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This rich beef bourguignon smells incredible as it cooks and brings my teenaged boys running! Serve this hearty yet fancy dish with potatoes, noodles, or rice.
Make restaurant-worthy beef bourguignon at home with this top-rated recipe. It'll impress everyone at your table (even the most discerning dinner guests).
What Is Beef Bourguignon?
Beef bourguignon (a.k.a. beef Burgundy) is a French beef stew braised in red wine and beef broth. It also prominently features onions, carrots, and mushrooms. The dish has become synonymous with French cuisine and was famously a favorite of Julia Child.
Beef Bourguignon Ingredients
These are the ingredients you'll need to make this top-rated beef bourguignon recipe:
· Wine: For true beef bourguignon, you’ll need a red Burgundy wine that is produced in the Burgundy region of eastern France with Pinot Noir grapes. Quality counts ? make sure you don’t use a bottle you wouldn’t want to drink!· Brandy: Cognac brandy enhances the overall flavor of this complex dish.· Fresh and canned vegetables: You’ll need fresh onions, carrots, and mushrooms. You’ll also need a can of tomato paste.· Olive oil: You’ll need olive oil for browning the beef and sauteing the mushrooms.· Spices and seasonings: This traditional beef bourguignon is seasoned with parsley, a bay leaf, garlic, black peppercorns, garlic, salt, and pepper.· Beef: This beef bourguignon recipe calls for two pounds of cubed beef chuck roast.· Bacon: Bacon adds even more meaty flavor to this irresistible beef bourguignon.· Flour: All-purpose flour helps thicken the bourguignon mixture.· Broth: Use store-bought or homemade beef broth.· Butter: Saut? the mushrooms in butter before adding them to the meat mixture.
How to Make Beef Bourguignon
Making beef bourguignon isn't hard, but you do have to follow a fairly lengthy series of steps. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:
1. Start marinating the meat two days in advance. Chill in the fridge.2. Brown the beef in olive oil until browned on all sides, then transfer to a bowl.3. Saut? the bacon in the same skillet, then move the bacon to the beef bowl.4. Deglaze the skillet with a cup of the marinade.5. Saut? the onions and carrots. Move the veggies to the bowl with the meat.6. Add the flour to the skillet and stir until brown.7. Add the tomato paste, garlic, broth, marinade, and salt and pepper.8. Whisk until smooth, then transfer to the bowl with the meat and veggies.9. Transfer the mixture to a baking dish and bake for three hours.10. Saut? the mushrooms, then stir the mushrooms into the bourguignon.
Nicole’s Top Beef Bourguignon Tips
“Don’t be intimidated by its fancy name, beef bourguignon is just a classic beef stew,” according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). Here are a few of her best beef bourguignon tips and tricks:
· When you remove the beef from the marinade, make sure it's completely dry before you brown it so it can achieve the color you're after (the flavor has already been absorbed).· You'll know the beef is ready to flip when it easily releases from the pan. "It'll tell you when it's ready," says Nicole.· Nicole uses a mixture of cremini and button mushrooms, but you can use whatever mushrooms you like. Don't salt the mushrooms: That will draw out the water, which will create steam and prevent browning.
What to Serve With Beef Bourguignon
Ladle the beef bourguignon over rice, mashed potatoes, or egg noodles. That’s certainly a very filling meal in and of itself, so you don’t technically need to add any sides. Of course, a nice loaf of crusty French bread is essential to soak up all that beefy goodness.
How to Store Beef Bourguignon
Allow the beef bourguignon to cool completely, then transfer it to an airtight container and store it in the fridge for three to four days.
Cookdap Community Tips and Praise
"It was wonderful," raves Julie. "I didn't have beef broth, so I used a can of consomme. I didn't have Burgundy wine but used a red wine that I had open. I made it a day ahead and then reheated it and added the mushrooms just before serving."
"Totally worth the work," according to TwinMama+1. "My first ever Beef Bourguignon. Marinated 36 hours instead of 48 because we forgot to make it Friday evening, but otherwise didn't change a thing."
"I followed the directions and this turned out superb," says S.E. "I was worried that there was too much wine, but it all blended well. I served it over garlic mashed potatoes with a green salad on the side."
Ingredients
Bourguignon
- 4 tablespoons olive oil, divided
- ¼ pound bacon, cubed
- 2 onions, chopped
- 3 tablespoons all-purpose flour
- 2 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 (10.5 ounce) can beef broth
- salt and pepper to taste
- 4 tablespoons butter
- 1 pound fresh mushrooms, sliced
Marinade
- 3 cups Burgundy wine
- 2 onions, thinly sliced
- 2 carrots, chopped
- 2 tablespoons brandy
- 1 clove garlic, crushed
- 10 whole black peppercorns
- 1 teaspoon salt
- 1 sprig fresh parsley
- 1 bay leaf
- 2 pounds cubed beef chuck roast
Directions
Step 1
For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
Step 2
For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
Step 3
Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
Step 4
Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
Step 5
Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
Step 6
Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
Step 7
Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
Step 8
About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and saut? until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 458 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat11g | 53% |
| Cholesterol72mg | 24% |
| Sodium638mg | 28% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars6g | |
| Protein20g | |
| Vitamin C12mg | 60% |
| Calcium54mg | 4% |
| Iron3mg | 17% |
| Potassium626mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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the end result is good, but it takes forever!! I like the quick ‘n easy method of onion soup mix and canned tomato and canned mushroom soup spread over the meat, not mixed, and then 2 C. burgundy poured over..baked and eat !! just as tasty and 100 times as fast!!
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the end result is good, but it takes forever!! I like the quick ‘n easy method of onion soup mix and canned tomato and canned mushroom soup spread over the meat, not mixed, and then 2 C. burgundy poured over..baked and eat !! just as tasty and 100 times as fast!!
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I make this recipe everytime we have company!
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Worth the work!
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This was a truly delicious recipe, I tried it for the first time on some friends at a casual dinner party, not a word was said throughout the feeding frenzy! This is a recipe you want to take your time on although i had wished that the marinade time had been better posted, i did not get the entire marinade time in. But all in all this was a delightful dinner.
P.S. We served it in hollowed out baked potatos with the potato meat made into duchess potatos , done in florets around the baked potato shell and the crowns browned off under the broiler, a beautiful presentation for this. -
We omitted the bacon and used portobello mushrooms in the last step. We needed additional butter for the mushrooms. If you use a good quality California Pinot Noir, you will have excellent results. We will surely make this again!
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I made this yesterday morning and at the point in the recipe where you put it in the oven, I put it in a crockpot and forgot about it all day (I did stir it from time to time). It came out so yummy! I didn’t use as many onions–one in the marinade and then I used shallots for the main dish. I served it with a hearty homemade French peasant bread and garlic mashed red potatos. I will definately make this again. Ps..don’t skimp on the quality of the red wine.
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An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don’t use supermarket wines. They’re not glass worthy for a reason!). I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I’m ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread. Wow! Worth the effort. Thanks Judy. — Update 11/2004 — this is still the best recipe I’ve ever found here at allrecipes.com. Follow the tips – no shortcuts, and make a lot at once to freeze. Company coming? Thaw, reheat, make sides, and take the bows.
