stock. I cooked on stove the whole time. Beef was a little dry......
This is one of my families favorite dishes! Some reviewers have said they feel the wine is over powering. I do not agree but I use a wine that I would also drink (cabernets). I sauté fresh mushrooms and add them the last 30 minutes (don't used canned). I also omit the canned onions. Serve with lightly buttered egg noodles. So easy too, just has a long cooking time. Great dish to serve guests. The meat just falls apart.
I used round-steak cut in cubes. Browned in olive oil. I used an electric fry pan. Removed. Added 2 tbsp of butter then sauteed fresh, sliced onions & carrots. After onions were caramelized a bit, I added fresh mushrooms & garlic. Once the mushrooms had softened, I put meat back in and added 2 1/2 cups of cabernet sauvignon. Simmered for 1 hours very low, added some salt & 1/2 tsp. of worcestershire sauce. Simmered until butter noodles were done. Then added 1/8 cup of sour cream to beef right before serving. There was plenty of sauce!! We loved it!
Great dish. Didn't even have all the ingredients and it still turned out wonderful. Used a Cab-Sav wine and was even great as left-overs. Served over potatoes. Will definately make again.
I don't know what I could have possibly done wrong with this, but I didn't like it much at all. I thought the flavor was way too potent. Now, that's not to say noone liked it. The men thought is was great, but I probably wont make it again...
Pretty good. My meat ended up drying out pretty badly, even with adding about an additional cup of beef broth. The red wine "gravy" was good over butter noodles but we kind of ate around the meat. Thanks for the recipe! Just not for us.
This is so very delicious and robust with flavor! I served this over egg noodles, and everyone really enjoyed this. I did use 1 cup red wine and 1 cup beef broth, used 1 cup diced onions (instead of jarred), and 1 cup sliced mushrooms (instead of canned). I let the mushrooms and onions cook the entire time, I did not add them in later. Very rich and filling, I would definitley make this dish again! Thanks for sharing :)
We were alittle leary of trying this but are very glad we did. Only thing I did different was use fresh mushrooms instead of canned. We really liked this over rice with a spinach salad.
Eh. This was allright.... My hubs treated me to a Valentine's dinner at Gibson's Steakhouse & I made this for him him. While this wasn't "terrible," it wasn't what I hoped for either. This is certainly less time consuming than Julia Child's recipe, but as I have discovered, there's no substitute for the "real" thing. I pretty much followed Teri's directions to the letter w/ the exception of a few (minor) changes. While sautéing my veggies, I added a few strips of (cut-up) bacon. I also subbed seasoned salt for plain table salt & doubled the amount of carrots called for (mine were sm.). I too had to add extra liquid (during the final 1/2 hr. of cooking). Not wanting my broth to taste too "winey," I switched to beef stock. I ended up adding ~ 1/2 c. worth. I used my lg. Le Creuset Dutch oven for everything, but still had to remove my meat in order to make room to cook my veggies. My choice of wine was Louis Jadot's Pinor noir, 2006, Burgundy, France. NOTE: You will find canned pearl onions in your grocer's veggie aisle. DO NOT look for them next to the olives as that variety is marinated in vinegar & best suited for cocktails or the like, NOT for cooking! I'm surprised how many reviewers didn't add onions... they make the dish, IMHO. Served over egg noodles w/ a spinach salad (spinach salad I) & French baguettes on the side, this was an "OK" meal. Thanks for sharing, Teri! :)
This was absolutely fantastic. I saw the movie Julie and Julia and was inspired to make something a tad more simple than the exact Beef Bourguignon recipe by Julia Child. This was VERY simple actually. I have one regret with mine and that is that I did not use fresh mushrooms. I should know better. I just don't like the way canned mushrooms taste. I can't say it ruined the recipe though. I pretty much followed the recipe to the letter but, like others, I wasn't able to find canned onions either. I used two cups of Louis Jadot Beaujolais-Villages 2009 for my wine. My boyfriend loved it. We can't stop talking about how fantastic it turned out. The meat was like butter under your fork and it was very filling. We ate it by itself with a salad and snow peas. A+ Recipe.
I made this last night and it came out very well. I did make the following minor modifications: -used 1c beef broth and 1 1/4 c red wine -once I added the wine and spices to the onions, carrots and garlic, I heated for a bit and tasted for flavoring. -I added a touch of balsamic vinegar and dried fines herbes to the wine/broth mixture BEFORE pouring over the meat. -I used fresh mushrooms and a handful (about a dozen) pearl onions. I boiled the pearl onions for about 3-4 minutes and peeled before adding and then baking the final 30 minutes. -I reduced the heat on my oven to 335 degrees for the final 30 minutes. -I served over wide egg noodles and with salad and pistolettes. -The quality of the red wine is important. I suggest a hearty red. I used a merlot/cabernet blend.
