Beef Bourguignon

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Confused rating for a confused dish. First, don't worry about the wine option. Red Burgundy is made from the pinot noir grape. If you can tell the difference between a Burgundy or a good California pinot noir after you have cooked with it, I truly applaud your taste buds. Next comes down to the fundamentals of boeuf borguignon. It is so-so meat cooked in wine until it become tender, finished with little roasted onions and mushrooms in the sauce. Potatoes are great, but that isn't the dish. I'm betting that you would find the original dish included old bread to mop up the dish rather than potatoes as the starch. The French do have the ability to warp peasant food into snob food. I like what Anne does here, enjoy it for what it is. Just call it your secret beef stew instead of boeuf borguignon.

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Time consuming but really yummy! I made this for Easter Dinner and used dried bay (worked fine, Yellow Tail Pinot Noir-Shiraz and I made mashed potatoes to put it on top of instead of adding them to the stew. Followed the recipe otherwise. It was a big hit. The time spent marinating really tenderized the beef. I would trim more of the fat next time.

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I loved it. I was kinda pressed for time so that I only marinated the beef for 3 hours. I halved the recipe, tried to follow the exact instruction although I did not have access to bay leaf. It still turned out great though.

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Wonderful, flavorful meal (with days of great leftovers too! We used an inexpensive Zinfandel, stealing a big glass from the marinade and used less salt too. Previous reviews helped us adjust these items, thanks to everyone.
Overall, easy prep with wonderful outcome.

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This recipe was excellent, and easy to make. For the wine I used Cabernet Sauvignon. For the bacon my super market did not have slab bacon so I used regular pre sliced bacon. For the potatoes I would add them before the last half hour. Everyone in my family loved it.The recipe is rich and full of flavor. This recipe is definitely a keeper.

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Anne Burrell is simply BRILLIANT! Totally under-rated on the Food Network. In my opinion.

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Excellent. Rich, delicious flavor. We used regular red potatoes---just make sure you cut them into smaller pieces so they cook through.

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Wonderful! Used sliced bacon instead of slab--and might use a whole pound next time; the Red bliss taters needed more than 30 minutes--and I had cut the larger ones into sixths; next time will add them an hour into the oven time, then add the mushrooms 1.5 hours into the oven time, as Anne prescribed. The potatoes are key, both flavorwise and texturally--do not leave them out. Marinating overnight is key. Cheap Pinot Noir/Burgundy is fine.

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Excellent recipe! I followed the recipe and it was fantastic!! Can't wait to make it again.

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I followed the recipe scrupulously, and I liked the end result. However, I really wasn't blown away by the taste. I prefer Emeril's Lamb Stew with Herbes de Provence to this dish -- I compare them b/c they are similar.

I used a lot less bacon than the 1/2 lb the recipe calls for. Maybe that made a difference. It's a good recipe but I was expecting a bit more.