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An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don’t use supermarket wines. They’re not glass worthy for a reason!). I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I’m ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread. Wow! Worth the effort. Thanks Judy. — Update 11/2004 — this is still the best recipe I’ve ever found here at allrecipes.com. Follow the tips – no shortcuts, and make a lot at once to freeze. Company coming? Thaw, reheat, make sides, and take the bows.
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I’m an American living in New Zealand. We had a BBQ with lots of friends and leftover beef. I remembered thet I loved the beef bourguignon at a little french restaurant in Davis California. So did an internet search. Came up with this recipe and picked it over the other 2 because we had the ingredients on hand(lots of leftover red wine too). The beef here tends to be a bit tougher than the beef in the states. After 3 hrs cooking it was very tender and melt in your mouth – awesome. Very bummed that my wife took the leftovers to work with her (she leaves before me). It was excelent and the kids loved it too (including a very picky 6 year old). Thank you
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Good, cooked it as instructed, didn’t add any water. Should have I guess. Great on buttered egg noodles!
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Good, cooked it as instructed, didn’t add any water. Should have I guess. Great on buttered egg noodles!
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I doubled this recipe and served it to about 10 people at a dinner party at my home. I must admit that I tried it for the first time the night I served it, but I was very lucky because it turned out so well and I got so many complements from everyone. I must admit that I was pleasantly surprised myself at how delicious it was. The only other time I have had this dish was in Nice, France and it almost tasted that good. Thanks again for this great recipe.
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WOW! Was this worth the extra effort! I made this for my DH and I for a special meal after the kids were in bed, and it was divine! Melt in your mouth, savory, tendor, delicous! Leftovers didn’t last more than a day. This would make a wonderful company meal as well.
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WOW! Was this worth the extra effort! I made this for my DH and I for a special meal after the kids were in bed, and it was divine! Melt in your mouth, savory, tendor, delicous! Leftovers didn’t last more than a day. This would make a wonderful company meal as well.
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Delicious, but please correct the time allowed for preparation (and clean up of multiple pans).
I expected a quick prep and spent all Saturday morning with this project. It takes 30 minutes just to prepare the meat & marinade.
fortunately it tasted great. -
The gang said this was great. I don’t eat red meat (nothing political) but I always taste and the sauce was yummy. Changes I made: Eliminated the tomato paste and the brandy. Added frozen pearl onions and a little gravy master and prepared a bouquet garni consisting of a bay leaf, thyme and peppercorns which I placed in cheesecloth and cooked in the stew. Also threw in my usual garlic and onion powders. Once done I topped each soup plate with a dollop of mashed potatos. The family raved Judy and I thank you for this recipe!
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Best Beef Bourguignon ever. So tasteful!!!
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Best Beef Bourguignon ever. So tasteful!!!
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Sensational everytime.
Worth the time and effort.
My husband loves this one. I make it a couple of times a month now. Perfect with either mash potato or salad and french bread.
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Sensational everytime.
Worth the time and effort.
My husband loves this one. I make it a couple of times a month now. Perfect with either mash potato or salad and french bread.
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Awesome! Fabulous! Worth the effort….PS it makes your house smell WONDERFUL!
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Planning a progressive dinner. This will be perfect. Someone suggested there were too many pans? I’m not sure if they kept cleaning up the same pan but I used the same one over and over and even put it in the oven. Very good. Guest worth for sure.
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This recipe is FANTASTIC. Great for a crowd. However, it takes a long time to make, so I usually double the recipe and freeze a large portion of it. If you do this, learn from my mistakes: 1) don’t double the onions! the four already in the recipe is plenty. But double everything else. 2) Use two big, deep frying pans to fry the meat in two batches, and then make the bacon and broth in one pan (steps 4 and 6) and saute the vegetables in the other pan (step 5). This is a big timesaver! We have fed up to 12 large, hungry adults by doubling this dish. It is very, very good!
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This recipe is fantastic! It’s definitely a terrific one to prepare for a cold day. Definitely serve this with either a loaf of french bread or mashed potatos. The amount of preparation/marination time was a little discouraging, but well worth it!
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This recipe is fantastic! It’s definitely a terrific one to prepare for a cold day. Definitely serve this with either a loaf of french bread or mashed potatos. The amount of preparation/marination time was a little discouraging, but well worth it!
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Absolutely wonderful and the aroma!!!!!!
Out of this world. -
Absolutely wonderful and the aroma!!!!!!
Out of this world. -
Awesome!!!!!!!!!!
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Really good-served it over mashed potatoes. Made the house smell incredible.
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Really good-served it over mashed potatoes. Made the house smell incredible.
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I made this for Christmas in 2003. It was fantastic and my family loved it. I did a French theme that year, so this went perfectly. It’s not a fancy dish, but the wonderful flavor more than make up for that. This is a recipe I’ll add to my permanent recipe box.
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I made this for Christmas in 2003. It was fantastic and my family loved it. I did a French theme that year, so this went perfectly. It’s not a fancy dish, but the wonderful flavor more than make up for that. This is a recipe I’ll add to my permanent recipe box.
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So much time and preparation. There has got to be an easier way to prepare this dish. In the end, I was not that impressed. My husband liked it better especially after the second day. I froze all the leftovers but I doubt I will ever make this from scratch again. Too time consuming to yield such so-so results.
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So much time and preparation. There has got to be an easier way to prepare this dish. In the end, I was not that impressed. My husband liked it better especially after the second day. I froze all the leftovers but I doubt I will ever make this from scratch again. Too time consuming to yield such so-so results.
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One of the best recipes I’ve ever tried! The taste certainly lived up to the *incredible* aroma. IS a bit time-consuming, but will take other reviewers’ advice and merely double batches for freezing. Thanks!
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One of the best recipes I’ve ever tried! The taste certainly lived up to the *incredible* aroma. IS a bit time-consuming, but will take other reviewers’ advice and merely double batches for freezing. Thanks!
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The best meal I have ever cooked. It takes a deal of preparation but worth it.
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The best meal I have ever cooked. It takes a deal of preparation but worth it.
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My husband loved it. I did not use Burgundy wine, bacon, or the brandy. I used blush wine instead. I did double the sauce..
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My husband loved it. I did not use Burgundy wine, bacon, or the brandy. I used blush wine instead. I did double the sauce..
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Five Star Fantastic. Long time to prepare but worth every minute.
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Five Star Fantastic. Long time to prepare but worth every minute.
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Yum! I followed it exactly except for the bacon and flour steps. The meat came out extremely tender and the flavour was very good over some rice.
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Yum! I followed it exactly except for the bacon and flour steps. The meat came out extremely tender and the flavour was very good over some rice.
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This was, hands down, the single best dish to ever come out of my kitchen. I’ve tried a few other beef bourguignon recipes, but none of them were as good as this one was. The only changes I made were to omit the brandy and carrots (didn’t have them) and use 2 large Vidalia onions instead of four medium onions. In addition, I didn’t find this recipe until yesterday, so the marinading time was only about 24 hours. Next time, I’m going to let it sit for the full two days, for sure.
