- Most Helpful
- Highest Rating
4 Stars, very good, potato starch thickens the sauce while standing. (My benchmark for 5 Stars is Julia Child's Beef Burgundy.) Made with moose roast which came out tender, did not peel my fresh russet potatoes. Would recommend searing the meat cubes without oil first, setting meat aside until after mushroom and garlic step has been completed. Loved the way this filled my 6-quart electric pressure cooker almost up to the maximum. I am debating use of bacon and an extra 1/2 cup of wine (and 1/2 cup less water) next time. Made for My 3 Chefs Spring 2008.
This recipe was awesome, I did make a few changes. I season floured the beef cubes before browning. Also used beef stock instead of water. I also deglazed the pan with the red wine and onions The flavor and texture of meat was mouth watering.