Beef Bourguignon Without the Burgundy
This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.
This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.
This was divine! I added mushrooms and small white potatoes and instead of simmering on the stove for 90-120 minutes after all ingredients were added, I put it in the oven at 325º for 2.5 hrs covered, than .5 hrs uncovered. The meat just melted in my mouth and the vegetables sopped up all the wonderful flavors as well. I will be making this my go-to dish for the winter!Read More
One star for question. Has anyone tried this in slow cooker? I have a Ninja and it has stove top settings, as I can brown meat and saute, then can stay on stove top setting or switch to slow cook, which I prefer. If suitable to do, how long on slow cook? (low or high)Thanks for your help.Read More
This was divine! I added mushrooms and small white potatoes and instead of simmering on the stove for 90-120 minutes after all ingredients were added, I put it in the oven at 325º for 2.5 hrs covered, than .5 hrs uncovered. The meat just melted in my mouth and the vegetables sopped up all the wonderful flavors as well. I will be making this my go-to dish for the winter!
I made this in the slow cooker. I cut the roast into about 6 pieces instead of chunks and browned them, then sauteed the onions and mushrooms then added the merlot and cooked that down. Put it all in the crockpot for 8 hours on low and it was phenomenal. Don't skip the browning and reducing of the merlot though. I added fresh mushrooms with the carrots, celery and thyme sprigs. I did remove about half the liquid with a ladle after 8 hours and put it in a saucepan on the stove and thickened it up quite a bit with a water/flour slurry. This step was key. I added the (very thick) mixture back to the crock pot (knowing it would mix in with the remaining liquid), added a bit of salt and several dashes of worcestershire and cooked for another 30 minutes or so. Beef was so tender and the flavor was just wonderful. Keeper!
This was amazing. I usually make Julia Childs recipe every year on the anniversary of her birthday, but I was strapped for time this year..... It is an all day recipe. This was so much simpler, but was just as good. I did add sauteed mushrooms, omitted the celery, used Merlot, and after simmering , put the covered Dutch oven in a 325 degree oven for 3 hours. Served with buttered egg noodles and green beans. This is definitely a keeper!
Husband and I both loved this. Used dried thyme because I didn't have fresh and added a can of chopped mushrooms with the carrots and celery because we like mushrooms. Served over wide egg noodles. Wonderful flavor and even better leftovers the next day. Good job Chef John.
One star for question. Has anyone tried this in slow cooker? I have a Ninja and it has stove top settings, as I can brown meat and saute, then can stay on stove top setting or switch to slow cook, which I prefer. If suitable to do, how long on slow cook? (low or high)Thanks for your help.
Delicious! Added mushrooms as well. Offered it over garlic mashed potatoes OR mashed ruttabegga (mashed with butter, cream, salt and white pepper). Both were lovely!
I have made this recipe and my family loves it! Very easy, actually can use dry spices as well as cabernet or pinot noir wines. Lovely recipe!
Found! The most delicious Beef Stew recipe ever! Look no further. Delicious and easy! .Added mushrooms and small potatoes.. Tasted sauce as I put it in my roasting pan to place in 325 degree oven and I knew it was a winner - yummy yummy. Super great - meat very tender, tastes and smells heavenly. I will only make stew this way using Chef John's recipe from now on.
yummy as is. sauce was thin first day, thickened when cooled down on second day. will make again (and again!). i used good quality non-alcoholic wine with good results.
Very good and flavorful! The meat was fork tender! I added mushrooms which were good and the carrots were little flavor bombs! I wish I had added more! This is definitely a keeper!
The trick is to add plenty of merlot and really reduce it well. The gravy made itself and it was silky smooth.
Great dish! Served on a bed of mashed potatoes. Baked covered at 350 degrees for 2-1/2 hours. Added 8 ounces of quartered mushrooms. Then baked for 1/2 hour uncovered.
I used a shiraz cabernet (open already), added sliced mushrooms, excluded celery (none on hand), used dried thyme, and a bit of beef boullion. Served with a buttered baguette. Simple to make. Very tasty.
It tastes much better the day after.
Added frozen pearl onions and mushrooms with the veggies. Other than that, I followed the recipe exactly. It was so delicious and will make it again.
Very good - followed the recipe to the letter this time. Will add mushrooms next time. Lots of flavor and easy to make!
Is was very good over rice or mash potatoes will make it again in the further.
I didn’t add vegetables; used mushrooms instead. Four star is due to length of prep. Think I’ll try slow cooker recommendations from others.
