Beef Burgundy I

Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and m...

I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!

A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the re...

Yummy! This had excellent flavor and the beef turned out surprisingly tender for such a tough cut. Next time I will cut back on the onions or just use small ones) and I'll add some garlic whil...

This is a good recipe. I hardly ever follow a recipe to a "T" so of course I added my own touch. The key to a good beef burgundy is getting a good reduction. I flour the beef and then saute ...

This dish was delicious! The only thing I changed was adding minced garlic per other reviewers and omitted mushrooms since I don't like them. I will definitely make this again.

My husband has never raved about my cooking until I made this recipe! This is no joke, he actually licked the sauce off of his plate, he loved it so much!The only change I made was I put 2 tsps....

What I ended up with was little cubes of meat in a liquid so didn't know how to serve it. I mixed it with egg noodles and served it in a bowl with hard rolls. We enjoyed dipping our rolls in t...

I used this recipe for venison loins instead of beef- it came out so tender and the gravy was very flavorful. I had a lot of extra liquid so I combined some flour paste into it to thicken it up...