The beef was perfectly tender and the gravy had a fantastically rich and complex flavor and perfect thickness. I served this with Yukon Gold mashed potatoes and a salad. This recipe is worth every moment of time it takes! Can’t wait to make it again.
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This was, hands down, the single best dish to ever come out of my kitchen. I’ve tried a few other beef bourguignon recipes, but none of them were as good as this one was. The only changes I made were to omit the brandy and carrots (didn’t have them) and use 2 large Vidalia onions instead of four medium onions. In addition, I didn’t find this recipe until yesterday, so the marinading time was only about 24 hours. Next time, I’m going to let it sit for the full two days, for sure.
The beef was perfectly tender and the gravy had a fantastically rich and complex flavor and perfect thickness. I served this with Yukon Gold mashed potatoes and a salad. This recipe is worth every moment of time it takes! Can’t wait to make it again.
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Okay, I spent about 4.5 hours prepping and making this dish, not to mention almost a whole bottle of good wine…..Very bland… A HUGE PAIN TO MAKE!
Followed recipe to the “T” and can’t understand what the other reviewers are comparing this dish to! -
Okay, I spent about 4.5 hours prepping and making this dish, not to mention almost a whole bottle of good wine…..Very bland… A HUGE PAIN TO MAKE!
Followed recipe to the “T” and can’t understand what the other reviewers are comparing this dish to! -
I made this as a special anniversary meal… much work but well worth it.
The beef was incredibly tender, the sauce savoury and rich but not overwhelming. The mushrooms, carrots and bacon all poke through as delicious flavour notes that aren’t overwhelmed by a heavy gravy. The only changes I made were to leave out the cognac, and I only marinated 24 hours. I will make this again, though for special occasions – 30 minute prep time is pretty optimistic: I’d double that number.
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I made this as a special anniversary meal… much work but well worth it.
The beef was incredibly tender, the sauce savoury and rich but not overwhelming. The mushrooms, carrots and bacon all poke through as delicious flavour notes that aren’t overwhelmed by a heavy gravy. The only changes I made were to leave out the cognac, and I only marinated 24 hours. I will make this again, though for special occasions – 30 minute prep time is pretty optimistic: I’d double that number.
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It just kills me when people come to these review sites and complain how there just “has to be a quicker way” to prepare a dish such as THIS one. And then they almost make it sound like a personal mission that people took to rob them of their time if a recipe isn’t to their liking. Perhaps a review should consider that GOOD food takes the love of cooking, and anything less WILL be evident “somewhere”. And often times in classic french recipes such as this one, it DOES take time and if you “read and think” before you begin you can figure that out. My personal opinion on this recipe is that it is VERY classic and delicious. It was meant to be meaty and rich and not too spiced up…warm and comforting and classic…and it is! I serve mine over “smashed” garlic potatoes with the skins left on and a fruit parfait for dessert.
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It just kills me when people come to these review sites and complain how there just “has to be a quicker way” to prepare a dish such as THIS one. And then they almost make it sound like a personal mission that people took to rob them of their time if a recipe isn’t to their liking. Perhaps a review should consider that GOOD food takes the love of cooking, and anything less WILL be evident “somewhere”. And often times in classic french recipes such as this one, it DOES take time and if you “read and think” before you begin you can figure that out. My personal opinion on this recipe is that it is VERY classic and delicious. It was meant to be meaty and rich and not too spiced up…warm and comforting and classic…and it is! I serve mine over “smashed” garlic potatoes with the skins left on and a fruit parfait for dessert.
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This recipe was awesome and received raves from all who ate it and was definitely in the top five meals that I’ve ever made. It was VERY time consuming, so don’t make it unless you have half of a day to work on it, but definitely worth the effort.
I flipped over the marinating dish every few hours for the 48 hour marinating period to make sure that all the beef was marinated equally. I upped the recipe so it would serve 12, though I think it would probably serve 10 since it’s so good that everyone will want seconds. I cut back on the wine slightly and also cut back on the onions a bit. Otherwise, I followed the recipe exactly and it came out perfect. My guests offered to come over and take the leftovers off my hands and told me to invite them back the next time I make it!
I served it with Roasted Garlic Mashed Potatoes and homemade pumpkin pie. It’s the perfect dish for a chilly fall/winter Sunday afternoon.
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I’ve made this several times. It is always a hit! Use a good quality wine (Personally I like to use the Cupcake Merlot- great rich flavor!) and don’t skip any of the steps. I’ve both doubled and cut back on the recipe and it always turns out very well. This works well in a crockpot if you need something special and won’t have time to watch over it in the oven. Egg noodles tossed with some butter and fresh parsley are my kids’ favorite side with this, but I also have used rice or smashed potatoes and a fresh salad to lighten things up a bit.
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I’ve made this several times. It is always a hit! Use a good quality wine (Personally I like to use the Cupcake Merlot- great rich flavor!) and don’t skip any of the steps. I’ve both doubled and cut back on the recipe and it always turns out very well. This works well in a crockpot if you need something special and won’t have time to watch over it in the oven. Egg noodles tossed with some butter and fresh parsley are my kids’ favorite side with this, but I also have used rice or smashed potatoes and a fresh salad to lighten things up a bit.
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I love complicated and involved recipes. It seems that the more time I spend making a dish, the more complex and interesting the taste, and the more my guests rave. Sadly, this rule of thumb did not apply here.
I made this Christmas Day for 25 people (4x original recipe) and it about did us in. The marinating was quite easy, but the prep on the day it was being served was deceptively involved — adding to the stress of the day. The fragrance while cooking was lovely…..but at the moment we had all been waiting for, when the meal was presented, the taste turned out to be only “average.” Nothing special, not even memorable, just okay. I could have spent far less time cooking and far more time enjoying my guests with a less involved recipe, and had the taste of the meal come out the same.
Like me, a lot of reviewers who made this recipe spent many hours and dirtied a houseful of dishes making it. I can only think that the reviews are so positive because once the investment of time and effort was made, they just couldn’t bring themselves to giving it a review of “not memorable.” The high ratings are probably more of an A for Effort than an A for Taste.
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I love complicated and involved recipes. It seems that the more time I spend making a dish, the more complex and interesting the taste, and the more my guests rave. Sadly, this rule of thumb did not apply here.
I made this Christmas Day for 25 people (4x original recipe) and it about did us in. The marinating was quite easy, but the prep on the day it was being served was deceptively involved — adding to the stress of the day. The fragrance while cooking was lovely…..but at the moment we had all been waiting for, when the meal was presented, the taste turned out to be only “average.” Nothing special, not even memorable, just okay. I could have spent far less time cooking and far more time enjoying my guests with a less involved recipe, and had the taste of the meal come out the same.
Like me, a lot of reviewers who made this recipe spent many hours and dirtied a houseful of dishes making it. I can only think that the reviews are so positive because once the investment of time and effort was made, they just couldn’t bring themselves to giving it a review of “not memorable.” The high ratings are probably more of an A for Effort than an A for Taste.
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I made this for Christmas dinner this year because it was a small crowd and it was awesome. It is somewhat labor-intensive so next time I will definitely double the recipe and free half. I served it with mashed potatoes but I really like it over egg noodles so I think that’s what I’ll do next time. Very very good.
