Beef Bourguignon

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I made this once and followed directions to the T. When I picked up the fork and took my first bite I quickly put the fork down and remember saying to myself "I made this"? I did all I could to refrain from patting myself on the back. If I had tasted this at a restaurant I would have called the chef over to shower with high praise. The dish is phenomenal. You won't regret making this for family or friends trust me. Enjoy!!!

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I have made this a couple of times, and every time there is a layer of fat on top of the stew. Definitely needs skimming, which Julia Child actually suggests in her recipe.

Overall, this was good, but I prefer Ina Garten's recipe. Or Julia Child's, if you feel like making a day of it.

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I saw this show by Merrilees Parker maybe in 2001 or 2002. Have made it many times since then and always delighted. Recently went to Burgundy and had this at a restaurant - I think it wasn't as good as this method of marinating in wine overnight. The French I spoke to said they never did it this way, cooking only with wine on the spot. But I think Merrilees' recipe is fantastic. The potatoes with parsley and butter is a nice touch too. But all very rich. Great on a cold winter weekend.

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I have made this several times, and LOVE it. When I make it for others they have the same reaction.