Oh! This was so wonderful! The aroma alone drove my family mad, so it didn't stay in the oven the full time. I didn't have any wine, so I used beef broth instead. I served it over mashed potatoes with a side salad. This was a definite hit, I will be making this often!
This was a wonderful stew. I missed the other reviewers suggestions to add less wine, and made it with all the wine. To my surprise (and delight) my 1 and 3 year olds (and my husband) all loved it. It did have a VERY strong red wine flavor, though, so next time I may cut the wine by 1/2 cup. I skipped the mushrooms (due to personal preference) and also didn't add the canned onions at the end -- I thought it already had enough onions with the fresh one. Also, I browned everything in the pan, and then let it cook in the crockpot for 3 hours. The meat was very tender, and the house smelled wonderful. I served it over buttered egg noodles. Thanks for a great recipe. I will make this again.
This is absolutely delicious and the smell is making my mouth water! My few changes only made this good recipe better: fresh mushrooms, fresh pearl onions, baby fingerling carrots. I cooked the mushrooms, onions and carrots until glazed in the same skillet as the meat, added all to a slow cooker, de-glazed the skillet with wine and added it to the slow cooker, along with the thyme and bay leaf. I added a cup of water during cooking and it's beautiful! Thank you for a wonderful recipe.
I made beef bourguignon once before and I swear it took me 5 hours (from Joy of Cooking) but this one...amazingly easy and the house smelled wonderful. I couldn't find canned onions so I bought the large ones in a jar and YUM!!! Served over wide noodles with peas on the side. Real "comfort food" while enjoying our coldest winter in years!
This was amazing! I replaced half the salt with some onion and garlic salt, halved the butter, doubled all the vegetables, added two potatoes and celery stalks, used 10 oz of fresh mushrooms, and skipped the canned onions. I also added 1/2 cup of vegetable broth in lieu of canned mushroom liquid. I used a quality bordeaux wine, and it came out just delicious - the beef was incredibly tender, there was plenty of gravy, and it smelled incredible. I think reviewers who complained that it was too dry must have forgotten to cook it covered, and those who said it was too "winey" likely used a poor quality or inappropriate type of wine. According to Julia Child's recipe, you should only use a Beaujolais, Cote du Rhone, Bordeaux-St. Emilion, Burgundy, or Chianti.
I like the rich flavor of this dish, great with dry wine. I had fully cooked the meat before baking and it was too tough. Next time I make this I will try fresh mushrooms, the canned ones were too slimy. I don't think this dish reheats well though.
My finished product was really wonderful, but I'm only rating this recipe 4 stars because I think the changes are what made it exceptional! 1 cup cab and 1 cup beef broth, then I deglazed the pan with 1/4 cup cognac before putting the entire thing in my cast iron French Oven for 3 hours at 300* I sauteed fresh sliced mushrooms in butter and garlic before adding them to the dish the last 30 minutes of cook time, and served over egg noodles. Amazing!
m-m-m..good!!! The best recipe I've ever found on the internet! Thank you for posting it!!! I did change it a bit:put a cup of wine and a cup of broth+potatos like some lady adviced here..It was soooo good! Yum!
this was really good...I marinated the beef beforehand; I think that made it even better. Overall really great flavour though
So many wonderful flavors in this bourguignon! I served it over red skinned garlic mashed potatoes and it really pulled out the minced garlic in the recipe. Thanks for a great recipe!
Loved it. Couldn't use red wine because not prepared, but if it was this good with chicken stock substitute, I can't wait to try with red wine. Served it with potatoes, french bread, and salad. Will make again.
I'm not a fan of canned onions, so I cut a raw onion into sections and used that. Came out very good.
This recipe is simple and tastes awesome. Definate 5 star rating!!
Loved it - this is a keeper. I think it needs a small correction: I think it should read "bake, covered (not uncovered).
Everyone served adored this meal. However, I must challenge the advertisement that this yields four servings. Two pounds of meat yields quite a bit more than four servings unless you're feeding hungry teenaged boys. For what its worth this comes out more like a casserole and although moist and tender I prefer my Beef Bourguinon to be more of a stew. I used Yellowtail Merlot.
This recipe was worth every bit of effort, time and gathering of ingredients! 10 STARS if you ask me. I couldn't find any jarred, canned, or frozen pearl onions so I bought the fresh ones and peeled them. THIS TOOK FOREVER but was sooooooo worth it. Also I used venison (deer) chunks instead of beef and it was absolutley gourmet!!!!!! Perfect!
