Beef Bourguignon I Recipe

Bro, I feel like a cooking legend.

It’s a bit more classic to brown the beef not in olive oil but in the bacon fat left after cooking the bacon. Also use a couple tsp fresh thyme. Otherwise I think it’s great.

My husband and I were recently visiting friends in France and were served this delicious meal. I asked my friend for her recipe and she makes it so often she doesn’t even follow a recipe! So, I came to All Recipes and discovered this amazing Boeuf Bourguignon. I followed it to the letter. It was absolutely amazing. The gravy was perfection. The meat was so tender! There was such a complexity of flavor. Yes, there were many steps. I actually marinated my beef and vegetables for 2 1/2 days just because of our schedule. My husband has been talking about this meal ever since! I will use this recipe again, and have shared it with friends already. It is worth every moment of time it takes, and every step involved. Each bite for me is filled with memories of France. BTW, I served this over noodles prepared in beef broth (Amish Noodles) with a side of steamed haricots verts.

Absolutely delicious!!! Anyone who was a problem with all of the ingredients and recipe directions, doesn't enjoy cooking. I used Chianti instead of a Burgundy. I also only marinated it overnight instead of 2 days. It worked perfectly with only 8 hours. I also used yellow onions and a bag of white pearl onions. Lastly I cooked it 8 hours in a crockpot. It's stupid good!

This was DELICIOUS! I marinated the meat for 2 days. No carrots in it because I didn't have any and only one onion because that's all I had. Oh well. On the 2nd day, I cooked the bacon separately. Put that and the meat mixture into a slow cooker. Added the tomato paste, beef broth, salt and pepper, 2 cloves of garlic. Cooked on low for 7 hours. Added baby carrots and pearl onions and cooked on low for another hour. Right before I was going to serve it, I thickened it with a bit of water and flour. Served over flat egg noodles. This recipe is a keeper! The meat was so tender we could cut it with a fork. I used a chuck roast cut up. THANK YOU Cookpot!!!

This recipe is quite a bit of work, but the end result was spectacular! It was so rich and flavorful. I had a bottle of Bordeaux so I used that. I was afraid it might make the flavor too overwhelming, but it did not. I did not use the vegetables that were in the marinade, but chose to only use the fresh, sautéed veggies when I was preparing to bake it. I increased the meat to 2 1/2 lbs, but may even increase it to 3 lbs. I also put in more carrots and added some beef bouillon for more flavor. I otherwise followed all the other steps of this recipe. This is a pretty incredible dish.

I looked this recipe up online a few weeks ago and made 2 pots of it for the community get together we have at my apartment building. I don't eat meat but do cook it for others and the people all still say I bought it somewhere. They raved about it's flavor. When I told them I soaked it in red wine & brandy for 48 hours, I think they started to believe I really made something that tasted that good. I actually showed them the recipe. There wasn't any left.

I have made this numerous times, and it’s always delicious. I add more garlic, and ultimately cook all day on low in my crockpot, but it’s perfect every time. My family loves this dish, and I’ve been making for about 5 years now. You have to plan ahead but it’s worth it!!!!

This took a lot of work and a lot of time, but the food was delicious! I did a 3 1/2 lb chuck roast because there is lots of fat that needs to be trimmed out and wanted it heavy on meat. After step 5, there wasn't anything left in the skillet when adding the floor. I had to add a little olive oil, then broth, and slowly added the flour...and more broth...and more flour...while whisking. This recipe should be covered with foil while baking! I did the 1st 2 hours without foil, and the meat that was barely sticking above the gravy became hard; I trimmed off the hard pieces and covered with foil for the rest of cooking time. I also only did 2 onions total - one for the marinade and one for cooking later - this was enough. My guests RAVED about the taste of this recipe!!

She is amazing! I would add a teaspoon of vinegar and half a teaspoon of sugar once mixing in the tomato paste to cut the acidity.

I doubled this recipe and served it to a party of 8 adults and 11 kids for my Father's 69th birthday dinner. I followed the recipe nearly perfectly and served it over buttered noodles. It was a great hit. We had almost nothing leftover. I split the meal in 2 pots towards the end of the cooking process so I could make only half with mushrooms. I used top-notch quality beef tenderloin steaks, which was such a fantastic idea. The meat almost melted when it hit the mouth. *Rather than cook in the oven, I cooked in the crockpot on low, for about 6 hours, the day of the party (after step 6 of the directions). Note: the ingredients call for Brandy, but the directions indicate Cognac. So I bought a VSOP Cognac and used it for this recipe.

Hated it. Basically a hard to make stew! I would never try this one again!

Made this first the family and they all said it was outstanding and yummy

Absolutely delicious!

Can’t wait to make it again.

I forgot about the beef marinating and it sat in the fridge for a week. When I opened it smelled quite fresh so I proceeded. I didn’t make any changes to the recipe. Yes it’s a lot of work but to quote my husband “oh my God what is this …..it’s wonderful. “. I have had this dish in Paris and mine was VERY close. So happy.

This is a lot of work but so worth it! I cheated on the liquor and just used a lovely red blend. But the meat was so tender and the flavor so vibrant. Wow! I did find the sliced onion for the marinade a little awkward and eventually diced them for the casserole. And I found 4 onions and a pound of mushrooms excessive and cut those back. Served on rotini and loved it!

I made this, costs about $40 to make it. For all the hassle of mixing and storing to me it wasn't worth it. My wife and I ate it, my son tasted it and didn't like it. The leftovers we through out.

Pretty good - not worth the effort IMO .. just make a good roast !

Very well received by my guests, who asked to take some home in plastic tubs.