We loved this stew! It was just a little bland, so here are the changes I made: I doubled the spices (pepper, oregano, basil, rosemary, and caraway). I used a full cup of barley and added enough water to compensate. I used pre-shredded cabbage, about 2 c. packed. Then all I did was brown the beef and onion together, then tossed everything else in a (large) crockpot and cooked it on low all day. Super easy and turned out great! I also added a can of garbanzo beans just for fun. My husband and I both think that a can of sweet corn would be a great addition as well -- I'm adding that next time. It's a keeper!

Reviewed On: Feb. 24, 2009

This stew is outstanding! We love soups and stews, and this one moves very close to the top of our list. The only changes I made were chopping the mushrooms very finely (to help disguise them from my husband who "hates" mushrooms), reduced the wine to 1/3 cup, and used a whole can of beef broth (instead of 1 cup -- just for convenience). I also doubled the barley to 2/3 c., and therefore increased the water to 2 cups. I did NOT need to use the flour/water to thicken -- it's plenty thick this way! And don't be afraid of the balsamic vinegar -- sounds weird, but it added that little something extra that makes this stew even better! I followed Step #1 as described, but then threw everything into a crockpot and let it cook all day. Absolutely wonderful -- I'm making a double batch next time!

Reviewed On: Feb. 14, 2009

I was a little disappointed. I made the recipe as stated, but cut back on the parsley & dill by half. I thought it was OK, and my husband was definitely NOT thrilled. Interesting flavor blend, but have had better recipes. Will not make again -- sorry.

Reviewed On: Sep. 17, 2008