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Reviews for: Photos of Beef Bourguignon III
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1 of 36
Maybe I did something wrong but it came out very disappointing. The meat while flavorful was not tender. And as far as the gravy... there wasn't nearly enough. I thought Beef Bourguignon was supposed to be a stew but in the end I had to add quite a bit more beef broth just to have a bit of gravy to serve it with.
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(4)
Very delicious! I increased the amount of wine and broth and marinated for 5hrs. instead of 3hrs. I used a nice smooth Pinot Noir however next time I think I will use a dry Cab Sav to intensify the flavors.
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(3)
i will never make plain beef stew again!!!!!!!
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(2)
Interesting. This did not turn out at all and was quite a bit of work for little to no results. For us the meat was not to die for tender (yes lean stew meat) the flavor had no punch (followed recipe to a T) and was very disappointing. Normally I will try a recipe a second time in case the first time was a fluke - I can't say that for this one - won't try again and will move on. Thanks for sharing though and it is nice to see that it has worked so well for so many others.
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(2)
I agree it was a heavenly smell while cooking. However my results were not as great as hoped. I bought a rump roast marinated and cooked it as the recipe dictates but the meat was tough. The wine/mushroom gravy was awesome. I'd try again if someone has a suggestion.
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(2)
I made this meal last night for a dinner party we hosted and we really enjoyed it. It smelled fantastic and cooked up beautifully. I omitted the bacon after reading some of the other reviews. I added carrots and celery to it. I like a rich creamy sauce so I added a half of a pint of heavy whipping cream. I served it over egg noodles and accompanied it with green beans. I will definitely make this again!
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(1)
I have successfully done this recipe many times. The meat needs to be marinated and then simmered very slowly to make it tender - cubes from the surloin are to be preferred to those of the round as the latter are less tender. When cooked slowly the meat can be cut with a fork. Towards the end I strain the content of the pot and thicken the gravy in a saucepan with melted butter and flour (very slightly or else the gravy will thicken too much after further simmering) and then pour it back into the pot and let it cook at low heat a bit more. Also to make the dish less fat I slightly cook the bacon separately before adding it to step 3.
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(1)
I changed too much of the recipe to rate it a 5: I kept the beef wine broth browned the beef in the pressure cooker and added regular onion and Costco pesto sauce added sweet potato and cauliflower (cleaning out the fridge!) and oil instead of butter. I threw all the ingredients together and finished it in the pressure cooker and it turned out amazing. What great flavour!
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(1)
Maybe I did something wrong but it came out very disappointing. The meat while flavorful was not tender. And as far as the gravy... there wasn't nearly enough. I thought Beef Bourguignon was supposed to be a stew but in the end I had to add quite a bit more beef broth just to have a bit of gravy to serve it with.
Helpful
(4)
