Beef -The Bomb- Bourguignon

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The only downside to making this was I picked a hot night to cook it. I will be making this again but only when the air is on or the weather is cooler. My wife and I loved the dish. It came out great. To the person who said the parsnips weren't done, next time try cutting them smaller. Mine were done.

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We find that often the recipes on line have subtle or sometimes major flaws in comparison to the tv show. Although I realize this is necessary sometimes in order to allow the average kitchen to be able to make the recipe, not so with this one. In the show Guy was fanatical that the bacon be cooked very low and slow instead of fast and hot, to render out more of the fat. He then used the fat in the bourguignon and the bacon in the salad. In the written recipe, it says hot and fast cook on the bacon and they have you put the bacon into the dish. Additionally, the written recipe does not even mention that you serve this over pasta! The parsnips didn't cook all the way through for me so I know to cook them a little longer than the carrots next time, I like the comparative simplicity of this dish and we enjoyed making it together as a family as well as eating it.

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Made this last night and it was easy and flavorfilled. I did not add the onion rings or the parm, seemed odd to me. I only added the reserved liquid and not the additional cup of red wine and still had plenty of sauce. No parsips to be found on Maui so just added alot of mushrooms with the carrots and pearl onions. Also had to use dried herbs, but it didn't seem to matter much. Still delish!

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This was so good my family loved it....they all cleaned there plates. On a cooking note it did take about 30 minutes to reduce not the 10 that guy had stated. But other than that it was great! I will make this again for sure!

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Tried this yesterday,3/7/10, It was a great hit, excellent meal.I will try it again this week end when my Cajun relative come down from Mamou La,and visit us here in Florida.I served it over egg noodles.Way to go Guy. Don M Palm Coast ,Fl.

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I made this last night for dinner. So simple and quick and what good flavor! I haven't had a bad recipe from Guy yet. The only negative to my try at it was my ribeye steak was a little chewy, which really surprised me but that's not Guys fault. I'll make this again for sure.

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This dish was easy to make and simply scrumptuous!! The pearl onions are such a great treat as they pop in your mouth. The ribeye was tender and the taste of the red wine was pervasive and incredible. Way to go GUY!!!!!

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I made this last night and it was very delicious and fairly quick to make! My 13 year old daughter really liked it and served herself seconds.

On the post someone made about the bacon, yes, the bacon does go into this recipe not in a salad. Also, I discarded the marinade and just followed the directions except for I used dried thyme and oregano but did use fresh parsley as that's what I had on hand. I will make this dish again....oh, and I served over No Yolk Noddles.

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I followed the recipe with the exception of the oregano--didn't have fresh so used 1 tsp dried--and did not use the fried onions mainly because I don't like them. Both my husband and I gave this a five-star. The one thing I will do next time, and there will be many next times, will be to slice a loaf of sourdough bread, spread it with butter and Parmesan and bake it until is toasted. This is what I will place the dish on -- I think it will give it a wonderful addition and all that lovely gravy will be "soooo" good on it! As an aside, this is the first recipe I have ever rated and I have made many Food Network recipes. It is also one I will be sending to my son in LA who is a fantastic gourmet cook. Thanks Guy! And I love Sonoma County!!! Grew up there:

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Really good! Got my daughters involved, they loved deglazing, thought they were big stuff. Will train them to cook this for me!!