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I made this for Christmas dinner this year because it was a small crowd and it was awesome. It is somewhat labor-intensive so next time I will definitely double the recipe and free half. I served it with mashed potatoes but I really like it over egg noodles so I think that’s what I’ll do next time. Very very good.
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needed a little corn starch to thicken a little more. great flavor though.
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needed a little corn starch to thicken a little more. great flavor though.
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I can always tell from reading other reviews if I am going to have success with a recipe or not. This time I was completely wrong. I followed the recipe exactly, and it was mediocre at best.I’ve been cooking for many years, and I’ve prepared dozens of recipes from this site. I don’t think the poor results this time were due to something I did wrong. This is the first review I’ve given. I wanted to warn others that if you want to try this recipe, try it yourself before you serve it to guests. The results are a common beef stew, and not an elegant dinner party dish.
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I can always tell from reading other reviews if I am going to have success with a recipe or not. This time I was completely wrong. I followed the recipe exactly, and it was mediocre at best.I’ve been cooking for many years, and I’ve prepared dozens of recipes from this site. I don’t think the poor results this time were due to something I did wrong. This is the first review I’ve given. I wanted to warn others that if you want to try this recipe, try it yourself before you serve it to guests. The results are a common beef stew, and not an elegant dinner party dish.
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It was good, but not great. the only thing that I didn’t care for was the carrots marinated. next time I will leave them out of the marinating process and add them in the frying process. It gave them a weird bitter flavor. Over all, I will try it again.
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It was good, but not great. the only thing that I didn’t care for was the carrots marinated. next time I will leave them out of the marinating process and add them in the frying process. It gave them a weird bitter flavor. Over all, I will try it again.
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This was well worth the time and effort. I only marinated the meat for 24 hours but it was still very flavourful. I didn’t bother with cooking the mushrooms, just threw them in the baking dish as what’s the point of adding the extra fat and another pot to wash up! Also added some thyme and garlic powder for extra flavour.
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This was well worth the time and effort. I only marinated the meat for 24 hours but it was still very flavourful. I didn’t bother with cooking the mushrooms, just threw them in the baking dish as what’s the point of adding the extra fat and another pot to wash up! Also added some thyme and garlic powder for extra flavour.
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This one is worth all the steps. Everyone who’s ever eaten this dish at my house has raved for weeks afterwards. I can’t recommend it enough.
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This one is worth all the steps. Everyone who’s ever eaten this dish at my house has raved for weeks afterwards. I can’t recommend it enough.
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A warm, delicious meal for a cold Sunday! Continuously added beef broth instead of the water. Served with mashed potatoes and steam asparagus! Excellent – need Top 5 item added to my repertoire!
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A warm, delicious meal for a cold Sunday! Continuously added beef broth instead of the water. Served with mashed potatoes and steam asparagus! Excellent – need Top 5 item added to my repertoire!
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I was only able to marinate this for about 12 hours and used the crock pot to cook this all day. It was delicious and well worth the effort!
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I was only able to marinate this for about 12 hours and used the crock pot to cook this all day. It was delicious and well worth the effort!
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It’s very fun to make this recipe. The best part is the taste and texture of the meat, which turns out to be very moist and tangy after 2 days. The wine is a dominant taste.
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It’s very fun to make this recipe. The best part is the taste and texture of the meat, which turns out to be very moist and tangy after 2 days. The wine is a dominant taste.
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Wow…this was fantastic! Impressive. Will make again definitely. Who ever says it tasted like beef stew and/or it took too long to prepare must not like to cook much or did something wrong! Thanks for sharing!!
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Wow…this was fantastic! Impressive. Will make again definitely. Who ever says it tasted like beef stew and/or it took too long to prepare must not like to cook much or did something wrong! Thanks for sharing!!
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Sorry. Just didn’t care for this at all. I tried to follow the directions exactly, but how do you saute the vegetables in 2T oil, and, after removing them, have enough fat in the bottom of the pan to incorporate 3T flour? What a mess. The sliced, marinated onions were long and stringy. I didn’t get the total inclusion of FOUR onions: two sliced and two chopped.
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Sorry. Just didn’t care for this at all. I tried to follow the directions exactly, but how do you saute the vegetables in 2T oil, and, after removing them, have enough fat in the bottom of the pan to incorporate 3T flour? What a mess. The sliced, marinated onions were long and stringy. I didn’t get the total inclusion of FOUR onions: two sliced and two chopped.
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After reading some of the negative reviews, I was a little torn about trying this dish given the time involved. I must say I am so glad I decided to try. It has great flavor and is absolutely delicious. The only thing I can say to the negative reviewer is that a recipe is only as good as the quality of the ingredients. I can only guess that perhaps they did not use a good quality wine or a good cut of meat. With quality ingredients, you cannot go wrong with this recipe! I would also recommend that you not take shortcuts. I ended up having to marinade the meat for 3 days and I think the flavor was amazing!
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After reading some of the negative reviews, I was a little torn about trying this dish given the time involved. I must say I am so glad I decided to try. It has great flavor and is absolutely delicious. The only thing I can say to the negative reviewer is that a recipe is only as good as the quality of the ingredients. I can only guess that perhaps they did not use a good quality wine or a good cut of meat. With quality ingredients, you cannot go wrong with this recipe! I would also recommend that you not take shortcuts. I ended up having to marinade the meat for 3 days and I think the flavor was amazing!
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After reading the Reviews and Making this recipe i would have to say that it is a great recipe what most people dont understand is that in classical french your gonna have an overwhelming flavor mainly in the sauce or in the marinade due to the fact that in classical times the french didnt have ascess to the most freshest of product thus in the case of this recipe a 2 day marination in a burgandy wine its not a hard recipe at all to make and if you are ever over in france i would strongly recomend that you order it there
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After reading the Reviews and Making this recipe i would have to say that it is a great recipe what most people dont understand is that in classical french your gonna have an overwhelming flavor mainly in the sauce or in the marinade due to the fact that in classical times the french didnt have ascess to the most freshest of product thus in the case of this recipe a 2 day marination in a burgandy wine its not a hard recipe at all to make and if you are ever over in france i would strongly recomend that you order it there
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I made this yesterday for my future in-laws and they were very impressed! Everyone had seconds, except my future father-in-law, who had thirds! It was well worth the involved preparation! Thanks!
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I made this yesterday for my future in-laws and they were very impressed! Everyone had seconds, except my future father-in-law, who had thirds! It was well worth the involved preparation! Thanks!
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This is a wonderful meal to serve for special occasions. It is time consuming, but your efforts will be rewarded by the many compliments you’ll receive! I didn’t use expensive wine and it turned out beautifully. I can’t wait to make this one again. Just thinking about it makes my mouth water. Enjoy!
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This is a wonderful meal to serve for special occasions. It is time consuming, but your efforts will be rewarded by the many compliments you’ll receive! I didn’t use expensive wine and it turned out beautifully. I can’t wait to make this one again. Just thinking about it makes my mouth water. Enjoy!
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UMMMM, UMMMM, UMMMM !!!!
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UMMMM, UMMMM, UMMMM !!!!
