I read the reviews thoroughly before making this recipe. I too decided to use less wine, some beef broth and water. I'm not quite sure of the proportions, other than the fact that I used a little less than a cup of wine all in all. Then probably a half of water, and a half of broth. I must stress that you need to make the gravy according to the package! If it calls for 1 cup water, use 1 cup of the wine/meat juice mixture to keep the proportions correct so it actually turns out like gravy. You may want to double the gravy recipe so there is enough. I also added 8 red potatoes rubbed in olive oil and sea salt to the dish. I covered the pan with foil before baking, and it was done perfectly in 45 minutes. This meal turned out amazing, celery and all. I didn't use Burgundy wine either, I used Cabernet Sauvignon because that's all I had...a pretty strong/dry wine. Next time I will try the burgundy and see if there's really a taste difference.
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