Reviewed on Sep. 30, 2010 by s_pants
I had never had beef burgundy before I made this, so I wasn't sure quite what to expect. First of all, the recipe never says where to use the remaining 1-1/3 cups red wine. I added it to the reserved marinade when bringing it to a boil. I didn't have a bay leaf so I added a little extra dried thyme. In the end, I did not care for the flavor. It seemed like it was missing something...salt/pepper? My 4 year said he liked it, though. It is a pretty time consuming recipe. I would not make this again; if wanted to try beef burgundy again, I would look for another recipe.