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Despite some of the negative reviews of this recipe, I have nothing but good things to say. I made a few changes to the recipe, but thought it was specatcular. I had to make a bit of extra “gravy” (marinade) when I re-heated it after sitting for a couple of days in the fridge, but that was easy and it turned out marvelous. Some mentioned that you should use a “good” burgundy or Pino Grigio; I myself used the burgundy cooking wine I found at the grocery store. I substituted some sherry wine designed for cooking for the cognac, (both MUCH cheaper than the liquor store!) and I found the recipe one of the best I’ve had. Summary: marinade for 3 days, and rely on your local grocery store to provide the cooking wine(s) for you!! It is absolutely superb over homemade garlic mashed potatoes! I would serve it to God.
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This recipe seems a little complicated at first glance, but believe me it is worth the time and effort. I love making this and have never had a bad word said by anyone I’ve cooked it for. Cheers for adding this!
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This recipe seems a little complicated at first glance, but believe me it is worth the time and effort. I love making this and have never had a bad word said by anyone I’ve cooked it for. Cheers for adding this!
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This is one of the finer recipes on this site. It takes patience and dedication to prepare, but the results are simply outstanding. My dad grew up in France, and he used to make a version of this dish that was very good as well. I made this for him a month ago and he just loved it. I usually serve this with red potatoes (skins on) smashed with butter and fresh chopped parsley). Very good with the French bread rolls on this site.
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This is one of the finer recipes on this site. It takes patience and dedication to prepare, but the results are simply outstanding. My dad grew up in France, and he used to make a version of this dish that was very good as well. I made this for him a month ago and he just loved it. I usually serve this with red potatoes (skins on) smashed with butter and fresh chopped parsley). Very good with the French bread rolls on this site.
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Wonderful recipe. HOWEVER, prep time was a little off. I spend quite a bit of time on this recipe, and wasn’t prepared to. But, it doesn’t take anything away from the taste.
Yuuuuuuuuuummmmmmyyyy!
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Wonderful recipe. HOWEVER, prep time was a little off. I spend quite a bit of time on this recipe, and wasn’t prepared to. But, it doesn’t take anything away from the taste.
Yuuuuuuuuuummmmmmyyyy!
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Thought this was delicious! Yes, it took a bit of work, but well worth it. Left out the additional onions, used 2 oz. precooked bacon and instead of baking it, I put it in the crockpot for 3 1/2hrs
on Hi. Do give it a try. -
Thought this was delicious! Yes, it took a bit of work, but well worth it. Left out the additional onions, used 2 oz. precooked bacon and instead of baking it, I put it in the crockpot for 3 1/2hrs
on Hi. Do give it a try. -
where is the bacon and cognac in incredients.
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where is the bacon and cognac in incredients.
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The long marinade and addition of bacon is different that other recipies I have tried and sounds delicious. This I will make as soon as I can – can’t wait for company to serve it.
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The long marinade and addition of bacon is different that other recipies I have tried and sounds delicious. This I will make as soon as I can – can’t wait for company to serve it.
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To the reviewer who asked where the brandy and bacon are – you should know that brandy and cognac are used interchangably in recipes and the bacon is clearly listed in the ingredients.
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To the reviewer who asked where the brandy and bacon are – you should know that brandy and cognac are used interchangably in recipes and the bacon is clearly listed in the ingredients.
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This is a great recipe. After I add the mushrooms and its just about finished I spoon single servings into a medium size ramekin (one per person ) and place flakey puff pastry over top and bake it for an additional 10-15 or until the pastry is golden. This is by far the best way to eat it, with a side of green salad. YUMMY! I have made this dish 5 times now. My boyfriend loves it and guests are always impressed. I always make about 10 servings and freeze the rest, then its a quick elegant dinner all you have to do is defrost it scoop it into a ramekin thaw more puff pastry shove it in the oven and serve it up. WONDERFUL!
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This is a great recipe. After I add the mushrooms and its just about finished I spoon single servings into a medium size ramekin (one per person ) and place flakey puff pastry over top and bake it for an additional 10-15 or until the pastry is golden. This is by far the best way to eat it, with a side of green salad. YUMMY! I have made this dish 5 times now. My boyfriend loves it and guests are always impressed. I always make about 10 servings and freeze the rest, then its a quick elegant dinner all you have to do is defrost it scoop it into a ramekin thaw more puff pastry shove it in the oven and serve it up. WONDERFUL!
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I recently made this recipe & we all thoroughly enjoyed it. A couple of reviewers mentioned that they had to add liquid. I cooked mine with the cover on for the first 1.5 hours, then removed the cover for the remaining 1.5 hours & it was great!
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Absolutely fantastic. I had my family over and made this recipe, and served with garlic mashed potatoes (make sure to throw in sour cream to make them perfect) and steamed cauliflower. I marinated the beef for 3 days instead of the 2 specified in the recipe. I also doubled the recipe. Make sure to use a good wine! You can definitely taste the wine in the beef even after all the cooking. Lots of work to cook everything but absolutely worth it!
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Absolutely fantastic. I had my family over and made this recipe, and served with garlic mashed potatoes (make sure to throw in sour cream to make them perfect) and steamed cauliflower. I marinated the beef for 3 days instead of the 2 specified in the recipe. I also doubled the recipe. Make sure to use a good wine! You can definitely taste the wine in the beef even after all the cooking. Lots of work to cook everything but absolutely worth it!
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This recipe didn’t turn out as I had expected. It was good, but not “fantastic” as I was expecting especially given how long it took to prepare and cook. The meat was very tender and smelled great while it was cooking, but we weren’t thrilled with the taste.
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This recipe didn’t turn out as I had expected. It was good, but not “fantastic” as I was expecting especially given how long it took to prepare and cook. The meat was very tender and smelled great while it was cooking, but we weren’t thrilled with the taste.
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This is a great recipe for Beef Bourguignon. I have made it over three times and never had a problem. It does take time to make and shortcuts are not recommended. It is rich but this comfort food to the max. Some potatoes or noodles is good for it or a couple of loaves of good French bread.
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This is a great recipe for Beef Bourguignon. I have made it over three times and never had a problem. It does take time to make and shortcuts are not recommended. It is rich but this comfort food to the max. Some potatoes or noodles is good for it or a couple of loaves of good French bread.
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The recipe was a little complicated, but it was worth every moment that I spent preparing it! This was my favorite dish as a little girl and it tasted just like moms and we all know that (most) mom is the best cook!
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The recipe was a little complicated, but it was worth every moment that I spent preparing it! This was my favorite dish as a little girl and it tasted just like moms and we all know that (most) mom is the best cook!
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excellent and easy……….always turns out well!
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excellent and easy……….always turns out well!
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I’m giving this 5 stars because my husband said it was “the best” beef bourguignon he’s ever eaten. I served it with rice the first night and mashed potatoes the second and happened to have on hand the tail of a beef tenderloin so the meat was very, very tender and tasty. One note about the recipe, it was a bit confusing as to which ingredients and amounts were for the marinade, and which were for the remainder of the recipe; it made things a bit hectic in the final round of preparation. That being said I will definitely make this recipe again …Thanks!
