19 Reviews

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

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soursugar December 05, 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.

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Nado2003 January 28, 2008

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.

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Tex-a-France Two-Stepper November 30, 2006

I have looked at the recipe for year. I was intimidated by all the prep work. Finally, made for New Year's, and it was worth every bit of palaver involved. was lacking cognac, so used a tablespoon of good bourbon. Because, well the name is French anyway, right? Stupendous dish. Boss impressing. Soul soothing.

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Deborah K. January 14, 2014

Excellent dinner party dish, most of the work is done in advance leaving time to enjoy with guests. I'll certainly make this again and I'll be trying more recipes from French Tart. Thank you.

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Alice's Kitchen February 28, 2013

I've made this twice now, each time taking one or more short-cuts, and it is still excellent! I've had to skip the marinade and drying the orange rind, and I've had to shorten the cooking times and use less bacon, yet it has been an absolute hit each time!

I can't imagine how good it might be if I actually followed all the directions!

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Arlo December 29, 2010

Tart, you've done it again. I've made many a daube and have never made one close to this good. I've never even had one in a restaurant this good here or in France.

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Vicki in AZ February 21, 2010

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.

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LB in Middle Georgia November 24, 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.

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The Flying Chef October 04, 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.

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Kit^..^ty Of Canada September 24, 2008
Boeuf En Daube - French Beef Burgundy in the Crock Pot