I got this great beef recipe from my sister and it creates a wonderful depth of flavours that other Bourguignon recipes just don't seem to give. Serve with potatoes, noodles or rice.
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. - 29 Oct 2005 (Review from Allrecipes USA and Canada)
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. - 13 Nov 2001 (Review from Allrecipes USA and Canada)
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. - 01 Nov 2001 (Review from Allrecipes USA and Canada)