A beef Bourguignon recipe that results in succulent beef that is perfectly braised in beef stock and red wine. The addition of dried marjoram and thyme make this recipe special. A lovely winter warmer.
Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base! - 02 Feb 2007 (Review from Allrecipes US | Canada)
I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes! - 18 Jun 2007 (Review from Allrecipes US | Canada)
A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests. - 02 Oct 2006 (Review from Allrecipes US | Canada)