I followed the recipe exactly, no substitutions no additions. It was very tasty and the meat was very tender. The sauce was very thin, not really a sauce at all, more like broth, but it had a great flavor. Enjoyed it over mashed potatoes with a side of sautéed spinach. Prep time is longer than stated- It took a full hour to get to the “cover and let simmer” stage including all the chopping. I’ll make again when I have time in the afternoon to cook, it’s delicious but definitely not a quick week night supper!
very good! decided to use what I had on hand, so had to use chicken broth, cabernet sauvignon, and dried thyme. otherwise followed the recipe as written. took a while, but totally worth it and i was able to get things done around the house while it was simmering. will plan to make again; would like to compare exactly as written. thanks for the recipe!
One word - delicious! Made as directed, sampled it for my review, and then added some sauteed mushrooms at my husband's request. This was pure comfort food. I served it over mashed potatoes with homemade artisan bread. Yum!
Always amazing! The flavor is awesome! Time consuming but not a lot of effort, just simmering...delish!
This dish tasted amazing. I followed the recipe fully except I made my own beef broth and finished it with a little corn starch to thicken it up a bit more. Highly recommend. Thank you!
This was simply AMAZING! Great recipe and full of flavor! I made this exactly according to Chef John’s recipe and it was tender, savory, and filling! A real treasure. Thanks, Chef!
My husband loves Stew and I normally hate it, but this was the best EVER. I did make some changes and added a packet of Onion Soup Mix and Garlic with the carrots and celery and put some chopped potatoes in near the end. I also cooked it on the stove for 2 hours. This pot won't make it to tomorrow night!!!! Made some rice and croissants on the side. PERFECT DINNER! Thank you!!!!!!
Made it as written. Meat had little flavor. Will not try again.
This is a wonderful recipe as is and can easily accommodate your add ins, mushrooms, cloves of garlic, small new potatoes, etc.. We've served over both mashed root vegetables and egg noodles.
Best beef stew ever!! only change was to add a few potaoes
Would leave out celery. Add a lot of mushrooms. Had to thicken the sauce with a cornstarch slurry. Would make again.
Delicious! Very easy prep (and quick to get going). Just give yourself enough time to allow it to simmer and thicken. I added some cornstarch during the last 30 min. to help with the thickening. I served this over mashed potatoes as suggested and loved it!
This was awesome! My first attempt at a French-style recipe. I subbed pork butt for the beef and used chicken stock. It came out spoon tender. The sauce was delicious. My family was pleased and impressed!
Great recipe!! I actually did not have a Dutch over so I used a regular large pot, and it worked really well. I just had to brown the meet very rapidly, but it worked really well, loved it! Will try again later for sure!
The quality of the stew was good. I don't typically cook with wine and I absolutely hate the taste of it. I tasted the wine while I was cooking this and what I found was the undertones of the wine really came out in this dish. If I knew my wines I would know which one I prefer to cook with. Husband and son went straight for the hot sauce... I'll stick to roast. The flavor of the added veggies was excellent but I would have preferred a different undertone. I used a really cheap bottle of Merlot not knowing any better (it all tastes the same to me lol)
This was very good, and I will make again. My husband loved it! I served it over garlic mashed potatoes.
This is so good. I added lentils because I didn't have any celery and it needed something else. Definitely serve over homemade creamy garlic mashed potatoes. I will be making again soon and passing on the recipe. Better than stew!
This was so good, and really not very hard to make. The hardest part was cutting the meat. I added large white mushrooms quartered. Served over egg noodles. Would definitely make again!
Insanely good and easy. I've made Julia Child's recipe and I dare say this one's better. I used pearl onions and bone broth as my only changes and simmer it in the oven at 325 for two hours. Served with mashed potatoes and crusty bread. This ones a keeper, and easy. I still can't believe how good it was, and I don't even drink merlot, hate it in fact. But it works in this dish.
I used the ingredients to make a beef stew and it was fantastic! Thanks for the new variation in my beef stews.
I made this today, following the recipe exactly. This is simply delicious. My husband and I loved it. This will be a recipe I’ll make often. The only thing missing from this meal was a piece of homemade French bread.
Top round (London broil) was on sale for less per pound than hamburger. sauteed baby portobello mushrooms in Dutch oven following beef browning. Added beef broth for more liquid volume
Positively delicious! Have made this two times, the second for a dinner party. My sauce did not thicken in the last phase of cooking so I used corn starch. This is an excellent and easy-to-prepare recipe.
so so good. I made this with venison. Easy and will be made many times over.
fantastic - used all listed ingredients except I used shoulder roast - perfect!
Made this for a dinner for 200 at my church. It was enjoyed by all. Added mushrooms and served over noodles.
This was amazing! I added some rosemary. Served over mashed potatoes is the best way to do this dish!
