Comments on: Beef Burgundy, Crockpot Style

By: Michelle

Michelle — Wed, 01 Dec 2010 13:57:28 +0000

Hi Harriette, I think you hit the nail on the head. If you used the same amount of meat in a large crockpot, it likely wouldn’t absorb as much of the sauce and could dry out. I do hope you’ll try it again because this is one of my favorite meals – the meat gets so tender!

By: Harriette

Harriette — Tue, 30 Nov 2010 21:23:29 +0000

I made this sometime ago for my family and it was great! The sauce is so flavorful and it tasted even better a day after. I was a little disappointed because the meat was not very tender. But I think that was because I used a crockpot twice the size of yours because it did not take as long to cook. I have a large family so doubling the recipe is not a big deal . Would doubling the recipe in a larger cooker ensure that the meat/sauce does not dry out so easily?

By: Sylvie

Sylvie — Fri, 28 Mar 2008 16:29:00 +0000

Mmmhhh, that makes me wanna go and dust off my crock pot. I just found your blog and really like it. Oh, and I’m jealous…I’ve been wanting LeCreuset for ages.

By: Michelle

Michelle — Fri, 28 Mar 2008 13:20:22 +0000

Gretchen – It’s fabulous!

By: Gretchen Noelle

Gretchen Noelle — Fri, 28 Mar 2008 13:15:37 +0000

This looks delicious. I may have made it before being that it is a cooking light recipe. But yum, seeing it here reminds me that I love beef and mushrooms with wine.

By: Michelle

Michelle — Thu, 27 Mar 2008 19:49:30 +0000

Kate – Tomato stroganoff sounds interesting! How is it made?

Melanie – Thank you! I hope you try it and enjoy it

By: Melanie

Melanie — Thu, 27 Mar 2008 19:43:41 +0000

This looks fantastic! I love my crockpot and can’t wait to try this.

By: Kate

Kate — Thu, 27 Mar 2008 18:18:16 +0000

What’s funny is that looks just like my crockpot tomato stroganoff recipe, but I bet they taste totally and completely different.

By: Michelle

Michelle — Thu, 27 Mar 2008 17:17:27 +0000

rose – Thanks! I usually sub out the wine – I found a substitution in an issue of Cook’s Illustrated – for every 1/2 cup of wine substitute 1/2 cup of broth + 1 teaspoon red wine vinegar (or white wine vinegar if the recipe calls for a white wine). We are not wine drinkers so it’s always a waste to open a bottle for a recipe!

slush – Thanks! This is really easy and very good.

By: slush

slush — Thu, 27 Mar 2008 16:20:58 +0000

It looks awesome. I love my crock too. I have never tried beef burgundy, I will def give it a try!

By: rose4jc2

rose4jc2 — Thu, 27 Mar 2008 16:11:33 +0000

This looks great! I will add it on my “to try” list. We never have wine though so I will have to go get some! I wish they sold it in our grocery stores, it would make things much easier!