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I’m giving this 5 stars because my husband said it was “the best” beef bourguignon he’s ever eaten. I served it with rice the first night and mashed potatoes the second and happened to have on hand the tail of a beef tenderloin so the meat was very, very tender and tasty. One note about the recipe, it was a bit confusing as to which ingredients and amounts were for the marinade, and which were for the remainder of the recipe; it made things a bit hectic in the final round of preparation. That being said I will definitely make this recipe again …Thanks!
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Time consuming to make but well worth it! Excellent! anneshirl
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Time consuming to make but well worth it! Excellent! anneshirl
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This takes time, but is well worth it! I started the marinade on Monday and Cooked on Wednesday. My husband came home for lunch and was really upset that I made him wait until dinner time for this fantastic dish. I served it over buttered egg noodles with dinner rolls on the side. One tip I do have, whenever I marinade, I use ZipLock bags…fill it up, take the air out, and just flip it over on now and then. One less bowl to clean and getting the air out really increases the potential of any marinade!
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This takes time, but is well worth it! I started the marinade on Monday and Cooked on Wednesday. My husband came home for lunch and was really upset that I made him wait until dinner time for this fantastic dish. I served it over buttered egg noodles with dinner rolls on the side. One tip I do have, whenever I marinade, I use ZipLock bags…fill it up, take the air out, and just flip it over on now and then. One less bowl to clean and getting the air out really increases the potential of any marinade!
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I agree with suzichef! Glad she said it all. This is wonderful and exactly what it should be. Definitely worth making and better the next few days! I’ve served this over basmati rice mixed with wild rice. ( wild rice needs to be cooked separately then added to the basmati). I use 2 cups basmati to 1 cup wild. I also add butter to the basmati while it cooks. Delicious!
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I agree with suzichef! Glad she said it all. This is wonderful and exactly what it should be. Definitely worth making and better the next few days! I’ve served this over basmati rice mixed with wild rice. ( wild rice needs to be cooked separately then added to the basmati). I use 2 cups basmati to 1 cup wild. I also add butter to the basmati while it cooks. Delicious!
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You have to love cooking to make this recipe but it gives back with an incredible meal. Of the many recipes I have made this one ranks at the top of the list.
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You have to love cooking to make this recipe but it gives back with an incredible meal. Of the many recipes I have made this one ranks at the top of the list.
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I made this recipe as written and it turned out amazing!! Served it with a beautiful green salad, a 2002 Cabernet and homemade sourdough bread! I don’t mind the time involved if it turns out to be such a wonderful meal! I used a Jadot Burgundy in my marinade. Thanks COOKPOT!!
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I made this recipe as written and it turned out amazing!! Served it with a beautiful green salad, a 2002 Cabernet and homemade sourdough bread! I don’t mind the time involved if it turns out to be such a wonderful meal! I used a Jadot Burgundy in my marinade. Thanks COOKPOT!!
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I did the crock pot version. And cooked it too long. The meat kind of fell apart near the end. It was good…but it needed something….and I don’t know what it was. I’m a new cook–and just lucky it turned out as good as it did!!! 🙂
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I did the crock pot version. And cooked it too long. The meat kind of fell apart near the end. It was good…but it needed something….and I don’t know what it was. I’m a new cook–and just lucky it turned out as good as it did!!! 🙂
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Excellant! Didn’t have Burgandy so used Merlot. Didn’t have fresh mushrooms so omitted them, not greatly missed as neither one of us really cares about mushrooms. Leftovers tasty also.
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Excellant! Didn’t have Burgandy so used Merlot. Didn’t have fresh mushrooms so omitted them, not greatly missed as neither one of us really cares about mushrooms. Leftovers tasty also.
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Now this was different I have never had something like this before and it turned out great..I would have used less wine but it was great over rice I had so much left over I gave it to my daughter and she said it was awesome. Thanks
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Now this was different I have never had something like this before and it turned out great..I would have used less wine but it was great over rice I had so much left over I gave it to my daughter and she said it was awesome. Thanks
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With some changes this recipe is wonderful! Use one bottle of red wine, cut the onion down to one large, omit the bacon, tomato paste, beef broth, flour, and cut down on the butter…….I didn’t marinate for the two days and or cook in the oven. I simmered on the stove on low for 3 hours and it opened to RAVE REVIEWS! THERE WAS NOT A DROP LEFT. Serve with sliced seasoned potatoes and a good french bread to clean up the sauce. AMAZING!
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With some changes this recipe is wonderful! Use one bottle of red wine, cut the onion down to one large, omit the bacon, tomato paste, beef broth, flour, and cut down on the butter…….I didn’t marinate for the two days and or cook in the oven. I simmered on the stove on low for 3 hours and it opened to RAVE REVIEWS! THERE WAS NOT A DROP LEFT. Serve with sliced seasoned potatoes and a good french bread to clean up the sauce. AMAZING!
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This was gourmet great…!! I followed the recipe exactly and we couldn’t have been any happier. Thanks Cookpot.
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This was gourmet great…!! I followed the recipe exactly and we couldn’t have been any happier. Thanks Cookpot.
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That was a wonderful dish – the only difference is that I cooked the bacon first, using the rendered fat to brown the beef in – enjoyed with some wonderful wine with fabulous friends – what a crowd pleaser, on a chilly antipodean autumn evening!
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That was a wonderful dish – the only difference is that I cooked the bacon first, using the rendered fat to brown the beef in – enjoyed with some wonderful wine with fabulous friends – what a crowd pleaser, on a chilly antipodean autumn evening!
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Great taste. I actually used chicken because my family doesn’t like beef, but it still tasted great. Marinated for just one day since it was chicken and cooked for just over an hour at 350.
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Great taste. I actually used chicken because my family doesn’t like beef, but it still tasted great. Marinated for just one day since it was chicken and cooked for just over an hour at 350.
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OMG! I had my doubts after reading some reviews. I thought that was a long time to marinate, put together and maybe not be as advertised. I toyed with the idea of using the reviewer advice to use the grocery store wine/sherry. Decided that if I was going to put forth the time, I should follow the reciped exactly the first time and then figure it out if you want to make changes from there. OMG! This was fantastic! Hands down, FANTASTIC! It was my husband, myself and our 21 year old daughter. Enough for husband’s lunch tomorrow and a “teaser bowl” for me…. I will definately make this again and again. My only disappointment, 8 servings was not enough for 3 people! Will do as others suggested next time and double for freezer meals. NOTE: As reviewers stated, prep time was longer then 30 min. Try 1.5- 2 hours. I read previous reviews about this. I prepped in the am. I prepared the meats/veggies and put in a bowl with plastic wrap. Then did the marinade, deglased the pan, etc. Cooked the mushrooms and put everything in the refrig covered with plastic wrap. Then 3.5 hours prior to dinner time, I mixed the meat/veggies with the marinade and put in oven. Then added the mushrooms about the time I turned the timer off. Perfect timing! Great Receipe! Just ate the leftovers from last night. OMG, I think it taste better today then yesterday, and yesterday it was “SO GOOD”!