I thought this recipe was a real winner and I'll make it again and again. One Question. What are mushroom crowns? The ingredients list calls for a six ounce can of sliced mushrooms, but step 4 of the directions says to add mushroom crowns to the other ingredients. Are mushroom crowns the same as mushroom caps? Are the canned sliced mushrooms cut from the cap. The ones I bought looked like sliced pieces of both the cap and the stems.
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.
Because of a busy schedule I cooked this in my slow cooker and it turned out very tender and tasty. I dredged the meat in flour and browned it in the a.m., put meat in the slow cooker with all ingredients except for the canned onions and then added 2 beef boullion for more flavor. I added the canned onion 1 hour before serving. I cooked on low for a total of 7 hours and it turned out well. The only thing I would do different next time is that I would add a little cornstarch as a thickener, we prefer a stew like consistency. Served over buttered egg noodles with Merlot, very good.
Absolutely amazing! I'm not much of a cook (think grilled cheese...) and this was so easy, the house smelled amazing, and my husband was so impressed! I used 2 cloves of garlic, omitted the canned onions, substituted fresh mushrooms for the canned and added them with the onions and carrots. I also used wine to deglaze the pan and scrape up all the little yummy bits before sauteing the veggies. Will definitely make this again, thanks for the recipe!
An incredible beef stew! I've tried lots of them on AR, and I must say this is in the top three. Why four stars? The cooking teperature is way off. I was really leary when I saw 350 for 3 hours, so I adjusted to 300*, so glad I did. When I checked this at 2 hours most of the liquid was gone, so I added a cup of beef broth and put the temperature down to 250*. I added some beautiful french green beans, and sauteed everything in the same pot. I also added the mushrooms and onions at the start. I added some extra thyme and some crushed rosemary, too. I added a slurry of beef broth and cornstarch the last 15 minutes to thicken the gravy, too. Delicious and plenty of leftovers went in the freezer. Thanks for sharing, Teri.
Very good recipe. I halved the recipe, and therefore shortened the baking time by half an hour. If I ever half it again (which I won't, because it's a great recipe and I would want to make a big portion), I would decrease it by a further half an hour, just so it would stay moist. It tasted very good and homey, and I would definitely make this again and again. Unlike another user, I didn't find this time consuming cooking-wise, it was pretty simple. I made it for dinner with my boyfriend, and when he came back for seconds, the portion was bigger than the first one! We also drank the wine I used for the cooking. I highly recommend this, and thank you for sharing!
The wine made this a fabulous dish! I took an hour off of the cooking time, omitted the canned onions, added fresh mushrooms and served it over egg noodles....YUMMY!!!!!
Excellent! I browned the meat and then put it in the crockpot with the rest of the ingredients, without sauteeing the veggies, for 8 hours and it was melt in your mouth delicious! I did end up using all red wine, canned mushrooms and canned onions. Great served with a nice glass of red wine and crusty French bread to soak up the juices.
This had a good flavor - I made it exactly as the recipe instructed - but it was very rich and will serve at least 6 people. Next time I will serve it over rice or noodles and add more liquid.
We are trying to watch calories so I cut back on the butter, used lean beef and served over spaghetti squash(a surprisingly good sub for pasta).
This was a big hit! Prepared in the morning (using only fresh ingredients) and add them all to the crockpot and cooked on low for the day. Was ready for the noodles by the time everyone arrived home for dinner. Will be making again!!
This was probably the best thing I've ever made. When I'm taking a break from my diet and exercise, this is my treat! Everyone who has eaten this before always says its the best.
Very good! Meat was delicious - I'm sure the red wine was the 'key'. I served this over kluski noodles, my husband loved it! Next time I will not add the canned onions; with onions already in the recipe, it's just not necessary.
Tasty, but why use canned ingredients when you can add fresh ones? I diced carrots, sliced onions and mushrooms, and added some peas (only thing that was not fresh). I really do think it makes all the difference. I also subbed olive oil instead of butter -- it's just what I cook with and I think it's better for you and tastes better :).
An amazingly simple and tasty recipe for a classic meal. Made it for company and they were impressed and it all got eaten (served with smashed potatoes and green beans).
Prepared as written, except substituted cranberry juice for the red wine, and this dish was excellent, fabulous, tremendously tasty :) :)
very good, I added a beef boulion cube to the carrot onion wine mix, cooked the canned onions at same time and used fresh mushrooms at the end nummy num
This is the first time I have ever made Beef Bourguignon. It turned out great and looked fantastic!! I used fresh mushrooms as canned have no flavor and too much sodium. I substituted half of the wine with beef broth as I had read in previous reviews. Next time I will use both cups of red wine as called for to enhance the wine flavor. Better the next day.
Absolutely delicious. I used a chuck roast cut up and added a cup of beef broth to the 2 cups of wine. The meat melted in your mouth.
