14 Reviews of Boeuf En Daube - French Beef Burgundy in the Crock Pot

From: missprimm

On Aug 15, 2006

This is absolutely delicious. I used a bouquet garni in place of the thyme. This is going to feature at my next dinner party. Definitley going into "my favorite recipe" file

From: Tex-a-France Two-Stepper

On Nov 30, 2006

I have made this recipe twice, and really love serving it for dinner parties, and then freezing any leftovers! The orange in the sauce makes this recipe different from most and sooooo good. I learned that it's best to cut the beef in very large cubes, rather than small cubes. Since it's even better when prepared in advance, it makes entertaining easy.

From: Elmotoo

On Jul 9, 2007

FT had this in the crockpot while we perused the countryside....what a day & what a meal to come home to!!! Absolutely delicious & dh has given me permission to use the crockpot - for THIS recipe! Thanks, Karen!!!

From: Caroline Cooks

On Dec 17, 2007

Oh my, is this delish!!!!! Excellent blend of flavors...the beef tender to fork and tasty to the tongue...loved it, FT. Great recipe!!!!! Update: Made again with left-over rump roast on stovetop with French Tart's candied orange peel. Just as delish!

From: Nado2003

On Jan 28, 2008

French Tart you are my cooking hero. Your recipes are always becoming my favorite. I've never had better Beef Burgundy. The house was full of intoxicating scent the whole day. My girl friend came to take me to lunch as I was putting everything into the crock pot and she raved about the smells. That's before the crock pot was even turned on. I called her after dinner to tell her how wonderful the dish was and she said "I've been thinking about the beef all day." The dried orange peel imparts so much flavor. Since my orange tree is currently at peek production, I will be making a lot of dried orange peel for future recipes. I love the flavor. Thank you. Thank you. Your recipes inspired me to do so much more cooking. I used to be a very bad cook until I found this web site and your recipes.

From: Bonnie G #2

On Jan 26, 2008

OMG FT, you've done it again. I followed the directions exactly except didn't know what "Dried Cepes are so left them out" As to "Lardons" decided bacon would do, as this is something else I was guessing at. Other than that -followed the directions exactly, including making the dried organd peel. DH loved it and so did I, we were looking for something special that we'll be able to serve guests coming to dinner and this will be perfect. Elegant and soooo differant from anything we are used to here in the Northwest. Served this with Buttered Wine Rice and hot, fresh French Bread and a glass of Washington State Cabernet. Perfect dinner for guest or just me and DH. Thanks so much for posting.

From: Kit^..^ty Of Canada

On Sep 24, 2008

This is delicious! I am making it for the third time today. I am using oyster mushrooms, fresh thyme from the garden & the addition of a few pearl onions. I will be serving this on top of mashed potatoes & steamed local green beans on the side. Today I am using a large piece of Angus grilling steak that is on special. I have prepared that dish on the stove top then transfered it to the crockpot, for the next 8hrs at 200 degrees. Then it will rest overnight to meld the flavours. Thank you French Tart, I plan on trying & reviewing more of your great recipes.

From: The Flying Chef

On Oct 4, 2008

An excellent good hearty casserole for those cold winter evenings. We loved this, I made with a mix of wild mushrooms as it is that time of the year here and they are really reasonably priced. Apart from that I made as is and it is just a wonderful recipe. Thanks FT for another winner. I know this is one my family is looking forward to me making again and soon.

From: soursugar

On Dec 5, 2008

This was really good. I used the optional sun-dried tomatoes and fresh orange rind (I did not plan far enough ahead to make dried orange peel) and the flavour was wonderful. I also didn't plan far enough ahead to make it 24 hours before serving so I'm sure the left overs will be even better :D

From: LB in Middle Georgia

On Nov 24, 2008

This is delicious, I will say I was nervous that it was not going to get done in time for dinner, but when it came time to eat the meat was soft and moist, and the flavor is out of this world. I will be making this again. I would like to know what type of burgundy others used. All I could find was a cheaper wine and would like to try something with even a deeper burgundy flavor. Thank you for the recipe, next on the list is your cheese straws.