Beef -The Bomb- Bourguignon

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Love this recipe! I have made it quite a few times and am making it again tomorrow!!

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I have made this numerous times and wanted to add another note. If you have a hard time cutting up rib eyes for this recipe, I suggest using sirloin. Still very tender, cheaper and I don't feel like I am committing a food crime by cutting up rib eyes! The person that commented on the garlic, personally we love garlic in ours and if you cook it down the garlic loses the potency. Or as the other reviewer posted, don't add it!

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My family LOVED this recipe. I served it over buttered eggs noodles and it is amazing! I might add mushrooms next time as someone suggested. And as for the garlic comment, if you don't like it...don't add it...

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Wow! I can't pronounce it, but boy did it turn out well! The worse problem I had was cubing two lovely expensive rib-eye steaks. (Not using them for the grill was tough! But I can't imagine using another cut of meat for this! I was nervous also, about the amount of fresh oregano, as well as the other herbs, but it was perfect. I did the recipe exactly as written, and the only other thing I might change in the future is perhaps add some mushrooms. Loved this!!!!

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Terrible. What a waste of an expensive cut of meat. The garlic completely overwhelms the taste. 3 Tbls of chopped raw garlic is way too much for such a short cooking time. Yuck!

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Loved this! I added baby portabella mushrooms and served it with rice and a side of grilled asparagus. Thank you!

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This was both fast AND DELICIOUS!! It had a very rustic flavor, and I loved the parsnips. The onnly thing I did differently was, I used over 2lbs of ribeye, so I put the entire 1 1/2 cups of wine in with marinating beef. I added a little more salt, pepper, and worcestishire sauce. Then, when it came time to add wine to the sauteed veggies and rue, I added the leftovers from the marinating beef. This gave it an even more beefy flavor, plus I didn't have to season as much at the end. I also used fresh pearl onions, and not frozen. YUM!!

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Perfect!!!

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Delicious just as written. Good job Guy!

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It was OK. The wine flavor was a bit too strong. It really needs to be reduced more. I would recomend reducing the wine by at least 3/4 (or more before adding the beef broth and then reduce by half (you may need more broth. I got this tip from a resterant chef when I explained why I was disapointed with this and other recepies that end up with a strong wine flavor at the end.