Beef Bourguignon with Potato Gratin

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe had more wine than a previous recipe found on the food network, which called for 750 ml of Burgundy -- an entire bottle. We found the 750 ml amount to be more than adequate, and with sufficient gravy to moisten our rice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

look good and easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I would have given this recipe a 5* if it weren't for the misprint on the 8 cups of wine. I followed the other reviewer and made these changes: 2 cups red wine, 4 cups beef stock, 6 strips bacon, added 2 gloves of garlic and removed the celery. I also added the mushrooms to the pot with the carrots and simmered on the stovetop for about 3 hours. Came out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I would have given the recipe five stars, but you do need to make some changes in order for it to be good. With the changes I made, it came out beautifully. Very, very good. Reminded me of the kind of meals my grandmother, the fantastic gourmet, used to make.

First, 8 cups of wine is WAY too much (I wonder if it is an error. I cut the wine to 2 cups. Increased the stock to four cups. Instead of all oil, I used a 50/50 ratio of unsalted butter and oil. I also added the mushrooms in with the onions, carrots, and celery instead of cooking them separate and adding them later. Tomato paste...increased to 2 tbsp. Instead of all-purpose flour, I used Wondra, which is a quick disolve flour great for sauces and gravies. And added the pearled onions before it went in the oven.

It really was yummy. The sauce came out just thick enough to have a nice texture and made it perfect for sopping up with some yummy french bread. Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I prepared this recipe exactly as stated using Pinot Noir and it did not turn out very well. After 3 1/2 hours of cooking it was still far too soupy and tasted too strongly of wine.

This is the first FN recipe I have tried that did not live up to my expectations. I will definitely not make it again.