Reviewed: Oct. 1, 2009

When I first added the red wine to the stew, it seemed like it might be a bit overpowering to the other flavors. After it simmered, it was delicious. I wouldn't hesitate to serve this uniquely flavored stew with popovers or cornbread and a mixed greens salad to dinner guests.

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Reviewer:

gapch1026

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Reviewed: Apr. 18, 2009

Very nice stew. Made some changes based on what I had on hand - sweet yellow onion instead of red and no shallot. Used 1/2 cup of red wine so supplemented with splash of red wine vinegar. Husband didn't really like it, but doesn't like anything cooked with wine!

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Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 16, 2009

I really enjoyed this dish. It was simple to make and tastes great. I didn't have the dried spices on hand and only used half the amount of basil. I also held off on adding the apple until the last 15 minutes of cooking. I would definitly make it again!

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Reviewer:

Elizabeth

Cooking Level: Beginning

Home Town: Panama City, Florida, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Nov. 2, 2007

This is a good starting point. The first time I made it I found it needed more veggie. So the next time I added carrots and celery which made it much better. I also added two cinnamon sticks during the stewing time.

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Reviewer:

Seth G.

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 28, 2007

I'm not a big beef stew person, so I should've known better than to try this. If I were to try it again, I'd add the apples towards the end (they were mush of nothing...depends on what you want), and skip the herbs, using only salt and pepper....to enjoy the cooked down wine flavor more. If you enjoy beef stew, I would bet you would enjoy this.

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