Filet of Beef Bourguignon

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Used this recipe to fix a special meal for my Stepfather with my new Le Crueset French Oven. He is the one who bought it for me as a Christmas The results were Fantastic! I added a little ~1/4cup extra wine at the end because my sauce was a bit too thick. I also cooked the bacon first so I could have part bacon grease and part olive oil to brown the filet. It was well worth the cost of the filet! I used Divinci Chianti, because I am not much of a wine Connisuer(sp, and now I have a favorite wine, too! This will be a definite repeat! It was a great success!

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This recipe is amazing! So much flavor! I used chuck roast instead of filet becuase of cost and cut it into cubes and it melts in your mouth. I defiantly agree with other reviews that you need to double the liquids in the stew. Delicious and can't wait to make again! Any recommendation of what to pair it with?

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This recipe was really delicious! I made this for dinner for my parents and they adored it. For the recipe i got a different beef because the one they had during the episode that they showed how to make the recipe was too expensive. I recommended this recipe to so many people and they also loved it. The only flaw is the beef for me only because it was too expensive but, other than that it was awesome!

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I made and delivered this to a friend who had taken ill and her family. They declared it to be as delicious as any meal served in a five star restaurant. I doubled the recipe so as to have plenty for my own family and the aromatic scent drew them to the table. Another winner from Ina.

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Wow! I was hesitant about making this at first since the filet of beef is quite expensive; but it was soooo worth it! I made half the meat and kept the sauce the same since i was cooking for 2...we had no leftovers! My fiance is a meat & potatoes type of guy and he literally licked the plate clean and keeps asking when i'm making it again! I will definitely be making this again; THANKS INA FOR MAKING ME LOOK AWESOME IN THE KITCHEN!!! :

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I have used this recipe for many years. For holidays and for guests. It has never disappointed me or my guests. I have made Julia Childs beef bourgignon many times. This recipe is so much easier. It's a real keeper.

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My husband and I loved it. The only problem was that it turned out salty, but that was my fault. I made it in the morning, refrigerated it, then reheated at dinnertime. I wanted to do this to test it out to see if its a truly good "make ahead" dish for when guests come over. It did not disappoint! It was so easy to make, the flavors blended throughout the day and it was so yummy and delicious. Make sure you get really good quality beef for this dish. I paired it with Ina's zucchini gratin (another great "make ahead" dish and it was awesome. Will definitely be making this next time we have guests over! I may even make it the night before to make things even easier!

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Made this dish (quadrupled for a luncheon of 45 people. Received a standing ovation. It tastes even better if made the day before. Perfect for a crowd and for entertaining during the holidays. Thank you Ina for making me look great.

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I'm a really good cook an have made 1000's of dishes an this by far is one of the best! I used boneless strip steaks cut into 1 inch strips,an used green onions in place of pearl also use good slab bacon!!!!

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Dish was great. Next time will use less meat and more veggies. The veggies tasted so amazing! Also needed to add some water to the dish when adding the flower and butter, turned into a paste almost. Very labor intensive, make sure you have lots of time when making this dish. Also made mashed potatoes to serve with the dinner. The sauce made an amazing gravy. We also used our dutch oven to make this. Make sure to get the bacon nice and crispy - otherwise in the dish it is just very limp.