Made this for dinner tonight. Very satisfying and delicious. The rosemary gave this recipe a surprising twist. Next time I will use only half as much as suggested. I dredged my beef tips in 1/3 cup flour that was seasoned to taste with onion and garlic powder, garlic pepper, Montreal steak seasoning, and dried parsley. I used 1/2 cup of Merlot wine to deglaze the pot after the meat browned in the oil. I added 6 cups of water that had been mixed with 8 beef bouillon cubes. It wasn't too much as it cooked off while it simmered for 2hrs. I only had 1.2lbs of beef stew meat so subbed more veggies but the meat was so tender and delicious that I'll be sure to have more for the next time. I used half white and half red onion which gave a nice color and flavor. To thicken I used 2tbs of corn starch with 2 tbs of water...heated the pot to a boil, added the cornstarch mixture and stirred regularly for 2 minutes before returning to a simmer. It thickened nicely for me. Made this for my father and boyfriend. My father said it was on his top 5 all time dinners. I'll keep playing with this excellent base until we get it just right. Thanks for the recipe! Served with crusty french bread that was divine in with the juices!

Reviewed On: Oct. 20, 2009