No doubt a five star dish. I made EXACTLY as called for using Holland House Red Cooking Wine. I was leary of this dish since I do not enjoy drinking red wine, but much to my surprise the meat had a wonderful flavor. It was perfectly tender and there was just enough sauce. Next time I will make slightly more sauce, use extra carrots (which took on the flavor beautifully) and use fresh mushrooms instead of canned. YUM YUM YUM!
Delicious! Used one can beef broth and the rest merlot. Next time I'll try with a different cut of beef besides "stew meat". My husband thought it was stringy tasting although tender. Both loved the flavor. Had it over rotini noodles. We both wanted more vegetables and sauce with it... will work on that. Will add potatoes as well next time. Also added half a can of evaporated milk at the end because my husband likes things creamy. I would have been happy without it but we both thought it was better with the milk. I did not put in the canned onions, didn't feel like I was missing anything but next time I'll buy it to be complete.
What a treat! We were pleasantly surprised at the great flavor of this dish! I purchased tenderized stew meat which proved to be a good idea! I used about 1 cup of oat flour (due to wheat allergy) and tossed the flour, salt and pepper in a plastic bag with the meat - it worked out GREAT and all the meat was nicely coated! I also used 2 bay leaves to boost the flavor. I substituted white wine for red because I didn't have any on hand, and it really didn't detract from the flavor at all. I skipped adding the canned mushrooms and onions at the end (I forgot!) and LOVED it just the same! Served over rice.
I cooked this in my crockpot and the meat absolutely melted in our mouths! Delicious.
Wonderful!! Followed the recipe pretty much as written. Only difference was that I substitued leek for the canned onions. The smell was so wonderful while cooking that my family could hardly stand it!! They loved it!!
used 2cups of Cabernet sauvignon wine, needs a few more carrots (use 4) used 8oz whole mushrooms added at the beginning and pearl onions added 30 min before done. Really good. Served over noodles.
Yummy. I followed the directions exactly and it was very good. However, the red wine I used was a store brand and although added flavor wasn't strong enough so I probably will use 1 cup beef stock and 1 cup red wine next time or just buy a darker red.
Great recipe! The recipe as written is excellent and does not need tinkered with! That said, I tried this the original way first and then tinkered. :-) My personal recommendation will sound weird. Use fresh mushrooms and add them at the beginning (not the weird part). Instead of 2 cups of wine, use 1 1/4 cup of wine and (this is the weird part) 3/4 cup of strong black coffee. Also add 1/4 teaspoon of chopped rosemary.
Like a couple of other reviewers, I found that all of the liquid was pretty much gone by the end of the first 2.5 hour cooking period. I added a little more wine (making sure to save some for sipping!), and a little beef broth. That kept everything bubbling away when I put in the mushrooms and pearl onions. All in all, this had some good flavor, and came out very tender.
Excellent recipe. The flavor is amazing. Very easy to make, you just need to make sure you have enough time.
Very good. I also used 1/2 the wine. Turned out very good. Served over egg noodles.
i made this for friends last night,it was a hit!i used 1 1/2 cups red wine and 1/2 cup beef stock.i used fresh mushrooms and fresh onions which were all added at the beginning. a lovely dish thankyou.
Absolutely the best! Worth the long cook time.
Ohhhhhhhh the aroma when it is cooking!!!!!! Delicious...I used my own homemade raspberry wine and I can't wait to make it again!!!! Thanks for such a wonderful and easy recipe!!!!
My husband and I loved this recipe. I did cook it covered the entire time. Great flavor; we ate leftovers the 2nd day and it was even better! Wonderful recipe.
Excellent recipe, easy to prepare, tasted great, meat was very tender, my whole family loved it! I made it with 1 cup beef broth and 1 cup burgundy wine as others suggested. It had just a hint of wine flavor, which was good because I have a two year old. However, if I were making for just adults, I would cut the broth and add more wine to get the true burgundy flavor.
only ok as written. I think it should more appropriately be called beef with wine stew. canned mushrooms and onions? I don't understand using canned ingredients especially ones so tasteless.
This was delicious and my house smelled wonderful. A few suggestions: use the "big chunk" stew meat as it is easier to manouver; i added additional butter when sauteing the vegetables (there was no butter left on the skillet after browining the meat). I added cellery chuncks along with the canned onions and mushrooms, I also added some extra wine for the veggies to cook in as it looked a little dry. I used Carmenere wine, which is a dryer version of the Malbec...it is important to use a wine that you like, as you can taste it in the sauce. I cooked this for 3 hours however it seems like it was done after 2, and It looked over cooked by the time it was done. Still good though, I served the bourguignon over a bed of egg noodle. We'll make again, thanks for sharing!