This was very delicious! Made it exactly as the recipe said. Put mushrooms in as suggested by others.
Excellent... I added some of my own spices to taste, and served over egg noodles. Great recipe, will make again.
So easy and very tasty. We will make this again.
added a garlic clove minced, couple bay leaves and used stew meat - very good
Delicious! Hubby already wants it again. Only change I made was adding some fresh sliced mushrooms with the carrots and celery. Served with mashed potatoes. A definite keeper.
Added more carrots and celery 1 Tbs tomato paste , I used a cab blend wine since I had it. We loved this recipe.
This was excellent, made it using a sweet red wine instead of the merlot (it was the only red we had available) and it was flavorful and rich. We used fresh herbs and served it with scalloped potatoes, everyone had seconds! Fortunately, enough to save for small bites leftovers.
This was a good recipe. Great flavors~My husband and I enjoyed it though my digestive system wasn't so sure. Don't know why! I Used a red moscato. served over mashed potatoes, but leftovers were better next day and we enjoyed it even more over rice. I'll make it again if hub asks me to.
I made it and used a red blend of wine, added a little beef bouillon instead of salt and poured it over noodles instead of mashed potatoes. A side note, my chuck roast yielded about a 1 cup of beef broth while browning so I pored it off and saved that to mix in with other beef broth later. It's a very tasty recipe and would recommend making it! Chef John has some really great recipes!!
I used a slow cooker and the dish came out delicious. I cooked on high for 4 hours. I also added garlic, mushrooms, and potatoes to make it a full meal. Will definitely make again.
This was SOOO GOOD!!! My whole family was talking about how good it smelled as it was cooking and it taste just as good too! Served over whole grain egg noodles. YUM!
this is good! I started the process in the Dutch oven with browning the meat and then reducing the merlot then after that I finished it in the slow cooker on higher for 4 hours. Then I took all the juice (broth) and put it back in the Dutch oven and reduced it some more then returned it to the slow cooker. I added mushrooms at the end and let them cook right before we served it over a bead of garlic mashed potatoes and garnish it with carrots that I browned with honey and agave , and parsley. It was a slam dunk! Hands down on of the best meals that I have ever made. It’s not too often that I can give myself credit but this time, it turned out perfect!!
I love this recipe, it has become my "go to" for company or a cold weather treat for just my husband and me. I add bella mushrooms and use a really good Merlot wine.
I've made this twice. Once with white merlot and once with burgundy. Both were awesome. When I made it with burgundy I added 8 oz. of fresh mushrooms, which I sautéed in butter.
This was amazing! It was so easy and tasted great! I will make this many times again. If you want to impress guests with little work, this dish is it!
I would not make this again. Followed the recipe as written and honestly it was slightly flavorless, and the meat was WAY to tough. Probably could have added an additional hour at LEAST to the cooking time. In addition, 3 out of 4 family members had late night cramping after consuming this......
I cant say I made this, because I made it with chicken. It came out really fine. I chopped some garlic with the onions. And I half cooked the carrots before adding the chicken into the broth. Serving it with mashed potatoes.
Fabulous, will make again and again. Like others, I added sauteed mushrooms and small red potatoes last hour of cooking. Also added a small diced garlic clove.
very tasty and easy.
Thanks once again Chef John. In my old age you are making a cook out of me! Used your basic steps, added things I like and it was really really good. I have tried making stew several ways and somehow it was always kind of bland. I am so appreciative of all your videos. Someday I will figure out your love of that Cayenne Pepper. lol
Not a big fan of burgundy so I love the idea of using merlot.
Easy and delicious. Only made minor changes: I did not remove the meat from the pan. Instead, I just added the onion and flour to the meat mixture, and added mushrooms ( just because). Replaced fresh thyme with 1 tsp dried thyme. Served over mashed cauliflower. I will definitely be making this again. I made it again, on Christmas Eve; this time for a crowd of more than 20 people. I tripled the recipe and served it with about 7 pounds of mashed potatoes. Next time I will make 10 lbs of mashed potatoes. Again, I used generous amount of dried thyme 2-1/2 to 3 tsp; 6 cups of 19 Crimes red blend, 3 pounds of carrots, and 3 chuck roasts. I browned the meat in 3 seperate batches in my wock, and then sweated the onion, and cooked 1 pound of mushrooms and the flour before mixing everything together in a dutch oven and simmering it for about 2-3 hours. Yuuuummm! It was a huge hit with my guests. Thank you, Chef John, for this incredibly easy and delicious recipe.
This was amazing! Overall simple and worth the time.
This was exactly what I was looking for!! Very tasty! Thanks Chef John!!