i love this recipe but i do use a few changes. i do the chuck instead of rump, use i can each of beef broth, consomme and french onion soup, i add about a 1/2 tablespoon of beef bouillon, and just when it's almost done i throw in about 2 tablespoons a fresh chopped garlic. my entire family loves this recipe. we make a double batch and eat leftovers for a few days. when i do use beer in it, i use a Guinness stout.

Reviewed On: Nov. 6, 2009