Fantastic! I substituted Canadian bacon for the regular bacon, and this recipe was wonderful. It's a definate keeper.
Delicious! Only changes were we added rosemary, skipped the mushrooms and cooked it in a pressure cooker. First brown the bacon in a skillet. Brown the meat and garlic in the pressure cooker. Then add the seasonings, broth, wine, onions and cooked bacon. Put the lid on the pressure cooker and cook according to your pressure cookers directions. After the rocker gauge started rocking ours took apx. 30 minutes. Once the pressure goes down remove the lid and add the flour and water mixture to thicken. Served ours over egg noodles.
I made this last Friday night for the five of us and everyone thought it was wonderful. I used cubed tenderloin from a roast I made a few days earlier and followed the rest of the recipe as written. Served it over wide egg noodles and it was delish! The boys had seconds and there were no left-overs which proves how good this was! Thanks so much for sharing this,PanNan!
Have used this recipe for years and it is fabulous. If there is any left over, I add water and bring to a boil. Then add sliced carrots, sliced celery, boiled potatoes, green beans and corn. Great winter beef stew!
It's Beef BURGUNDY....how can you use "any" wine such as Cabernet Sauvignon???!! Got to be Burgundy, or at least a Pinot Noir from elsewhere.
I'm often tempted to tinker with recipes, but I made this one *exactly* as printed, and it was AMAZING! I especially liked that the mushrooms were left big enough that I could eat around them (I'm picky) and leave them to my fungus-loving husband. This one is going in the all-time keeper file, for sure. Thanks for sharing!
i am living in rural southern Brasil--so some of the meat cuts are difficult to find and some are very tough. I was not able to find beef broth here. I used a meat they call "alcatra"--I think it is rump roast. I rolled it in seasoned flour and omitted the flour & water at the end. After browning, I added wine & 1 cup water and soaked for 2 hours before pressure cooking. 30 minutes in pressure cooker made an incredibly easy and delicious meal. I will share with "the girls" down here! Thank you so much for this recipe.
Great recipe...ingredients are in the pantry always! Easy go to meal and super for a cold winter day...which most of us are experiencing today...jealous of Floridians today:)
Great flavor and easy to prepare. The only deviation from recipe was to add rosemary and reduce the combined simmer time by 30 minutes, served over garlic mashed potatoes and the whole family loved it. Will be a standard for our house.
I used applewood smoked bacon, added fresh rosemary, sage & thyme, and replaced the fresh mushrooms with 1/2 cup reconstituted dried mushrooms and their liquid. I used a fruity but soft merlot. In addition, I added some very finely minced celery, carrot & onion to it as well as 1 heaping tbsp of tomato paste. Geez - I know it sounds like I added & changed a lot of things, but this is a great recipe to use as an outline! The broth was so rich and silky & wonderful with these additions.