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OMG! I had my doubts after reading some reviews. I thought that was a long time to marinate, put together and maybe not be as advertised. I toyed with the idea of using the reviewer advice to use the grocery store wine/sherry. Decided that if I was going to put forth the time, I should follow the reciped exactly the first time and then figure it out if you want to make changes from there. OMG! This was fantastic! Hands down, FANTASTIC! It was my husband, myself and our 21 year old daughter. Enough for husband’s lunch tomorrow and a “teaser bowl” for me…. I will definately make this again and again. My only disappointment, 8 servings was not enough for 3 people! Will do as others suggested next time and double for freezer meals. NOTE: As reviewers stated, prep time was longer then 30 min. Try 1.5- 2 hours. I read previous reviews about this. I prepped in the am. I prepared the meats/veggies and put in a bowl with plastic wrap. Then did the marinade, deglased the pan, etc. Cooked the mushrooms and put everything in the refrig covered with plastic wrap. Then 3.5 hours prior to dinner time, I mixed the meat/veggies with the marinade and put in oven. Then added the mushrooms about the time I turned the timer off. Perfect timing! Great Receipe! Just ate the leftovers from last night. OMG, I think it taste better today then yesterday, and yesterday it was “SO GOOD”!
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Just because I liked the movie Julie and Julia, I had to know what this tasted like. Really good and easier than I thought! Although my husbands initial reaction was that it tasted like beef stew without all the veggies, he ate it all up and complimented to no end, even the second day! I took lots of shortcuts but stuck to the same basic idea. I used Red Truck Red Wine, didn’t have brandy, pearl onions instead of regular, and pepper instead of peppercorns. I used the cheapest meat package I could find (as usual) prechopped for beef stew, and baby carrots chopped. I only marinated 2 hrs, and cooked in the oven at 300 for 3.5 hrs. I checked on it at 2 hrs and was afraid the meat wasn’t going to be spiced enough. But after the 3 hrs I added the sauteed mushrooms stirred it all up and tasted it….WOW! The flavor was rich! I’d even go as far as calling it fancy restaraunt quality. Served it over left over garlic mashed potatoes, and next day seconds served over egg noodles. Along side Green Peas Supreme and fresh french bread. And it was just as delicious next day! Will make again!
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Just because I liked the movie Julie and Julia, I had to know what this tasted like. Really good and easier than I thought! Although my husbands initial reaction was that it tasted like beef stew without all the veggies, he ate it all up and complimented to no end, even the second day! I took lots of shortcuts but stuck to the same basic idea. I used Red Truck Red Wine, didn’t have brandy, pearl onions instead of regular, and pepper instead of peppercorns. I used the cheapest meat package I could find (as usual) prechopped for beef stew, and baby carrots chopped. I only marinated 2 hrs, and cooked in the oven at 300 for 3.5 hrs. I checked on it at 2 hrs and was afraid the meat wasn’t going to be spiced enough. But after the 3 hrs I added the sauteed mushrooms stirred it all up and tasted it….WOW! The flavor was rich! I’d even go as far as calling it fancy restaraunt quality. Served it over left over garlic mashed potatoes, and next day seconds served over egg noodles. Along side Green Peas Supreme and fresh french bread. And it was just as delicious next day! Will make again!
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OK so I served this at my birthday party, in the garden of the Louvre in Paris as the sun set on a summer night. The previous year, my Parisian friends had given me a gift certificate to a cooking school. They were so impressed by the bourguignon that they assumed I learned it from a professional chef. I told them I did to make them feel better. But in fact it was this beef bourguignon from allrecipes. Just so you get a sense how popular this was, I made 13 portions of this recipe and it was devoured by 8 people in 15 minutes and they were demanding more. BTW people are saying you need fancy wine but I didn’t even use burgundy, rather a cheap table wine. It soured the marinade just a little but I was able to counter it by generously adding salted butter near the end, which also thickened the sauce to a comfortable texture. Eating this is PURE PLEASURE.
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OK so I served this at my birthday party, in the garden of the Louvre in Paris as the sun set on a summer night. The previous year, my Parisian friends had given me a gift certificate to a cooking school. They were so impressed by the bourguignon that they assumed I learned it from a professional chef. I told them I did to make them feel better. But in fact it was this beef bourguignon from allrecipes. Just so you get a sense how popular this was, I made 13 portions of this recipe and it was devoured by 8 people in 15 minutes and they were demanding more. BTW people are saying you need fancy wine but I didn’t even use burgundy, rather a cheap table wine. It soured the marinade just a little but I was able to counter it by generously adding salted butter near the end, which also thickened the sauce to a comfortable texture. Eating this is PURE PLEASURE.
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Wow. This one really meets all expectations and doesn’t disappoint: flavour, tenderness, mmmmmm. It appeared a bit fussy at first, with the 2 day marinating, the searing, frying the bacon, onions and carrots separately, the roux, etc. But man, it’s so worth it. A good wine helps too. This one is a keeper and will be trotted out to impress guests.
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Wow. This one really meets all expectations and doesn’t disappoint: flavour, tenderness, mmmmmm. It appeared a bit fussy at first, with the 2 day marinating, the searing, frying the bacon, onions and carrots separately, the roux, etc. But man, it’s so worth it. A good wine helps too. This one is a keeper and will be trotted out to impress guests.
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This recipe is sensational! Yes it takes time to prepare but it is so worth the effort. The only change I made was to add the mushrooms after the first hour of cooking and then I added 1 cup of chopped parsley in the last 30 minutes of cooking time.
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This recipe is sensational! Yes it takes time to prepare but it is so worth the effort. The only change I made was to add the mushrooms after the first hour of cooking and then I added 1 cup of chopped parsley in the last 30 minutes of cooking time.
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This recipe is sensational! Yes it takes time to prepare but it is so worth the effort. The only change I made was to add the mushrooms after the first hour of cooking and then I added 1 cup of chopped parsley in the last 30 minutes of cooking time.
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This recipe is sensational! Yes it takes time to prepare but it is so worth the effort. The only change I made was to add the mushrooms after the first hour of cooking and then I added 1 cup of chopped parsley in the last 30 minutes of cooking time.
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I’ve made this recipe twice for company and have received rave reviews. I used a decent quality Cabernet Sauvignon for the wine. I also cooked the stew in a crockpot, rather than in the oven. Both times there was more than enough sauce. I did not find this particularly work intensive for a company dish. And, I think it would do fine if prepared the day before planning to serve, if one wanted to avoid the same day prep. This recipe will become one of my standard company dishes.
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I’ve made this recipe twice for company and have received rave reviews. I used a decent quality Cabernet Sauvignon for the wine. I also cooked the stew in a crockpot, rather than in the oven. Both times there was more than enough sauce. I did not find this particularly work intensive for a company dish. And, I think it would do fine if prepared the day before planning to serve, if one wanted to avoid the same day prep. This recipe will become one of my standard company dishes.
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This beef bourguignon recipe was fantastic. My husband says it was better than the beef bourguignon we had in Paris 2 months ago. Thanks for sharing!
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This beef bourguignon recipe was fantastic. My husband says it was better than the beef bourguignon we had in Paris 2 months ago. Thanks for sharing!
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Absolutely incredible! The unique flavor of the marinade is worth the effort with this dish. I added fresh thyme and rosemary to marinade which was a recommendation from a chef that I know. Instead of the oven, I put this in my crockpot on low for several hours. Serve this with garlic mashed red potato, crusty bread and a salad with crumbled blue cheese and pears, and you will get raves all night!
