Sirloin Beef Burgundy: Boeuf Bourguignon

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

Good and easy to prepare.

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 made this recipe exactly As described except that I made 1.5 the amount. It was wonderful. The only thing I will do differently next time is to present the noodles and beef burgundy in two separate dishes for people to proportion as the wish.

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 was delicious! It smelled divine while cooking! I used a dutch oven for making this dish and had to modify slightly based on what we had on hand. We didn't have any mushrooms so those were omitted. I didn't have a full 2 pounds of beef so I used a half pound of bacon. Instead of noodles, I made mashed potatoes with parsley, black pepper, and butter. We also had buttery peas on the side. Everyone ate this up and we had hardly any left overs. This will certainly become one of our go-to meals for chilly nights!

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 is great to serve at a dinner party or just a hearty home cooked meal for your family. I've made different versions of this including one from Barefoot Contessa's recipe Beef Bourguignon which uses a red wine and Cognac. I bought sample size of Cognac and I have to say it was no more tasty than Rachel's recipe and easier. I love both versions but these ingredients are more accessible in my pantry. Love both chefs though.

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

im a working dad who has to do all the heavy duty cooking or we would be eating corn dog 7 days a week. And they all said this was a keeper for sure

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

Yummy! This recipe turned out great! I had to make some modifications to the recipe as I am gluten free so the flour was out. I substituted some gluten free mix that was for pancakes, muffins, and that kind of stuff instead and it turned out wonderful. Oh and I also do not use bacon fat to cook in, BAD for the heart. so I used some extra butter and it all worked out just fine.

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

Superb! Taste was excellent just like a pro cooked it. Used cubed steaks and cooked it for 1/2 hour with lid on and 1/2 hour with lid off. This is going on the menu rotation.

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 really enjoyed this dish! The only thing I would do differently is that I would add more bacon next time. I will make this dish again.

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 started out as a good base recipe. I used sirloin tips trimmed of all fat and used a quarter pound of bacon.I also used half a yellow onion finely chopped. I also use powdered sage and thyme-about 1tsp of each. I used a cup or so of cab sav. Did not have beef broth, only chicken, but I added 3 tbsp of beef soup mix to get a rich beefy flavor. It cooked for a total of 1hr. The last half hr was covered to tenderize the meat. In the last 10 mins, I added 1clove of roared garlic. I served this with mashed potatoes on the side and Cesar salad. The fresh parsley should definitely not be skipped. I often have a bunch on hand as it is available at most grocery stores even in cold climate winter areas. With the addition of the beef soup mix and bacon, this was a great success. I plan to make this again in a pie crust as it reminds me of beef wellington without the filet.

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

Excellent flavor. I transferred the meat and broth mixture to the pressure cooker for 12 minutes because the sirloin I had was not getting tender. After pressure cooking, I added the mushrooms, bacon and instead of pearl onions, I chopped a sweet onion and added it to the mushrooms when they were frying in the butter. Instead of chives, I added chopped tops of green spring onions.