Beef Bourguignon

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First of all - I'm glad I read the comment of the ONE can of beef stock. My partner loved it! But the best part of this dish was the fact that it wasn't that difficult to make or clean up after - other than waiting for the simmer time to fifnish - it was realitvely simple and quick. It's in my recipe box for keeps!

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I made this recipe for my family and it was a hit. They loved it, and so did I. Thanks Tyler, wow that was wonderful: So tender and rich

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I've made it and everone loved it!!!! 1 of our favorites!!!!!!

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Loved this dish! I've tried a few beef stew-type recipes over the last few months, and this is definitely a hit! The addition of bacon as a garnish added just the right amount of crunch to the soft and sweet/savory meal. I halved the recipe and it turned out great. I served it over egg noodles (since I just couldn't stand the the though of peeling and chopping potatoes to roast as I originally planned! and it was a great one-dish meal. Thanks Tyler!

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Did I miss something or is there is a typo in this recipe? I prepared it exactly as listed - there is no way that a bottle of wine and 5 CUPS of beef broth are going to reduce to the consistency of a sauce in 15 minutes of simmering. I also wished I had used frozen pearl onions like another reviewer mentioned, instead of blanching and peeling all of those. The flavor was good but not remarkable, probably due to the abundance of liquid. Even after 2+ hours of simmering it was still too thin to serve as a sauce.

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This is so good. Easy to make and really delicious. Tyler's instructions are clear and easy to follow. I made a half recipe for the two if us and it came out really well. I was worried the wine would be overpowering in this dish, but it was just perfect. The gravy is fabulous. I highly recommend it!

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I found this recipe much less labor intensive than others I have tried, much to my relief. I added baby carrots, and at the end, I thought the red wine was a little too overpowering in the sauce and needed a little something, so I added a couple of tablespoons of balsamic vinegar. And the "five cups" of beef broth is obviously a mistake -- on the Tyler F. website the (very similar recipe calls for one CAN of beef broth, which is what I used and the sauce/gravy turned out beautifully. I can't imagine how much liquid I would have had if I had used 5 cups! Overall, excellent, but will continue to add carrots and use the frozen pearl onions -- and add the balsamic.

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This was one awesome meal!

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Tyler's take on beef bourguignon is fantastic, I made the recipe exactly how it was written, no changes. I will make this over and over. I did, however, purchased the pearl onions frozen, they work great and saved alot of time.

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This was the best beef dish I've ever had. I used beef short ribs. I can't say enough about this dish. Thanks Tyler...It deserves 10 starts :0