7 Reviews of Burgundy Beef Stew

From: Charlotte J

On Apr 5, 2002

Age eleven and above liked this stew. I'd like to see about 1/4 pound more mushrooms in it. The beef just melted in your mouth. Next time I fix this I'll try 1/2 cup less of the wine because our 7 year old son did not care for the taste of the wine.

From: Kay Demonbren

On May 2, 2005

Yummy! I loved the mushrooms in this. I substituted water for 1/2 of the wine in the recipe, just in case the flavor was too strong for the younger tastebuds in our house; otherwise, recipe was made as directed. This has a nice smell and flavor, and I will probably make again, but next time I will add more garlic and mushrooms.

From: LisaAD

On Feb 2, 2008

Very good! Not having time to slow cook, I simmered the stew on the stove for about 3.5 hours. Could have left it on longer. The meat was still tender and the flavor of the stew was very good. I did add potatoes and 2 cups of beef stock, as the wine was not enough to cover the stew in my pot. Next time, I will slow cook!

From: Stew-It

On Feb 24, 2008

This was a great recipe. Very easy to make and tasted great. I put most of it together in the morning before work, then finished it off when I got home. I added a lot more veg to the recipe just to fill it out a bit more. I served mine in roasted capsicums topped with rice and pistachio nuts for something different.

From: elainegl

On Aug 16, 2006

This was good! I followed the spirit of the recipe, but used 1 cup beef broth and only 1/2 cup red wine. Next time I'd use 3/4 cup of each. Also, I used canned mushrooms since those were all I had on hand, and I didn't do the flour gravy, but just left the au jus. The flavor was really good and my whole family liked it. Thanks!

From: clay russell

On Dec 8, 2007

this is very good and i liked it because it used sliced onions which are cheaper. i doubled the spices and my culinarily challenged girlfriend said it was yummy but different? HTH

From: Lyteyz

On Nov 12, 2007

I really liked this and so did my husband. The red wine brings out a really delicious flaor to the meat. The only difference I made was in the gravy. I typically use corn starch to thinken my gravy (something my mom taught me). So I didn't use the flour.