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Absolutely incredible! The unique flavor of the marinade is worth the effort with this dish. I added fresh thyme and rosemary to marinade which was a recommendation from a chef that I know. Instead of the oven, I put this in my crockpot on low for several hours. Serve this with garlic mashed red potato, crusty bread and a salad with crumbled blue cheese and pears, and you will get raves all night!
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This recipe was awesome! The flavor was outstanding and so worth EVERY detail. I think I have a new favorite dish. My only side note I have is that I didn’t have any oil left in the skillet after I sauteed the vegetables. So when I went to add the flour, it turned into a paste. I ended up throwing that out and then adding a couple of tablespoons of the bacon fat to the skillet and starting over with new flour. From there, everything was fine. I served it over noodles with a side salad and cooked corn. What a great meal!!!
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This recipe was awesome! The flavor was outstanding and so worth EVERY detail. I think I have a new favorite dish. My only side note I have is that I didn’t have any oil left in the skillet after I sauteed the vegetables. So when I went to add the flour, it turned into a paste. I ended up throwing that out and then adding a couple of tablespoons of the bacon fat to the skillet and starting over with new flour. From there, everything was fine. I served it over noodles with a side salad and cooked corn. What a great meal!!!
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Very, very good. I am about to make it for a second time because my husband raves about it. I only used one onion (again, because of my husband, lol) but I followed the rest of the recipe exactly. Much easier than I expected it to be.
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Very, very good. I am about to make it for a second time because my husband raves about it. I only used one onion (again, because of my husband, lol) but I followed the rest of the recipe exactly. Much easier than I expected it to be.
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but time comsuming to fix
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This recipe does have A LOT of steps, and IS not just throwing a bunch of ingredients together…however, it is worth it, so be sure to plan ahead. For the marinade I skipped the brandy, simply b/c I did not have any. I doubt you would notice. I didn’t use a lb. of bacon. I used a couple Tbsp of REAL bacon bits. Omitted mushrooms, simply b/c I am not a fan. I did add large chunks of carrots into the marinade and let them cook with the meat. The other change I made was, instead of placing in a 9X13 pan, it went into my 6 qt crock pot on low and I let it cook on low until beef was tender. (approx 5-6 hrs) Amazing. You may choose to thicken sauce if you like a thick gravy. It was fine for me without doing that. I thought it was even better the second day. 🙂
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This recipe does have A LOT of steps, and IS not just throwing a bunch of ingredients together…however, it is worth it, so be sure to plan ahead. For the marinade I skipped the brandy, simply b/c I did not have any. I doubt you would notice. I didn’t use a lb. of bacon. I used a couple Tbsp of REAL bacon bits. Omitted mushrooms, simply b/c I am not a fan. I did add large chunks of carrots into the marinade and let them cook with the meat. The other change I made was, instead of placing in a 9X13 pan, it went into my 6 qt crock pot on low and I let it cook on low until beef was tender. (approx 5-6 hrs) Amazing. You may choose to thicken sauce if you like a thick gravy. It was fine for me without doing that. I thought it was even better the second day. 🙂
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This was pretty good. I didn’t read the whole recipe and decided to double it without realizing how many steps there were. I should have cooked it for about 30 minutes less, it really thickened towards the end, especially after adding the mushrooms. Everyone agreed it was good but I have made similiar stews that were less work and just as good from this website. I’m glad I tried it and I have a few dinners frozen. Followed recipe exactly.
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This was pretty good. I didn’t read the whole recipe and decided to double it without realizing how many steps there were. I should have cooked it for about 30 minutes less, it really thickened towards the end, especially after adding the mushrooms. Everyone agreed it was good but I have made similiar stews that were less work and just as good from this website. I’m glad I tried it and I have a few dinners frozen. Followed recipe exactly.
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This was my first time making this meal. My mom made it when I was living at home and I always loved it. It was quite a bit of work but very rewarding. I used minced garlic out of a jar instead of fresh garlic and I left the mushrooms out because my husband wont eat them. I thought I would not like it as much without the mushrooms but I didnt really notice. I served it over Fresh garlic mashed potatos.
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This was my first time making this meal. My mom made it when I was living at home and I always loved it. It was quite a bit of work but very rewarding. I used minced garlic out of a jar instead of fresh garlic and I left the mushrooms out because my husband wont eat them. I thought I would not like it as much without the mushrooms but I didnt really notice. I served it over Fresh garlic mashed potatos.
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Do yourself a favor and cook this very sexy meal, don’t deviate from the instructions and you will most certainly be rewarded with a bouquet of satiny flavors, serve on a bed of the creamiest mashed potatoes with a side of the freshest asparagus with a bold glass of french wine and wait for the love cause it will be coming. Don’t stray , stay on course and love your food.
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Do yourself a favor and cook this very sexy meal, don’t deviate from the instructions and you will most certainly be rewarded with a bouquet of satiny flavors, serve on a bed of the creamiest mashed potatoes with a side of the freshest asparagus with a bold glass of french wine and wait for the love cause it will be coming. Don’t stray , stay on course and love your food.
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This is delicious! I omitted the bacon and the mushrooms, and it was still awesome! I used a pinot noir, and added some thyme in the marinade. Served over garlic smashed potatoes as well. All in all it was pretty easy to make. I also only marinated 24 hours, and used a crock pot instead of baking. Came out great, Will definitely make again.
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This is delicious! I omitted the bacon and the mushrooms, and it was still awesome! I used a pinot noir, and added some thyme in the marinade. Served over garlic smashed potatoes as well. All in all it was pretty easy to make. I also only marinated 24 hours, and used a crock pot instead of baking. Came out great, Will definitely make again.
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Definitely not your everyday food, but it was certainly delicious! we came back for more until it was all gone! We loved it on home made bread with swiss/mozzarella.
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Definitely not your everyday food, but it was certainly delicious! we came back for more until it was all gone! We loved it on home made bread with swiss/mozzarella.
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didnt add more onion before cooking it woud have been too much. celery would be good
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didnt add more onion before cooking it woud have been too much. celery would be good
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Fabulous and worth all the time invested! I made a few changes: used pinot noir because I couldn’t find burgundy, didn’t use the 2 onions in the last step but substituted with cut carrots which tasted amazing, used only 1/2 lb of bacon because I had maple bacon and didn’t want to “maple- up” the dish. I also skipped the step of deglazing the pan with the marinate and just put the onions and carrots in and they deglazed the pan. I served it over mashed potatoes and it got raves for being such a decadent meal. I would totally make this again with the goal of impressing another group of friends.
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Fabulous and worth all the time invested! I made a few changes: used pinot noir because I couldn’t find burgundy, didn’t use the 2 onions in the last step but substituted with cut carrots which tasted amazing, used only 1/2 lb of bacon because I had maple bacon and didn’t want to “maple- up” the dish. I also skipped the step of deglazing the pan with the marinate and just put the onions and carrots in and they deglazed the pan. I served it over mashed potatoes and it got raves for being such a decadent meal. I would totally make this again with the goal of impressing another group of friends.
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