Wonderful! Made it last night for dinner and it was quite easy and turned out better than I hoped. I used a Cotes du Rhone and the flatiron steak was very tender. I skimmed the sauce after it came out of the oven because there was a good amount of fat. Served it with wide noodles. The parsley was a nice counter to the richness of the dish. Will definately make this again!

November 1, 2009

Most of us already have our own favorite version of Julia Child's classic beef bourguignon but this one derserves a try. I used almost 3 lbs of beef and a California cabernet sauvignon which made a most rich and delicious gravy. It did take almost 2 1/2 hours in the oven to fully cook to fall apart tender. Preparing the vegetables & pancetta separately and adding them at the end kept the flavors clean and made for a spectacular and colorful presentation.

October 28, 2009

Made with chuck as well.   But aside from the longer cooking time it was no problem at all.   

I also did baby bella's cut in half and I added them about 5 minutes before the end of the vegetable cooking time.     

Turned out great.  I'd make it again and again and again.

March 3, 2009

Made with supermarket chuck, well trimmed, and Barefoot Zinfandel wine. The chuck required an extra hour of cooking, but it was worth waiting for. Taste was sublime and so easy to do. The beef should pretty well fill the pot in a single layer so that the meat remains covered during most of the cooking time. Might need to be basted or turned once near the end to prevent drying on top.

February 16, 2009

this was delicious, and will definitely make again, however we had two issues with the recipe as written ~ first, the meat needs to come out of the pot once you brown it, and before you add the other ingredients.  add the meat back in before placing in the oven.  second, the oven cook time is more like 2 1/2 hours rather than 1 1/2 hours.  with the extra cook time, it was flaky and full of flavor and delicious!

February 8, 2009

This was really amazing.  Very simple to make.  Little effort and a big payoff. 

January 24, 2009

This was a complete waste of time.  It took almost 3 hours for the meat to get tender, and by that time the meat was black on top!  Glad I didn't spend the money on Cipollini onions (substituted frozen pearls instead) as cremini mushrooms overpowered the onions and baby carrots.  Intended to freeze leftovers but threw it all out!!!

October 9, 2008

This dish is fabulous!  We found this recipe about 3 months ago and have probably made it 5 times since.  Great flavors- my husband and I make it for "date-night."  Yum!

January 18, 2008

This stew is amazing, simple yet complex and perfect for a night in with friends and family.

December 13, 2007