Sirloin Beef Burgundy: Boeuf Bourguignon

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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.

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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.

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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.

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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.

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Very tasty recipe ! In order to get the best Boeuf Bourguignon ever, cook it the day before :- You can find another recipe here

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Definitely takes longer than what it says, but over all a delicious dish. Had to tweak the rue a bit, but got a great consistency and flavor. A pretty basic French, comforting dish. I served it with steamed broccoli on the side to have a lighter contrast and it was a hit.

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It takes a bit longer if you want the meet "falling apart tender" which I like. Do it in a Dutch Oven.
Too salty? use reduced-sodium stock or add less salt.
Not zesty enought? add 1 clove (or more of garlic. Add 1 chopped carrot, add more wine, add more pepper.
Not thick enought? Well, then, cool off a little of the sauce, mix in a bit of corn starch, and just before you serve, add the corn starch rest a little at a time until you get the desired thickness.

You don't have to be a master chef to make this one taste the way you want it to.

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This was definitely not one of my favorite Rachel Ray recipes. It lacked character. While I printed the recipe, it will not go into my binder. Blah is a good description. It was definitely salty enough, but no other flavor came through. I'll "doctor" the leftovers to make it better. Definitely garlic, perhaps dry thyme, perhaps some smoked paprika!

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This is a bit different from the recipe in the book. I add one very small clove of garlic, use top round and cook it much longer, and I use olive oil and butter and no bacon. We've made this many times and love it! Rachel always says to use what you have

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This is the first thing I ever saw Rachel make. Before you were famous, I found 30-minute meals by accident and loved it. You were making this dish and talked about how your family loved it on winter days. My family loves it too, especailly my daughter-in-law!